Mrs Ruchira Ghosh

Mrs Ruchira Ghosh

Casual Academic

Doctor of Philosophy - PhD, Food Science and Technology

UNSW (2019 - 2023)

Research Topic: Protein, Vitamin B12 and iron network in foods: effect on bioavailability of Vitamin B12 and iron.

GSOE9410 – Professional Development for Emerging Engineering Educators, Education

UNSW (Jan 2021 - Dec 2021)

The overall aim of this course is to provide senior students, with some existing teaching experience, the opportunity to gain or develop broader and deeper knowledge, skills, and attitudes with respect to teaching in higher education, specifically in the engineering context.

Foundations of University Learning and Teaching Program (FULT)

UNSW (Aug 2021 - Oct 2021)

Master of Science, Food Science and Nutrition

Pondicherry University, India (2016 - 2018)

• Bachelor's degree, Nutrition Sciences

University of Burdwan, India (2013 - 2016)

School of Chemical Engineering

I am a food scientist and technologist who is passionate about research and development of novel products. I am driven to bring safe and efficacious products to market, based on sustainably produced plant or animal ingredients, and nutritional prospective of those food matrices. I am passionate and proud to lead a talented team to ensure we are creating a more diverse, inclusive environment where everyone can learn and thrive. I have demonstrated ability to achieve targets through effective communication, collaboration across cross-functional teams within an innovative working environment. I am always open and highly adaptable to different environments and keen to learn from every new opportunity.

  • Journal articles | 2023
    Ghosh R; Qiao L; Bucknall M; Arcot J, 2023, 'Comparison of intestinal iron uptake in presence of cobalamins from different plant and animal proteins: Studies using an in vitro digestion/caco-2 cell culture model', PROCEEDINGS OF THE NUTRITION SOCIETY, 82,
    Journal articles | 2023
    Ghosh R; Thomas DS; Arcot J, 2023, 'Molecular Recognition Patterns between Vitamin B12 and Proteins Explored through STD-NMR and In Silico Studies', Foods, 12, pp. 575,
    Journal articles | 2022
    Ghosh R; Arcot J, 2022, 'Fortification of foods with nano-iron: Its uptake and potential toxicity: Current evidence, controversies, and research gaps', Nutrition Reviews, 80, pp. 1974 - 1984,
    Journal articles | 2020
    Sivasankar C; Jha NK; Ghosh R; Shetty PH, 2020, 'Anti quorum sensing and anti virulence activity of tannic acid and it's potential to breach resistance in Salmonella enterica Typhi / Paratyphi A clinical isolates', Microbial Pathogenesis, 138,
  • Conference Abstracts | 2023
    Ghosh R; Qiao L; Bucknall M; Arcot J, 2023, 'Comparison of intestinal iron uptake in presence of cobalamins from different plant and animal proteins: Studies using an in vitro digestion/caco-2 cell culture model', in PROCEEDINGS OF THE NUTRITION SOCIETY, CAMBRIDGE UNIV PRESS, Vol. 82,
    Conference Papers | 2022
    Arcot J; Ghosh R; Bucknall M; Qiao L, 2022, 'Comparison of intestinal iron uptake in presence of cobalamins from different plant and animal proteins: Studies using an in vitro digestion/ caco-2 cell culture model', in Proceedings of the Nutrition Society (2023), 82 (OCE2), E105, Cambridge University Press, Perth, presented at 46th Annual Scientific Meeting of the Nutrition Society of Australia, Perth, 29 November 2022 - 02 December 2022,
    Conference Posters | 2022
    Ghosh R; Arcot J; Thomas DONALD; Bucknall M, 2022, 'Molecular recognition patterns between vitamin B12 and different animal and plant based proteins explored through STD–NMR and docking tool', presented at AIFST CONFERENCE 2022, 24 July 2022
    Conference Abstracts | 2022
    Ghosh R; Arcot J, 2022, 'Comparison of Intestinal Iron Uptake From Different Plant and Animal Proteins and Food Matrices: Studies Using an In Vitro Digestion/Caco-2 Cell Culture Model', in Current Developments in Nutrition, Elsevier BV, Vol. 6, pp. 1183 - 1183,

•ATA Scientific Encouragement award - ATA Scientific Pty Ltd

Oct 2021

•Associate Fellow of The Higher Education Academy (AFHEA)

Dec 2021

• Development and Research Training Grant (DRTG) - UNSW

Jul 2021 and 2022

• University International Postgraduate Award (UIPA) - UNSW

Jul 2019

• Muthu silk house gold medal for first position in M.Sc. Food Science and Nutrition- Pondicherry University, India

Jul 2018

• Gold medal for first position in B.Sc. Nutrition- Burdwan University, India

Jul 2016

• Marketing Officer

Chemical Engineering Postgraduate Research Society, UNSW

Jun 2021 – Oct 2022

My responsibilities:

• Execute marketing campaigns

• Assist with all publication marketing material in line with seasonal campaigns, content plans, events, and activations.

• Own and manage all on-site and online marketing material.

• Review platforms and other marketing related tools.

• Develop and manage relationships with companies.

• Research Scientist

Vow Foods

I was working as a casual research scientist at Vow Foods. Main responsibility of my role is to understand the nutritional quality of the laboratory grown tissue and meat compared to animal sources.

• Project Assistant

Central Food Technological Research Institute, India (Dec 2018 - Apr 2019)

Project Assistant Level-II at the Department of Meat and Marine Sciences, CSIR-CFTRI under the research project “Developing Process Technology for the preparation of coconut-rich chicken, mutton, fish and vegetable curry paste”.

• Child health development Assistant

The Mother House of the Missionaries of Charity

Oct 2018 - Dec 2018 

• Health Supervisor

The HOPE Foundation

Aug 2018 - Sep 2018

• Research Project Assistant

Pondicherry University

May 2018 - Jul 2018 

My Teaching

  • Associate Lecturer(Aug 2022- present)

           My responsibilities:

  • Mentoring support for students

  1. understand what chem eng / food eng / food sci actually is, why they are learning stuff etc
  2. learn about electives and be able to make better choices for electives in their degrees
  3. think about career paths and then pick electives or extra curricula activities that support those plans
  4. get better at identifying what they are struggling with and how to ask questions (of self, of tutors,of lecturers) so that they can learn more effectively
  • Course Uplift and redesign

  1. ​​​​Formulate significant measurable learning outcomes
  2. Develop formative and summative assessments i.e. an assessment plan that maps to learning outcomes
  3. Integrate evidence-based pedagogies and technologies i.e. learning activities, instructional materials and resources, that support the course learning objectives
  4. Develop content appropriate to the course learning outcomes


  • Casual Academic (Feb 2020 – Present)

           Course List:

           FOOD2320-FOOD8320-Food Microbiology

           FOOD3030-FOOD8030-Food Safety and Quality

           FOOD3020-FOOD8020-Food Science and Technology Laboratory