Food Processing Technology

Faculty Profile

Dr. K. Thangavel M.Tech, Ph.D

Director, Centre for Food Science and Technology
Head, Department of Food Processing Technology
kulandaithangam@yahoo.com
kthangavel@karunya.edu

Dr. T.V. Ranganathan M.Tech, Ph.D

Professor
ranganathan@karunya.edu

Mr. Dayanand Peter M.Tech

Assistant Professor
dayanandpeter@karunya.edu

Dr. S. Gobikrishnan M.Tech, Ph.D

Assistant Professor
gobikrishnan@karunya.edu

Dr. R. Emilin Renitta M.Sc, Ph.D

Assistant Professor
emilinrenitta@karunya.edu

Dr. M. M. Pragalyaashree M.Tech, Ph.D

Assistant Professor
pragalyaashree@karunya.edu

Dr. Chandrakala R M.Tech, Ph.D

Assistant Professor
chandrakala@karunya.edu

Dr. Ritesh Balaso Watharkar

Assistant Professor
watharkarritesh@karunya.edu

Dr. R. Freeda Blessie M.Tech, Ph.D.

Assistant Professor

Dr. Rituja Upadhyay M.Tech, Ph.D

Assistant Professor
rituja@karunya.edu

Dr. Shrikrishna Shrinivas Nishani M.Tech, Ph.D

Assistant Professor
shrikrishnanishani@karunya.edu

Dr. Arunkumar, H. S. M.Tech, Ph.D

Assistant Professor
arunkumarhs@karunya.edu

Dr. Appasmandri S M.Sc., Ph.D

Assistant Professor
appasmandri@karunya.edu

Dr. Chavan Prasad Pandurang M.Tech., Ph.D

Assistant Professor
chavan@karunya.edu

Er. Wasiya F M.Tech.

Assistant Professor
wasiya@karunya.edu

Er. NAGARAJU, M. M.Tech.

Assistant Professor
nagaraju@karunya.edu

Er. Leonard Shruthi M.Tech.

Assistant Professor
leonardshruthi@karunya.edu

Supporting Staff

Mr. Charles Benny A

Executive Assistant Gr-II charlesbenny@karunya.edu

Mr. Sathia Boobesh

Mechanic Gr. II
sathiaboobesh@karunya.edu

Mr. Isaac S.K. Bruver Kumar

Mechanic (SG) isaacbruver@karunya.edu

Mr. D. Selwin

Lab Technician Gr-I
selwyn@karunya.edu

Mr. D. Thomas Pandian

Store Keeper
thomaspandian@karunya.edu

Dr. K. Thangavel M.Tech, Ph.D
Director, Centre for Food Science and Technology
Head, Department of Food Processing Technology

kulandaithangam@yahoo.com, kthangavel@karunya.edu

Academic Background
Degree University Year
Ph.D Tamil Nadu Agricultural University, Coimbatore 1997
M.Tech. Indian Institute of Technology, Kharagpur 1983
B.Tech. Tamil Nadu Agricultural University, Coimbatore 1981
Courses Taught
Dairy and Food Engineering
Emerging trends in Food process engineering
Research Interests
Micro and nano-encapsulation of functional food ingredients
Ohmic heating of liquid egg white
Milk and milk products processing
Post-harvest engineering and technology
Memberships in Professional Bodies
Member, Indian Society of Agricultural Engineers (ISAE)
Member International Society of Food Engineers (ISFE)
Member, Association of Food Scientists and Technologists of India (AFST(I))
Member, Indian Dairy Association (IDA)

