| 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 Expertise: 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” |
