Jay Yadav, PhD

Dr. Jay Kant Yadav is an Associate Professor and the Head of the Department of Biotechnology, School of Life Sciences, Central University of Rajasthan (India). He holds Ph.D. in Biotechnology and has been a Post-Doctoral Fellow at the Max-Planck Institute and Ulm University, Germany. Dr. Yadav has been a Guest Professor at the Institute of Protein Biochemistry of Ulm University, Germany. His research group examines the fundamental aspects of the structure-function relationship of protein aggregation and the formation of amyloids in various age-related disorders, such as Alzheimer’s and Parkinson’s diseases. Currently, the group focuses on identifying amyloid-like protein aggregates in different foods and their implications in challenging protein quality and human health. Recent studies from Dr. Yadav’s lab have confirmed that many proteins derived from milk, egg, and plant seeds possess high aggregation propensity and are likely to form amyloid-like structures under simulated industrial food-processing conditions. His group aims to decode the crucial factors responsible for protein aggregation and amyloid formation in processed foods and to provide a technological solution to safeguard the nutritional quality of dietary proteins.