Dr. Divya Rawat is an Associate Professor in the Department of Nutrition and Dietetics with over seven years of academic experience in higher education, curriculum development, research, and community outreach. She holds a Ph.D. in Food Science and Nutrition from Banasthali Vidyapith, with research focused on developing designer functional foods from underutilized indigenous ingredients.

Her research interests encompass designer food development, nutritional profiling, community nutrition, women empowerment and foodpreneurship. As a principal investigator, Dr. Rawat has successfully established Uttarakhand’s first Technical Support Unit (TSU) at UPES University, Dehradun on “Rice Fortification” funded by the United Nations World Food Programme (UN-WFP) in collaboration with state government, She has also contributed to International development efforts through her consultancy in TDH-BMZ, German Government-funded project in collaboration with HESCO and served as a technical delegate at the 6th Global Micronutrient Forum (2023) in The Hague, representing Uttarakhand state funded by UN-WFP.

A passionate educator, Dr. Rawat has established project-based learning, flipped classrooms, and experiential learning modules in nutrition education. She has served as a founding faculty member at her previous organizations and played a central role in curriculum design, academic planning, and student mentorship. She also holds a Postgraduate Certificate in Academic Practice (PGCAP), further strengthening her pedagogical credentials. Dr. Rawat beliefs in integrating research and teaching with real-world social engagement. She is a mentor for Freedom Employability Academy (FEA), India and has mentored over 10 cohorts from the rural community.

List of Publications:

“Triticum dicoccum: Malting Effects on Proximate Composition and Organoleptic Attributes of Bakery Products” – International Journal of Green and Herbal Chemistry, Chaturvedi, N and Rawat, D, Vol. 4, Issue,1 (December 2014), p.p. 24-30.

• “Antibacterial Activity of Aqueous Extract of Jackfruit Seed Flour, Soybean Flour and Their Blended Flour Against Pathogenic Bacteria” Advances in Applied Research, Chaturvedi, N and Rawat, D. Vol. 7 Issue 2, (25 January 2016), p.p. 132-135.
• “Physicochemical Characteristics and Overall Acceptability of Jam from Psidium guajava Blended with Rhododendron arboreumFlower” – International Journal of Creative Research Thoughts, Chaturvedi, N and Rawat, D, Volume 6 Issue 2, (April 2018), ISSN 2320-2882.
• “Nutritional and antioxidant potential of Psidiumguajava as a functional ingredient” – International Journal of Trend in Scientific Research and Development, Chaturvedi, N and Rawat, D,Vol. 2, Issue 4, (May-June 2108), ISSN no. 2456 – 6470.
• “Quality Evaluation of Malted Banyard Millet Flour and Development of Value Added Rusk” – International Journal for Research in Applied Science & Engineering Technology. Chaturvedi, N and Rawat, D, Vol. 6, Issue 6, (June 2018), ISSN no. 2321 – 9653.
• “Postpartum Depression: Aetiology, Pathogenesis and The Role Of Nutrients and Dietary Supplements in Prevention and Management” – Saudi Pharmaceutical Journal Rupanagunta, G.P., Nandave, M., Rawat, D., Upadhyay, J., Rashid, S., & Ansari, M. N. (2023. : SPJ, 31(7), 1274.
• Paul, Snigdha, Ravinder Kaushik, Prince Chawla, Shuchi Upadhyay, Divya Rawat, and Ansab Akhtar. “Vitamin D as a multifunctional molecule for overall well-being: An Integrative review.” Clinical Nutrition ESPEN (2024).
• “Development and Evaluation of Calcium-Fortified Multi-Millet Biscuits: A Nutritious Alternative to Refined Wheat Flour” – FOODS – Mili Manchanda, Divya Rawat, Abhishek Chandra, and Ramesh Kumar Saini.