Most Recent Publications
Aniesrani Delfiya, D.S., K. Thangavel, and D.Amirtham. (2016). Preparation of curcumin loaded egg albumin nanoparticles using acetone and optimization of desolvation process. The protein journal 35 (1) 1-12.
Aniesrani Delfiya, D.S, and K. Thangavel. (2016) . Effect of Ohmic heating on Polyphenol oxidase activity, electrical and physicochemical properties of fresh tender coconut water. International Journal of Food Engineering 12 (7), 691-700.
V.Eyarkai Nambi, A Manickavasagan, K Thangavel, DS Aniesrani, V Chandrasekar, and GSV Raghavan. (2017). Effect of carrier material on flow characteristics of date pulp feedstock. Drying Technology. 35. (1), 116-124.
Eyarkai Nambi,V., K.Thangavel, A.Manickavasagan and S Shahir .(2017. ) Comprehensive ripeness-index for prediction of ripening level in mangoes by multivariate modelling of ripening behaviour. International Agro physics 31 (1) 35-44.
Dhivya, K., and K.Thangavel. (2019). Determination of curcumin, starch and moisture content in turmeric by Fourier transform near infrared spectroscopy (FT-NIR). Engineering in Agriculture, Environment and Food. (12). 264-269

Degree	University	Year
Ph.D	Tamil Nadu Agricultural University, Coimbatore	1997
M.Tech.	Indian Institute of Technology, Kharagpur	1983
B.Tech.	Tamil Nadu Agricultural University, Coimbatore	1981

Dr. T.V. Ranganathan M.Tech, Ph.D
Professor

ranganathan@karunya.edu

Academic Background
Degree University Year
Ph.D Mumbai University 2000
M.Tech. Mumbai University 1994
B.Tech. Bombay University 1992
Courses Taught
Food Chemistry
Process Economics and Plant layout Design
Bakery, Beverages and Confectionery Technology
Technology of Flavorants and Colourants
Research Interests
Nutraceuticals
Traditional Product Technology
Stabilization of Natural Colorants
Wealth from Waste
Memberships in Professional Bodies
Association of Food Scientists and Technologists India (AFSTI)

Most Recent Publications
Anisur Rahman Mazumder, and Ranganathan TV (2020). Encapsulation of isoflavone with milk, maltodextrin and gum acacia improves its stability. Current Research in Food Science, 2, 77-83.
Anisur Rahman Mazumder, Parichat Hongsprabhas and Ranganathan TV (2019). In vitro and in vivo inhibition of maillard reaction products using amino acids, modified proteins, vitamins, and genistein: A review. J Food Biochem. 43(1), 1-17. DOI: 10.1111/jfbc.13089.
Hemaprabha P. and Ranganathan T.V. (2018). Process optimization for evaluation of barrier properties of tapioca starch based biodegradable polymer film. International Journal of Biological Macromolecules 120, 361–370.
Premkumar J and Ranganathan T.V. (2018). Bioingredients: functional properties and health impacts. Current Opinion in Food Science, 19, 120-128.
Baby KC and Ranganathan T.V. (2016). Effect of enzyme pre-treatment on extraction yield and quality ofcardamom (Elettaria cardamomum maton.) volatile oil. Industrial Crops and Products 89, 200–206

Degree	University	Year
Ph.D	Mumbai University	2000
M.Tech.	Mumbai University	1994
B.Tech.	Bombay University	1992

Dr. D. Tiroutchelvame M.Tech, Ph.D
Assistant Professor

tirou@karunya.edu

Academic Background
Degree University Year
Ph.D Anna University, Chennai 2017
M.Tech. Indira Gandhi Agricultural University, Raipur, Chattisgarh 2000
B.Tech. Tamil Nadu Agricultural University, Coimbatore 1992
Courses Taught
Fluid Mechanics for Food Engineers.
Unit Operations in Food Process Engineering.
Engineering Properties of Food Materials.
Mass Transfer and Separation Processes in Food Engineering.
Research Interests
Drying and dehydration of fruits and vegetables.
Osmotic dehydration.
Food Process Equipment design.

Most Recent Publications
Tiroutchelvame, M.M. Pragalyaashree & Dayanand Peter, 2019, “Process Development for the Value Addition of Banana Central Core (Pseudo Stem)”, International Journal of Recent Technology and Engineering, 8(4), 1055-60.
Tiroutchelvame, J. Prakash Maran & M.M. Pragalyaashree, 2019, “Response Surface Analysis and Optimization of Osmotic Dehydration of Musa Acuminata slices”, Journal of Microbiology, Biotechnology and Food Sciences, 8(4), 1016-20.
M. Pragalyaashree, D.Tiroutchelvame & Siddhant Sashi Kumar, 2018, “Degradation Kinetics of Anthocyanin extracted from roselle calyces (Hibiscus sabdariffa)”, Journal of Advanced Pharmaceutical Sciences, DOI: 10.7324/JAPS.2018.8801.
Tiroutchelvame, D, Sivakumar, V & Prakash Maran, J 2015, “Mass transfer kinetics during osmotic dehydration of amla (Emblica officinalis L) cubes in sugar solution”, Chemical Industry & Chemical Engineering Quarterly, DOI: 10.2298/CICEQ1407102011T. Impact factor: 0.659.

