Department of Food Technology

Programme

• Under Graduate Programme
• B.Tech. Food Technology (Strength: 60)

Curriculum

• B.Tech. Food Technology
  1. 2020-2021
  2. 2022-2023
  3. 2023-2024

B.Tech. Food Technology Laboratory

Food Chemistry Laboratory

Paper publications by the Faculty Members

Best Five Papers Faculty wise:

Dr. Karthik P

1. Ezhilarasi, P. N., Karthik, P., Chhanwal, N., & Anandharamakrishnan, C. (2013). Nanoencapsulation techniques for food bioactive components: a review. Food and bioprocess technology, 6, 628-647.
2. Karthik, P., Ezhilarasi, P. N., & Anandharamakrishnan, C. (2017). Challenges associated in stability of food grade nanoemulsions. Critical reviews in food science and nutrition, 57(7), 1435-1450.
3. Karthik, P., & Anandharamakrishnan, C. (2016). Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro digestibility through emulsifiers. Journal of Food Engineering, 187, 92-105.
4. Mu, M., Karthik, P., Chen, J., Holmes, M., & Ettelaie, R. (2021). Effect of amylose and amylopectin content on the colloidal behaviour of emulsions stabilised by OSA-Modified starch. Food Hydrocolloids, 111, 106363.
5. Karthik, P., & Anandharamakrishnan, C. (2016). Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro digestibility through emulsifiers. Journal of Food Engineering, 187, 92-105.

Mrs. Safreena Kabeer

1. Govindarajan, N., Kabeer, S., & Venketeish, N. (2024). Impact of Different Processing Techniques on the Retention of Zinc in Foods. In Zinc (pp. 223-231). CRC Press.
2. Kabeer, S., Govindarajan, N., Radhakrishnan, P., Essa, M. M., & Qoronfleh, M. W. (2023). Effect of drying technique on physiochemical and nutritional properties of Eleusine coracana (finger millet) porridge powder. Journal of Food Science and Technology, 60(12), 3024-3034.
3. Kabeer, S., & Nagamanniammai, G. (2023). Effect of freeze and vacuum drying on the retention of nutrient content of brown rice (Oryza sativa) porridge. International Journal of Nutrition, Pharmacology, Neurological Diseases, 13(4), 234-239.
4. Kabeer, S., Govindarajan, N., Radhakrishnan, P., Alharbi, H. F., Essa, M. M., & Qoronfleh, M. W. (2023). Formulation of fortified instant weaning food from Musa paradisiaca (banana) and Eleusine coracana. Frontiers in Nutrition, 10, 1203955.
5. Govindarajan, N., Kabeer, S., & Venketeish, N. (2024). Impact of Different Processing Techniques on the Retention of Zinc in Foods. In Zinc (pp. 223-231). CRC Press.

Mr. Viswanathan T

1. Viswanathan T, Hariprasath A, Padalingam S , Haris Nijanth N J,Pythochemical activities of Delonix regina and its biological Activities -a review, High Technology Letters, Volume 29, Issue 12, 2023
2. Theerthagiri Viswanathan, Soumen Pal, Ariful Rahaman and Panchu Gopal Pal Effect of Nanocrystalline Magnesium Aluminate Precursor and Powder Granulometry on Spinellization and Densification to Develop Magnesium Aluminate Spinel Aggregates, Trans. Ind. Ceram. Soc., vol. 80, no. 3, pp. 1-12 (2021).
3. Viswanathan T, Sintering behaviour of fine reactive MgAl2O4 spinel powder formed by the Calcination of Magnesium Aluminate hydrate powder, Journal of Critical review,2020

Dr. Bharathipriya R

1. Rajasekaran, B., Singh, A., Ponnusamy, A., Patil, U., Zhang, B., Hong, H., & Benjakul, S. (2023). Ultrasound treated fish myofibrillar protein: Physicochemical properties and its stabilizing effect on shrimp oil-in-water emulsion. Ultrasonics Sonochemistry, 106513.
2. Rajasekaran, B., Singh, A., Nagarajan, M., & Benjakul, S. (2022). Effect of chitooligosaccharide and α-tocopherol on physical properties and oxidative stability of shrimp oil-in-water emulsion stabilized by bovine serum albumin-chitosan complex. Food Control, 137, 108899.
3. Rajasekaran, B., Singh, A., & Benjakul, S. (2022). Combined effect of chitosan and bovine serum albumin/whey protein isolate on the characteristics and stability of shrimp oil‐in‐water emulsion. Journal of Food Science, 87(7), 2879-2893.
4. Rajasekaran, B., Singh, A., Zhang, B., Hong, H., & Benjakul, S. (2022). Changes in Emulsifying and Physical Properties of Shrimp Oil/Soybean Oil‐in‐Water Emulsion Stabilized by Fish Myofibrillar Protein during the Storage. European Journal of Lipid Science and Technology, 124(10), 2200068.
5. Rajasekaran, B., Singh, A., Nilsuwan, K., Ma, L., Nazeer, R. A., & Benjakul, S. (2024). Shrimp oil nanoemulsions prepared by microfluidization and ultrasonication: characteristics and stability. RSC advances, 14(9), 6135-6145.

Ms. Sanjana R

1. A. Indhuleka, R. Sanjana, J. Janet and V. Ragavi (2020). Importance of vegetables as healthier diet in the management of COVID-19 pandemic. Ann. Phytomed., 9(2):62-79.
2. A. Indhuleka, R. Sanjana, J. Janet and V. Ragavi (2021). Role and significance of fruits in boosting immunity against COVID-19 infections. Review Article: Ann. Phytomed., 10, Special Issue1 (COVID-19): 146-162.
3. A. Indhuleka, R. Sanjana, J. Janet and V. Ragavi (2021). Significance of nuts in strengthening immune system during COVID-19. Ann. Phytomed., Volume10, Special Issue2 (COVID-19): S1-S17.
4. Soundira Rajan Nithya Priya, A. Sakthipriyadarshni, Joel John Varghese, R. Sanjana, M. Jancy Mary, K. Suvalakshmi, S. Aarthy, J. Jaynub (2020). Optimization of Nutrient-Rich Herbal Noodles. In: Sivasubramanian, V., Pugazhendhi, A., Moorthy, I. (eds) Sustainable Development in Energy and Environment. Springer Proceedings in Energy. Springer, Singapore.

Mr. Gangeswar M

1. Devarayan, Kesavan, Yazhiniyan Palanisamy, Gangeswar Mohan, Anand Theivasigamani, Sabariswaran Kandasamy, Vimaladevi Sekar, Evon Umesh Siluvai John, Monikandon Sukumaran, Ramar Marimuthu, and Hema Anjappan. “Non-invasive measurement of spoilage of packed fish using halochromic sensor.” Pigment & Resin Technology (2024).
2. Devarayan Kesavan, Evon Umesh Siluvai John, Gangeswar Mohan, Yazhiniyan Palanisamy, Anand Theivasigamani, Monikandon Sukumaran, Ramar Marimuthu, and Santhana Sivabalan Jayaseelan. “Development of portable colorimeter for detection of formalin in fish.”