Biography:
Dr. Priyanka Arya is a researcher in Food Science and Technology with expertise in microbial ecology, probiotic development, and traditional fermentation systems. Her research focuses on the molecular characterization of indigenous microflora associated with Himalayan fermented foods, particularly those derived from wooden fermentation systems such as theki. She has worked extensively on isolating and evaluating probiotic strains for functional dairy applications. Dr. Arya is currently engaged in advancing sustainable and bioactive food systems through the integration of traditional knowledge with modern biotechnological approaches.
Title : Ecology of traditional wooden fermentation vessels (Theki) and their role in spontaneous dairy fermentation