Pooja Choudhary

Pooja's fieldwork bridges traditional pond-harvesting methods in North Bihar with precision industrial processing. Having conducted extensive on-ground studies across farmer cooperative clusters in Katihar, Saharsa, and Darbhanga, she monitors moisture levels, seed expansion ratios, and grading thresholds to ensure only Grade 6-Plus and 5-Plus raw popped gorgon nuts enter the roasting facility.

Her research investigates how low-temperature convection roasting (140°C–160°C) combined with cold-pressed rice bran and olive oils retains natural antioxidants, notably gallic acid and epicatechin, while avoiding the acrylamide formation associated with high-heat palm oil deep-frying.

At Moso Foods, she oversees laboratory assay verification with ISO/IEC 17025 accredited NABL partner testing facilities. Every batch report is verified for moisture (<3.5%), dietary fiber (>14%), and total plant protein (>9.5g per 100g), alongside allergen clearance for gluten and trans-fat limits.

All nutritional guides, glycemic index analyses, and dietary recommendations published under her byline adhere strictly to Indian Council of Medical Research (ICMR) dietary guidelines and peer-reviewed botanical food science literature.