Designation: Assistant Professor FRA
Education: B.Tech, M.Tech
Specialization
UG : B.Tech FOOD TECHNOLOGY
PG : M.Tech FOOD PROCESSING & ENGINEERING
Research Interest
- New Food Product Development
- Extraction And Utilization of Bioactive Compounds from Food Matrices
Projects
Incorporation of Oleogels as fat replacers in cookies
- M.Tech Project (July 2023 – April 2024)
- The project aimed for the development of oleogels, used as a fat replacer in baked goods so as to reduce the consumption of saturated fats without compromising the flavor and texture of the baked goods. The gelator used was HPMC and two different oils (coconut oil and rice bran oil) were used and both olegels were incorporated into the cookie dough and the characteristics of the cookies were compared.
Dual Modification of Jackfruit Seed Starch
- M.Tech Project ( January 2023 – March 2023)
- The project’s objective was to extract starch from jackfruit seed so as to promote by-product utilization and to modify the extracted starch to improve its physico-chemical properties by subjecting it to chemical and physical treatment. The modified starch could be used as a thickening agent in soups or gravies, for development of biodegradable films or to be used in the development of superdisintegrants
Value added pasta enriched with Spirulina
- B.Tech Project (January 2021 – April 2021)
- The project was conducted to develop a new product (pasta) using underutilized superfoods Jackfruit and spirulina. This improved the pasta’s nutritional characteristics when compared with conventional pastas commercially available. Also by using Jackfruit seed powder it minimizes waste generation and promotes sustainability.
Certifications
- Highfield approved HACCP Level 3
- DNV – GL approved ISO 22000:2018 and Quality Management System certified
- FoSTaC Level 2 certified
- FRCC training on Food Testing and Analysis
Contact Details
Mobile: +91 7510282268