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Diksha Chadha

Diksha chadha

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  • Timeline

  • About me

    Recent PhD Graduate (Food & Sensory Science) | Researcher | Open to New Opportunities | Willing to Relocate

  • Education

    • Auckland university of technology

      2018 - 2019
      Bachelor of science (honours) food science a

      For my Honors degree, I conducted research on the physical and nutritional analysis of ready-to-eat snacks prepared using a novel technology known as friction cooking. My research delved into understanding the science and potential of this emerging technology, with a focus on the physical attributes and nutritional content of the ready-to-eat snacks produced using this approach. As a result of the research conducted for my Honors degree, I firmly believe in its success, highlighted by the… Show more For my Honors degree, I conducted research on the physical and nutritional analysis of ready-to-eat snacks prepared using a novel technology known as friction cooking. My research delved into understanding the science and potential of this emerging technology, with a focus on the physical attributes and nutritional content of the ready-to-eat snacks produced using this approach. As a result of the research conducted for my Honors degree, I firmly believe in its success, highlighted by the tangible impact it has had. Auckland University of Technology recognized the potential of the novel friction cooking technology, leading to the acquisition of the corresponding machinery. This investment by the university underscores the significance of the research and its practical applications. The acquired machine is poised to facilitate future research projects. I am proud to have been a part of this research journey and its lasting contributions to academia and industry. Show less

    • Auckland university of technology

      2020 - 2023
      Doctor of philosophy - phd sensory science awaiting

      For my PhD, I focused on the challenging task of reducing sugar content in yogurts while maintaining their palatability. I employed a combination of innovative approaches, including the use of alternative sweeteners and fruit puree as sugar substitutes. Modern techniques of temporal sensory evaluation, such as Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA), were instrumental in analyzing the sensory aspects of the yogurts. To extract valuable insights from the… Show more For my PhD, I focused on the challenging task of reducing sugar content in yogurts while maintaining their palatability. I employed a combination of innovative approaches, including the use of alternative sweeteners and fruit puree as sugar substitutes. Modern techniques of temporal sensory evaluation, such as Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA), were instrumental in analyzing the sensory aspects of the yogurts. To extract valuable insights from the temporal sensory data, I employed novel statistical analysis techniques. The outcome was the optimization of yogurt formulations, skillfully blending fruit puree and alternative sweeteners to achieve the desired sensory profile while reducing sugar content. This research has implications for producing healthier and more enjoyable yogurt products. Show less

    • Auckland university of technology

      2013 - 2015
      Bachelor’s degree food science a

      Activities and Societies: Received a 'Letter of Appreciation' on completion of academic years 2013-2015 in Food Science from AUT with excellent grades. Bachelors of Science Majoring in Food Science. Final year of study involved working on an individual research project of developing probiotic ice-cream followed by its sensory and microbiological analysis in order to compare its shelf-life and sensory attributes against regular flavours of ice cream available in the market.

  • Experience

    • Millbank technology

      Jan 2016 - Jan 2018
      Food technologist

      As a Food Technologist, my role was dedicated to crafting the perfect ready-to-eat snacks. I collaborated closely with cross-functional teams to formulate recipes that prioritize taste, texture, and nutritional content, ensuring they align with consumer preferences. My expertise in sensory and food science allowed me to guide product modifications that not only meet market demands but also adhere to regulatory standards. I was committed to creating snacks that delighted the senses while delivering on safety, quality, and nutritional excellence. Show less

    • Self employed

      Jun 2016 - now
      Private tutor

      As an experienced tutor, I have the privilege of guiding students in chemistry, physics, math, and biology across a spectrum of educational curricula. With a focus on personalized instruction, I help students from diverse backgrounds excel in their studies, whether they follow IB, Cambridge, NCEA, or other educational frameworks. My approach involves tailoring lessons to individual learning styles, reinforcing core concepts, and instilling problem-solving skills. I'm committed to fostering a deep understanding of these subjects and helping students achieve their academic goals. Show less

    • Auckland university of technology

      Jan 2021 - now

      I am a dedicated Sensory Science Lecturer with a passion for exploring the fascinating world of sensory perception. In this role, I am responsible for imparting in-depth knowledge of sensory evaluation, methodology, data analysis techniques and the impact of sensory attributes on various industries. Through engaging lectures and practical experiences, I inspire students to understand and apply sensory science principles in product development, quality assurance, and consumer research. It is my privilege to foster the next generation of sensory scientists and researchers. Show less

      • Lecturer

        Mar 2020 - now

      • Guest Lecturer

        Jan 2021 - Jan 2021

  • Licenses & Certifications

    • New zealand certificate in food and beverage service

    • Food safety and hygiene certificate

      Food safe limited
      Jun 2017

  • Honors & Awards

    • Awarded to Diksha Chadha
      Dean's Honour Roll Award Auckland University of Technology Dec 2024 Awarded in recognition of an exceptionally high-quality thesis as part of the Doctor of Philosophy degree in the Faculty of Health and Environmental Sciences.
    • Awarded to Diksha Chadha
      2nd Prize winner Auckland University of Technology Oct 2023 Received the second prize for my flash talk titled as "Yogurt Optimization: The Sweet Spot of Fruit and Alternative Sweeteners" at the School of Science Research Showcase.
    • Awarded to Diksha Chadha
      Doctoral Scholarship Auckland University of Technology Sep 2020 Awarded for being a high-achieving candidate,earning a full tuition waiver for the entire length of PhD programme.