Zemenu Adimas | Food Engineering | Best Researcher Award

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Mr. Zemenu Adimas | Food Engineering | Best Researcher Award

Lecturer at Bahir Dar Univesity Intitute of Technology, Ethiopia

Zemenu Tadesse Adimas is a lecturer and researcher in Food Engineering and Biotechnology at Bahir Dar University, Ethiopia. His work focuses on food product development, shelf life enhancement using natural preservatives, and the modernization of indigenous food systems. He has published multiple peer-reviewed articles in reputable international journals, addressing challenges in food preservation, storage technology, and functional ingredient development. Zemenu demonstrates a strong commitment to bridging traditional practices with scientific innovations to improve food quality and safety in Ethiopia and beyond.

Publications Profile

Scopus

Orcid

Google Scholar

🎓 Education Details

  • M.Sc. in Food Technology
    Bahir Dar University, Ethiopia (Oct 2017 – Oct 2019)
    GPA: 3.24/4.00

  • B.Sc. in Food Technology and Food Process Engineering
    Bahir Dar University, Ethiopia (Dec 2011 – Jul 2016)
    GPA: 3.52/4.00

👩‍🔬 Professional Experience

  • Lecturer of Food Engineering and Biotechnology
    Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University
    (Oct 2021 – Present)

    • Teaching, student supervision, and academic research.

  • Research and Training Projects
    Provided training and contributed to the design, fabrication, and testing of food processing equipment including:

    • Universal vat pasteurizer

    • Cream separator

    • Packaging system

    • Butter churner
      (Woreta Agricultural Technical Vocational Education Training College, 2021–2023)

🌱 Research Interests

  • Food product development and formulation

  • Shelf life enhancement of food products

  • Utilization of natural preservatives

  • Upgrading and modernization of indigenous foods

  • Post-harvest storage and food safety

🏆 Awards and Honors

While no specific awards were listed in the CV, Zemenu Tadesse has contributed to significant publications and development projects in food engineering. His involvement in national training programs and multiple research outputs demonstrates academic recognition and leadership in applied food science.

🔍 Conclusion

Zemenu Tadesse Adimas is an emerging expert in food engineering whose multidisciplinary work addresses critical issues in food preservation and innovation. With strong academic training, hands-on project experience, and numerous publications under his belt, he contributes to Ethiopia’s food technology sector by improving food safety, processing systems, and the utilization of local resources. His career trajectory reflects a blend of research excellence, technical skill, and a dedication to societal impact.

Publications 📚

  • 🥜 Effect of Roasting Time and Temperature on the Physicochemical and Sensory Properties of Plant Beverage from Groundnut
    Journal: Applied Food Research
    Date: June 2025
    DOI: 10.1016/j.afres.2025.100801
    Authors: Zemenu Tadesse Adimas, Biresaw Demelash Abera

  • 🌾 Plant-based Bioactive Compounds for Grain Storage: A Comprehensive Review
    Journal: Cogent Food & Agriculture
    Date: December 31, 2024
    DOI: 10.1080/23311932.2024.2316152
    Authors: Zemenu Tadesse Adimas, Mekuannt Alefe Adimas, Biresaw Demelash Abera

 

 

 

KHUMBARON KIRANBALA KABUI | Food Process Engineering | Best Researcher Award

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Ms. KHUMBARON KIRANBALA KABUI | Food Process Engineering | Best Researcher Award 

RESEARCH SCHOLAR at NIFTEM-THANJAVUR, India

 Khumbaron Kiranbala Kabui is a dedicated researcher specializing in Food Process Engineering, with a strong focus on Grain Sciences, including grain processing, milling, storage, and quality characterization. Currently pursuing a Ph.D. at the National Institute of Food Technology, Entrepreneurship, and Management, Thanjavur (NIFTEM-T), her research investigates the effects of various pre-treatments on the milling characteristics of Kodo millet. With an extensive academic background, she has demonstrated excellence in her field, contributing significantly through research, publications, and conference presentations.

