Kushal completed his Masters in Chemical Sciences from Central University of Punjab, India. During his Masters he worked on organic synthesis using green chemistry approaches. While watching a documentary, he got curious to learn about the world of fragrances. He worked on perfumery practices and aroma chemistry of aromatic plants for around five years at CSIR-Institute of Himalayan Bioresource Technology, under the guidance of Dr. Robin Joshi. His work was focused on sensory analysis of plant products and identification of impact odorants in amatrix using GC-Olfactometry/mass spectrometry techniques. While working on this subject he got research interests in sensory science and analytical chemistry techniques. He has worked on targeted and non-targeted metabolomics of Hedychium flavescens and is learning more in metablolomics. He has four published research articles in natural product and food journals.
The aroma aspect of food inspired him to work on food flavours. He joined the FREC to support the research activities and to gain expertise in flavor and fragrances. During work breaks, he loves to go trekking/hiking and travelling with friends. He enjoys playing badminton and has good interest in cooking and photography.