Madhuri Hegde is a Junior Research Fellow at The University of Trans-Disciplinary Health Sciences and Technology (TDU), Bengaluru. Her research focuses on advancing food systems, with an emphasis on natural antioxidants, functional foods, stability studies, and plant-based innovations. At TDU, she leads studies on the role of natural antioxidants in enhancing the shelf life and nutritional value of fats and oils, utilizing advanced techniques such as Rancimat, GC-MS and HPLC. Madhuri is also working on research related to plant-based proteins, optimizing product characteristics using twin-screw extruder technology. Previously, as a Project Fellow, she studied lipid oxidation and fat stability. Madhuri holds an MSc in Food and Nutritional Sciences with specialization in Food Technology from Sri Sathya Sai Institute of Higher Learning, Andhra Pradesh and has expertise in microbiological techniques, biochemical analysis, and scientific writing. She is passionate about pioneering sustainable solutions and improving global nutrition through impactful research at TDU.