Degree	University	Year
Ph.D	Anna University, Chennai	2017
M.Tech.	Indira Gandhi Agricultural University, Raipur, Chattisgarh	2000
B.Tech.	Tamil Nadu Agricultural University, Coimbatore	1992

Mr. Dayanand PeterM.Tech
Assistant Professor

dayanandpeter@karunya.edu

Academic Background
Degree University Year
M.Tech. Allahabad Agricultural Institute – Deemed University 2005
B.Tech. Allahabad Agricultural Institute – Deemed University 2003
Courses Taught
Food Safety Regulations
Plantation Products & Spices Technology
Technology of Meat, Poultry & Fish
Memberships in Professional Bodies
Indian Dairy Association
Research Interests
Food Packaging Technology
Food Regulations & Safety
Functional Foods & Nutraceuticals

Most Recent Publications
Tiroutchelvame, D., Pragalyaashree, M.M., Peter, D. Process development for the value addition of banana central core (Pseudo stem), International Journal of Recent Technology and Engineering 8(4), pp. 1055-1060, 2019.
Bazil Wilfred, C., Elizabeth Amudhini Stephen, S., Peter, D., Sai Sree, N Response surface methodology optimization of production of cellulase by trichoderma reesei using mango peel, International Journal of Engineering and Advanced Technology 9(1), pp. 4279-4281, 2019.
Anantha Christu Raj, P., Ramesh Kumar, P., Peter, D. Generalized predictive controller design for compressed air distribution . International Journal of Innovative Technology and Exploring Engineering 8(9), pp. 18-22, 2019.
Anantha Christu Raj, P., Ramesh Kumar, P., Peter, D. Three-axis force measurement using capacitive sensor for object detection. International Journal of Innovative Technology and Exploring Engineering 8(8), pp. 561-567, 2019.
Peter, D., Xavier, P., Philip, R.S. Consumer attitude towards snacking among adolescence. International Journal of Engineering and Advanced Technology 8(4), pp. 909-913, 2019

Degree	University	Year
M.Tech.	Allahabad Agricultural Institute – Deemed University	2005
B.Tech.	Allahabad Agricultural Institute – Deemed University	2003

Dr. S. Gobikrishnan M.Tech, Ph.D
Assistant Professor

gobikrishnan@karunya.edu

Academic Background
Degree University Year
Ph.D Chonnam National University, Gwangju, South Korea 2013
M.Tech. Bharathiyar University, Coimbatore 2003
B.Tech. Institution of Engineers, India - Kolkatta 2001
Courses Taught
Thermodynamics
Instrumentation
Food Process Equipment Design
Refrigeration and Cold storage construction
Memberships in Professional Bodies
Institution of Engineers India
Research Interests
Internet of things (IoT)
Bioenergy and biomaterial
Non thermal process of food processing
Food process equipment design

Most Recent Publications
Sriramulu Gobikrishnan, Jae-Hee Park,Seok-Hwan Park,Natarianto Indrawan, Siti Fauziyah Rahman, and Don-Hee Park . “Sonication-Assisted Production of Biodiesel Using Soybean Oil and Supercritical Methanol”. Bioprocess and Biosystem Engineering 36: (2013) 705-712.
Rahman Siti Fauziyah, Sriramulu Gobikrishnan, Natarianto Indrawan, Seok-Hwan Park, Jae-Hee Park, Kyoungseon Min, Young Je Yoo, and Don-Hee Park. “A Study on the Electrochemical Synthesis of L-DOPA Using Oxidoreductase Enzymes: Optimization of an Electrochemical Process”. Journal of Microbiology and Biotechnology. 22(10), (2012) 1446–1451.
Thirumurugan.A, Ramachandran.S and Gobikrishnan.S “Optimization of medium components for maximizing the bacteriocin production by Lactobacillus plantorum ATM11 using statistical design” – International Food Research Journal 22(3): 1272-1279.
Allwyn Sundarrajan Thottiyam Ranganathan Sriramulu Gobikriahnan “Optimized Extraction and Characterization of Pectin from Jackfruit (Artocarpus integer) wastes using Response Surface Methodology”. International Journal of Biological Macromolecules 106 (2018) 698-703

