Shraddha Jadhav

Shraddha grew up in India and holds a Bachelor’s and Master’s in Zoology, later transitioning into microbiology and biotechnology. Her research experience spans microbial fermentation of algal biomass for nutritional improvement and probiotic development, as well as bioenergy fermentation using Clostridium species. Before joining the Riddet Institute, she was a SPARK Research Fellow with The Good Food Institute India.

At the Riddet Institute, Shraddha is pursuing her PhD on Bioprocessing and Fermentation Optimisation for Sustainable Production and Application of Dairy Proteins. Guided by the belief that “We do not inherit the Earth from our ancestors; we borrow it from our children,” her passion lies in advancing sustainable food systems through precision fermentation and alternative proteins. Beyond research, she enjoys Hindustani classical singing and Science outreach.