| Email: | d.chadha@ecu.edu.au |
|---|---|
| ORCID iD: | https://orcid.org/0000-0002-5556-5119 |
Diksha Chadha is a Postdoctoral Research Fellow in the Nutrition & Health Innovation Research Institute within the School of Medical and Health Sciences. She specialises in nutrition-focused research, involving 3D printed texture-modified foods and sensory-enhanced nutritional interventions to support musculoskeletal health and aged care.
2021-2024 Lecturer- Level 7 Sensory Science course, Auckland University of Technology (AUT), Auckland, New Zealand
Nutrition Society of Australia
Australian Institute of Food Science and Technology
Western Australian Cardiovascular Research Alliance
2024 - Dean’s Honour Roll Award - Awarded in recognition of an exceptionally high-quality thesis as part of the Doctor of Philosophy degree in the Faculty of Health and Environmental Sciences by Auckland University of Technology (AUT), New Zealand.
2021 - Doctoral Scholarship- Awarded for being a high achieving candidate, earning a full tuition waiver for the entire length of the PhD programme by Auckland University of Technology (AUT), New Zealand.
2023- 2nd Prize Winner – Flash Talk - School of Science Research Showcase, 2023, Auckland University of Technology (AUT), New Zealand.
Diksha's research areas and interests are in sensory science, food science, aged care, individuals with neurodegenerative conditions, 3D food printing, dietary diversity, sugar reduction, Temporal sensory evaluation, texture-modified foods and food fortification.