Personal Information

Er. Pramod Kumar Prabhakar Er. Pramod Kumar Prabhakar Designation : Assistant Professor pramodkp@niftem.ac.in +91-130-2281245
  1. Process Engineering
  2. Transport Phenomena
  3. Food Functionalization
  1. GATE qualified
  2. ASRB NET qualified
  3. DBT Sponsored Senior Research Fellowship (2014) awarded by IIT Kharagpur
  4. UGC Fellowship (2014) awarded
  5. Young Scientist Award (2017) conferred at 19th IASF Congress, Allahabad
  6. Best Oral Presentation Award at NutriCon-2019, Bangkok, Thailand
  7. Life member of AFST (I) Mysore and ISAE, New Delhi
  1. Dhiman, A., Suhag, R., Chauhan, D.S., Thakur, D., Chhikara, S., Prabhakar, P.K. (2021). Status of beetroot processing and processed products: Thermal and emerging technologies intervention. S0924-2244(21)00381-2, https://doi.org/10.1016/j.tifs.2021.05.042
  2. Ghanghas, N., Prabhakar, P. K., Sharma, S., & Mukilan, T. M. (2021). Microfluidization of fenugreek (Trigonella foenum graecum) seed protein concentrate: Effects on functional, rheological, thermal and microstructural properties. LWT-Food Science and Technology, 111830. https://doi.org/10.1016/j.lwt.2021.111830
  3. Dhiman, A., Suhag, R., Singh, A., & Prabhakar, P. K. (2021). Mechanistic understanding and potential application of electrospraying in food processing: a review. Critical Reviews in Food Science and Nutrition, 1-19. https://doi.org/10.1080/10408398.2021.1926907
  4. Kumar, Y., Roy, S., Devra, A., Dhiman, A., & Prabhakar, P. K. (2021). Ultrasonication of mayonnaise formulated with xanthan and guar gums: rheological modeling, effects on optical properties and emulsion stability. LWT-Food Science and Technology, 111632. https://doi.org/10.1016/j.lwt.2021.111632
  5. Kamble, M. G., Singh, A., Mishra, V., Meghwal, M., & Prabhakar, P. K. (2021). Mass and surface modelling of green plantain banana fruit based on physical characteristics. Computers and Electronics in Agriculture, 186, 106194. https://doi.org/10.1016/j.compag.2021.106194
  6. Gupta, R., Meghwal, M., & Prabhakar, P. K. (2021). Bioactive compounds of pigmented wheat (Triticum aestivum): Potential benefits in human health. Trends in Food Science & Technology. 100, 240-252. https://doi.org/10.1016/j.tifs.2021.02.003
  7. Jha, P., Meghwal, M., Prabhakar, P. K., & Singh, A. (2021). Exploring effects of different pretreatments on drying kinetics, moisture diffusion, physico‐functional, and flow properties of banana flower powder. Journal of Food Processing and Preservation, 45(4), e15356. https://doi.org/10.1111/jfpp.15356
  8. Rahate, K. A., Madhumita, M., & Prabhakar, P. K. (2020). Nutritional Composition, Anti-Nutritional Factors, Pre-treatments-cum-Processing Impact and Food Formulation Potential of Faba Bean (Vicia Faba L.): A Comprehensive Review. LWT-Food Science and Technology, 110796. https://doi.org/10.1016/j.lwt.2020.110796
  9. Dhiman, A., Suhag, R., Thakur, D., Gupta, V., & Prabhakar, P. K. (2021). Current Status of Loquat (Eriobotrya Japonica Lindl.): Bioactive Functions, Preservation Approaches, and Processed Products. Food Reviews International, 1-31. https://doi.org/10.1080/87559129.2020.1866007
  10. Gupta, R., Meghwal, M., Prabhakar, P. K., & Garg, M. (2021). Investigating moisture‐induced changes in the engineering properties and color attributes of pigmented different wheat (Triticum aestivum) varieties. Journal of Food Processing and Preservation, 45(2), e15142. https://doi.org/10.1111/jfpp.15142
