She has Teaching and Industrial Work Experience. Her research interests include food safety,
nutrition and new product & technology development. She has successfully organized UGC
sponsored National Level Conferences, Coordinated UGC sponsored Add on course on Diet and
Wellbeing. Worked as Co-Convener & Member organizing Committee in organizing many Intra
and Inter College related events and conferences. She has been invited to Chair & Judge
presentations in Conferences and as External Examiner at University of Delhi Colleges and
Amity University. She is a Certified Internal Auditor for ISO 9001:2000, & 22000:5000 and had
been appointed as member in curriculum revision. She holds Life membership of Association of
Food Scientists & Technologists of India, Life Member of Society of Indian Bakers, Life Member
of Indian Society for Technical Education and is a reviewer in a Springer Journal.

• Hygiene Management and Housekeeping I
• Introduction to Integrated Facilities Management – I
• New Product Development
• Home Based Catering
• Nutrition and Wellbeing
• Advanced Bakery Technology
• Advanced Fruit and Vegetable Technology
• Confectionery Technology
• Technology of Cereal
• Pulses and Oilseeds
• Sensory Evaluation
• Principles of Food Science
• Technology of Meat, Fish and Egg

Periodicals:

• Kapoor, N., Mohite, A. M., Sharma, N., & Sharma, D. (2021). Comparative
  analysis of freeze dried and Spray dried beet-root powder according to
  physico-chemical, functional and Color properties. In Bulletin of the
  Transilvania University of Braşov Series II: Forestry • Wood Industry •
  Agricultural Food Engineering (Vol. 14, Issue 63, pp. 153–162).
  https://doi.org/ttps://doi.org/10.31926/but.fwiafe.2021.14.63.1.14
• Sharma, D., & Aggarwal, M. (2020). Development of Colourful Frozen
  Dumplings. In European Journal of Molecular & Clinical Medicine (Vol. 7,
  Issue 10, pp. 3944–3950).
  https://doi.org/https://ejmcm.com/article_7976.html
• Mishra, A., Aggarwal, M., Sharma, D., & Tripathi, V. (2020). Role of Yoga,
  Meditation and dietary Vitamin D on psychological and physiological health.
  In Role of Yoga, Meditation and dietary Vitamin D on psychological and
  physiological health (Vol. 7, Issue 8, pp. 5338–5348).
  https://doi.org/https://ejmcm.com/article_7980.html.
• Aggarwal, M., & Sharma, D. (2020). Millet Flour For Baked Food Products. In
  Plant Archives (Vol. 20, pp. 458–461).
• Aggarwal, M., Sharma, D., Gupta, A. kumar, & Shashank, A. (2020). Process
  Optimization & Quality Assessment Of Date  Jam Enriched With Almond
  Gum Powder. In Plant Archives (Vol. 20, pp. 406–414).
• Aggarwal, M., Verma, P., & Sharma, D. (2018). Preparation and Sensory
  Evaluation of Arrowroot Masala Khakhra. In Intl. J. Ferment. Food (Vol. 7,
  Issue 2, pp. 137–142). https://doi.org/10.30954/2321-712X.12.2018.10
• Gupta, A. K., Rather, M. A., Jha, A. K., Shashank, Abhinay , Singhal, S.,
  Sharma, Maanas , Pathak, U., Sharma, D., & Mastinu, A. (2020). Artocarpus
  lakoocha Roxb. and Artocarpus heterophyllus Lam. Flowers: New Sources of
  Bioactive Compounds. In Plants (Vol. 9, Issue 1329, pp. 1–16).
  https://doi.org/https://www.mdpi.com/2223-7747/9/10/1329/html
• Sharma, D., & Saxena, N. (2019). Standardization of Method for estimation
  of Neonicotinoids using HPLC. In Journal of Agricultural Engineering and
  Food Technology (Vol. 6, Issue 1, pp. 60–63).
• Aggarwal, M., Sharma, D., & Singhal, S. (2018). Development of Multigrain Fibrous gluten Free Millet Cookies. In Plant Archives (Vol.18, Special Issue (ICAAAS-2018), pp. 232-236)
• Sharma, D. & Kumari, P. (2017). Comparative sensory analysis of various brands and variety of juices In International Journal of Applied Social Science, (4 (11 &12), pp. 552-556)
• Sharma, D., & Bakshi, R. (2017). Development and Characterization of Pearl Millet and Jaggery enriched cookies. In Trends In Biosciences (Vol. 10, Issue 20, pp. 4001–4006).
• Sharma, D., & Bakshi, R. (2017). Development of Jaggery Enriched Cookie. In Trends in Biosciences (Vol. 10, Issue 20, pp. 3921-3923).
• Sharma, D., Rungta, Aditi, Kumar, A., Shivani, Harish, S., & Suri, T. (2015). Development of flavoured Tofu. In DU Journal of Undergraduate Research and Innovation (Vol. 1, Issue 1, pp. 102–106).
• Sharma, D. (2014). Understanding Biocolour – A Review. In International Journal of Scientific & Technology Research (Vol. 3, Issue 1, pp. 294–299).
• Sharma, D. (2014). Nutritional Change for Rheumatic Diseases- A Review, In International Journal

