In a world where approximately 733 million people—about one in every eleven—suffer from chronic hunger, the urgency to develop sustainable and nutritious food systems has never been greater. This pressing challenge calls for innovative solutions that address food scarcity and enhance the quality and safety of available food.
However, solving these challenges takes more than just lab discoveries. It requires people who can connect science with society. One such person is Shikhadri Mahanta, a rising agricultural and biological engineering expert. A PhD candidate at Texas A&M University, she has also served as a Graduate Mentor, Lab Manager, and Ambassador for Women in Science and Engineering. Shikhadri is developing new ways to improve food processing—primarily through her research on Atmospheric Cold Plasma (ACP) on wheat, a staple food crop. Her work is not only academic—it’s helping shape sustainable practices in the food industry, train future engineers, and food safety.
Turning Science Into Safer Food
Today, people tend to consume safe, nutritious, and environmentally friendly food. This means production must use cleaner methods instead of chemical-heavy processing. One such method is Atmospheric Cold Plasma (ACP). It uses electrically charged air to kill bacteria and improve food quality, all without heating.
“Atmospheric Cold Plasma feels like harnessing a tiny bolt of lightning to make food safer,” says Shikhadri. “It’s unbelievable that we can use something so powerful to clean and enhance food without chemicals or heat. Can you imagine how much this means for the global hunger issue?”
Shikhadri’s work shows how much potential ACP has to make food processing safer and better for the environment. Under professor Dr. Janie Moore, at Texas A&M University, she’s been exploring how this method can improve the quality of everyday wheat products while cutting down on environmental damage. She spoke at two of the most respected gatherings in the field to share her findings: the ASABE Annual International Meeting and the IFT-First Conference. These events bring together leading researchers, industry professionals, and policymakers, creating the kind of environment where ideas can spark real change. Her work drew strong interest from experts across the country, opening up new conversations about the future of cleaner, more sustainable food processing.
Leading Science Beyond the Lab
Scientific progress isn’t just about individual breakthroughs. Some of the most influential advances in food science have emerged not from isolated research but from collaborations where engineers, food technologists, and industry leaders share insights and challenge each other’s thinking. Shikhadri understands meaningful innovation happens when researchers step beyond the lab and engage with the broader scientific community. This mindset has driven her to take on leadership roles and actively contribute to shaping the future of food science.
“Science doesn’t only happen in the lab—it also happens in conversations, in conference halls, and during casual exchanges with peers,” says Shikhadri. “Sometimes, all it takes is one shared insight or a new perspective from someone in the room to turn an idea into something groundbreaking.”
That belief in the power of collaboration is what drives Shikhadri to stay actively involved in professional communities. As a Graduate Student Representative on the Young Professionals Committee of the ASABE, she contributes to one of the most influential organizations shaping the future of sustainable food and agricultural systems. It’s a space where research meets real-world application and where young scientists can help steer industry conversations and emerging practices. She’s also a full member of Sigma Xi, one of the oldest and most respected honor societies in science and engineering. Through these roles, she brings academic rigor and a spirit of collaboration into broader discussions that go far beyond the lab.
“It’s empowering to know that I can help guide others, shape the lab environment, and be someone younger students can admire. It makes me feel not just like a student but like a leader contributing to something larger,” says Shikhadri.
From Peer to Judge — Earning Scientific Trust
In science, recognition is more than an award—a sign of trust and responsibility. One of the most meaningful signs of that trust is being invited to evaluate the work of other researchers. Peer reviewers and jury members help set standards, highlight promising ideas, and guide future innovation.
“At first, you play for the team that’s being judged—you submit your work, wait for feedback, and learn from it,” says Shikhadri. “But over time, you earn the chance to sit on the other side. It feels like giving back to the system that shaped me.”
Being invited to review research for major organizations is a significant honor. Groups like the Institute of Food Technologists (IFT) and the American Society for Engineering Education (ASEE) hold a special place in their fields because of the impact their members have on real-world challenges. IFT brings together thousands of scientists and innovators whose aim is to make food safer, healthier, and more accessible. ASEE is key in advancing engineering education, helping prepare the next generation of problem-solvers tackling everything from climate change to infrastructure. Being part of these networks means being part of a community that’s driving real progress.
Shikhadri’s role as a reviewer of scientific articles in these organizations reflects her growing influence in food science and engineering. She has reviewed over 20 scholarly articles and helps assess student Capstone Projects and academic programs, contributing to the future of scientific excellence.
Where Innovation Meets Impact
Innovation only matters when it changes lives. Awards and honors help highlight research that has real potential to shape industries, influence policies, and benefit communities.
Shikhadri’s recent achievements reflect both the scientific strength and real-world relevance of her work. When she won the Bioprocess Startup Competition in 2024, it was a sign that her ideas could help transform how we produce food in smarter, more sustainable ways. A year later, she was honored with the “Cases and Faces” award in the Green Tech & Sustainability Solutions category. Now, society recognizes that her work is not just innovative but urgently relevant. Each of these milestones tells the same story: her work has the potential to influence not just science but how people everywhere grow, process, and access food.
As food systems continue to evolve, so must the people driving that change. Shikhadri stands out as a leader who brings innovation, collaboration, and mentorship together. Her story is not just about research—it’s about making science meaningful in the lives of others.