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Dr. L. Banupriya

Assistant Professor, Department of Food Science and Nutrition, School of Physical Sciences, Coimbatore

Qualification: MSc, Ph.D
l_banupriya@cb.amrita.edu
Dr. L. Banupriya's Google Profile
Research Gate Profile
Scopus Author ID
Research Interest: Food Processing, Plant Proteins, Food Waste Management and Product Development, Food Chemistry, Proteomics, Oncology Nutrition

Bio Publications Qualification Experience Invite talk Student Guidance Awards Teaching Collaborations Patents
Bio

Dr.L.Banupriya, a passionate professional with extensive expertise in clinical nutrition and food science. She hold a Master’s degree in Clinical Nutrition from Sri Ramachandra Research and Educational Institute, Chennai and a Doctorate in Food Science and Nutrition funded by DRDO, Govt, of India. Her journey in the field of nutrition began with a deep-seated curiosity about the intricate relationship between food and health. With a strong foundation in nutritional sciences, research focuses on food processing and novel product development.

Publications

Journal Article

Year : 2026

Unlocking the nutraceutical promise of edible flowers: An AI-driven approach to comprehensive chemical profiling

Cite this Research Publication : Likhitha Yadav Prakruthi, Hari Krishnan, L. Banupriya, Baojun Xu, Yogesh Kumar, Ramachandran Vinayagam, Chagam Koteswara Reddy, Unlocking the nutraceutical promise of edible flowers: An AI-driven approach to comprehensive chemical profiling, Trends in Food Science & Technology, Elsevier BV, 2026, https://doi.org/10.1016/j.tifs.2025.105449

Publisher : Elsevier BV

Year : 2021

Comparison of Extraction Methods Suitable for Protein Profile of the Under-Utilized Seed: Wood Apple (Limonia acidissima)

Cite this Research Publication : L. Banupriya, T. Poongodi Vijayakumar, " Comparison of Extraction Methods Suitable for ProteinProfile of the Under-Utilized Seed: Wood Apple(Limonia acidissima) ", International Journal of All Research Education and Scientific Methods (IJARESM), ISSN: 2455-6211Volume 9, Issue 2 February -2021, Impact Factor: 7.429

Year : 2016

Agronomical, Anatomical and Physical Characterisation of Wood Apple (Limonia acidissima) Fruit and Seed

Cite this Research Publication : L. Banupriya, T. Poongodi Vijayakumar"Agronomical, Anatomical and Physical Characterisation of Wood Apple (Limonia acidissima) Fruit and Seed ", FoodSci:Indian Journal of Research in Food Science and Nutrition Volume 3 Issue 2 Pages 59-65 2016

Year : 2016

Centesimal composition and amino acid profiling of wood apple (limonia acidissima) seed: an underutilized protein source

Cite this Research Publication : L. Banupriya and T. Poongodi Vijaya Kumar "Centesimal composition and amino acid profiling of wood apple (limonia acidissima) seed: an underutilized protein source",International Journal of Advanced Research Volume 4 Issue 1 Pages 1288- 1296 2016

Year : 2016

Anti nutrient and phytochemical screening of an underutilized fruit seed: Limonia acidissima

Cite this Research Publication : L. Banupriya, T. Poongodi Vijayakumar"Anti nutrient and phytochemical screening of an underutilized fruit seed: Limonia acidissima ", International Journal of Innovative Research in Technology, Volume 2, Issue 9, Pages 7-14 2016

Year : 2015

Characterization and mathematical modelling of drying behaviour of wood apple (Limonia Acidissima) pulp

Cite this Research Publication : Vijayakumar, T.P. & Kowsalya, R. & Banupriya, L.. (2015). Characterization and mathematical modelling of drying behaviour of wood apple (Limonia Acidissima) pulp. Journal of Scientific and Industrial Research. 74. 338-342.

Year : 2013

Impact of a structured multidisciplinary intervention on nutritional status and qualityof life of cancer patients

Cite this Research Publication : Banupriya, L "Impact of a structured multidisciplinary intervention on nutritional status and qualityof life of cancer patients" International journal of stress management and allied sciences Volume 2 Issue 1 Pages 1-4 2013

Year : 2013

Drying characteristics and quality evaluation of wood apple (Limonia acidissima L.) fruit pulp powder

Cite this Research Publication : Vijayakumar, Poongodi & Punitha, K & Banupriya, L. (2013). Drying characteristics and quality evaluation of wood apple (Limonia acidissima L.) fruit pulp powder. 2. 147-150.

Qualification
Degree Specialization & Thesis Title University / Institute Year (From- To)
Ph.D Food Science and Nutrition Periyar University 2011-2016
M.Sc., Clinical Nutrition Sri Ramachandra Educational and Research Institute 2008-2010
Experience
Position Institution Duration
Assistant Professor Dr MGR Educational and Research Institute 2020-2021
Lead Nutritionist Twin Health Pvt Ltd 2021-2023
Assistant Professor Amrita Vishwa Vidyapeetham Present
Invite talk
  • Guest lecture on “Smart food for teen brains”, Commerce Department, Dr.M.G.R Educational and Research Institute, Chennai.
Student Guidance

Research Guidance – PhD Students

Student Name & Roll Number Research Topic Status
S. Harikrishnan & CB.PS.R4FSN25001 Plant Based Protein and Nutritional Biochemistry Course work completed
Pranav P. Ajith CB.PS.R4FSN25003 Industrial Waste Valorization and utilization Course work completed

PG / UG Projects Guided

Student Name & Roll Number Project Title Year
AARDHRA KRISHNA V A & CB.PS.U3FSN22005 EXPLORING MAHUA FLOWER AS A SUSTAINABLE ALTERNATIVE TO SUGAR 2025
DEVIKA. K & CB.PS.U3FSN22010 DEVELOPMENT AND OPTIMIZATION OF FLAXSEED JELLY USING PLANT-BASED GELLING AGENTS FOR FUNCTIONAL FOOD APPLICATIONS 2025
Jishin Shaji K & DEVELOPMENT OF NUTRITIOUS BAKED CHIPS FROM FRUIT PEEL WASTE 2025
MEENAKSHY JAYAKUMAR & CB.PS.U3FSN22020 VALORIZATION OF JACKFRUIT SEEDS IN THE DEVELOPMENT OF NUTRITIOUS BREAKFAST CEREAL 2025
SUTHI. G & CB.PS.U3FSN22024 VALUE-ADDED PRODUCTS DEVELOPED USING JAMAICA CHERRY: PROMOTING AN UNDERUTILIZED FRUIT 2025
Awards
  • Best Faculty Award, Amrita Vishwa Vidyapeetham, 2026
Teaching

List major courses taught: 

  • Clinical Nutrition and Dietetics
  • Food Chemistry
  • Food Service Management
  • Community Nutrition and Nutraceuticals
  • Bioactive compounds
Collaborations
Collaborator Institution Area
Prof Manickavasagan Annamalai University of Guelph, Canada Food Processing and Product Development for Health and Wellness, Quality Assessment of Food Products using Computer Vision
Prof. R. Mahendran National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM-T), India Non-thermal food processing technologies, Cold plasma, High-pressure processing, Supercritical CO₂ extraction, Food structure & 4D printing
Prof. Baojun Xu BNU-HKBU United

International College, Zhuhai, Guangdong 519087, China

 Nutritional biochemistry, metabolomics, plant-based food legumes, protein and starch chemistry
Dr. Mukesh Dubey Swedish University of Agricultural Sciences, 75007 Uppsala, Sweden. genetics, genomics, metabolomics, and molecular biology, biological control of fungal plant diseases under climate change.
Dr.Muthukumar S P CSIR – Central Food Technological Research Institute Ministry of Science & Technology, Govt. of India, Mysuru, India Veterinary & Laboratory Animal Science, Animal Models, Biochemistry, Biotechnology, Food Science & Nutrition
Dr. R. Ananthan ICMR – National Institute of Nutrition
Hyderabad, India		 Food composition analysis, development/standardisation of analytical methods, bioactive Phyto-nutrients, scavenging capacities in functional foods, availability and accessibility, consumption patterns for the food.
Dr. Ilaiyaraja Nallamuthu Defence Institute of Biodefence Technologies (Formerly Defence Food Research Laboratory), Mysore 570011, India Food chemistry, Toxicology, Bio-accessibility, bioavailability, bio-polymers, Antioxidant, Nano-delivery system
Dr. Mukul Kumar Lovely Professional University, Phagwara, Punjab-144411, India Herbs, bioactive compounds, AI, obesity, functional foods and food packaging
 Dr. Chagam Koteswara Reddy GITAM (Deemed to be University), Visakhapatnam 530045, India Nutritional Biochemistry food Packaging starch and protein chemistry
Patents
  • Flaxseed Mucilage Based Jelly and Method of Preparation Thereof — Patent No: 202541111341 | Status: Published | Year: 2025
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