プロフィール詳細

プロジェクトを作成

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Dr. Tapas Kumar M.に依頼

India

Food Technologist, Expert in product development, Health foods, R&D,Food preservation, Quality control, HACCP. Having 22 years of experience

プロフィール概要

I have PhD Degree in Food Technology and working as Scientist in a reputed organisation. I have 23 years of Experience in Research & Development on Food Science & Technology. Major experiences are given below: Formulation & Development of health foods, Baby Foods, Health Beverages, Nutrient rich Fortified foods, New product development, Food preservation, Development of functional foods beneficial for diabetic patient and reduction of bad cholesterol, Foods for weight management, Food safety (HACCP) and Quality control, Development of packaging for foods, Shelf life study, Development of herbal and vegetable juice, Formulation and development of dairy products and different kinds of beverages etc

専門分野

• ☆ Food Science
• ☆ Food Preservation
• ☆ Food Safety
• ☆ Food & Beverage Development
• ☆ Product Development

サービス

• Writing
• Research
• Consulting
• Product Development

職務経験

Scientist

Defence Research & Development Organisation

6月 1998 - 現在

Scientist

Defence Food Research Laboratory

6月 1998 - 現在

学歴

PhD in Food Technology

University of Mysore

1月 2004 - 1月 2010

認定資格

• 認定資格の詳細は未入力です。

出版物

JOURNAL ARTICLE

(2015). National: Impact of Consumption of Certain Electrolyte Rich Natural Products on the Serum Na + and K + Profile, Anemia and Iodine Nutriture in Desert Population of Rajasthan. Journal of human ecology 50(2):103-110 • May 2015.

(2012). Development and storage stability of aseptically processed ash gourd-mint leaves juice. International Food Research Journal, 2012,19(3)59-64.

(2011). Health benefits of ashgourd juice. Heritage Amruth, 2011,vol.7(4) 44-46.

(2011). Effect of storage on physio-chemical, microbiological and sensory quality of bottle gourd-basil leaves juice. American Journal of Food Technology.

(2011). Processing &preservation of herbs/vegetable juice. DRDO Science spectrum,Feb2011.

(2010). Development, stability and sensory acceptability of cucumber-basil leaves juice blend. African Journal of Food Agriculture and Nutrition Vol 10, No 9 (2010).

(2010). Studies on processing and storage stability of ashgourd- mint leaves juice. Journal of Food Processing & Preseivation„USA.

(2010). Effect of storage on quality and acceptance of aseptically processed ash gourd juice. Journal of Agriculture Research & Development,Vol 9, No 1 (2010).

(2009). Preservation of functional vegetable juices: Ashgourd juice and Ashgourd-Pudina blended juice. Beverage & Food World, 2009, April, 48-50.

(2009). Development and storage stability of cucumber-litchi- lemon juice. Journal of food Science & Technology, 2009,vo1. 46 (3), 269-270.

(2008). Development of shelf stable appetizers by response surface methodology (RSM). LWT-Food Science & Technology, 2008, vol. 41, 1400-1411. I.

(2007). Quick semi-quantitative test for lead in processed foods. Defence Science Journal,2007,vol.57(2)243-247.

(2007). Quick test for evaluating processed food quality. Defence Science Journal,2007, vol.57(4)589-594.

(2007). Stability evaluation of heated sunflower oil using Rancimat. Journal of Food Sc & Tech,2007,44(2)143-145.

(2006). Effect on puffing on calcium and Iron content of Ragi varieties and their utilization. Journal of Food Sc & Tech,2006, vol.43(5),542-543.

(2005). Studies on DSC phase transition changes in Ragi starch in relation to gelatinization. Journal of Food Sc & Tech,2005, vol.42(5),336-340.

(2005). Effect of pretreatment on the physio-chemical properties of puffed finger millet flour. Journal of Food Sc & Tech,2005, vol.42(5),443-445.

(2003). Development of traditional products: Ragi based convenience mixes. Journal of Food Sc & Tech,2003, vol.40(4),361-365.

(2001). Quality evaluation of spice mixtures for Non-vegetarian dishes. Beverage & Food World, 2001, February 33-35.

(2001). Processing effect on colour and vitamins of green leafy vegetables. Journal of Food Sc & Tech,2001, vol.38(1),79-81.

(2000). Quality evaluation of traditional products II: Garam Masala and Puliyogeremix masala. Indian Spices,2000,37(2),10-13.