Dr. R. Pandiselvam | Food Engineering | Research Excellence Award
Senior Scientist | ICAR-Indian Agricultural Research Institute | India
Dr. R. Pandiselvam is a distinguished male scientist and academician primarily focusing on Food Engineering/Technology and Agricultural Process Engineering. His academic journey culminated with his doctoral studies in Agricultural Structure & Process Engineering. He commenced his professional career as a scientist at the ICAR-Central Plantation Crops Research Institute (ICAR-CPCRI), where he has made significant contributions to the field. His core research interest lies in non-thermal food processing (specifically Ozone and Cold Plasma technology), post-harvest handling of plantation crops (especially coconut), and ensuring food quality and authenticity using non-destructive techniques like spectroscopy and chemometrics. Dr. Pandiselvam’s practical impact includes the design and development of innovative machinery for processing coconut products, such as the minimal processing machine for tender coconut and continuous coconut testa removing machine, alongside standardizing preservation protocols. His key research skills encompass: Food Processing and Engineering, Non-thermal Technologies, Spectroscopy/Chemometrics, Multivariate Data Analysis, and Process Modelling. In recognition of his prolific output (over 150 scientific articles, 7 books, and numerous book chapters) and exemplary work, he has received significant Awards and Honors, including the prestigious NAAS Young Scientist Award and being featured in Stanford’s list of the top 2% scientists.
Featured Publications:
Ozone based food preservation: A promising green technology for enhanced food safety. (2019). Ozone: Science & Engineering, 41(1), 17–34. (Cited by 350)
Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review. (2022). Food Chemistry, 368, 130809. (Cited by 270)
A comprehensive review of impacts of ozone treatment on textural properties in different food products. (2022). Trends in Food Science & Technology, 127, 709–736. (Cited by 250)
Application and kinetics of ozone in food preservation. (2017). Ozone: Science & Engineering, 39(2), 115–126. (Cited by 240)
Application of cold plasma and ozone technology for decontamination of Escherichia coli in foods—a review. (2021). Food Control, 130, 108338. (Cited by 205)
An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures. (2021). Food Chemistry, 348, 129088. (Cited by 197)
Drying kinetics of food materials in infrared radiation drying: A review. (2022). Journal of Food Process Engineering, 45(6), e13810. (Cited by 199)