HARISH T | Post-Harvest Technology | Young Scientist Award 

Dr. HARISH T | Post-Harvest Technology | Young Scientist Award

Dr. HARISH T | Post-Harvest Technology - Assistant professor at University of Horticultural Sciences, Bagalkot

Dr. Harish T. is currently serving as an Assistant Professor in Post Harvest Management at the College of Horticulture, Bidar. With a strong academic foundation in Post Harvest Technology and extensive involvement in research and institutional development, he has made significant contributions in food processing, functional foods, and value addition of horticultural crops. He also actively participates in academic coordination, technical assistance, and capacity-building initiatives at the university level.

Author Profile 

ORCID

EDUCATION

Dr. Harish T. holds a Ph.D. in Post Harvest Technology from the Indian Agricultural Research Institute, New Delhi. He completed his M.Sc. and B.Sc. in Horticulture with specialization in Post Harvest Technology and Horticulture respectively from renowned universities in Karnataka. His academic background reflects a focused trajectory in agricultural sciences, especially in enhancing the shelf life and value of horticultural produce.

PROFESSIONAL EXPERIENCE

Since March 2023, Dr. Harish T. has been working as an Assistant Professor at the College of Horticulture, Bidar under UHS, Bagalkot. In this role, he offers courses to undergraduate students, coordinates institutional events like Green Graduation, and acts as Technical Assistant to the Dean. His responsibilities also include managing JRF coordination, scrutiny duties, and contributing to the overall development of the college.

RESEARCH INTEREST

Dr. Harish's research is centered around post-harvest technology, functional food formulation, fruit and vegetable processing, and technology development for horticultural crops. He focuses on value addition using underutilized crops like dragon fruit and cashew, and investigates their health benefits, especially in diabetic nutrition and food preservation technologies.

AWARD AND HONOR

Dr. Harish was honored with the Best Poster Presentation Award at the International Seminar on Exotic and Underutilized Horticultural Crops held at ICAR-IIHR, Bengaluru in 2023. This recognition highlights his innovative contributions to post-harvest product development and food safety research.

RESEARCH SKILL

He is skilled in food formulation, analytical evaluation of nutritional properties, drying technologies, and shelf-life enhancement. His competencies extend to organizing seminars, guiding students, and developing novel post-harvest products that are integrated into practical recommendations for the agricultural sector.

PUBLICATIONS

Dr. Harish has authored 7 journal papers, 7 conference abstracts, and 3 books. Noteworthy works include studies on fortified cookies using pomegranate seed and soy flour, dragon fruit powder properties, and cashew processing. He has also contributed to newsletters and popular articles, and developed a technology (Arka red kamalam fruit powder) adopted into official practice.

  • Development of Cookies Incorporated with Pomegranate Seed Powder and Defatted Soybean Flour
    Harish T, Bhuvaneshwari G, Jagadeesh S.L. and Deepa Terdal
    International Journal of Fruit Science

  • Evaluating Hypoglycaemic Activity of Pomegranate Peel Powder and Defatted Soybean Flour Formulated Cookies in STZ Induced Diabetic Rats
    Harish T., Bhuvaneshwari G., S. L. Jagadeesh, V. M. Chandrashekhar, Deepa T., P Preethi and S V R Reddy
    Journal of Experimental Agriculture International

  • Cookies fortified with pomegranate seed powder and defatted soybean flour exhibited hypoglycemic and hypo-cholesterolemic effects on type-2 diabetes induced albino rats
    Harish T., Bhuvaneshwari, S., Jagadeesh, V., Chandrashekhar, D. T., Preethi, P., and Reddy, S. V. R
    Pharma Innovation Journal

  • Comparative analysis of tray dried and commercially available dragon fruit powder: A study on physico chemical properties and functional characteristics
    Harish T., Narayana C. K., Pooja K., Preethi P., Karunakaran G. & T R Rupa
    Plant Science Today

  • Exploring the Physicochemical Properties and Nutritional Value of Dragon Fruit (Hylocereus polyrhizus) for Functional Food Development
    Harish T., Narayana C. K., Sudhakar Rao D.V., Karunakaran G., Laxman, R. H. and Shamina Azeez
    Plant Archives

CONCLUSION

Dr. Harish T. exemplifies a dedicated academic and researcher in post-harvest technology. Through his teaching, innovation, and project leadership, he contributes meaningfully to horticultural science and value-added product development. His ongoing efforts in functional food research and institutional projects mark him as a progressive figure in agricultural education and innovation.

