Know Your Experts
SME CORNER experts
Dr. Sridevi A Singh
Director
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
Dr. Vijayanand P
Chief 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
Mr. Chakkaravarthi A
Senior Technical Officer(3)
25+ years of experience in design and development of equipment, process scale-up and standardisation and product development
Dr. Vijayendra SVN
Senior 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
Senior 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
Senior 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
Chief 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
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
Principal 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
Chief 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
Senior Principal Scientist
20+ years of experience in Spirulina and Microalgal Biotechnology, Microalgal biomass for food and value-added applications
Dr. Prabhasankar P
Senior 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. Usha Dharmaraj
Senior Technical Officer(2)
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. Chetana R
Senior Technical Officer(3)
25+ years of experience in Processing of multigrain cereal bar, puffed rice bar.
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
Chief Scientist
25+ years of experience in design, development of grain processing machinery, processing methods and optimization.
Dr. Roopa B S
Senior Scientist
8+ years of research in sensory science discipline, mainly on defining the organoleptic properties of foods to meet consumer demands, foods for target groups, threshold determinations, profiling of products, assessing shelf life, testing the effect of flavor enhancers in spice mix, identification of chemical migration, off odour & taint flavor pick up, sensory hands on training and guidelines to personnel from International and Indian food industries.
Dr. S.Nagarajan
Senior Principal Scientist and Professor (Chemical Sciences), AcSIR
Experience of 30+ years in the area of Spices, Plantation crops (tea and coffee) and flavour research. Developed innovative technologies of spice and herbs processing (Turmeric, Decalepis hamiltonii, Hemidesmus indicus) etc. Plant growth promoter containing n-triacontanol (from sugar cane press mud, rice bran wax, tea waste). Chemistry and technology of tea catechins, biomolecules, micronutrients. Developed processes for flavours and stabilisation. Faculty for AcSIR.
Jeyarani T
Sr. Technical Officer (3)
28+ years of research in Physical and chemical characteristics of oils and fats, Fatty acid composition and triglyceride composition, Detection and quantification of trans fats, Isomers of trans fats in chocolates, confectionery and bakery products. Her areas of Interest includes Confectionery, Fats and Oils: Composition and Characterization, Trans fats in chocolates and bakery products