Dr Jagan Mohan R
vidwan id: 150790
Dean, Food Process Technology
National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (formerly Indian Institute of Food Processing Technology-IIFPT)
Publications
Publications
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Scopus
h-index
7
CrossRef
Citations
271
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7
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Professional Recognition
Best Scientist award 2019
MOFPIICAR-Team research Awards
Indian council of Agricultural research, New DelhiCommunity & Membership
Ethical committee member, Periyar University Salem
External subject matter specialistPondicherry University, Food science and Technology BOS
MemberBoard of Studies , Food Technology, Anna University
Member , VC NomineeBOS. Department of Food Science and Nutrition, PSG College of Arts and science, Bharathiya
Expert ,University NomineeFSSAI SP cereals,Pulses and Legumes including Bakery Product
Panel MemberAFST
AACCMember of AACC International technical committees for Standardization of Pasta product
Nutrition Society of India
Bio
Food Crop Value Chain Management,Food Product Design and Development,Sensory Science,Extrusion
Personal Details
- Male
- Dean , National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (formerly Indian Institute of Food Processing Technology-IIFPT)
- Indian Institute of Food Processing Technology, Pudukkottai Road
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Organisations (30+)
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Adjunct Lecturer
Associate Professor
Assistant Professor
Associate Professor
Assistant Professor
Associate Professor
Associate Professor
Post-Doctoral Research Associate
Associate Professor
Associate Professor
Co-Authors (13)
ICAR-Indian Agricultural Research Institute
Jamal Mohamed College, Tiruchirappalli
National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (formerly Indian Institute of Food Processing Technology-IIFPT)
National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (formerly Indian Institute of Food Processing Technology-IIFPT)
National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (formerly Indian Institute of Food Processing Technology-IIFPT)
N/A
National Institute of Food Technology Entrepreneurship and Management
Periyar University
North Eastern Hill University
National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (formerly Indian Institute of Food Processing Technology-IIFPT)
Assam University
Hindustan Institute of Technology and Science, Kancheepuram
National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (formerly Indian Institute of Food Processing Technology-IIFPT)
Scholarly Work
Standardization of Milling out-turn in Government procured Paddy from different milling system (hulling agents) for three states
Funding Agency: FCI
Co- Project Investigator
3,000,000
2003 - 2003
Standardisation, Perfection and propagation of low friction huller for rice milling
Funding Agency: MOFPI
Co- Project Investigator
250,000
1991 - 1993
Development of newer techniques for milling of rice-
Funding Agency: MOFPI
Co- Project Investigator
65,000
1990 - 1990
Cause for low rice yield in parboiled milling-influence of breakage
Funding Agency: MOFPI
Project Investigator
150,000
1989 - 1990
Storage loss assessment in different moisture levels of paddy stored at different locations
Funding Agency: 10
completed
-0001 - Ongoing
Design and development of laboratory model continuous rice degermer-
Funding Agency: 0.75
complete
-0001 - Ongoing
Development of improved methods of soaking in paddy parboiling-
Funding Agency: 1
completed
-0001 - Ongoing
Standardization of ready to use crispy mixes based on rice and pulses-
Funding Agency: 1.5
Completed
-0001 - Ongoing
Pilot scale study of protein enriched rice vermicelli
Funding Agency: 1.5
Completed
-0001 - Ongoing
Processing of Brown rice for nutrient retention
Funding Agency: 1
Completed
-0001 - Ongoing
Effect of storage and processing parameters on the quality of black gram in recipe preparation
Funding Agency: 2.5
Completed
-0001 - Ongoing
Milling trial to fix the out turn of rice on behalf of Food corporation of India at Andhra Pradesh
Funding Agency: Completed
Co-PI
-0001 - Ongoing
Optimization of Pretreatment for the maximum recovery of sesame Oil
Funding Agency: 6
Completed
-0001 - Ongoing
Standardization of Parameters for splitting and dehusking of pulses
Funding Agency: 12
Completed
-0001 - Ongoing
Pulse milling by products: Recovery and value addition
Funding Agency: 19.5
Completed
-0001 - Ongoing
Studies on effect of processing on the anti-nutritional factors and functional properties in selected pulses and evaluating their product quality.
Funding Agency: 34
Completed
-0001 - Ongoing
Development of Spirulina in tapioca effluent
Funding Agency: 12
Completed
-0001 - Ongoing
A Novel Food Chain Using By-Products of Milling Industry for Enhancing Nutritional Security
Funding Agency: 266
Completed
-0001 - Ongoing
Development of functional extruded food products for Geriatrics
Funding Agency: 24
Completed
-0001 - Ongoing
Development of Low GI rice by Processing
Funding Agency: 8.9
Completed
-0001 - Ongoing
Onion Mission
Funding Agency: 51.82
Completed
-0001 - Ongoing
Indo-UK- Bhaba-Newton Funding
Funding Agency: 111.7
Completed
-0001 - Ongoing
NEWTRITION Project- PepsiCo- IIFPT collaborative Project. Utilization of Food Industry waste to Food Use
Funding Agency: 19.2
Completed
-0001 - Ongoing
Identification of sustainable technologies for value chain development of Jack-Fruit- DST-SERB funding
Funding Agency: 51.82
Completed
-0001 - Ongoing
Developing enzyme assisted parboiling process for reducing: soaking time and increasing the head rice yield in parboiled rice specially for Golden Sella rice - PUSA 1121
Funding Agency: 9.3
Completed
-0001 - Ongoing
STANDARDIZATION OF CEREAL AND PSEUDOCEREAL PRODUCTS AND THEIR EFFECT ON HYPERLIPIDEMIA IN WISTAR RATS
Study on influence of agro inputs on post harvest quality changes in banana(cultivar puvan)
Study on influence of agro inputs on post harvest quality changes in banana(cultivar puvan)
Effect of multi-cereal and legume supplementation in under-weight children among urban slums of Puducherry
Preparation of resistant starch and its application in gluten free cereal bars for celiac patients
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