Publications Profile

Scopus

🎓 Education Details

  • Ph.D. in Food Process Engineering (2022 – Present)
    • National Institute of Food Technology, Entrepreneurship, and Management, Thanjavur (NIFTEM-T)
    • Research Title: Studies on the effect of different pre-treatments on milling characteristics of Kodo millet and its quality evaluation
    • Supervisor: Dr. K.A. Athmaselvi
  • M.Tech. in Food Engineering and Technology (2018 – 2020)
    • Tezpur University, Assam (CGPA: 9.16/10)
    • Thesis: Study on antimicrobial biodegradable film from gum of flaxseed
    • Supervisor: Dr. Rajkumar Duary
  • B.Tech. in Agricultural Engineering (2014 – 2018)
    • College of Agricultural Engineering & Post Harvest Technology, Sikkim, Central Agricultural University, Imphal (CGPA: 7.96/10)
    • Thesis: Ergonomic evaluation of sprouted rice seeder in terraces of Sikkim
    • Supervisor: Prof. N.S. Chauhan

👩‍🔬 Professional Experience

  • Extensive training in food processing technology, agricultural engineering, and machinery through internships and training programs at prestigious institutions such as IIFPT, ICAR-RC-NEH, and Northern Region Farm Machinery Training and Testing Institute.
  • Active participation in academic conferences, symposiums, and workshops focused on food science, technology, and agricultural engineering.

🌱 Research Interests

  • Grain Sciences: Processing, milling, and storage of grains
  • Quality characterization of food grains
  • Development of novel food processing techniques such as Ohmic heating for parboiling
  • Functional and nutritional evaluation of millets and their application in food systems

🏆 Awards and Honors

  • National Fellowship and Scholarship for Higher Studies of Scheduled Tribe Students (NFST) by the Ministry of Tribal Affairs, Government of India (2022)
  • University Gold Medalist in M.Tech. (Food Engineering and Technology) (2021)
  • Qualified UGC NET (Home Science) for Assistant Professor (2019, 2022)
  • Secured All India 54th rank in ICAR-AICE-JRF/SRF (Ph.D.) (2021) in Agricultural Processing and Food Engineering
  • Awarded 2nd Prize in Oral Presentation at ISAE Annual Convention and International Symposium (2024)
  • Awarded 3rd Prize in Poster Presentation at ICMANES 2023
  • Multiple awards and recognitions in research presentations, conferences, and competitive examinations

🔍 Conclusion

Khumbaron Kiranbala Kabui is a passionate researcher with a strong academic and research background in Food Process Engineering. Her expertise in grain processing, innovative food processing technologies, and nutritional characterization has led to significant contributions in the field. Through numerous research publications, presentations, and active participation in professional organizations, she continues to make an impact in advancing food science and technology. With her deep commitment to research and academic excellence, she aspires to contribute further to the development of sustainable and efficient food processing methods.

Publications 📚

📄 Journal Article – For research papers published in scientific journals
📚 Book – For standalone books written by one or more authors
📖 Book Chapter – For chapters contributed to edited books
🎤 Conference Paper – For research presented at academic conferences
📰 Magazine Article – For articles published in magazines
📝 Report – For official reports from organizations or institutions
🌐 Website – For online sources or web pages
🎙 Podcast – For audio research discussions or expert interviews
🎥 Video – For documentaries, lectures, or research-based YouTube content
📑 Preprint – For research uploaded to preprint servers before peer review

 

 

Vijay Sharanagat | Food Process engineering | Best Researcher Award

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Assist. Prof. Dr. Vijay Sharanagat | Food Process engineering | Best Researcher Award 

Assistant Professor at NIFTEM, India

Dr. Vijay Singh Sharanagat is an Assistant Professor at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India. His academic and research focus is primarily in Food Process Engineering, with particular expertise in roasting food grains, drying seasonal fruits and vegetables, modifying starches, developing biodegradable food packaging, and studying food rheology and texture. Dr. Sharanagat is involved in both academic teaching and extensive research, with significant contributions to the food processing and packaging fields.

