Dr Shamughasundaram Saravanan
vidwan id: 206465
Registrar, Food Plant Operations, Incubation and Entrepreneurship
National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (formerly Indian Institute of Food Processing Technology-IIFPT)
Publications
Publications
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Scopus
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4
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Citations
65
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5
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Professional Recognition
Dr. V. Subrahmanyan Best Scientist Award 2022
National Institute of Food Technology, Entrepreneurship and Management – ThanjavurCommunity & Membership
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The Indian society for technical Education
Association of Food scientist and technologists
Valarum Velanmai
Institution of Engineers
The Indian Science Congress Association
Indian Society of Agricultural Engineers
Bio
I obtained Doctoral degree in Food and Agricultural Process Engineering in 2008 from Tamil Nadu Agricultural University, Coimbatore. I served as a Senior lecturer in department of Food Processing Engineering, Karunya University, Coimbatore and thereafter, Joined Central Institute Agricultural Engineering, Bhopal as an Agriculture Research Service Scientist (AS & PE). I published numerous number of research and review papers in National and international Journals and undergone the Foundation
Personal Details
- Male
- Registrar , National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (formerly Indian Institute of Food Processing Technology-IIFPT)
- Pudukkottai, Tamil Nadu, India
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Organisations (30+)
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Post-Doctoral Research Associate
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Co-Authors (8)
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Dr Rajendra Prasad Central Agricultural University, Samastipur
National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (formerly Indian Institute of Food Processing Technology-IIFPT)
Karunya Institute of Technology and Sciences, Coimbatore
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)
Dr Venkatachalapathy Natarajan
National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (formerly Indian Institute of Food Processing Technology-IIFPT)
Scholarly Work
Development of Sensors For Quality Evaluation Coconut Oil
Funding Agency: Coconut Development Board
PI
5,942,000
2019 - 2021
Smart Warehouses With Application Of Frontier Em & Electronics Based Technology (S.A.F.E2.T.Y.)
Funding Agency: Ministry of Electronics (MeITY)
Co-PI
60,266,000
2016 - 2021
Development of Biosensors for Quality Evaluation of Coconut Milk
Studies on disinfestation of selected food commodities using radio frequency heating – alternative to chemical fumigation
Development of sensors for the detection of adulteration, antibiotic and pesticides residues in honey
DEVELOPMENT OF LOW COST ON-FARM CURING AND STORING SYSTEM FOR ONION (Allium Cepa L.)
STUDIES ON ADULTERATION DETECTION IN GHEE USING SELECTED E-NOSE SYSTEMS AND DEVELOPMENT OF LOW-COST PROTOTYPE E-NOSE SYSTEM FOR ADULTERATION DETECTION IN GHEE
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Scholarly Publications
Characterization of Antibody Immobilization on Chitosan/Gelatin-Modified Electrode and Its Application to Bacillus cereus Detection in Cereal-Based Food
Open AccessDetection of soybean oil adulteration in cow ghee (clarified milk fat): an ultrafast study using flash gas chromatography electronic nose coupled with multivariate chemometrics
Open Access
10.1002/jsfa.11759
15
21
A novel technique for detection of vanaspati ( <i>hydrogenated fat</i> ) in cow ghee ( <i>clarified butter fat</i> ) using flash gas chromatography electronic nose combined with chemometrics
Open AccessDevelopment Of A Simple Rapid Method For Determination Of Uric Acid Using UV-Visible Spectroscopy
Open AccessHot air–assisted radio frequency hybrid technology for inactivating lipase in pearl millet
Open AccessDielectric heating-assisted disinfestation of black gram and its effect on protein profile: A comparative study on radio frequency and microwave heating
Open AccessInfluence of microwave heating as accelerated aging on physicochemical, texture, pasting properties, and microstructure in brown rice of selected Indian rice varieties
Open Access
10.1111/jtxs.12522
18
29