Food science,
with purpose.

Functional foods

Studying bioactive food components, proteins and peptides, and their potential applications in nutrition.

Lipid nanotechnology

Exploring lipid formulations and nanoemulsions for the delivery and study of bioactive compounds.

Food resources

Investigating useful ingredients from food and oil-industry materials, including plant proteins and dietary fibres.

Functional lipids

Research on unconventional vegetable seed oils and marine resources explores their role in chronic metabolic disorders. Studies of conjugated linolenic acids (CLnA) from bitter gourd seed oil investigate mechanisms related to glucose regulation, inflammation and cholesterol metabolism.

Work on lutein, sesame lignans, plant sterols and diacylglycerol (DAG) cooking oils examines nutritional regulation, obesity, leptin dynamics and macronutrient absorption.

Nutrient delivery

To address limited bioavailability, chemical instability and autooxidation, the laboratory studies oil-in-water nanoemulsions and nanohydrogels using food-grade materials, including mustard and sesame protein isolates and phospholipids.

Studies of omega-3 fatty acid and sesame oil nano-formulations use experimental and flow-cytometric approaches to investigate cellular uptake, gastrointestinal bioaccessibility and mucosal barrier protection against foodborne pathogens. Further research explores potential applications in protein-energy malnutrition and gut-mucosal nutrient delivery for critically ill patients.

Sustainable food materials

The laboratory’s waste-to-wealth research investigates agro-industrial by-products as resources for useful food and biomaterial ingredients. Work with the oleaginous yeast Starmerella bombicola explores the conversion of refinery waste into sophorolipid biosurfactants.

Research on biogenic silver nanoparticles and green biopolymer films examines potential antimicrobial, food-preservation and active-packaging applications, including shelf-life stability.

Space nutrition

Ongoing work investigates growth, phenotypic plasticity and adaptive virulence in foodborne pathogens under simulated microgravity. This research seeks to inform future dietary interventions and food-preservation protocols for long-duration spaceflight and planetary missions.

Academic contribution

Prof. Dhar contributes to curriculum development through membership of university Boards of Studies. Her academic and research interests connect nutritional science with molecular approaches and the development of nano-nutraceutical delivery systems.

Dietary PUFAs

UGC Minor Research Project · 2002–2004

Studies on the protective role of dietary conjugated and non-conjugated polyunsaturated fatty acids (PUFAs) against coronary heart disease and diabetes mellitus.

The project compared the anti-inflammatory and antioxidant effects of conjugated alpha-eleostearic acid (α-ESA) with non-conjugated PUFAs. It examined the nutritional importance of conjugated linolenic acid (CLnA) in bitter gourd oil, contributing to knowledge in nutritional science.

Vegetable polyphenols

UGC Minor Research Project · 2006–2008

Studies on the antioxidative effects of polyphenols present in some vegetables in the presence of pesticides.

The project investigated how pesticide exposure affects vegetable polyphenol content and antioxidant potential, and examined the relationship between polyphenol content and antioxidant efficiency.

Its public-education aim was to improve awareness of polyphenol-rich vegetables and their potential role in protecting against oxidative stress associated with pesticide exposure.

Nanoemulsion development

Nano Research Centre, University of Calcutta · 2009–2011

Formulation and development of nanoemulsion.

The project explored nanoemulsion technology to improve the solubility, absorption and bioavailability of poorly water-soluble nutraceuticals. It also considered opportunities for commercialisation, product innovation and value-added formulations with market potential.

Edible flower extracts

UGC Major Research Project · 2010–2012

Studies on the antioxidative and antimicrobial activity of some edible flower extracts.

The project investigated the potential health-promoting properties of edible flowers of India, aiming to provide scientific evidence on their nutritional and medicinal value for nutritionists.

Bitter gourd oil CLnA

ICMR Research Project · 2011–2014

Studies on the antioxidative and immunomodulatory effects of conjugated linolenic acid (CLnA) from bitter gourd oil.

The project examined dose-dependent modulation of immune responses, including immune-cell activity and cytokine production. Its findings provided reference material for researchers in nutrition, biochemistry and immunology.

Maternal diet and milk lipids

UPE Project · 2011–2013

Diet and nutrition status of lactating mothers belonging to different socioeconomic classes residing in rural parts of Hooghly district, and their probable correlation with milk lipid profiles.

The study examined the relationship between maternal nutritional intake and breast-milk lipid profiles among Bengali mothers. It aimed to inform maternal and child health awareness and support public health policy.

Sesame seed protein

2012–2015

Supported by the Directorate of Vanaspati and Vegetable Oils and Fats, Ministry of Consumer Affairs, Government of India.

Studies on the antihypertensive and hypocholesterolemic effects of sesame seed protein.

The project investigated specific peptides or protein fractions associated with blood-pressure and cholesterol-lowering activities. Its outreach aim was to educate communities, healthcare professionals and nutritionists about the role of plant proteins in cardiovascular health.

Biogenic silver nanoparticles

UGC-DAE Consortium · 2016–2019

Application of green technology for the fabrication of biogenic flavonoid-coated silver nanoparticles.

The project investigated nanoparticle synthesis and potential applications in drug delivery, wound healing, antimicrobial formulations, biosensors and therapeutic products. Its focus included antimicrobial and antioxidant properties relevant to future infection-control and healthcare strategies.

PUFA-rich nanoemulsions

UPE-II · 2017–2020

Engineering PUFA-rich nanoemulsion systems for critical nutritional therapy.

The project focused on controlled and targeted nutrient release, with the aim of improving nutrient delivery in critical care nutrition.

Hypersensitivity nanocarriers

ICMR · 2019–2022

Systematizing novel lipid formulations as nanocarriers in targeting the molecular axis of hypersensitivity: For translational research.

The project investigated novel lipid-based nanocarriers with the aim of improving therapeutic efficacy. Its findings may inform further preclinical and clinical investigations into nanocarrier-based interventions for hypersensitivity disorders.

Nutrition and malnutrition

International Research Partnership, University of Saskatchewan, Canada · 2019–2022

Development of nutrient-rich oil-in-water nanoemulsion for diarrhoeal disease and associated malnutrition management in developing nations.

The project aimed to improve nutrient delivery and bioavailability to support the management of diarrhoeal disease and associated malnutrition. The developed system was explored for its potential to address nutrient deficiencies and improve nutritional status among vulnerable populations, especially children.

Sesame meal bioactive peptides

ICMR · 2022–2025

Identification and generation of immunomodulatory peptides from sesame seed oil meal: A novel radical approach in food value addition.

The project investigated the valorisation of sesame seed oil meal through the generation of bioactive peptides and examined their effects on immune-cell responses and cytokine activity. Its findings may support awareness of bioactive peptides and their potential role in immune health and preventive nutrition.

Ghee and cognitive health

Ministry of AYUSH · 2023–2026

Effect of ghee from indigenous cow milk on cognition and neuroprotection against Alzheimer’s disease.

The project investigates the potential neuroprotective effects of ghee prepared from indigenous cow milk using Ayurvedic methods, focusing on neurodegeneration and neuronal damage associated with Alzheimer’s disease. The research explores whether traditional dietary fats could inform future nutritional strategies for age-related cognitive decline.

Cooking oils and flavour

Palm Oil Council and OTAI · 2025–2026

Neurogastronomy insights: Comparing the effects of palm oil and alternative cooking oils on flavour perception and carcinogenic precursor formation.

The project examines interactions between food chemistry, sensory science and the neural processing of flavour. It aims to identify cooking-oil alternatives that combine desirable flavour with reduced formation of potentially harmful thermal degradation products, and to inform safer culinary practices.