Publications Profile

Scopus

Orcid

Google Scholar

🎓 Education Details

  • Ph.D. (Food Process Engineering), 2022, NIFTEM, Kundli, Haryana, India
  • M.Tech (Food Process Engineering), 2012, Indian Institute of Technology (IIT) Kharagpur, West Bengal, India
  • B.Tech (Agriculture Engineering), 2010, JNKVV, Jabalpur, Madhya Pradesh, India

👩‍🔬 Professional Experience

  • Assistant Professor, NIFTEM, Kundli, Haryana, India, 2014-Present
    Dr. Sharanagat has been serving as an Assistant Professor at NIFTEM since 2014, contributing to the teaching and research efforts in the Department of Food Process Engineering.

  • Contract Teacher, College of Agricultural Engineering, JNKVV, Jabalpur, Madhya Pradesh, India, 2012-2013
    He worked as a Contract Teacher at JNKVV, engaging in agricultural engineering education.

🌱 Research Interests

Dr. Sharanagat’s research spans several crucial areas in food science and technology, including:

  1. Roasting of Food Grains: Studying the effects of roasting processes on the quality of various food grains.
  2. Drying of Seasonal Fruits and Vegetables: Exploring new methods to dry seasonal produce to enhance shelf-life and quality.
  3. Starch Modification: Investigating how different modifications can alter the properties of starches to enhance food products.
  4. Biodegradable Food Packaging: Developing sustainable and biodegradable packaging solutions using food and food waste-derived bioactive compounds.
  5. Food Rheology and Texture: Understanding the physical properties and texture of food products to improve quality and processing techniques.

🏆 Awards and Honors

While specific awards and honors are not mentioned in the provided details, Dr. Sharanagat’s numerous publications, guidance of students, and active involvement in consultancy projects reflect his strong academic standing.

🔍 Conclusion

Dr. Vijay Singh Sharanagat is a highly dedicated academic and researcher whose work has made significant contributions to the field of Food Process Engineering. His expertise in food processing, sustainable packaging, and the modification of starches positions him as a key figure in advancing food technology. With extensive teaching experience and numerous publications in reputable journals, Dr. Sharanagat continues to drive forward research and innovation in the food industry, especially in terms of sustainability and quality enhancement.

Publications 📚

  • 📄 Pickering Stabilization of Water-in-Oil-in-Water Emulsions via Modified Guinea Starch Nanoparticles: Effects on Physical, Microstructural, Rheological, and Thermal Properties

    • Authors: Y. Bist, V.S. Sharanagat, D.C. Saxena
    • Journal: Food Biophysics (2025)

  • 📄 Impact of Drying Methods and pH-Shift + US Modification of Mung Bean Protein on the Stability of Pickering Emulsion

    • Authors: S. Upadhyay, V.S. Sharanagat, G. Chakraborty, S. Desai, J. Banoth
    • Journal: Legume Science (2025)

  • 📄 Cold Plasma Induced Morphological, Structural, Powder Flow and Rheological Properties of Kodo Millet Starch

    • Authors: Y. Kumar, Y. Bist, M. Nagar, D.C. Saxena, V.S. Sharanagat
    • Journal: Innovative Food Science and Emerging Technologies (2025)

  • 📄 Effect of Ultrasonication on OSA Esterified Surface Modification of Sorghum (Sorghum bicolor (L.) Moench) Starch

    • Authors: G. Chakraborty, Y. Kumar, V.S. Sharanagat
    • Journal: International Journal of Biological Macromolecules (2025)

  • 📄 Effect of Various Novel Pre-treatments on Drying and Rehydration Behaviour of Ginger and Quality Attributes of Dried Ginger

    • Authors: S. Desai, S. Upadhyay, G. Chakraborty, V.S. Sharanagat, S. Mani
    • Journal: International Journal of Food Engineering (2025)

  • 📄 Variety-Based Physical Characterization and Pre-Gelatinization-Induced Functional-Rheological Changes in Kidney Beans

    • Authors: J. Kaur, R. Singh, R. Bansal, M. Satankar, V.S. Sharanagat
    • Journal: Food Production, Processing and Nutrition (2024)

  • 📄 Unveiling the Synergistic Effect of Octenyl Succinic Anhydride and Pulsed Electric Field on Starch Nanoparticles

    • Authors: Y. Bist, V.S. Sharanagat, D.C. Saxena
    • Journal: International Journal of Biological Macromolecules (2024)