Anjan Borah | Food Science | Best Researcher Award

Dr Anjan Borah | Food Science | Best Researcher Award

Assistant Professor atΒ Β Lovely Professional University,Β 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:πŸŒŸπŸ‘¨β€πŸŽ“

πŸ“š Academic Qualifications:

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

πŸ‘¨β€πŸ« 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

πŸ† Professional Recognition/Awards:

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

πŸ”¬ Research Experience/Achievements:

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

πŸ”¬ 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. πŸ₯›πŸ”¬ 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. πŸ₯£πŸŒΎ Overall, Dr. Borah’s research endeavors encompass ensuring food safety, improving nutritional quality, and innovating food processing techniques.


  • 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. 209–214
    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. 815–821
    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. 1217–1228
    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. 221–232
    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



Federica Alchera | Food Processing | Best Researcher Award

Dr Federica Alchera: Food Processing
Dottorando atΒ UniversitΓ  degli Studi di Torino,Β Italy

Federica Alchera is a research fellow currently involved in the “Circ0lare!” project at the University of Turin, focusing on enhancing the territory of Pecetto Torinese through cherry by-products. Her expertise includes microwave-assisted extraction of bioactive components, utilizing natural solvents for cosmetic applications. She also works on extending the shelf-life of small fruits using UVB and UVC treatments and recovering industrial fruit waste through Microwave Assisted Extraction (MAE). Federica holds a Master’s degree in Packaging from the University of Parma and a Master’s in Industrial Chemistry (110/110 with honors) from the University of Turin. Her thesis involved creating an eco-friendly, antimicrobial pad to prolong the shelf-life of horticultural products.

Publication Profile:πŸŒŸπŸ‘¨β€πŸŽ“

In 2022, Federica Alchera achieved a significant milestone by passing the state exam, gaining professional accreditation as a Chemist πŸ§ͺ. Her commitment to education is evident through the 2020 certification of 24 CFU (Crediti Formativi Universitari) for teaching, covering diverse areas such as anthropology, psychology, pedagogy, and instructional methodologies πŸ“š. Federica’s dual expertise in chemistry and education underscores her dedication to both the scientific community and the nurturing of future minds, making her a versatile professional with a passion for knowledge dissemination and skill development. πŸ‘©β€πŸ”¬πŸŽ“


Federica Alchera excels in teamwork 🀝 and possesses strong technical skills πŸ› οΈ. Her excellent communication and interpersonal abilities πŸ—£οΈπŸ’¬ make her a valuable collaborator. As an assistant in educational labs, she demonstrates a commitment to knowledge sharing πŸŽ“. Federica is proficient in Microsoft Office Suite (Word, Excel, PowerPoint) πŸ–₯️ and statistical software like Minitab and MODDE πŸ“Š. With a solid B2 level in both written and spoken English πŸ‡¬πŸ‡§, she navigates cross-cultural collaborations seamlessly. Federica’s diverse skill set, coupled with her language proficiency, positions her as a versatile and effective professional. πŸ‘©β€πŸ’Όβœ¨

πŸ‡ Research Focus:

Federica Alchera specializes in Green Chemistry πŸŒΏπŸ”¬ with a focus on Microwave-Assisted Extraction (MAE) techniques. Her groundbreaking research explores the extraction of bioactive compounds from blueberry and blackcurrant by-products. In one study, she employed sugar-based NADES (Natural Deep Eutectic Solvents) for MAE, showcasing her commitment to sustainable and eco-friendly practices in chemistry. This innovative approach not only contributes to waste reduction but also opens new avenues for active packaging applications. Federica’s work lies at the intersection of environmental consciousness and scientific advancement, making her a trailblazer in the field of bioactive compound extraction and green chemistry applications.


Publications Top Notes:πŸŒπŸ”¬