Dr. Bhavna Sharma is a highly respected nutrition scientist and strategic leader at ITC Limited, where she serves as Head of Nutrition Science and leads public‑health‑oriented CSR and sustainability initiatives within the Foods Division. In this role, she is responsible for shaping and executing the organization’s nutritional strategy—aligning product innovation, nutritional policy, scientific advocacy, and sustainability commitments to advance healthier choices and positive societal impact.

With a Ph.D. in Nutrition from the University of Delhi & INMAS (DRDO), Dr. Sharma combines deep scientific expertise with a practical focus on public health nutrition. Before joining ITC, she held impactful roles in research‑driven nutrition science at Nestlé R&D Centre India and GSK Consumer Healthcare, where she contributed to evidence generation, micronutrient research, and product‑related innovation in areas like child growth, bone health, and dietary behavior. Her work has spanned epidemiological studies, product‑development science, and collaborations with external scientific and regulatory communities.

At ITC, Dr. Sharma’s leadership goes beyond internal R&D. She manages cross‑sector stakeholder ecosystems—engaging with national and international nutrition, scientific, and regulatory committees—and supports frameworks such as Poshan 2.0 and the UN Sustainable Development Goals for nutrition. Her strategic vision ensures that nutrition science informs product pipeline decisions, public‑health‑based CSR programs, and responsible marketing policies, helping the company balance business outcomes with societal wellbeing.

She is a published author in peer‑reviewed journals, a frequent speaker at nutrition and health forums, and a recognized voice in the industry on evidence‑based approaches to diet, food fortification, and consumer education. By linking rigorous science with social impact, Dr. Sharma exemplifies how corporate nutrition leadership can contribute meaningfully to nutrition security, healthier communities and sustainable food‑system transformation