Amruta Kulkarni
PhD, Food Development
Food & Food Contact Materials
Food and food contact material testing expert Amruta Kulkarni has a versatile academic background in food chemistry, covering both biotech and agricultural engineering. She holds a PhD in food development from the University of Turku, obtained in 2023 with a thesis on omega-3 fatty acids and their absorption from chemically synthesized triacylglycerols.
Amruta is experienced with several analytical techniques, including chromatography, mass spectroscopy, and microbiological methods. Outside academia, she has worked as a product engineer in the food and beverage processing equipment industry.
Academic publications
Amruta has co-authored several food chemistry publications, including the following:
Influence of Dietary Triacylglycerol Structure on the Accumulation of Docosahexaenoic Acid [22:6(n-3)] in Organs in a Short-Term Feeding Trial with Mildly Omega-3 Deficient Rats in Molecular Nutrition & Food Research
Tissue-Specific Content of Polyunsaturated Fatty Acids in (n-3) Deficiency State of Rats in Foods
Distinct Patterns in Human Milk Microbiota and Fatty Acid Profiles Across Specific Geographic Locations in Frontiers in Microbiology