Pukhraj Meena | Food Technology | Best Researcher Award

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Dr Pukhraj Meena | Food Technology | Best Researcher Award

Department of Food Technology, Aditi Mahavidyalaya, University of Delhi, New Delhi,  India

Dr. Pukhraj Meena is a dedicated researcher in Food Science & Technology, specializing in biosensor development, enzyme production, and food waste utilization. He earned his Ph.D. from Banaras Hindu University (BHU), Varanasi, focusing on the development of an amperometric biosensor for caffeine detection. His M.Sc. research involved optimizing alkaline protease production from agro-industrial waste using the Taguchi DOE methodology.

Profile:

👨‍🎓 Academic Background:

Dr. Pukhraj Meena holds a Ph.D. in Food Science & Technology (2019) from Banaras Hindu University (BHU), Varanasi, with research focused on amperometric biosensors for caffeine detection. He also earned an M.Sc. in Food Science & Technology (2011) from BHU and a B.Tech. in Food Technology (2009) from MPUA&T, Udaipur.

🔬 Research Interests:

  • Biosensor Development: Designing caffeine and phenolic compound-based biosensors.

  • Enzyme Production: Optimization of alkaline protease production using agro-industrial waste.

  • Food Product Development & Waste Utilization: Innovating sustainable food solutions.

📜 Research Contributions:

His Ph.D. research developed an amperometric biosensor for caffeine detection, while his M.Sc. work optimized alkaline protease production using Taguchi DOE methodology.

📚 Additional Qualifications:

  • NET (CBSE-UGC) Qualified (2016) in Home Science.

  • PG Diploma in Rural Development (IGNOU, 2014).

Publication Top Notes:

1️⃣ Utilization of Agro-Industrial Waste (Wheat Bran) for Alkaline Protease Production by Pseudomonas aeruginosa in SSF Using Taguchi (DOE) Methodology
📌 Biocatalysis and Agricultural Biotechnology, 2013

2️⃣ Effect of PGPR on Morphological Properties of Different Varieties of Wheat (Triticum aestivum)
📌 The Pharma Innovation, 2017

3️⃣ Sensory Evaluation and Cost Estimation of Guava-Based Papaya Fruit Cheese
📌 The Pharma Innovation, 2017

4️⃣ Application of Computer-Aided Artificial Intelligence Techniques in Food Industry
📌 Current Journal of Applied Science and Technology, 2023

5️⃣ Fundamentals and Applications of Various Types of Biosensors in Food Analysis
📌 International Journal of Current Microbiology and Applied Sciences, 2017

6️⃣ Application of Gold Screen Printed Electrode (GSPE)-Based Caffeine Biosensor for Real Sample Analysis
📌 The Pharma Innovation, 2018

7️⃣ Development of an Amperometric Biosensor Against Caffeine Over a Concentration Range
📌 The Pharma Innovation, 2018

8️⃣ Development of Various Functional Food Components in Health Aspects
📌 The Pharma Innovation, 2017

9️⃣ Biochemical Analysis of PGPR and Its Effect on Chlorophyll, Ascorbic Acid, Starch & Total Polyphenolic Content (TPC) of Different Wheat Varieties
📌 The Pharma Innovation, 2017

🔟 Impact of Industrial Microbial Alkaline Proteases from Isolated Bacillus Strains
📌 Ecology, Environment and Conservation, 2024

Pothiyappan Karthik | Food Technology | Best Researcher Award

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Assoc Prof Dr Pothiyappan Karthik |  Food Technology |  Best Researcher Award

Associate Professor & Head at  Karpagam Academy of Higher Education,  India

Dr. Pothiyappan Karthik is an Associate Professor and Head of the Department of Food Technology at Karpagam Academy of Higher Education. He earned his Ph.D. in Food Technology from the CSIR-Central Food Technological Research Institute (CFTRI) in Mysore and completed post-doctoral research at Zhejiang Gongshang University, China. Dr. Karthik has received the CSIR-Senior Research Fellowship and has led a major research project funded by the DST, amounting to Rs. 75 lakhs. He has published extensively with 24 journal articles and holds multiple patents in food technology.

Publication profile:

🎓 Academic Background:

Dr. Pothiyappan Karthik completed his Ph.D. in Food Technology at CSIR-Central Food Technological Research Institute, India. He pursued post-doctoral research at Zhejiang Gongshang University, China, in collaboration with the University of Leeds, UK. He has received the CSIR-Senior Research Fellowship and led a major research project funded by the DST, India.

🔬 Research Focus:

Dr. Karthik’s research centers on food technology, including:

  • Development of sustainable millet resources
  • Nanoencapsulation techniques for nutraceutical delivery
  • Biobased food packaging solutions

📚 Publications & Patents:

  • Citations: 2,475 (1,834 since 2019)
  • h-index: 15 (same since 2019)
  • i10-index: 17 (same since 2019)
  • Journals Published: 24, including notable works in Food Hydrocolloids and Food Science and Biotechnology.
  • Patents: 3 published, including innovations in food emulsifiers and probiotic drinks.

Publication Top Notes: