Harisankar Kunnamkulathil Chandrababu | Food Preservation Techniques | Innovative Research Award

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Innovative Research Award

Harisankar Kunnamkulathil Chandrababu
International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Thailand

Harisankar Kunnamkulathil Chandrababu
Affiliation ICE-SSI, Prince of Songkla University
Country Thailand
Scopus ID 59996106200
Documents 3
Citations 7
h-index 1
Subject Area Food Preservation Techniques
Event International Food Scientist Awards
ORCID 0009-0009-8269-9874

Harisankar Kunnamkulathil Chandrababu is an emerging researcher whose academic interests focus on food preservation technologies, seafood processing, natural bioactive compounds, and food quality enhancement. Working at the International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, his research contributes to sustainable food systems through multidisciplinary investigations involving seafood science, antioxidant compounds, and innovative preservation strategies. His publications demonstrate growing collaboration with internationally recognized researchers while addressing contemporary challenges related to food safety, nutritional quality, and value-added processing.[1]

Abstract

This article presents an overview of the academic profile and research activities of Harisankar Kunnamkulathil Chandrababu. His scholarly work encompasses seafood science, food preservation technologies, antioxidant applications, and nutritional quality assessment. Through collaborative publications, he has contributed to studies exploring carotenoids, liquid smoke as a natural preservative, and fish nutritional profiling. These investigations support sustainable food processing while addressing consumer demand for safer and healthier food products.[2]

Keywords

Food Preservation, Seafood Science, Liquid Smoke, Carotenoids, Food Innovation

Introduction

Food preservation technologies continue to evolve in response to global demands for improved food quality, sustainability, and nutritional security. The research contributions of Harisankar Kunnamkulathil Chandrababu reflect these priorities through interdisciplinary investigations into seafood processing, natural preservatives, and health-promoting food components. His studies integrate laboratory experimentation with practical applications relevant to the food industry.[3]

Research Profile

According to available Scopus records, the researcher has authored multiple indexed publications with growing citation impact. His research interests include seafood technology, food chemistry, natural antioxidants, bioactive compounds, and innovative preservation methods that improve shelf life while maintaining nutritional quality.[1]

Research Contributions

  • Research on carotenoids and metabolic health.
  • Development of liquid smoke derived from wood sawdust for antimicrobial applications.
  • Evaluation of nutritional composition and fatty acid profiles of marine fish species.
  • Collaborative research supporting sustainable seafood processing technologies.

Publications

  • A critical review on technical advances and multifaceted role of carotenoids in human health with special emphasis on metabolic diseases.
    DOI: https://doi.org/10.1007/s11101-025-10000-0
  • Extraction, chemical characterization, antimicrobial, and antioxidant properties of liquid smoke derived from locally sourced wood sawdust.
  • Proximate Composition and Fatty Acid Profiling of Five Species of Fish Caught from Kerala Coast, India.

Research Impact

The research profile demonstrates developing international visibility through collaborations in food science and seafood technology. Publications addressing carotenoids, antimicrobial preservation systems, and nutritional profiling contribute to advancing sustainable food production and public health research. Citation metrics indicate increasing recognition within the scientific community.[4]

Award Suitability

Based on available scholarly evidence, Harisankar Kunnamkulathil Chandrababu demonstrates promising contributions to food preservation, seafood innovation, and multidisciplinary food science research. His publications align with the objectives of the International Food Scientist Awards by emphasizing scientific innovation, sustainability, and collaborative research excellence.[5]

Conclusion

The available academic record highlights an emerging researcher contributing to modern food science through studies on seafood preservation, functional compounds, and food quality. Continued publication activity and international collaboration are expected to further strengthen the researcher’s scientific profile and impact.

