Dr. Shery M Varghese
Optimized SHERY PSC 2020
Assistant Professor

Educational Qualification

Ph.D Scholar, IIFPT (Indian Institute of Food Processing and Technology), Thanjavur, M Sc. Food Science & Technology, B Sc. Food Science & Technology

Research Interest

Agri Waste valorization, Crystalline cellulose characterization, Prebiotic and probiotic product development

Work experience


Research Project

PhD, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM-T), Thanjavur, Tamil Nadu



Assistant Professor, MACFAST, Tiruvalla



Lecturer, B C M College, Kottayam, Kerala, India



Quality controller, Grandma’s foods Ltd, Muvattupuzha, Kerala, India

Research Papers

• Varghese, M., Bhosale, Y. K., Aruna Nair, U. K., Hema, V., & Sinija, V. R. (2022). Valorisation and Characterization of Allium cepa var. aggregatum Biowastes for the Production of Microcrystalline Cellulose. Waste and Biomass Valorization, 13(4), 1931–1944. https://doi.org/10.1007/s12649-021-01625- 5

• Shery M Varghese, Aruna Nair U K, S. V. R. (2021). Effect of incorporation of microcrystalline cellulose extracted from shallot bio-waste into low-fat stirred yogurt and its International Journal of Botany Studies, 6(5), 577–584.

• Bhosale, Y. K., Varghese, S. M., Thivya, P., Hema, V., & Sinija, V. R. (2020). Studies on assessment of safety and nutritional quality of shallot waste fractions. Journal of Food Processing and Preservation, https://doi.org/10.1111/jfpp.15147

• Bhosale, Y. K., Perumal, T., Varghese, S. M., Vincent, H., & Ramachandran, S. V. (2022). Utilization of shallot bio-waste (Allium cepa L. var. aggregatum) fractions for the production of functional International Journal of Food Engineering, 18(1), 27–39. https://doi.org/10.1515/ijfe-2021- 0169

• Comparative studies on functional and rheological properties of α- cellulose and Microcrystalline cellulose extracted from shallot waste streams with commercial samples” – Submitted to “Cellulose” (Springer publications) – Currently under review