About The Section
Publishes original research articles, letters, case reports, reviews/mini-reviews and guest edited thematic issues on the topics related to synthesis, structure, properties, reactivity and application of Food Chemistry. Articles may be focused largely, but not exclusively, on contributions from India.
The Food Chemistry section of the journal Current Indian Science publishes original research articles, letters, case reports, reviews/mini-reviews and guest-edited thematic issues on various topics related to novel research advances in the chemistry and biochemistry of food as well as innovative analytical approaches used. Articles may be focused largely, but not exclusively, on contributions from India.
This section is not limited to a specific aspect of the field but is instead devoted to a wide range of sub-fields in the area. Articles of interdisciplinary nature are particularly welcome. Submissions in the following food chemistry areas are of special interest to the readers of this journal:
- Chemistry and biochemistry of food components that contribute to sensory and nutritional quality.
- Food bioactive constituents in foods of plant, animal, and microbial origin with significant relevance to human health and safety and as preservatives.
- Chemistry of food by-products and food processing waste.
- Chemical changes in food during processing, storage, and distribution, including microbial metabolites that affect food quality.
- Understanding chemistry and metabolism of food contaminants and additives and their toxicological relevance.
- Novel analytical methods dedicated to the development and validation of protocols for sensory and nutritional quality as well as establishing food authenticity.
- Application of chemometrics and machine learning in the area of food chemistry with a focus on metabolomics
Papers that focus exclusively on synthetic chemistry, non-food herbal remedies, traditional folk medicines and pharmaceutical drugs and clinical or engineering aspects without any contribution to food chemistry and survey/surveillance data will not be accepted.
Professor Harish Kumar Chopra completed his PhD in Organic Chemistry from Punjabi University, Patiala (INDIA) in 1992. He has been working as professor since 2009 of Chemistry at Sant Longowal Institute of Engg. & Technology (SLIET), Longowal, Punjab, INDIA. He has additional administrative experience and has served as Dean (Planning & Development) and presently having additional duties of Registrar at SLIET), Longowal in addition to becoming full time professor. He was selected under Leadership for Academicians Programme (LEAP) of MHRD, GOI and underwent training at Penn State University, USA. He has also worked for the welfare of Persons with Disability. He was the founder Head of the Department of Disabilities Studies for 3 years, in addition, he was Head of the Department of Chemistry for more than 6 years. He has published more than 100 research papers in reputed international/national journals in the area of organic Chemistry/Biotechnology. He has authored 06 international books; has guided 10 students for Ph.D. Degree and 35 students for M. Tech./M. Sc. Dissertations. He is Editor/Reviewer of many national/international journals. He has also visited UK, USA, Singapore, Thailand etc. to present his research work. Recently, during COVID-19, he has uploaded more than 200 VIDEO LECTURES (on Organic /Bio-Organic/Engineering Chemistry) on YouTube to help the student community during these emergent times. Dr. Harish Kumar Chopra has been conferred with “Lifetime Achievement Award” at International Scientist Awards 2020 on Engineering, Science and Medicine and “Best Academician of the Year (Male) Award” at 2nd International Academic & Research Excellence (IARE) Award by GISR Foundation, INDIA. He was also Awarded “Young Scientist Fellowship” by “Punjab State Council for Science & Technology”. He is FELLOW, of the International Congress of Chemistry & Environment (FICCE).
Dr. Navin K. Rastogi is an M.Tech., M.B.A., Ph.D. in Food Engineering. He is the Chief Scientist & Head of the Department of Food Engineering, Central Food Technological Research Institute, Mysore, India. His Major work includes application of Chemical Engineering Principles for process and product development in the area of Food Science and Technology. HE performed pioneering R&D work on various research aspects such as high-pressure processing, graphene nano-composite, forward osmosis, infusion of bioactive compounds, downstream processing of enzymes and proteins, encapsulation of anthocyanin, modelling of synthesis of PHA, designer oils, biofilms from chitosan, thermos-sonication for the preservation of fruit juices, which led to generation of fruitful results for potential applications. All these research initiatives culminated in 17 patents besides more than 178 original publications in reputed international journals having high total citations (10440 Nos) and h-index (57). His contributions have generated a cash inflow of ~Rs. 5.50 Crores. He is a Co-Editor of the journal, "Innovative Food Science & Emerging Technologies" (Elsevier), Associate Editor of the "Journal of Food Process Engineering" (Weily), Executive Editor of the "International Journal of Membrane Science & Technology" and board member in a number of other scientific journals.
