Girija Phadke Behere | Fish waste | Best Researcher Award

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Assist Prof Dr Girija Phadke Behere |  Fish waste |  Best Researcher Award

Assistant Professor Fish Processing Technology at  Rani Lakshmi Bai Central Agricultural University, Jhansi, India

Dr. Girija Saurabh Behere (also known as Dr. Girija Gajanan Phadke) is an accomplished expert in Fish Processing Technology, currently serving as an Assistant Professor at the College of Fisheries, Datia, under the Rani Lakshmi Bai Central Agricultural University, Jhansi. She holds a Ph.D. in Fish Processing Technology from Karnataka Veterinary, Animal, and Fisheries Sciences University, Mangalore, where she was a DST-INSPIRE Fellow, graduating with distinction (91.90%) in 2015.

Publication profile:

Education:

  • Ph.D. in Fish Processing Technology (2015), Karnataka Veterinary, Animal, and Fisheries Sciences University, with 91.90%
  • Masters in Fisheries Science (MFSc), Gold Medalist (2009), Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Maharashtra, with 89.20%
  • Bachelor in Fisheries Science (BFSc), Gold Medalist (2007), Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Maharashtra, with 92.50%

Professional Experience:

Dr. Behere currently serves as Assistant Professor at the College of Fisheries, Datia, under the Rani Lakshmi Bai Central Agricultural University. Her previous roles include State Co-ordinator for Maharashtra North with the Marine Products Export Development Authority (MPEDA), where she led over 150 training sessions aimed at reducing post-harvest losses, promoting sustainable fishing practices, and enhancing fish quality management. She has also worked as a Livelihood Specialist at the Mangrove and Biodiversity Conservation Foundation of Maharashtra, contributing to the livelihood generation of communities impacted by mangroves.

Research Focus & Key Projects:

Her research interests include bioactive peptides from seafood processing waste, value-added seafood products, and sustainability in fish processing. Dr. Behere has contributed to various projects with institutions like the ICAR-Central Institute of Fisheries Technology, focusing on thermal and non-thermal technologies, species-specific utilization of resources, and development of high-value by-products from fish and shellfish waste.

Awards & Recognition:

  • Gold Medals for BFSc and MFSc degrees
  • DST-INSPIRE Fellowship for Ph.D. research
  • Research Excellence Award 2021 from InSc, Bangalore
  • Tejaswini Kanya Award (2019) for Academic Excellence
  • Recognition as a Reviewer for international journals such as the Journal of Food Engineering and PLOS ONE.

Citations:

  • Citations: 246
  • Documents: 233
  • h-index: 8
  • Total Documents: 17

Publication Top Notes:

  • The sea as a source of neuroprotective and other health-protective molecules
    Šimat, V., Čagalj, M., Phadke, G.G., Rathod, N.B., Hassoun, A.
    In Natural Molecules in Neuroprotection and Neurotoxicity, 2024, pp. 29–60.
    Citations: 1
  • Impacts of nano/micro-plastics on safety and quality of aquatic food products
    Rathod, N.B., Xavier, K.A.M., Özogul, F., Phadke, G.G.
    Advances in Food and Nutrition Research, 2023, 103, pp. 1–40.
    Citations: 3
  • Quality improvement of Indian mackerel fish (Rastrelliger kanagurata) stored under the frozen condition: Effect of antioxidants derived from natural sources
    Sofi, F.R., Saba, K., Pathak, N., Phadke, G.G., Arisekar, U.
    Journal of Food Processing and Preservation, 2022, 46(5), e16551.
    Citations: 4
  • Recent advances in bio-preservatives impacts of lactic acid bacteria and their metabolites on aquatic food products
    Rathod, N.B., Phadke, G.G., Tabanelli, G., Pagarkar, A., Özogul, F.
    Food Bioscience, 2021, 44, 101440.
    Citations: 22
  • Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products
    Özogul, F., Cagalj, M., Šimat, V., Rathod, N.B., Phadke, G.G.
    Trends in Food Science and Technology, 2021, 116, pp. 559–582.
    Citations: 86
  • Exploiting of secondary raw materials from fish processing industry as a source of bioactive peptide-rich protein hydrolysates
    Phadke, G.G., Rathod, N.B., Özogul, F., Shin, K.-H., Kim, S.-K.
    Marine Drugs, 2021, 19(9), 480.
    Citations: 29
  • Effect of added calcium and heat setting on gel forming and functional properties of Sardinella fimbriata surimi
    Murthy, L.N., Phadke, G.G., Jeyakumari, A., Ravishankar, C.N.
    Journal of Food Science and Technology, 2021, 58(2), pp. 427–436.
    Citations: 12
  • Biochemical, Textural and Microbiological Quality of Squid Stored Under Conventional and Slurry Ice During Onboard Fishing
    Narasimha Murthy, L., Phadke, G.G., Jeyakumari, A., Parvathy, U., Visnuvinayagam, S.
    Proceedings of the National Academy of Sciences India Section B – Biological Sciences, 2018, 88(4), pp. 1647–1653.
    Citations: 10
  • Valorization of Fish Viscera for Crude Proteases Production and Its Use in Bioactive Protein Hydrolysate Preparation
    Murthy, L.N., Phadke, G.G., Unnikrishnan, P., Zynudheen, A.A., Ravishankar, C.N.
    Waste and Biomass Valorization, 2018, 9(10), pp. 1735–1746.
    Citations: 39
  • Rheological properties of washed and unwashed tilapia (Oreochromis mossambicus) fish meat: effect of sucrose and sorbitol
    Murthy, L.N., Phadke, G.G., Siddaiah, V., Boraiah, R.K.
    Food Science and Biotechnology, 2017, 26(5), pp. 1177–1183.
    Citations: 8