Degree	University	Year
Ph.D	Chonnam National University, Gwangju, South Korea	2013
M.Tech.	Bharathiyar University, Coimbatore	2003
B.Tech.	Institution of Engineers, India - Kolkatta	2001

Dr. R. EMILIN RENITTA M.Sc, Ph.D
Assistant Professor

emilinrenitta@karunya.edu

Academic Background
Degree University Year
Ph.D Manonmaniam Sundaranar University 2006
M.Sc. Manonmaniam Sundaranar University 2001
B.Sc. Madras University 1999
Courses Taught
Food Microbiology
Food Processing and Biotechnology
Fruit and Vegetable Processing Technology
Technology of Meat, Poultry and Fish
Research Interests
Food Microbiology
Nutraceuticals
Application of Bacteriophage in Agriculture
Food Product Development

Most Recent Publications
Jawahar Ganapathy and Emilin Renitta (2018) Evaluation of Dietary Supplementation of Pleurotus ostreatus and Calocybe indica in Swiss Albino mice. Asian Journal of Pharmaceutical and Clinical Research Vol (11), Issue 10, 1-5.
John Wesley and R. Emilin Renitta (2018) Incorporation of Chicken eggshell Powder into biscuits. Drug Invention Today Vol (10) Special Issue 4, 3644-3648.
R. Emilin Renitta and S. Elizabeth Amudhini Stephen (2019) Optimization of freeze drying of oyster mushroom and composition of extruded snack incorporated with oyster mushroom flour using response surface methodology International Journal of Engineering and Advanced Technology Volume 8, Issue 3, p 251-256
Sandra K. Raju, Philomena Joy Lindsey, R. Emilin Renitta 2019. Shelflife assessment of Banana pseudostem cutlet. International Journal of Engineering and Advanced Technology Vol (8) Aug Issue 6, 210-214.
Jonathan George, Akshara kannan, R. Emilin Renitta 2019. Development of Traditional Snack Product- Moong Dhal laddu using underutilized Pomegranate Peel Powder. International Journal of engineering and Advanced technology Vol (9) Oct Issue 1, 2458-2460.
A. Philomena Joy Lindsey,S. Murugan, R. Emilin Renitta 2020. Microbial Disease management in Agriculture: Current Status and future Prospects. Biocatalysis and Agricultural Biotechnology Vol 23, Jan,101468

Degree	University	Year
Ph.D	Manonmaniam Sundaranar University	2006
M.Sc.	Manonmaniam Sundaranar University	2001
B.Sc.	Madras University	1999

Dr. Arjoo M.Tech, Ph.D
Assistant Professor

Academic Background
Degree University Year
Ph.D Indian Institute of Technology, Delhi 2019
M.Tech. CCSHAU, Haryana 2012
B.Tech. CCSHAU, Haryana 2010
Courses Taught
Fluid Mechanics for Food Engineers
Engeering Properties of Food Materials
Food process equipment design
Research Interests
Grain storage and Quality management
Fruits and vegetables supply chain management
Fumigation methods
Solar energy

