Mansi Limbad

Summary

Mansi Limbad is a human^[1]. They worked as a researcher^[2].

Key Facts

• Mansi Limbad's professions included researcher^[2].
• Among Mansi Limbad's employers was Auckland University of Technology^[3].
• Mansi Limbad was educated at Auckland University of Technology^[4].
• Mansi Limbad's doctoral advisor was Noemi Gutierrez-Maddox^[5].
• Mansi Limbad's doctoral advisor was Nazimah Hamid^[6].
• Mansi Limbad's instance of is recorded as human^[7].
• Mansi Limbad's ORCID iD is recorded as 0000-0002-5399-4673^[8].
• Mansi Limbad earned the academic degree of Doctor of Philosophy^[9].
• Mansi Limbad's academic thesis is recorded as Integration of the Functional Properties of Coconut Water Kefir Into Sourdough Bread^[10].
• Mansi Limbad's on focus list of Wikimedia project is recorded as NZThesisProject^[11].
• Mansi Limbad's OpenAlex ID is recorded as A5056078578^[12].

Body

Education

Mansi Limbad's education included a stint at Auckland University of Technology^[4]. Doctoral advisors include Noemi Gutierrez-Maddox^[5], a biotechnologist^[13] and Nazimah Hamid^[6], a researcher^[14], of New Zealand^[15], awarded the Fellow of the New Zealand Institute of Food Science and Technology^[16], specialised in food science^[17]. They earned the academic degree of Doctor of Philosophy^[9].

Career and Affiliations

Mansi Limbad worked as a researcher^[2]. They was employed by Auckland University of Technology^[3].

FAQs

What did Mansi Limbad do for work?

Mansi Limbad worked as researcher^[2].

Where did Mansi Limbad go to school?

Mansi Limbad was educated at Auckland University of Technology^[4].