Ambati Ranga Rao is a Senior Scientist and Associate Professor in the Department of Biotechnology at Vignan's University, India. His research interests are in biotechnology, food science and technology, and plant secondary metabolites. Previously, Dr. Ranga Rao holds various scientific positions at Arizona State University, USA; Beijing Normal University and Hong Kong Baptist University, China; and University of Malaya, Malaysia. He is the author of more than 100 publications including research and review articles, books, book chapters, International/national conferences/symposia/invited talks/FDPs/workshops/STC. His research citations exceed 3500 with h-index (21) and i10-index (30) as Google Scholar. He has edited Five (5) books (CRC Press, Academic Press, and Springer Nature) as coeditor. He was selected for the prestigious Young Scientist Award at the World Food Science Congress by International Union of Food Science and Technology, Canada; Carl Storm International Diversity Fellowship Award by Gordon Research Conferences, USA; TWAS-Young Affiliate by Regional Office of SouthEast Asia and the Pacific Chinese Academy of Sciences, China. He is a life member of various scientific bodies. He is an associate fellow of Andhra Pradesh Akademi of Sciences, Government of Andhra Pradesh, India, and also a fellow of the Society of Applied Biotechnology, India. He is also serving as an editorial board member, guest editor for special issues, and reviewer for reputed international and national journals.
Dr. Jitendra Kumar Sundaray presently working as Head, Division of Fish Genetics and Biotechnology at ICAR- Central Institute of Freshwater Aquaculture, Kauaslayaganga, Bhubaneswar since April 2013. He has served as Director ICAR CIFA during January 2017 to April 2018. He has published more than 102 research publications in both national and international peer reviewed journals. In addition to this, he has 20 conference proceedings, 22 book chapters, 30 extension brochures, 3 technology bulletins and has edited 2 books as chief editor and 3 books as associate editor. He has completed 7 projects as PI and is heading 6 external funded projects. He has guided 15 M.Sc students and two students have completed PhD and one has completed Postdoc. Dr. Jitendra has completed a Center of Excellence project from DBT for the genetic improvement of Catla. He is the associate editor of Journal of the Indian Society of Coastal Agricultural Research, Canning Town. He is chief editor of the International Journal of Fisheries and Aquatic studies. He is the editorial board member of Journal of Fisheries and Life Sciences. He is the associate editor for special issues on fish reproduction in the Journal Frontiers in Aquatic Physiology and Biotechnology reports. He is the fellow of NESA, BRSI, ZSI, OES, ISCAR and AZRA. His total citations are 1417, h-index-19 and i10-index-40.
Azhagu Saravana Babu is a quality-oriented professional with more than 13 years of experience in research, technology transfer, product development and academic responsibilities. He is a research supervisor in Vel Tech Deemed University & Anna University, Chennai. Besides, he is a reviewer in the Journal of Food Process Engineering (Wiley Publications). He has expertise in Laboratory set up and R&D Initiation. He received the Best Teacher Award for Research in 2009, at MVJCE, Bangalore. He has been Awarded the Senior Research Fellowship from CSIR & UGC- India from 2012 & 2014. Being a Coordinator, he received the Research Fund from various agencies such as he received the Conference Grant of Rs.5 Lakhs from AICTE (AQIS scheme) in 2018. He also received a grant of 2.56 Lakhs for conducting STTP from AICTE (AQIS) in 2019.
Dr. Santosh Kumar is an Assistant Professor in the Department of Food Engineering & Technology, at the Central Institute of Technology Kokrajhar, India. Dr. Kumar has extensive research and academic experience of over 12 years in the area of Food Nanotechnology and Sustainable Food Packaging. Dr. Kumar earned his M. Tech. and Ph.D. in Food Technology & Biochemical Engineering (FTBE) from Jadavpur University, India. He also worked as Post-doctoral Research Fellow at the KTH Royal Institute of Technology, Sweden. He is a professional member of a number of Scientific Societies. He has published about 25 peer-reviewed research papers, and other articles.
Dr. Ankit Goyal is an Assistant Professor in the Department of Dairy Chemistry at Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat, India. Dr. Goyal acquired Bachelor of Science (Biochemistry) from Kurukshetra University and Masters of Science in Food Science and Technology from Chaudhary Charan Singh Haryana Agricultural University, Hisar. He holds Doctorate in Dairy Chemistry from National Dairy Research Institute (ICAR-NDRI), Karnal. Dr. Goyal’s research interests include development and formulation of functional food and dairy products. He is dynamically involved in teaching and research. He is the author and co-author of more than 37 peer-reviewed journal articles, 08 book chapters, 10 technical articles, 1 text- and 1 edited book. Additionally, he is a member of different professional bodies’ viz. Indian Science Congress Association (ISCA), American Oil Chemist’s Society (AOCS), Indian Dairy Association (IDA) and Nutrition Society of India (NCI). His activities and accomplishments include conferences, seminars, workshops and training. He has also supervised 03 M.Tech students in the subject of Food Technology and Nutrition; and Dairy Chemistry.
Dr. ADEYEYE, Samuel Ayofemi Olalekan got Bachelor of Science degree in Food Science and Technology in 1992, Master of Science degree in Food Technology in 1997 from University of Ibadan, Ibadan, Nigeria. He did PhD in Food Processing and Storage Technology in 2017. He remained a Researcher at Federal University of Agriculture, Abeokuta, Nigeria between 2011–2017, and an International Researcher in the Department for Management of Science and Technology Development, Ton Duc Thang University. He is currently an Associate Professor of Food Technology at Hindustan Institute of Technology & Science, Hindustan University, Padur, Chennai, India.