JIIT

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Dr. Smriti Gaur

Associate Professor

smriti.gaur@jiit.ac.in

Biography

Dr. Smriti Gaur is currently serving as an Associate Professor in the Department of Biotechnology at Jaypee Institute of Information Technology, Noida, where she has been a faculty member since 2010. With over 15 years of experience in teaching and research, Dr. Gaur specializes in Microbial Biotechnology and Food Science and Technology.

Her current research focuses on the development of novel functional foods aimed at improving quality of life and addressing various lifestyle-related disorders. She has made significant contributions to the field through her innovative and impactful research.

Dr. Gaur has participated in numerous national and international conferences, presenting her research both in India and abroad. She has an impressive scholarly record, with 62 publications comprising international journal articles and book chapters, and has edited two books. She has also demonstrated a strong commitment to innovation, with four patents filed and published.

One of her recent research papers on synbiotic chocolates, published in ACS Food Science and Technology, was featured on the journal cover and received widespread recognition. The work was covered by 19 news agencies, including prominent outlets such as the Times of India and ETV Bharat, highlighting the societal relevance and scientific merit of her study.

Most recently, she was awarded the Best Oral Presentation Award at the International GI-YSRI Conference 2023, recognizing the excellence and relevance of her ongoing research.

Research Highlights

Dr. Smriti gaur made significant contributions to the field of functional food development, focusing on innovative methodologies and advanced technologies to address critical health and sustainability challenges. She has successfully isolated and characterized novel probiotic bacteria from fermented food and also developed several novel functional food products, including a millet-based fermented drink, prebiotic cookies and synbiotic corn chocolates. These products are enriched with bioactive compounds and prebiotics, designed to deliver high nutrient content while managing lifestyle disorders such as diabetes and cholesterolemia. Dr Gaur and her team also evaluated the various properties of multifunctional bioactive peptides from Fermented cow milk.

Dr. Gaur and her team also conducted studies to optimize processing methods for enhancing the nutritional and functional properties of plant-based ingredients. Notable work includes evaluating the effects of microwave treatment on the protein content and functional properties of edible seeds and investigating the impact of natural fermentation on the structural, thermal, and functional attributes of millet starch. These studies have provided valuable insights into improving the quality and bioavailability of plant-based proteins. Incorporating advanced technologies, and applied artificial neural networks (ANNs), specifically Kohonen Self-Organizing Maps (KSOMs), to analyze relationships between various parameters in food products, facilitating data-driven optimization.

Her team has developed an innovative Arduino Uno-based electronic nose system for real-time shelf-life evaluation of food products, including edible seeds and prebiotic cookies, showcasing expertise in integrating IoT solutions into food quality monitoring. Moreover, the work done by Dr. Gaur and her team on the development of synbiotic corn chocolates have gained immense international and national media recognition, such as The Times of India, Science Direct, ETV Bharat, etc. Current research in her lab also focusses on anti-hypertensive properties of milk derived- bioactive peptides fermented by lactic acid bacteria.

Areas Of Interest

Microbial Biotechnology
Food Microbiology
Functional food
Prebiotics and probiotics
Fermented food

Publications

Singh, S. and Gaur, S., 2025. Development and Kohonen neural network based cluster analysis of red rice cookies enriched with blends of different edible seeds flour. Food Chemistry, vol. 474, p.143127. (IF- 9.8, Q1, Scopus, SCI)
Singh, S. and Gaur, S., 2025, Novel Formulations of Cinnamon-and Orange-Flavored Synbiotic Corn Chocolates with Enhanced Functional Properties and Probiotic Survival Rates, ACS Food Science & Technology, 5(4), pp: 1268-1279, 2025 (IF: 2.6, Q2, Scopus, ESCI) *This article featured on the front cover of the journal. media coverage in ACS media/news and covered by more than 19 news agencies including Times of India, ETV Bharat, Science daily etc (.https://acs.altmetric.com/details/175156609/news)
Gupta R and Gaur S, 2024, LC-MS investigated as a tool to study the metabolomic characteristics of cereal fermentation, Applied Food Research,4 (1), 100365. (IF-6.2, Q1, Indexed in Scopus, ESCI)
Gupta R and Gaur S, 2024, Investigating the effect of natural fermentation in modifying the physico-functional, structural and thermal characteristics of pearl and finger millet starch, Journal of the Science of Food and Agriculture, 104 (4), 2440-2448. (IF-3.5, Q1, Indexed in Scopus, SCI)
Singh S and Gaur S, 2023, Development of rapid and non-destructive Electric nose (E-nose) system for shelf life evaluation of different edible seeds. Food Chemistry, 426, 136562, 2023 https://doi.org/10.1016/j.foodchem. (IF-9.8, Q1, Indexed in Scopus, SCI)