Dr. Eram S Rao

• Dr. Eram S Rao is a Professor of Food Technology and Coordinator of IQAC at Bhaskaracharya College of Applied Sciences, University of Delhi. She has more than 26 years of teaching and research experience, and consultancy in the field of Food Science Nutrition. She has authored several bestselling books in the domain of Food Science and Technology such as Food Science: Experiments and Applications, Food Quality Evaluation, Food Quality Analysis, Food Quality Testing and Evaluation: Sensory Tests and Instrumental Techniques to name a few. She has also written a coffee table book on Allergen Free Cooking and Desi Delights- A Traditional Treatise and coauthored several books for Food Safety and Standards Authority of India (FSSAI) on Safe and Nutritious Food series for school children, home makers, at workplace etc. as well as training manuals. Presently, she is the member of Scientific Panel of FSSAI on Sweets, Confectionery, recipient of the prestigious “Eat Right Award” of FSSAI. She is an empaneled expert at FSSAI India for Content Development, Training and Capacity Building Initiatives for Safe and Nutritious Food for School children and has trained more than 500 master trainers across India. Besides, she has been a technical expert with the World Bank on reduction of trans fat and sodium in foods in India and has been the Lead Expert and Sr. Nutrition consultant with European Union- on Food Safety and Nutrition Awareness Raising – A Capacity Building Initiative for Trade and Development in India. Besides, she is also on the Advisory Board of FICCI at the Centre for Nutrition Excellence, steering committee member for National Mission on Surakshit Khadiya Abhyaan, Confederation of Indian Industries.