Shayanti Minj, Ph.D.

Shayanti Minj, Ph.D. has a wealth of experience in the food industry. Shayanti began their career in 2015 as a Unit Operations Intern at Amul (GCMMF). In the same year, they also started as a Dairy Foods Research Scholar at the National Dairy Research Institute, Karnal, where they developed a protein mango flavored milk and high protein shrikhand (traditional fermented product) with encapsulated sheep milk proteins (20g protein/serving). From 2017 to 2021, they worked at South Dakota State University as a Graduate Teaching Assistant and Graduate Research Assistant, where they were responsible for instructing and demonstrating students on Food Microbiology and Dairy microbiology course labs, as well as developing a novel spray-dried, dairy based health formulation using whey proteins and probiotics. In 2021, they joined Hooray Foods as a Food Scientist, where they developed plant-based bacon 2.0 (Awesomer) and commercialized it through consistent monitoring of production in the pilot plant. Currently, Shayanti is a Senior Food Scientist at EVERY®.

Shayanti Minj, Ph.D. completed their Doctor of Philosophy in Dairy and Food Science from South Dakota State University in 2021. Shayanti obtained their Master's degree in Dairy Microbiology from National Dairy Research Institute, Karnal in 2017. Prior to that, they completed their Bachelor's degree in Dairy Technology from West Bengal University of Animal and Fishery Sciences, Kolkata in 2015. In addition, they hold certifications from CampusClarity for Think About It: Graduate Student (2019) and from EVERFI for Bridges: Building a Supportive Community (SDSU) (2019).