プロフィール詳細

プロジェクトを作成

★★★★★

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★★★★★

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Dr. Rajat S.に依頼

Italy

Expert Academic Writer | Academic Editor | Researcher | Editor and Proofreader

プロフィール概要

As a seasoned expert in Food Science with a comprehensive background spanning 5 years, I bring a wealth of knowledge and expertise to the realm of academic research and writing. My professional journey reflects a dedicated focus on unraveling the intricacies of Food Science, coupled with a strong commitment to delivering high-quality content. In the academic arena, I have honed my skills as a meticulous researcher and adept academic writer. My proficiency extends beyond the laboratory, where I have successfully translated complex scientific concepts into accessible and engaging content. With a keen eye for detail and a commitment to excellence, I have consistently produced scholarly work that meets the highest standards of quality. My expertise in Food Science is complemented by a passion for continuous learning and improvement. Over the years, I have cultivated a deep understanding of the field's nuances, allowing me to navigate its complexities with confidence. As a professional committed to the pursuit of knowledge, I am dedicated to staying at the forefront of advancements in Food Science and contributing meaningfully to the academic discourse.

専門分野

• ★ Food Processing
• ★ Manuscript & Journal Article Writing
• ★ Scientific Proofreading & Editing
• ☆ Food Engineering
• ☆ Food Preservation
• ☆ Food Safety
• ☆ Food Chemistry
• ☆ Food Testing
• ☆ Technical & Scientific Writing
• ☆ Journal Selection
• ☆ Instructional Materials
• ☆ Experimental Protocols
• ☆ Textbook Content Writing
• ☆ Science Communication
• ☆ Literature Review
• ☆ Traditional/Narrative Literature Review
• ☆ Systematic Literature Review
• ☆ Proofreading & Editing

サービス

• Writing
• Research
• Consulting
• Data & AI
• Product Development

Writing Technical Writing, Copywriting, General Proofreading & Editing

Research Meta-Research, Gap Analysis, Scientific and Technical Research, Systematic Literature Review

Consulting Scientific and Technical Consulting

Data & AI Data Visualization, Data Processing

Product Development Stability/Shelf Life Testing

職務経験

Teaching Assistant

Free University of Bozen-Bolzano

9月 2023 - 現在

PhD. Researcher

Free University of Bozen-Bolzano

10月 2021 - 現在

Industrial Researcher

Calpro Specialties

7月 2019 - 12月 2019

Industrial Researcher

Pellagic Ingredients

7月 2018 - 12月 2018

学歴

PhD (Food Engineering and Biotechnology)

Free University of Bozen-Bolzano

11月 2021 - 現在

Food Technology and Management

National Institute of Food Technology Entrepreneurship and Management

8月 2018 - 8月 2020

Food Technology and Management

National Institute of Food Technology Entrepreneurship and Management

8月 2014 - 8月 2018

認定資格

• SAS Base Certified Programmer

  The council of research and training SAS Institute

  9月 2020 - 現在

• Introduction to Research

  Indian Institute of Technology (IIT) Madras

  10月 2019 - 現在

• Fundamentals of Food Process Engineering

  Indian Institute of Technology (IIT) Kharagpur

  4月 2019 - 現在

出版物

JOURNAL ARTICLE

Rajat Suhag, Priyanka Thakur, Anika, Atul Dhiman, Satish Kumar (2023). Insights into the current status of bioactive value, postharvest processing opportunities and value addition of black carrot . Food Science and Biotechnology.

Rajat Suhag, Rohit Kumar, Atul Dhiman, Arun Sharma, Pramod K. Prabhakar, Krishna Gopalakrishnan, Ritesh Kumar, Anurag Singh (2023). Fruit peel bioactives, valorisation into nanoparticles and potential applications: A review . Critical Reviews in Food Science and Nutrition.

Rajat Suhag, Manoj Kumar, Muzaffar Hasan, Sangram Dhumal, Radha, R. Pandiselvam, Marisennayya Senapathy, Vellaikumar Sampathrajan, Sneh Punia, Ali A. S. Sayed, et al. (2023). Black soybean ( Glycine max (L.) Merr.): paving the way toward new nutraceutical . Critical Reviews in Food Science and Nutrition.

Rajat Suhag, Yogesh Kumar, Abhishek Ratan Shelke, Vivek Kumar, Kajol Batta, Prapti Gupta, Pramod K. Prabhakar, Murlidhar Meghwal (2023). Moisture dependent engineering properties of Musa balbisiana seeds . Journal of Food Process Engineering.

α-tending emulsifiers, microencapsulated improver powder and bakery applications <head> <META HTTP-EQUIV="Refresh" CONTENT="0;URL=/servlet/useragent"> </head> . Journal of Food Science and Technology.

