Mekala Venkatachalam is a highly
educated and experienced professional
in the field of Microbial Fermentation
and Food technology. She received her
Ph.D. in Microbial Biotechnology from
Université de La Réunion in 2017,
where she conducted research on the
use of microorganisms to produce
pigments for various applications in
the food industry. Prior to her
doctoral studies, she completed her
MS.c in Food Quality and Innovation
from University of Leeds in 2012,
where she focused on the development
of new food products and quality
control measures. Venkatachalam's
passion for food technology began
during her undergraduate studies at
Anna University, Chennai, where she
earned her B.Tech in Food Technology
in 2011. She then went on to gain
valuable experience in the industry,
working as a Research Associate at
Kemin Food Technologies and as an
Innovation Scientist at Sensient
Bionutrients. Currently, Venkatachalam
works as a Consultant and Subject
Matter Expert, utilizing her extensive
knowledge and expertise to provide
guidance and support to various
organizations in the biosciences
industry on fermentation related
projects. With her strong background
in research and development, as well
as her practical experience in food
and microbial technology, she is able
to offer valuable insights and
innovative solutions to complex
challenges. Throughout her career,
Venkatachalam has published several
research papers and has presented her
work at various conferences and
seminars. She is dedicated to staying
updated on the latest advancements in
her field and is committed to using
her skills and knowledge to contribute
to the growth and advancement of the
food and biosciences industry.