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Bio Krishnachandra S. HIDANGMAYUM

Hi! I am Krishnachandra Sharma Hidangmayum (Krishna) and I am ESR7. I hail from the beautiful state of Manipur, which is located in the northeastern part of India. I completed my Bachelor’s degree in Agricultural Engineering from Central Agricultural University (Imphal) and my first Master’s degree in Food Process Engineering from the Indian Institute of Technology (Kharagpur). After my studies, I worked with Nestlé Research (India) for about three years as part of the Product & Process Development team. In my dual role as product technologist and project manager, I learned about end-to-end product development, sensory and consumer insights, shelf-life studies and project management. Inspired by interactions with my colleagues abroad, I wanted to explore food research in Europe. I got an Erasmus+ scholarship to pursue my second Master’s degree in Food Science, Technology and Business jointly hosted by KU Leuven (Belgium), Catholic University (Portugal) and Anhalt University of Applied Sciences (Germany). My thesis project gave me a good exposure to predictive modelling and its application in food science. My education and experience instilled in me a desire to look for a research opportunity.

The ESR7 FOODENGINE project ‘Linking consumer acceptance to instrumental quality changes of vegetable-based foods during shelf life’ is a perfect fit for me. An integrated, accurate and science-based link between the consumer acceptance and instrumental parameters is currently lacking in the food industry. The project aims to address this missing link related to vegetable-based products. As a person who deeply cares about the planet and sustainability, I am proud to be associated with the project that would ultimately increase plant-based consumption. My host institute is FOOD-UCPH with Unilever (NL) as the industrial partner. I am under the supervision of Assoc. Prof. Vibeke Orlien.

Please feel free to get in touch with me if you want to know more about my research (show email).