Most Recent Publications
Arjoo, Santosh Satya, K.K.Pant and S.N. Naik (2018)“Effect of moisture content and variety on engineering properties of wheat for post-harvest processing/designing grain storage bins.” International Journal of Chemical Studies 2018; 6(5): 485-491
Satya S, Kadian N, Arjoo, Kaushik G, Sharma U (2016) Impact of chemical pesticides for stored grain protection on environment and human health. In: Navarro S, Jayas DS, Alagusundaram K, (Eds.) Proceedings of the 10th International Conference on Controlled Atmosphere and Fumigation in Stored Products (CAF2016) Pp. 92–97.
Arjoo, Yadvika & Yadav, Y. K. "Performance Evaluation of Solar Tunnel Dryer for Drying of Garlic." Current Agriculture Research Journal 5.2 (2017): 220-226.
Arjoo, Yadvika & Yadav, Y. K. “Performance Evaluation of a Solar Tunnel Dryer for Around the Year Use.” Current Agriculture Research Journal 5.3 (2017).
Technology Manual: “Bamboo Shoot and Leafy Biomass- Food and Fodder Potential”, Poonam, Vikas Kardam, Deepa, Arjoo, Santosh Satya, S.N.Naik (2015).

Degree	University	Year
Ph.D	Indian Institute of Technology, Delhi	2019
M.Tech.	CCSHAU, Haryana	2012
B.Tech.	CCSHAU, Haryana	2010

Dr. M. M. Pragalyaashree M.Tech, Ph.D
Assistant Professor

pragalyaashree@karunya.edu

Academic Background
Degree University Year
Ph.D Tamil Nadu Agricultural University 2014
M.Tech. Tamil Nadu Agricultural University 2011
B.Tech. Tamil Nadu Agricultural University 1997
Courses Taught
Unit operations in Food Process Engineering
Cereals and Pulses Technology
Emerging Trends in Food Process Engineering
Advances in Food Process Engineering
Memberships in Professional Bodies
Indian Society of Agricultural Engineers
Association of Food Scientists & Technologist (India)
Uzhavarin Valarum Velanmai
Velan Arivial Tamizh Kazhagam
Research Interests
Non thermal methods of food processing
Processing equipment design
Extraction of bio actives from plants
Biodegradable packaging

Most Recent Publications
M.M. Pragalyaashree and R. Kailappan. 2014. Moisture dependent Engineering properties of onion umbels. Indian Journal of Agricultural Sciences, 2014, 84(9):1138-43.
M.M. Pragalyaashree, D.Tiroutchelvame and Siddhant Sashi Kumar. 2017. Degradation Kinetics of Anthocyanin extracted from roselle calyces (Hibiscus sabdariffa). Journal of Advanced Pharmaceutical Sciences, 8(11): 057-063.
Gokula Raman, Stalin Cruz, MM. Pragalyaashree and A. Nishadh. 2017. Nano technology application in food packaging – review. Journal of pharmaceutical sciences and research. 910):1743-49.
T.U. Anjali Krishna, M.M.Pragalyaashree and P. Balamurugan. 2017. Extraction and quantification of lutein from sweet potato (Ipomea batatas). Drug Invention Today, 10(1), 2018.
D.Tiroutchelvame, J. Prakash Maran and M.M. Pragalyaashree. Response Surface Analysis and Optimization of Osmotic Dehydration of Musa Acuminata slices. Journal of Microbiology, Biotechnology and Food Sciences. 8 (4), pp. 1016-1020. DOI: 10.15414/jmbfs.2019.8.4.1016-1020.

Degree	University	Year
Ph.D	Tamil Nadu Agricultural University	2014
M.Tech.	Tamil Nadu Agricultural University	2011
B.Tech.	Tamil Nadu Agricultural University	1997

