Aishwarya Badiger

Aishwarya Badiger has a diverse work experience that spans various roles in the food and beverage industry. Starting in 2014, Aishwarya worked as a Summer Research Intern at the National Chemical Laboratory. In 2015, they interned at General Mills in Research and Development, where they contributed to the development of dessert mixes and collaborated on projects to improve product quality. Aishwarya then joined the Institute of Chemical Technology as an Undergraduate Researcher in 2016, focusing on developing an iron fortified jaggery-based product. During this time, they conducted market research, product trials, and assessed sensory thresholds.

In 2016, Aishwarya also began their tenure at The Ohio State University as a Graduate Research Associate. In their Master's role, they conducted a consumer study to understand perceptions of date labels and indicators on packaged milk. They also analyzed milk volatile compounds and developed a prediction model to understand Pseudomonas growth. As a Teaching Assistant in Dairy Processing, they taught laboratory classes and operated various equipment.

Currently, Aishwarya holds the position of Senior Flavor Scientist at Atomo Coffee, starting in 2022.

Aishwarya Badiger holds a Bachelor of Technology (B.Tech.) degree in Food Engineering and Technology from the Institute Of Chemical Technology, which they obtained between 2012 and 2016. Following this, they pursued a Master of Science (MS) degree in Food Science and Technology at The Ohio State University, completing it from 2016 to 2018. Aishwarya then advanced their education by enrolling in The Ohio State University's Doctor of Philosophy (PhD) program in Food Science and Technology, which they are expected to complete from 2018 to 2022.