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Dr. Divya, Senior Scientist, working at Central Avian Research Institute. She did her MSc & Ph.D. in organic chemistry. She started her teaching career as a lecturer in the subject of Organic Chemistry. She also taught courses of Biochemistry in an agriculture university. As a research scientist she worked on changes in Lipid profile of diabetic condition, removal of nimbidine and other limiting factors from neem seed cake. She worked on development of value added products for commercial use from natural resins and gums. Further, she worked on natural colour dye from seedlac and their addition in meat products to improve the colour of cooked meat and reduce the content of Nitrite responsible for producing carcinogenic compounds. She has developed a natural “Alta” from lac dye without any synthetic compound. Uses of Guar gum and Gum Arabic were explored as extenders, stabilizer and functional properties enhancer in minced poultry and goat meat products. Presently, she is pursuing research on natural antioxidants from plants sources to enhance food and feed quality.