Bindvi is a second year Ph.D. candidate in the field of Food Science. Her research interests include the development of novel food products and improving upon existing popular foods that can cater to the nutritionally deficient populations by interventions in processing technologies and use of alternate ingredients. Before joining Cornell, Bindvi worked at the Indian Agricultural Research Institute as a scientist. She developed technologies for products such as vegan sausages and mushroom cakes. Bindvi has a M.Sc. degree in Food Science and Technology from Banaras Hindu University. Her dissertation was on the development of stirred yoghurt fortified with enzymatically extracted lycopene.