Vincent Hema is a passionate food scientist with 19 years of academic experience as trainer, researcher, teacher, and food product developer. She obtained her Master of Science in Food Science and Nutrition in 2003 and her Ph.D in 2009 at Tamil Nadu Agricultural University (TNAU)-Coimbatore. During her Ph.D, she was awarded with Women Scientist Fellowship of Ministry of Science and Technology, Doctoral Fellowship of University of Saskatchewan Canada and postgraduate Research Fellowship of TNAU.

In 2010, she began her career in IICPT as a Scientist having expertise in Food and Nutrition. Her research entailed on the plant-based food segment, which focused on non-dairy, plant proteins, identification of functional components from indigenous food sources. She has actively worked on capacity-building programs for human resource development in the field of agro-food sectors. Her research endeavours are published by coveted publishers.

She was the awardee of SKOCH Safe Food Award 2017, Dr. V. Subrahmanyan Best Scientist 2018, GEBRA Bharat Ratna Dr. Radha Krishnan Gold Medal award 2021, HCC centennial Best Women Scientist Award 2023 and received Best Poster Award in technical platforms including ICRAFPT’18. She is the recipient of a national nominee for the ASEAN-India working group on Science and Technology dialogue partners met at the Ministry of Science and Technology and Innovation Malaysia (MOSTI) 2013, Master Trainer for Baking Technician National Occupation Standards set by FICSI 2016, PMFME Master Trainer for Micro and Small Enterprises in Grain Processing Domain 2020, Expert Panel in Ready to Eat and Specialized Products Sectional Committee, FAD 24 of BIS 2023. She is also a member of Academic council, and Board of Studies in various academic institutions.