Nithin Rajan | Food Biotechnology | Best Researcher Award

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Mr Nithin Rajan | Food Biotechnology |  Best Researcher Award

Indian Institute of Technology Kharagpur,  India

Nithin R is a Biotechnology graduate with a strong track record of academic excellence and practical experience in laboratory environments. As an entry-level Biotechnologist, he is equipped with comprehensive knowledge of industry standards, regulations, and operational skills. Nithin is known for combining academic training with practical expertise to deliver solution-oriented services.

 

Publication Profile:🌟👨‍🎓

Education:

  • Bachelor of Engineering/Technology in Biotechnology from Sree Sastha Institute of Engineering and Technology, Anna University (CGPA: 8.03)
  • Master of Engineering/Technology in Agricultural Biotechnology from Indian Institute of Technology Kharagpur (CGPA: 8.58)

Internships and Work Experience:

  • Visiting Student Intern at the Institute of Mathematical Sciences, Chennai, focusing on data curation and analysis of phytochemicals in Indian medicinal plants.
  • Student Intern at the Indian Institute of Food Processing Technology, Thanjavur, involved in the production of Plantaricin from banana peel waste and hands-on training in HPLC, GC-MS, and bioreactors.
  • Student Intern at CSIR-Central Electronic Engineering Research Institute, Chennai, gaining experience in microbial analysis of food samples.

Training & Certifications:

  • Certified Food Safety Supervisor by the Food Safety and Standards Authority of India (FSSAI).
  • Completed various training programs in areas such as ELISA and Western Blot, microbiological analysis, statistical analysis, HPLC, GC-MS, and more.

Skills:

Nithin possesses a diverse skill set, including expertise in molecular biology techniques, statistical analysis, machine learning, HPLC, GC-MS, and proficiency in languages like C, Python, and Perl.

Awards and Honors:

  • Finalist in the team FLAVO SPOON in the Health sector at Ventura 19 conducted by E-cell of NIT Trichy.
  • Qualified in the India Innovation Challenge Design Contest sponsored by DST, Government of India, and Texas Instruments anchored by IIM Bangalore.

👨‍🔬 Research Focus:

Nithin Rajan, a Biotechnologist, has made significant contributions to the field of starch hydrolysis and resistant starch production. His work includes a comparative study on the digestion and topological behavior of six native starches hydrolyzed using porcine pancreatic enzymes, published in ‘Food and Humanity.’ Additionally, he explores a dual enzyme treatment strategy for enhancing resistant starch content in green banana flour, emphasizing its prebiotic effect in ‘LWT.’ Another contribution involves a novel approach for resistant starch production from green banana flour using amylopullulanase. Nithin’s research extends to in-silico identification of potential natural product inhibitors of human proteases crucial to SARS-CoV-2 infection, showcased in ‘Molecules’ and ‘arXiv.’ His work showcases a diverse expertise in biotechnological applications, especially in the realms of food science and antiviral research. 🌐👨‍🔬🍌

 

Publications Top Notes:

 

 

Akinbode Adedeji | Food Engineering

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Dr Akinbode Adedeji: Leading Researcher in Food Engineering
Associate Professor at University of Kentucky, United States

🎉 Congratulations, Dr Akinbode Adedeji, on winning the esteemed Best Researcher Award from ResearchW ! 🏆 Your dedication, innovative research, your dedication and innovative contributions in the field of renewable energy and agriculture are truly inspiring!  Your work in advancing solar energy technologies and addressing crucial issues like postharvest losses demonstrates your commitment to positive change. 🌞

🌾🎓🌟 Dr. Akinbode Adedeji is an accomplished researcher and Associate Professor at the University of Kentucky, USA. He earned his Ph.D. in Bioresource (Food Process) Engineering from McGill University, Canada, and holds an MBA from the University of Kentucky. His academic journey includes a Master’s in Food Technology from the University of Ibadan, Nigeria, and a Bachelor’s in Food Engineering from Ladoke Akintola University of Technology, Nigeria. 🌍💡🌞

Professional Profiles, 🏆
Education: 🎓

2019 – 2022 Masters of Business Administration (MBA). Member, Phi Sigma Pi University of Kentucky, Lexington KY, U.S.A. CGPA: 3.92/4.0 2005 – 2010 Doctor of Philosophy in Bioresource (Food Process) Engineering McGill University, Montreal, Canada. CGPA: 3.5/4.0 1998 – 1999 Master of Science (Ph.D. Grade*) in Food Technology University of Ibadan, Oyo State, Nigeria. 1990 – 1995# Bachelor of Technology (Hons and magna cum laude) Food Engineering Ladoke Akintola University of Technology, Ogbomoso, Nigeria.

🌱Current Research Programs:

Sustainable food processing: alternative grains and food waste value-addition – protein and starch property characterization, process development for value-added products: plant-based proteins, extruded products, milk alternatives, bourbon waste to high-value streams, etc. 2. Non-destructive (hyperspectral and acoustic emission) method development for food quality assessment and safety assurance. 3. Appropriate technology development for developing countries: post-harvest technology and food processing technology development, energy-efficient drying systems.

Honors and Awards: 🏆
  1. Lauren Doyle, Winner, 2021 Engineering Summer Undergraduate Research Fellowship (ESURF) Recipient ($1,900), University of Kentucky.
  2. Alfadhl Al Khaled (Post-Doc), 2nd place and People’s Choice awards at the 2020 UK GradResearch 3MT competition.
  3. Felix Akharume (Ph.D. candidate), winner, Student Oral Presentation Competition (Processing System Technical Community) at ASABE AIM 2019 in Boston, MA.
  4. 2nd place by Jonathan Lott and Kristian Bolden (High School Students), students of Carter G. Woodson Academy, Fayette County, KY. At the Kentucky State and District Science Fairs 2019.
  5. Best Oral Presentation by Francis Agbali (MSc student) at the 2nd International Conference on Food Safety and Security, Saint George Hotel and Conference Centre, Pretoria Republic of South Africa. October 17, 2018.
  6. Outstanding MSc Student, Gamma Sigma Delta honor society of College of Agriculture at the University of Kentucky. Manjot Singh (MSc. student), Graduated December 2016.
Research Focus: 🎤🌍🏅

This person seems to have a diverse research focus within the realm of food science and technology. Their work spans various aspects, including the modification of plant proteins for enhanced functionality, advancements in deep-fat frying techniques, kinetics of mass transfer in cooking processes, effects of pretreatments on food drying characteristics, and the application of innovative techniques like microwave and pulsed electric pretreatments. They’ve also delved into the quality assessment of processed meats, gluten-free grains, and the characterization of starch in proso millet. Additionally, their research extends to the use of hyperspectral imaging for pest detection in apples and the drying characteristics of pulsed electric field-treated carrots.

Publication: 🏆