Dr Sruthi holds a PhD in Agricultural and Food Engineering from the Indian Institute of Technology Kharagpur and a PhD in Environment and Agriculture from Curtin University. She currently works as a Sessional Academic and Technical Officer in the School of Molecular and Life Sciences and also holds an appointment as an Adjunct Research Associate. Her research encompasses grain processing and cereal science, non-thermal food processing, food quality and shelf-life, novel product development, and food waste valorisation. She has contributed to multidisciplinary, industry-linked projects involving plant-based ingredients, fresh produce, seafood, sustainable packaging, cold-chain technologies, and the valorisation of agri-food by-products. Alongside her research, she teaches and assesses undergraduate and postgraduate food science units and co-supervises Master’s and doctoral research students.