Expert

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SME CORNER experts

Dr. Sowbhagya HB

Dr. Sowbhagya HB

Principal Technical Officer

30+ years of experience on noval approaches to flavours, colours, bioactives and value added products from spices and herbs. Extraction and isolation of biomolecules from spices. Utilization of spice spent residues as a functional ingrediant in the development of functional food formulations

Dr. Vijayanand P

Dr. Vijayanand P

Senior Principal Scientist

30+ years of experience in the area of processing, preservation of fruit and vegetables and their by products for value addition and better nutrition. Devlopment of value added products from fruits and vegetables to provide nutritious and acceptable products

Dr. Indrani D

Dr. Indrani D

Principal Technical Officer

30+ years of experience in Research and Development of wheat science and Technology

Dr. Sridevi A Singh

Dr. Sridevi A Singh

Senior Principal Scientist

30+ years of experience in the area of harnessing enzymes of interest to the food industry, structure-activity-function relation of enzymeas and proteins, preparation of high protein micronutrient enriched foods and ingrediants

Mr. Chakkaravarthi A

Mr. Chakkaravarthi A

Senior Technical Officer(2)

25+ years of experience in design and development of equipment, process scale-up and standardisation and product development

Dr. Vijayendra SVN

Dr. Vijayendra SVN

Principal Scientist

20+ years of experience in the area of Microbial Biopolymers, Traditional fermented foods & Prebiotics, value added microbial polymers,Lactic acid bacteria, bacteriocins, food safety

Dr. Borse BB

Dr. Borse BB

Principal Scientist

20+ years of experience focussed on basic food science and allied aspects as well as applied processing and technological aspects with reference to select plantation products, spices/herbs and related molecules

Mr. Attar Singh Chauhan

Mr. Attar Singh Chauhan

Principal Scientist

20+ years of experience in the area of Processing and value addition to fruits and vegetables for retention of their natural color, aroma volatiles and nutraceutical properties, Optimization of process conditions for the development of dehydrated and osmo-dehydrated products,Optimization of process conditions for the development of intermediate moisture food (IMF) products, Enzymatic liquefaction of pulpy fruits for juice extraction, clarification and development of fruit juice concentrate (FJC) with aroma retention

Dr. Umesh Hebbar H

Dr. Umesh Hebbar H

Principal Scientist

20+ years of experience in the field of electromagnetic radiation and superheated steam based processing of foods, nanopaticulate based liquid-liquid extraction for selective extraction and primary purification of biomolecules and encapsulation of microorganisms for environmental process

Dr. B. Manohar

Dr. B. Manohar

Chief Scientist

30+ years of experience in process engneering with special reference to advanced technologies such as supercritical extraction, molecular distillation, preparation of detailed project report (equipment, plant layout and process economics); industrial consulatancy on food processing, teaching and guidance to students for various short training courses, MSC and PHD programs.

Mr. Srinivas A

Mr. Srinivas A

Senior Principal Scientist

30+ years of experience in development of grain processing machinery and processes, Co-ordinating the activities of MSc (Food Technology) course conducted by the institute

Mr. Inamdar Ashitosh A

Mr. Inamdar Ashitosh A

Senior Scientist

20+ years of experience in Wheat Flour Milling, Wheat based traditional products, Flour Fortification, Wheat based products technology development, Technical Consultencies for flour mill plant establishments and qulaity improvement of milled products, Teaching and training of the flour milling skill oriented courses

Mr. Rajeshwar Shantayya Matche

Mr. Rajeshwar Shantayya Matche

Senior Principal Scientist

25+ years of experience in Prediction of shelf life of moisture sensitive foods using mPACK software, Accelerated shelf life studies, Active and smart packaging systems, Modified atmosphere packaging.

Dr. Vikash Singh Chauhan

Dr. Vikash Singh Chauhan

Senior Principal Scientist

20+ years of experience in Spirulina and Microalgal Biotechnology, Microalgal biomass for food and value-added applications

Dr. Prabhasankar P

Dr. Prabhasankar P

Principal Scientist

20+ years of experience in Pasta, bakery, traditional and gluten free food product development Immunology, Biochemistry, Molecular biology Technology, Wheat Dough Rheology, Microstructual analysis of food products.

Dr. Iboyaima Singh Ng

Dr. Iboyaima Singh Ng

Senior Principal Scientist

25+ years of experience in processing fruits and vegetables into value added products by different food processing and preservation techniques.

Dr. Malathi Srinivasan

Dr. Malathi Srinivasan

Principal Scientist

10+ years of experience in yeast transcription factor, Chia, Lettuce, Arabidopsis.

Dr. Usha Dharmaraj

Dr. Usha Dharmaraj

Senior Technical Officer(1)

20+ years of experience in Processing of millets and pseudo cereals, formulation of speciality products like food for diabetics, weaning food, beverages etc and Preparation of functional ingredients from cereals.

Dr. Sarada R

Dr. Sarada R

Senior Principal Scientist

25+ years of experience in Algal metabolites for food applications, algal transformations for enhanced metabolite production and pathway manipulation and algal cultivation and development of downstream process for algal metabolites.

Dr. Chetana R

Dr. Chetana R

Senior Technical Officer(2)

25+ years of experience in Processing of multigrain cereal bar, puffed rice bar.

Mrs. Babylatha R

Mrs. Babylatha R

Senior Technical Officer(3)

25+ years of experience in Traditional Foods, fried foods, frying oil and Cashew based products.

Dr. Sathyendra Rao B V

Dr. Sathyendra Rao B V

Senior Principal Scientist

25+ years of experience in design, development of grain processing machinery, processing methods and optimization.

Mrs. 
Ushadevi A

Mrs. Ushadevi A

Senior Technical Officer(3)

20+ years of experience mainly on minimizing post-harvest losses and maintainance of freshness of fruits and vegetables by extending the shelf life of fresh produce by the application of pre and post-harvest practices or by applying food coatings or by using the antimicrobials from herbal source like citrus waste.

Dr. Roopa B S

Dr. Roopa B S

Scientist

10+ years of experience in Texture and rheological characterization of foods, new methods of sensory analysis, instrumental color, texture, flavor and taste measurement, statitical analysis, extraction of pigments.