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Maya Raman serves as Associate Professor and Head of the Department of Food Science and Technology in the Faculty of Ocean Science and Technology at Kerala University of Fisheries and Ocean Studies. She holds a Doctor of Philosophy degree and maintains research specializations in food science, food chemistry, functional foods, diet and health, and fish processing. Her work includes studies on probiotics, prebiotics, and their potential roles in colorectal cancer prevention and management, as well as investigations into carrageenan from marine red algae for functional food applications and fish collagen for use in food and pharmaceutical industries.
Additional research contributions encompass biocompatible nanocomposites, polysaccharide-based hydrogels, active packaging films, dietary fiber properties, and analyses of fish and fishery products. She has co-authored publications such as Probiotics, prebiotics and colorectal cancer prevention (2016), Potential of probiotics, prebiotics and synbiotics for management of colorectal cancer (2013), κ-Carrageenan from marine red algae, Kappaphycus alvarezii - a functional food to prevent colon carcinogenesis (2015), and Fish Collagen and its Applications in Food and Pharmaceutical Industry: A Review (2018). Raman participates in university activities including student placement coordination and governance roles within the institution.
KUFOS Kochi study shows germination and parboiling make basmati rice low-GI, boosting metabolic health amid India's diabetes crisis.
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