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Prof Prayaga Murali Krishna: Food Processing | Best Researcher Award

Professor at  NIFTEM Kundli, India

Dr. P. Murali Krishna is an Assistant Professor in the Department of Basic and Applied Sciences at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), an institute of national importance in India. Born on August 18, 1971, in Rajahmundry, Andhra Pradesh, he holds a Ph.D. in Physics with a specialization in Ferroelectric materials synthesis and characterization from Andhra University.

Publication Profile:🌟👨‍🎓

📚 Education:

  • M.Sc (Physics), MCA, M.Phil, PhD (Physics, spcl Electronics)

👨‍🎓 Research and Teaching:

  • 23 years of teaching experience, 15 years of research work experience.
  • Research interests: Experimental Physics, Nano-composites, Functional Materials, Sensors, Green Energy Technologies.
  • Supervised 5 PhD, 15 M.Tech, and 7 B.Tech students.
  • Ph.D Thesis: Electrical Spectroscopy Characterization and Piezoelectric Studies in Lead Potassium Niobate Ferroelectric Ceramics Modified with Certain Rare Earth Ions.

🏆 Achievements:

  • In-charge of Students Innovation Fund Scheme, Hostel Warden, Coordinator for Student Excellence Labs.
  • Member of NIFTEM Nanobiotechnology Center, Admission Cell, and Industry Connect.

🏫 Teaching Experience:

  • Courses taught include B.Sc, B.Tech, M.Tech, and PhD in various Physics and Nanotechnology subjects.

👨‍💼 Job Experience:

  • Present: NIFTEM, Haryana, since 15-11-2011 (Current).
  • Previous: Gayatri Vidya Parishad College of Engineering, Visakhapatnam (Assistant Professor), Andhra University (Research Fellow), Andhr Keasri Degree College, Rajahmundry (Lecturer-in-charge).

Research Focus 🌱🔬:

Dr. P. Murali Krishna’s research revolves around the development and application of advanced nanomaterial-based sensors for ensuring food safety. 🍏 His work spans a range of innovative technologies, including metal-organic frameworks, TiO2 nanoparticles, and ZnO nanocomposites, applied in bio/chemical sensors for detecting antibiotic residues, Aflatoxin B1, L-lactate, and lactic acid in various food samples. 🧪👨‍🔬

Publications Top Notes:

Prayaga Murali Krishna | Food Processing | Best Researcher Award

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