Sohini Bera is a Junior Research Fellow at The University of Trans-Disciplinary Health Sciences and Technology, Bengaluru, specializing in innovative food product design and development. Her current research focuses on the oxidation study of Phyllanthus emblica (amla), employing advanced methodologies and technologies like Ultrasound, HPLC, Rancimat, Homogenizer, etc. This work aims to harness natural compounds for applications in functional foods and nutraceuticals. Sohini is also engaged in developing course content and workshops to promote transdisciplinary learning in food sciences, exemplifying her commitment to research excellence and knowledge dissemination. She did her Integrated M.Sc. in the field of Food Technology from Birla Institute of Technology, Mesra, Ranchi and M.Tech. in the field of Food Engineering and Technology from Tezpur University, Assam.