Dr. Suman  received her Ph.D. in 2014 from the G. B. Pant University of Agriculture and Technology Pantnagar India   for her work in Food Process and engineering. Since then, she has mainly worked in the field of fresh produce,meat and sea food  packaging, which has led to over 3 years of experience in prolonging the shelf life of fresh produce using packaging. In the course of her career, she has worked with different packaging technologies (thermally buffered, antimicrobial packaging, modified atmosphere packaging, controlled atmosphere packaging, active packaging, and coatings) and packaging materials (bio-based and petroleum-based) as well as with different fruits and vegetables (whole and minimally processed), besides other perishables like meats and cereals. 

Dr. Suman completed her postdoctoral from Yonsei University, South Korea and is mainly working  on active packaging materials (antimicrobial, scavenge, and temperature-sensitivity materials) for the delivery of high-quality and safe fresh produce. Utilizing her background and experience in food processing engineering and packaging, these new packaging materials are being created based on the characteristics and needs of the fresh produce and its supply chain for their successful commercial application. Her background in food engineering allows her to perform physicochemical, microbiological, and sensory studies to monitor the changes of the fresh produce packaged in these new materials during storage. These studies are carried out in close collaboration with researchers specialized in packaging, microbiology, postharvest physiology, and sensory analysis, as well as with produce growers, commodity groups, plastic suppliers, and packaging equipment suppliers from different countries around the world. 

Dr. Suman currently working as Assitant professor in VCSG Uttarakhand University of Horticulture & forestry.