Qualification • Bachelor of Hotel Management, Bangalore University, 1996
• MBA (HR) at Sri Venkateswara University, Tirupati, 2012
Experience Academic
• Instructor, Basic Training Centre Hotel and Catering, Bangalore Karnataka Govt, 1999-2000
• Lecturer (Part time), Vignan College of Hotel Management, Bangalore, 1998-2000
Courses: Food and Beverage Production – I, II and III year BHM
• Teaching (Present Role) – Associate Professor and Head – Food and Beverage Production, Faculty of Hotel Management and Catering Technology, Ramaiah University of Applied Sciences, 2000- 2019Industry
• Entrepreneur – Catering Business from 1997 to 2000, Bangalore
• Worked in the Food and Beverage Production department from 1996 to 1997 at Central Park Hotel Bangalore
Research  Interest: 
• Development of Prebiotic Foxtail Biscuits for Pre-diabetic Patients
• Development of Healthy, Convenience Soups- using a combination of millets and locally available grains and spices to optimise the nutritive and nutraceutical properties
• Evaluation of Cornmeal in Choux Buns for Gluten Intolerance
• Development of Probiotic Whey Jellies  
Food and Beverage Production  
Publications National Journal Papers:
• Nagarekha Palli, Priya Arjun, Santhana Krishnan, Kiran Kumar Reddy, 2017, Gluten Free Choux Buns Using Cornmeal” in Journal of Management and Commerce, RUAS
Magazine Articles : 
• Nagarekha C Palli, Priya Arjun, Probiotics and Prebiotics – A Dynamic and essential Duo for Good Health – Reflections , Volume VIII, 2017
Presentations Invited Lectures: 
• ‘Food Adulteration and Safety Measures’ at M.S Ramaiah Institute of Technology in 2013
Conferences (Invited):
• Workshop on Millet Dishes for Dietitians and Chefs in July 2017
• Talk and demonstration of ‘Good Living’ healthy dishes at various venues in Karnataka organised by Vijaya Karnataka
• Workshop on Art of Salad Making at Airforce Station Jalahalli in 2010
Conferences (Organized): 
• Smart Food Culinary Symposium in December 2017 and 2018
• Was part of the organizing committee of the Food and Nutrition Forum at Organics and Millets 2018 and 2019 International Trade Fair
Posters :
• Nagarekha Palli, Priya Arjun, Anvitha Arani, Boga Teja, Vinesh , Diva Kumar Reddy, 2018, Novel Spicy Adjunct For Traditional Foods Enriched with Drumstick Leaves (Moringa oleifera L ) , Poster Presentation at IUFOST World Congress 2018
• Priya Arjun, Nagarekha Palli, Raghavendra T, Sreekanth N, 2018, Use of Probiotics in Value Added Jellies , Poster Presentation at IUFOST
• Sreekanth N, Nagarekha Palli, Priya Arjun, 2018, Gluten Free/ Low Gluten Bakery Products- Foods for Special Medical Purpose, Poster Presentation at IUFOST  
Teaching  Modules Taught
• BHM 
Food Beverage Production
Fundamentals of Food and Beverage Production
Food and Beverage Production
Food and Beverage Production
Food and Beverage Production Operations
Special Culinary Art
• B Voc 
Culinary Operations
Cooking Techniques
Basics of Indian Cooking
Organisation and Safety
Advanced Cooking Techniques
Catering Systems
Garde Manger
UG Thesis Advised:
• Development of Convenience Products using Macha Tea
• Development of Edible Straws using Millets as a Substitute for Plastic Straws
• Development of ‘Edible Stirrers’
• Ready to Use Seasoning or Topping to Suit Indian Palates
PG MS Thesis Advised:
• “Acceptance and introducing of millet dishes in standalone restaurant in Bangalore” MBA student
• Development of Cost Effective Convenience Products Using Tomatoes MBA students
Professional Memberships: 
• Member of South Indian Culinary Association (IFCA South Region) Membership No:1540
Achievements • Letter of appreciation received from Joint Director of Agriculture, Government of Karnataka, for working with the Organizing committee for the workshop “Millet Foods for Chefs and Dietitians”
• Letter of appreciation received from Col R I Mullick, Commanding Officer and Lieutenant Colonel Naveen Bakshi, Officiating Commanding Officer, ASC Centre and College Bangalore for Issuing “Civil Certification of Chefs”