Join us for an intellectual weekend.

Date: 28 March, 2026

Time: 2 - 5 PM

Venue: Juliette Cafe & Bar, Andheri West

The price of the ticket includes food & drinks

About the Lecture

The Invisible World Inside Food explores the tiny living world hidden in what we eat every day. Over the past few years, terms like probiotics and prebiotics have rapidly appeared on labels, in advertisements, and across health claims — often faster than scientific understanding could keep pace. The food industry moved quickly; science has been more careful.

Even today, researchers are still uncovering how many of these products truly deliver on their promises. This talk examines how microbes became powerful marketing buzzwords, what we genuinely know so far about prebiotics and gut health, and where the evidence remains uncertain.

It also turns to tradition — asking why fermented foods, long before they were branded or packaged, may have quietly supported our health for generations. Sometimes, the oldest practices turn out to be the most enduringly wise.

About the Speaker

I am a Food Technology and Microbial Biotechnology researcher with a PhD from Monash University and hands-on experience in both academia and industry. My work primarily focuses on fermentation, microbial bioprocessing, functional foods, and nutraceutical development — essentially transforming microbes and bioactives into solutions that are both useful and scalable.

I enjoy working at the intersection of research and real-world application, whether in product development, protein characterization, or mentoring students and research teams. I am naturally curious, collaborative, and passionate about translating science into meaningful impact.