Dr. Chandrakala R M.Tech, Ph.D
Assistant Professor

chandrakala@karunya.edu

Academic Background
Degree University Year
PhD (Food Science and Technology) National Institute of Food Technology Entrepreneurship and Management, Haryana 2020
M.Tech (Food Technology) Amity University, Noida 2015
B. Tech (Food Technology) Tamil Nadu veterinary and Animal sciences university 2013
Courses Taught
Non- Thermal Techniques of Food Preservation
Technology of Meat, Poultry and Fish
Processing of Food Commodities
Research Interests
Flavor Chemistry
Flavor Characterization
Food Product development
Fruits and Vegetable Processing
Non thermal Food processing
Most Recent Publications
Chandrakala Ravichandran, Soumya Ranjan Purohit and Pavuluri Srinivasa Rao (2018). High pressure induced water absorption and gelatinization kinetics of paddy, Innovative Food Science & Emerging Technologies, 47, 146-152.
Chandrakala Ravichandran, Badgujar, P. C., Gundev, P., & Upadhyay, A. (2018). Review of toxicological assessment of d-limonene, a food and cosmetics additive. Food and Chemical Toxicology, 120, 668-680.
Pratap, Devendra, Rakhi Singh, Chandrakala Ravichandran, Ankur Ojha, Ashutosh Upadhyay, Barjinder Pal Kaur, and Thangalakshmi Senthilkumar. "Evaluation of physicochemical, antioxidant, and sensory characteristics of khoa prepared from blends of soy and standardized milk." Journal of Food Processing and Preservation 43, no. 11 (2019): e14215.
Ravichandran, Chandrakala, P. Srinivasa Rao, and Ashutosh Upadhyay. "Effect of High-Pressure Processing on Starch Modification: A Review." Emerging Technologies in Food Science. Springer, Singapore, 2020. 201-216.
Kailash, M., L. Kavitha, S. V. Madan, and Chandrakala Ravichandran. "3D Food Printing: A Technology for Fabricating Customized Artistic Food." In Emerging Technologies in Food Science, pp. 273-287. Springer Publishers.

Degree	University	Year
PhD (Food Science and Technology)	National Institute of Food Technology Entrepreneurship and Management, Haryana	2020
M.Tech (Food Technology)	Amity University, Noida	2015
B. Tech (Food Technology)	Tamil Nadu veterinary and Animal sciences university	2013

Ms. Angel Abraham M.Tech
Assistant Professor

angelabraham@karunya.edu

Academic Background
Degree University Year
M.Tech. Karunya Institute of Technology and Sciences 2015
B.Tech. Karunya Institute of Technology and Sciences 2013
Courses Taught
Bakery Beverages and Confectionery Technology
Supply Chain Management
Food safety and regulations
Technology of Meat Poultry and fish
Plantation Products and spices Technology
Memberships in Professional Bodies
Confederation of Indian Industry (CII)
Research Interests
Innovative foods
Vacuum Processing Technology
Convenience Foods
New product development

Most Recent Publications
Pinaki Dey, Vani C., Angel Abraham, Manisha Tripathy, Jobin Mathew and GreeshmaC.V. Development of an advanced enzyme reusable saccharification process of waste paper pulp sludge materiel through membrane bioreactor system: a concept towards green solid waste management practices for PPS material. Research Journal of Chemistry and Environment. Vol. 24 (Special Issue I), 118-124: 2020.

Degree	University	Year
M.Tech.	Karunya Institute of Technology and Sciences	2015
B.Tech.	Karunya Institute of Technology and Sciences	2013

Dr. Ritesh Balaso Watharkar M.Tech, Ph.D.
Assistant Professor

watharkarritesh@karunya.edu

Academic Background
Degree University Year
Ph.D Tezpur University (A Central University), Nappam, Assam 2019
M.Tech. Karunya University, Coimbatore, Tamilnadu 2011
B.Tech. Dr. Balasaheb Sawant Konkan Agricultural University, Dapoli, Maharashtra 2009
Courses Taught
Principal of Food Process Engineering
Engineering Properties of Food Material
Fruit and Vegetable Processing Technology
Research Interests
Drying and Dehydration of Fruit and Vegetables
Waste Utilization of Food
Emerging Extraction Technology
Research Interests
Life member of Association of Food Scientist and Technology, CFTRI Campus Mysore, India.

Most Recent Publications
Watharkar, R.B., Pu, Y., Ismail, B.B. et al. (2020) Change in physicochemical characteristics and volatile compounds during different stage of banana (Musa nana Lour vs. Dwarf Cavendish) ripening. Food Measurement and characterization, 14 (4), 2040–2050.
Dinesh Pardhi ., Didem Sen Karamn., Juri Timonen .,Wei Wu ., Qi Zhang ., Jessica Rosenholm ….Ritesh B Watharkar (2020). Anti-bacterial activity of inorganic nanomaterials and their antimicrobial peptide conjugates against resistant and non-resistant pathogens. International Journal of Pharmaceutics, 586, 119-531.

