Top of page

Student/Staff Portal
Global Site Navigation

School of Medical and Health Sciences

Local Section Navigation
You are here: Main Content

Dr Diksha Chadha

Research Fellow

Staff Member Details
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.

Background

2021-2024 Lecturer- Level 7 Sensory Science course, Auckland University of Technology (AUT), Auckland, New Zealand

Professional Associations

Nutrition Society of Australia

Australian Institute of Food Science and Technology

Western Australian Cardiovascular Research Alliance

Awards and Recognition

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.

Research Areas and Interests

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.

Qualifications

  • Doctor of Philosophy, New Zealand, 2024.

Research Student Supervision

Associate Supervisor

  • Doctor of Philosophy, Three-dimensional food printing for texture-modified foods in Aged Care homes: Improving meal experience and nutritional intake
No data available
Skip to top of page