Rajat Suhag, Atul Dhiman, Dhruv Thakur, Viresh Gupta, Pramod K Prabhakar (2022). Current Status of Loquat (Eriobotrya Japonica Lindl.): Bioactive Functions, Preservation Approaches, and Processed Products . Food Reviews International.

Mechanistic understanding and potential application of electrospraying in food processing: a review <head> <META HTTP-EQUIV="Refresh" CONTENT="0;URL=/servlet/useragent"> </head> . Critical Reviews in Food Science and Nutrition.

Rajat Suhag(2022). Microfluidization of liquid egg yolk: Modelling of rheological characteristics and interpretation of flow behavior under a pipe flow . Innovative Food Science &amp; Emerging Technologies. 81. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 103119. Elsevier {BV}

Rajat Suhag, Atul Dhiman, Divya Singh Chauhan, Dhruv Thakur, Shubham Chhikara, Pramod K. Prabhakar(2021). Status of beetroot processing and processed products: Thermal and emerging technologies intervention . Trends in Food Science & Technology. 114. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 443--458. Elsevier {BV}

Rajat Suhag and Atul Dhiman and Dhruv Thakur and Anit Kumar and Ashutosh Upadhyay(2021). Physico-chemical and functional properties of microfluidized egg yolk . Journal of Food Engineering. 294. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 110416. Elsevier {BV}

Suhag, R., Dhiman, A., Thakur, D., Kumar, A., Upadhyay, A.(2021). Physico-chemical and functional properties of microfluidized egg yolk . Journal of Food Engineering. 294.

Kumar, A., Dhiman, A., Suhag, R., Sehrawat, R., Upadhyay, A., McClements, D.J.(2021). Comprehensive review on potential applications of microfluidization in food processing . Food Science and Biotechnology.

Dhiman, A., Suhag, R., Chauhan, D.S., Thakur, D., Chhikara, S., Prabhakar, P.K.(2021). Status of beetroot processing and processed products: Thermal and emerging technologies intervention . Trends in Food Science and Technology. 114. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 443-458.

Srikanth, K.S., Sharanagat, V.S., Kumar, Y., Singh, L., Suhag, R., Thakur, D., Tripathy, A.(2021). Influence of convective hot air drying on physico-functional, thermo-pasting and antioxidant properties of elephant foot yam powder (Amorphophallus paeoniifolius) . Journal of Food Science and Technology.

Dhiman, A., Suhag, R., Thakur, D., Gupta, V., Prabhakar, P.K.(2021). Current Status of Loquat (Eriobotrya Japonica Lindl.): Bioactive Functions, Preservation Approaches, and Processed Products . Food Reviews International.

Dhiman, A., Suhag, R., Singh, A., Prabhakar, P.K.(2021). Mechanistic understanding and potential application of electrospraying in food processing: a review . Critical Reviews in Food Science and Nutrition.

Suhag, R., Dhiman, A., Deswal, G., Thakur, D., Sharanagat, V.S., Kumar, K., Kumar, V.(2021). Microwave processing: A way to reduce the anti-nutritional factors (ANFs) in food grains . LWT. 150.

Arora, S., Virdi, I.K., Sharanagat, V.S., Kheto, A., Dhua, S., Suhag, R., Kumar, R., Kumar, Y., Patel, A.(2021). Roasting of black rice (Oryza Sativa L.): change in physico-functional, thermo-pasting, antioxidant and anthocyanin content . Journal of Food Measurement and Characterization. 15. (3). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 2240-2250.

Rajat Suhag and Nishant Kumar and Anka Trajkovska Petkoska and Ashutosh Upadhyay(2020). Film formation and deposition methods of edible coating on food products: A review . Food Research International. 136. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 109582. Elsevier {BV}

Suhag, R., Kumar, N., Petkoska, A.T., Upadhyay, A.(2020). Film formation and deposition methods of edible coating on food products: A review . Food Research International. 136.

Sharanagat, V.S., Suhag, R., Anand, P., Deswal, G., Kumar, R., Chaudhary, A., Singh, L., Singh Kushwah, O., Mani, S., Kumar, Y., et al.(2019). Physico-functional, thermo-pasting and antioxidant properties of microwave roasted sorghum [Sorghum bicolor (L.) Moench] . Journal of Cereal Science. 85. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 111-119.

BOOK CHAPTER

Rajat Suhag, Chandrakala Ravichandran, Ashutosh Upadhyay (2023). High Hydrostatic Pressure Processing of Cereals .

Rajat Suhag, Swati Mitharwal (2023). Pullulan-Based Films and Coatings for Food Packaging .