Anu Bhushani

Assistant Professor

Department of Food Science & Technology

GITAM School of Science

Bengaluru

Education

Ph. D.

abhushan@gitam.edu

Social Media

Google Scholar

Dr. Anu Bhushani has a strong academic foundation in Food Science & Nutrition. She qualified the UGC-JRF and pursued Doctorate from CSIR-CFTRI, Mysore. Following a year of hands-on industry experience, she has served as a lead consultant for International NGOs and several Indian biotechnology firms, providing expertise in Food Science, Nutrition, and Food Technology. Her research interests focus on enhancing the bioavailability of food bioactives through advanced nanoencapsulation techniques.

Research Publications

Parthasarathi, S., Bhushani, J. A., & Anandharamakrishnan, C. (2018). Engineered small intestinal system as an alternative to in-situ intestinal permeability model. Journal of Food Engineering, 222, 110-114.
Bhushani, J. A., Kurrey, N. K., & Anandharamakrishnan, C. (2017). Nanoencapsulation of green tea catechins by electrospraying technique and its effect on controlled release and in-vitro permeability. Journal of Food Engineering, 199, 82-92.
Bhushani, J. A., Karthik, P., & Anandharamakrishnan, C. J. F. H. (2016). Nanoemulsion based delivery system for improved bioaccessibility and Caco-2 cell monolayer permeability of green tea catechins. Food Hydrocolloids, 56, 372-382.
Aadinath, W., Bhushani, A., & Anandharamakrishnan, C. (2016). Synergistic radical scavenging potency of curcumin-in-β-cyclodextrin-in-nanomagnetoliposomes. Materials Science and Engineering: C, 64, 293-302.
Selvakumar, S., Janakiraman, A. B., Michael, M. L., Jeyan Arthur, M., & Chinnaswamy, A. (2019). Formulation and characterization of β‐carotene loaded solid lipid nanoparticles. Journal of Food Processing and Preservation, 43(12), e14212.

Expertise

Food Bioactives, Encapsulation, Nanoemulsion, Nutrition