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

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🎓 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)

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  📄 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)

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  📄 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)

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  📄 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)

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  📄 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)

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  📄 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)

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  📄 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)

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