Bindvi Arora earned her PhD in food science and technology in 2022. Her research interests include the development of novel food products and improving existing popular foods that can cater to nutritionally deficient populations through innovations in processing technology and the use of alternative ingredients. Before joining Cornell, Bindvi worked as a scientist at the Indian Agricultural Research Institute. She developed technologies for products such as vegan sausages and mushroom cakes. Bindvi has an MSc in food science and technology from Banaras Hindu University. Her dissertation was on the development of stirred yogurt fortified with enzymatically extracted lycopene.