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Ramona Cheriaparambil, MS (she/her/hers)

PhD Student
University of Massachusetts Amherst
Amherst, MA, United States

Ramona Cheriaparambil, BSc, MSc, is a PhD Student at the University of Massachusetts Amherst. She earned her BSc in Food Science and Quality Control from Mahatma Gandhi University and an MSc in Nutrition and Food Processing from SNDT University, Mumbai, India.

Ramona has interned at five food companies in the past—Parle Products Pvt Ltd, Givaudan India, Roha Dyechem, TUV Nord, and Mondelez International—gaining experience in food ingredient science, product development, consumer science and quality control. She then worked as a Food Technologist for two years in the Research & Development department of a plant-based startup- Prolicious, in Mumbai, India. In this role, she developed plant-based dairy analogs, including oat milk, peanut milk, soy milk, plant-based cheese, ice cream, and yogurt. She also worked on high-protein snacks and extruded products such as pasta and millet puffs. She also implemented a novel method for producing soy protein concentrate (SPC) using Lactobacillus fermentation, enhancing SPC's sensory, nutritional, and functional properties. Alongside her R&D work, she collaborated with the marketing team on social media strategy, Linkedin content & creatives and product launches-both offline and online.

Currently, as a PhD student at UMass Amherst, Ramona is researching the fungal fermentation of pea flour using filamentous fungi to develop a fermented pea flour product with improved functional, nutritional, and sensory properties.

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