Anjan Borah | Food Science | Best Researcher Award

Dr Anjan Borah | Food Science | Best Researcher Award

Assistant Professor atย ย Lovely Professional University,ย India

Dr. Anjan Borah is a distinguished academic and researcher in the field of food science and technology. Born on January 6, 1982, in Jalandhar, Punjab, India, he holds a Ph.D. in Food Process Technology from Tezpur University, which he earned in 2016 under the guidance of Prof. C.L. Mahanta.

Publication Profile:๐ŸŒŸ๐Ÿ‘จโ€๐ŸŽ“

๐Ÿ“š Academic Qualifications:

  • PhD: Tezpur University, 2016
  • MSc: Tezpur University, 2008
  • BSc: Dibrugarh University, 2004
  • 10+2 Standard: AHSEC, 2001
  • 10th Standard: SEBA, 1998

๐Ÿ‘จโ€๐Ÿซ Work Experience:

  • Assistant Professor at Lovely Professional University (2019-2022)
  • Research positions at various institutions including ICAR-CIPHET and ICAR-IARI
  • Industrial experience includes roles at Sanskar Recipes Pvt. Ltd. and Shree Krishna Kanishk Food Product

๐Ÿ† Professional Recognition/Awards:

  • National Post Doctoral Fellowship (DST-Young Scientist)
  • Selected Poster Award at 19th World Congress of Food Science and Technology

๐Ÿ”ฌ Research Experience/Achievements:

Extensive consulting experience in food production, including projects with NGOs and various food companies.

๐Ÿ”ฌ Research Focus:

Dr. Anjan Borah’s research focus predominantly lies in food safety and quality assurance, with a specialization in the detection and quantification of contaminants such as aflatoxin M1 in milk, as evidenced by his work published in Food Chemistry. ๐Ÿฅ›๐Ÿ”ฌ His expertise extends to the development of innovative methods, as seen in his utilization of spectroscopy and multivariate analyses for this purpose. Additionally, his contributions to the optimization of process parameters for extrusion cooking highlight his interest in enhancing the nutritional value of food products, particularly in the realm of breakfast cereals. ๐Ÿฅฃ๐ŸŒพ Overall, Dr. Borah’s research endeavors encompass ensuring food safety, improving nutritional quality, and innovating food processing techniques.

citations:

  • Citations: 605
  • Documents: 559
  • h-index: 20

 

Publications Top Notes

  1. Article: Detection of aflatoxin M1 in milk using spectroscopy and multivariate analyses
    Authors: Jaiswal, P.; Jha, S.N.; Kaur, J.; Borah, A.; Ramya, H.G.
    Journal: Food Chemistry, 2018, 238, pp. 209โ€“214
    Abstract: This study focuses on the detection of aflatoxin M1 in milk utilizing spectroscopy and multivariate analyses.
    Citations: 37
  2. Article: Detection and quantification of anionic detergent (lissapol) in milk using attenuated total reflectance-Fourier Transform Infrared spectroscopy
    Authors: Jaiswal, P.; Jha, S.N.; Kaur, J.; Borah, A.
    Journal: Food Chemistry, 2017, 221, pp. 815โ€“821
    Abstract: This research aims to detect and quantify anionic detergent (lissapol) in milk using attenuated total reflectance-Fourier Transform Infrared spectroscopy.
    Citations: 29
  3. Article: Assessment of goat milk-derived potential probiotic L. lactis AMD17 and its application for preparation of dahi using honey
    Authors: Manhar, A.K.; Saikia, D.; Borah, A.; Mukhopadhyay, R.; Mandal, M.
    Journal: Annals of Microbiology, 2016, 66(3), pp. 1217โ€“1228
    Abstract: This study assesses the potential probiotic L. lactis AMD17 derived from goat milk and its application in preparing dahi using honey.
    Citations: 6
  4. Article (Open Access): Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal
    Authors: Borah, A.; Lata Mahanta, C.; Kalita, D.
    Journal: Journal of Food Science and Technology, 2016, 53(1), pp. 221โ€“232
    Abstract: This article discusses the optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace to develop minerals and fiber-rich breakfast cereal.
    Citations: 19