Kriti Rajbhandari

Kriti Rajbhandari completed her Bachelor's in B.Tech in Biotechnology from Kathmandu University, Dhulikhel, in December 2025. She began her journey as a Graduate Intern at RIBB in October 2025 and later continued as a Research Assistant in the Natural Products & Green Chemistry department. Her current role focuses on optimizing 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. While her current research focuses on formulating a protective shield for tomatoes, her interest lies in translational molecular medicine, particularly in the intersection of molecular biology, RNA-based therapeutics, and microbiology.