“In the quiet work of precision fermentation, I hear the future of
food and energy.”
Hello ! I'm Shraddha M. Jadhav !
a life science researcher and a PhD student at the Riddet Institute, Massey University, where I will explore the future of food through alternative proteins and precision fermentation.
Currently, I serve as Youth representative for World Food Forum facilitated by FAO, where I engage with global stakeholders to advocate for inclusive, sustainable food systems.
In parallel, as a Communications Officer at the Cambridge Alternative Protein Society, powered by Good Food Institute, where I contribute to building the alternative protein ecosystem across Cambridge and the UK with students, researchers, and changemakers.
I was recently selected as a Science Fellow (2025) for the Regional Roundtable Program of the Global Forum for Plant-Based and Alternative Proteins. This role allows me to participate in shaping regional strategies, research priorities, and dialogues around the global transition toward sustainable protein systems.
In addition, I serve as a Mentor at Cellular Agriculture UK, where I support and guide emerging talent in the field. Through workshops, one-on-one mentoring, and educational content, I help cultivate the next generation of innovators in cellular agriculture and alternative protein technologies.
My journey weaves through India’s top research centers:
At CSIR-IHBT as GFI India SPARK Fellow , I worked on fermenting algal biomass to enhance nutritional and sensory attributes for smart protein applications.
At IIT Guwahati, I optimized the fermentation of Clostridium sp. on lignocellulosic waste, targeting efficient bioalcohol production.
Overall, my passion lies in bridging microbial fermentation, food innovation, and sustainability — one cell at a time.