Book Chapters

• Agarwal, D., Sharma, D. (2020). Food Processing Waste to Biofuel: A
  Sustainable Approach. In: Thakur, M., Modi, V.K., Khedkar, R., Singh, K.
  (eds) Sustainable Food Waste Management. Springer, Singapore.
  https://doi.org/10.1007/978-981-15-8967-6_20
• Kaushik, M., Sharma, D. (2020). Characterization and Treatment of Waste
  from Food Processing Industries. In: Thakur, M., Modi, V.K., Khedkar, R.,
  Singh, K. (eds) Sustainable Food Waste Management. Springer, Singapore.
  https://doi.org/10.1007/978-981-15-8967-6_3
• Sharma, D., & Aggarwal, M. (2018). Indian Food Regulation. In S. Sharma,
  M. Aggarwal & D. Sharma (Eds.), Food Frontiers. Delhi, India: New Delhi
  Publisher.
• Pandey, S. K., Jain, V., & Sharma, D. (2018). Food Losses from Harvest to
  Consumption. In S. Sharma, M. Aggarwal & D. Sharma (Eds.), Food
  Frontiers. Delhi, India: New Delhi Publisher.

Papers presented in conferences, seminars, and webinars

• Presented an article on An Old Indigeneous Traditional Dish-Sinki with Modern Culinary Utility in Online-Two-Day National Conference on the topic: Sustainable Environmental Perspectives: A Journey from Ancient
  India" which was held on 05-06 th June, 2022 organized by Deen Dayal
  Upadhyaya College, University of Delhi.
• Presented Development of Flavored Date Jam in 4th Amifost 2020
  organized by Amity University on Future food for sustainability and nutritional security on 21st Dec'20.
• Presented a paper titled "Microwaves for sustainability" in UGC sponsored
  Two-day National Seminar on Psychology of National Integration, 30-31
  July 2019 at SPM college.
• Participated and presented an article on media reports on gluten
  intolenrace in UGC sponsored two days National Seminar on "Media:
  Language, Society and Culture" at SPM college from 29-30.04.19.
• Presented and Published an article titled "Standardization of Method for
  estimation of neonicotinoids using HPLC in Journal of Agricultural
  Engineering and Food Technology, vol 6, issue 1, Jan-March 2019, pp 60-63.
  pISSN-23500085, eISSN 2350-0263.
• Effect of Frying on Banana Chips in Different Oils”, Dipti Sharma, poster
  presented at National Seminar on Biomedical Engineering, Food and
  Fermentation Technology, Jamia Hamdard on 28th March 2017.
• “Utilizing the underutilized”, Dipti Sharma and Rita Bakshi presented at
  National conference on "Professional Possibilities of Home Science studies
  in Today's Scenario, on 04.02.2017, organised by Department of Home
  Science, M.M. (PG) College, Satikund, Kankhal Haridwar.
• Participated in the poster presentation titled "Effect of different packaging
  on Colour Characteristics of Jaggery Enriched Cookies "one day National
  Seminar on ‘Advancements in Packaging, Food and Social Impact’ on 3rd
  November 2014." at BCAS, University of Delhi, Dwarka