References

  1. Elsevier. (n.d.). Scopus Author Profile: Harisankar Kunnamkulathil Chandrababu (Author ID: 59996106200). Scopus.
    https://www.scopus.com/authid/detail.uri?authorId=59996106200
  2. ORCID. (2026). Harisankar Kunnamkulathil Chandrababu – ORCID Record.
    https://orcid.org/0009-0009-8269-9874
  3. Roy, S., Dora, K. C., Kumar, S., Saklani, P., Muthukumar, A., Ozogul, F., et al. (2026).
    A critical review on technical advances and multifaceted role of carotenoids in human health with special emphasis on metabolic diseases. hytochemistry Reviews.                                        https://link.springer.com/article/10.1007/s11101-025-10156-z
  4. Reshma, C. S., Bindu, J., Kumar, K. S., Joseph, T. C., Chatterjee, N. S., et al. (2025).
    Extraction, chemical characterization, antimicrobial, and antioxidant properties of liquid smoke derived from locally sourced wood sawdust.
    International Journal of Biological Macromolecules.                                            https://www.sciencedirect.com/science/article/abs/pii/S0141813025077463
  5. Abhijith, A. R., Thankachan, S., Varsha, R., Harisankar, K. C., Jaya, P. A., Prajith, K. K., et al.
    Proximate Composition and Fatty Acid Profiling of Five Species of Fish Caught from Kerala Coast, India. Journal of Food Engineering and Technology.  https://www.xpublication.com/index.php/jfet/article/view/922

Suleyman Gokmen | Food Processing | Innovative Preservation Technologies Award

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Assoc. Prof. Dr. Suleyman Gokmen | Food Processing | Innovative Preservation Technologies Award

Associate Professor | Karamanoglu Mehmetbey University | Turkey

Assoc. Prof. Dr. Suleyman Gokmen is a dedicated scholar in the field of Food Science and Technology, whose academic journey culminated in advanced studies in Food Science and Engineering, building upon his earlier qualifications. He currently serves as an Associate Professor, contributing significantly to both teaching and research at his institution. His professional experience involves extensive work in food technology and engineering, focusing on applied research to improve food quality, safety, and preservation. Assoc. Prof. Dr. Suleyman Gokmen’s core research interests revolve around Basic Processes in Foods, Traditional Foods, Food Safety, and Food Radiation, with a particular focus on the preservation and functional properties of various food products. His research skills are particularly strong in Controlled Release, Microencapsulation, and Encapsulation techniques, as evidenced by his body of work. While the specific names of his awards and honors are not immediately detailed, his consistent publication record and ongoing research activity demonstrate his highly regarded status and continuous contribution to the food science community. Through rigorous study and application of scientific principles, Assoc. Prof. Dr. Suleyman Gokmen continues to be a valuable asset to his field, driving innovation in food processing and safety standards.

Profile: Google Scholar | ORCID

Featured Publications:

Gokmen, S., Kocabas, A., Savran, I., Sayaslan, A., Aydin, M. F., & Yetim, H. (2019). Effect of infrared, ultraviolet-C radiations and vacuum drying on certain chemical and microbial characteristics of stuffed pasta (Manti). Journal of Agricultural Sciences, 25, 100–107.

Nuran, E., & Gokmen, S. (2018). Determination of the ingredients and production steps of traditional Lid Pastry (Kapak Boregi) of the district of Guzelyurt, Aksaray province. International Journal of Scientific and Technological Research, 4, 563–571.

Gokmen, S., Sayaslan, A., & Caglar, A. (2016). Effects of different drying methods of Manti on Hydroxymethyl Furfural (HMF) formation and sensory quality. Cumhuriyet Science Journal, 37, 176–186.

Gokmen, S., Aydin, M. F., Kocabas, A., Sayaslan, A., Yetim, H., & Caglar, A. (2015). A study on quality criteria of commercial stuffed pasta (manti), as traditional food. International Food Research Journal, 5, 1150–1162.

Aydin, M. F., Gokmen, S., Koc, S., Adiguzel, E., & Kocaman, H. (2015). Evaluation the knowledge levels regarding hydatid cyst among butchers in Karaman province of Turkey. Van Veterinary Journal, 26, 147–150.

Gokmen, S. (2025). Extending The Shelf Life of Stuffed Pasta (Manti) Using Cold Smoking for Different Times.

Erdem, N., Yetim, H., & Gökmen, S. (2025). Kombucha Fermente İçeceğinin Fonksiyonel Özellikleri Ve İslâm Fıkhı Açısından Değerlendirilmesi.