Kinza Fatima – Food technology – Best Researcher Award

Mrs. Kinza Fatima - Food technology - Best Researcher Award

University of Layyah - Pakistan

AUTHOR PROFILE

Google Scholar

SUMMARY

Kinza Fatima is a dedicated Food Scientist with a strong foundation in food science and technology, holding both B.Sc. and M.Sc. degrees. Her expertise spans food safety, quality consultancy, fermentation, and PCR-based microorganism identification. She has been actively engaged in R&D within microbiology and biotechnology sectors. With notable leadership and teamwork capabilities, she excels in managing food-related projects. Currently seeking a Ph.D. opportunity, she aims to expand her skills and contribute significantly to advancing food industry standards and scientific innovation.

EDUCATION

Kinza holds a Master of Science (Hons.) in Food Technology from the University of Agriculture, Faisalabad, with a thesis on soy milk-based yogurt flavored with mango pomace. Her Bachelor’s degree in Food Science and Technology was completed at Bahauddin Zakariya University, Multan. She has also completed her Intermediate and Matriculation studies with a focus in pre-medical sciences. Her academic background reflects a consistent commitment to excellence in food science disciplines, positioning her well for research and teaching roles in the field.

PROFESSIONAL EXPERIENCE

Currently serving as a Visiting Lecturer at the University of Layyah, Kinza imparts her knowledge in food science and technology to undergraduate students. She has completed internships with the Punjab Food Authority and Hoor Oil and Ghee Mill, gaining firsthand experience in food safety inspections and quality control processes. These roles have enhanced her practical understanding of industrial food operations, contributing to her holistic development as a food scientist, researcher, and educator.

RESEARCH INTEREST

Her primary research interests lie in functional foods, plant-based dairy alternatives, food biotechnology, fermentation science, and the impact of processing on nutrient retention. She is particularly focused on innovation in food extrusion technologies, food safety, bio-functional properties of foods, and preservation techniques. Her ongoing work explores the use of fruit by-products and novel grains to develop sustainable, health-oriented food solutions. She is also enthusiastic about integrating emerging technologies for improved food quality and safety detection.

AWARD AND HONOR

Kinza has been recognized for her academic and creative pursuits with honors such as the PEEF Scholarship from the Government of Punjab and a merit certificate in an essay writing competition. Her scientific abstracts and papers have been accepted for presentation at several international conferences, including the Innovine Science Meeting on Food Safety. These accolades affirm her commitment to academic excellence and her growing presence within the food science research community.

RESEARCH SKILL

Kinza possesses a versatile set of research and technical skills, including proficiency in PCR analyzers, HPLC, GC-MS, atomic absorption spectrophotometry, and various data analysis tools like Minitab and STATISTIX. She is also experienced in food formulation, quality assurance, microbial characterization, and sensory evaluation techniques. Her ability to manage lab research, analyze complex datasets, and present findings effectively underscores her capability as a food science researcher.

PUBLICATIONS

Kinza Fatima has co-authored multiple research papers in reputable journals. Key works include studies on mango pomace soymilk yogurt, corn extrudates with barley-oat flour blends, and the effect of soybean and quinoa on extrudates. She has contributed to reviews on food extrusion and sugarcane juice preservation. Her work is also submitted or under review in top journals like Food Biophysics, Applied Food Research, and Trends in Food Science & Technology, indicating a solid research trajectory.

CONCLUSION

Kinza Fatima demonstrates strong potential as a food science researcher and academic professional. Her blend of academic training, research productivity, and teaching experience makes her a promising candidate for advanced research or doctoral roles. Her dedication to innovation and continuous learning, along with her practical skill set, allows her to contribute meaningfully to modern challenges in food safety, nutrition, and processing. She embodies the values of scientific rigor, industry relevance, and educational impact.