Phd student
Texas Woman's University
My name is Cherishma Chowdary Ghanta, I hold a Bachelor's degree in Biotechnology,
India. Two master's degree one in Food Processing Technology, India and another in
Nutritional Sciences Texas Tech University, Lubbock, Texas.
I have gained hands on training in areas such as food preservatives, electrospinning,
molecular biology, cloning techniques, various analytical techniques (HPLC, GC-MS,
FTIR, FPLC), particle size analyzer, nanotechnology, scanning electron microscope,
cholesterol efflux assay and other biochemical assays. Throughout my academic
journey, I have developed a strong research interest, particularly in exploring the
relationship between polyphenols and potential health benefits. I have worked on 4
research projects so far 3 completed and one ongoing. My earlier research projects
include “Colon Targeted Drug Delivery of Curcumin Using Almond Gum”, “Reducing
Rancidity of the butter using natural antioxidants”, and “Fortification of Nutrition Bars
Using Polyphenols to Enhance Antidiabetic and Antioxidant Properties”. My current
project is focused on microencapsulation of red wine pomace using electrospinning.
I am interested in contributing to research that could have a meaningful impact,
especially through investigating how polyphenols and other bioactive compounds that
could improve health outcomes. My focus is on how these compounds could be used in
drug delivery systems to support the prevention or treatment of chronic diseases.