Degree	University	Year
Ph.D	Tezpur University (A Central University), Nappam, Assam	2019
M.Tech.	Karunya University, Coimbatore, Tamilnadu	2011
B.Tech.	Dr. Balasaheb Sawant Konkan Agricultural University, Dapoli, Maharashtra	2009

Dr. R. Freeda Blessie M.Tech, Ph.D.
Assistant Professor

Academic Background
Degree University Year
Ph.D Tamil Nadu Agricultural University 2020
M.Tech. Tamil Nadu Agricultural University 2014
B.Tech. Tamil Nadu Agricultural University 2012
Courses Taught
Principles of Food Process Engineering
Refrigeration, Air conditioning and Cold Storage
Research Interests
Emerging Non-Thermal Technologies for Food Preservation
Design of Process Equipment and Plant layout
Dairy Engineering and Rheology of Food Materials
Utilization of food processing waste

Most Recent Publications
Freeda Blessie, R., Varadharaju, N., John Kennedy, Z., Ganapathy, S. & Shridar, B. (2019). Effect of low-pressure non-thermal plasma on the inactivation of Escherichia coli inoculated on fresh produce. Green Farming. 10(2): 182-186.
Freeda Blessie, R., Varadharaju, N., John Kennedy, Z., Ganapathy, S. & Shridar, B. (2019). Effect of non-thermal plasma treatment on orange segments. International Journal of Agricultural Sciences. 11(11): 8614-8617.
Freeda Blessie, R., Varadharaju, N., John Kennedy, Z., Ganapathy, S. & Shridar, B. (2019). Effect of non-thermal plasma treatment on carrot slices. Journal of Pharmacognosy and Phytochemistry. 8(4): 80-83.

Degree	University	Year
Ph.D	Tamil Nadu Agricultural University	2020
M.Tech.	Tamil Nadu Agricultural University	2014
B.Tech.	Tamil Nadu Agricultural University	2012

Dr. Rituja Upadhyay M.Tech, Ph.D.
Assistant Professor

rituja@karunya.edu

Academic Background
Degree University Year
Ph.D IIT, Mumbai 2014
M.Tech. LIT,Nagpur 2006
B.Tech. UDCT, Amravati 2003
Courses Taught
Process Calculations
Unit Operations
Introduction to Food Engineering
Principles of Food Processing and Preservation
Meat Fish and Poultry Processing
Materials in Chemical Engineering
Alcohol Technology
Learning Strategies
Food Physical Chemistry
Food hydrocolloids
Recent Innovations in Food Product Development and Packaging Technology
Powder Technology
Research Interests
Food texture and sensory
3D printed foods
Alternative proteins
Biomaterials and Biomechanics
Waste utilization
Food Product Development
Memberships in Professional Bodies
Association of Food Scientists and Technologists India (AFSTI)
Institute of Food Technologists (IFT), Chicago, United States.
BUILD Dairy, The Western Dairy Center, Professional member, Utah State University.

Most Recent Publications
Rituja Upadhyay & Jianshe Chen (2020). Rheology and tribology assessment of foods: a food oral processing perspective. (Ed. Preetam Sarkar), Biopolymer-Based Formulations: Biomedical and Food Applications. pp 697-715.
Rituja Upadhyay, Tugba Aktar & Jianshe Chen (2020). Perception of Creaminess in Foods, Journal of Texture Studies, 51 (3), 375-388.
Tugba Aktar, Rituja Upadhyay & Jianshe Chen (2019). Sensory and Oral Processing of Semisolid Foods. In: Joyner H. (eds) Rheology of Semisolid Foods. Food Engineering Series. Springer, Cham
Pik Han Chong, Jianshe Chen, Danting Yin, Rituja Upadhyay, Linyi Mo, Lei Han (2019). “Oral” tribology study on saliva-tea compound mixtures: Correlation between sweet aftertaste (Huigan) perception and friction coefficient, Food Research International, 125, 108642
5. Xingqun Wang, Rituja Upadhyay, Xinmiao Wang, Jianshe Chen (2019). Topographic study of human tongue in relation to oral lubrication. Food Hydrocolloids, 95, 116-121.

Faculty