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Supratim Ghosh is a Professor at the College of Agriculture and Bioresources at the University of Saskatchewan. He specializes in Food Science with a focus on food physics, chemistry, and engineering. His research aims to enhance the quality of human life through the development of novel bio-based materials that improve food quality and functionality. Dr. Ghosh's work specifically investigates the mechanisms of structure formation in emulsions and nanoemulsions, as well as the interfacial nanostructure modified by surfactants and other additives. His findings contribute to the creation of multifunctional bio-based nano and micro-structures, which are designed to deliver active components effectively while minimizing functionality loss during processing and digestion. This includes preventing lipid oxidation and protecting components from adverse environments in the gastrointestinal tract, ultimately aiming for targeted delivery to organs. He holds a Ph.D. in Food Science from Pennsylvania State University and has previous degrees in Chemical Technology and Chemistry from the University of Calcutta, India.
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