Rasika Ghulu

Rasika Ghulu completed her Bachelor's degree in B.Tech in Biotechnology from Kathmandu University, Dhulikhel, in December 2025. She started her research career as a Research Intern at the Research Institute of Bioscience and Biotechnology (RIBB) and subsequently joined as a Research Assistant, working in the area of natural products and food biotechnology. Her current research focuses on developing guava leaf extract-based edible coatings as a natural preservative to extend the post-harvest shelf life of tomatoes and protect them against spoilage microorganisms. Her work involves the evaluation of phytochemical, antioxidant and antimicrobial properties of guava leaf extracts for food preservation applications. Her research interests lie at the intersection of food science and biotechnology with a particular focus on natural bioactive compounds, functional food preservation, microbial control, and the application of biotechnology to develop sustainable solutions for food quality and safety.