  11. Himani, N., Kumar, N., Prabhakar, P. K., & Pant, V. (2020) Physical, Mechanical, Functional and Thermal Characterization of Chitosan: Maltodextrin Blends Edible Oral Film Incorporated with Aqueous Clove Extract. Starch‐Stärke, 1900220. https://doi.org/10.1002/star.201900220
  12. Gade, S. R., Meghwal, M., & Prabhakar, P. K. (2020). Engineering properties of dried ash gourd (Benincasa hispida Cogn) seeds: Mass modeling and its analysis. Journal of Food Process Engineering, e13545. https://doi.org/10.1111/jfpe.13545
  13. Dhiman, A., & Prabhakar, P. K. (2020). Micronization in food processing: A comprehensive review of mechanistic approach, physicochemical, functional properties and self-stability of micronized food materials. Journal of Food Engineering, 110248. https://doi.org/10.1016/j.jfoodeng.2020.110248
  14. Ghanghas, N., Mukilan, M T, Sharma, S., & Prabhakar, P. K. (2020). Classification, Composition, Extraction, Functional Modification and Application of Rice (Oryza sativa) Seed Protein: A Comprehensive Review. Food Reviews International, 1-30. https://doi.org/10.1080/87559129.2020.1733596
  15. Bajpai, A., Kumar, Y., Singh, H., Prabhakar, P. K., & Meghwal, M. (2020). Effect of moisture content on the engineering properties of Jamun (Syzygiumcumini) seed. Journal of Food Process Engineering, 43(2), e13325. https://doi.org/10.1111/jfpe.13325
  16. Prabhakar, P. K., Vatsa, S., Srivastav, P. P., & Pathak, S. S. (2020). A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations. Food Research International, 109157. https://doi.org/10.1016/j.foodres.2020.109157
  17. Prabhakar, P. K., Srivastav, P. P., &Pathak, S. S. (2019). Kinetics of total volatile basic nitrogen and trimethylamine formation in stored Rohu (Labeorohita) Fish. Journal of Aquatic Food Product Technology. https://doi.org/10.1080/10498850.2019.1604598
  18. Makroo, H.A.,Prabhakar,P. K. Rastogic, N.K.,&Srivastavaa, B. (2019). Characterization of mango puree based on total soluble solids and acid content: Effect on physico-chemical, rheological, thermal and ohmic heating behavior. LWT – Food Science and Technology 103 (2019) 316-324. https://doi.org/10.1016/j.lwt.2019.01.003
  19. Chouhan, L; Prabhakar, P.K; &Srivastav, P.P (2018). Utilization of palm jaggary for preparation of palm candy. Green Farming, 9(3) 583-585.
  20. Kant, R., Prabhakar, P. K., Kumar, N., Kumari, S., & Broadway, A. A. (2018). Chemical and organoleptic characteristics of functional gulabjamun along with food energy value. International Journal of Chemical Studies, 6(1), 897-902.
  21. Kant, R., Prabhakar, P. K., Samadder, S., &Srivastav, P. P. (2017). Radio frequency based sensor: An innovative detection tool for food spoilage. The Pharma Innovation, 6(4, Part B), 80-86.
  22. Kumar, N., Prabhakar, P. K., Meena, G. S., Kishore, A., & Halder, K. (2017). Effective energy management in a commercial multi-product dairy plant through a graphical user interface. The Pharma Innovation, 6(11, Part C), 193-198.
  23. Raigar, R. K., Prabhakar, P. K., &Srivastav, P. P. (2017). Effect of different thermal treatments on grinding characteristics, granular morphology and yield of Ready‐to‐Eat wheat grits. Journal of Food Process Engineering, 40(2), e12363. https://doi.org/10.1111/jfpe.12363
  24. Kumar, J., Prabhakar, P. K., Srivastav, P. P., &Bhowmick, P. K. (2016). Moisture dependent physical properties of Chironji (BuchananiaLanzan) nut. Journal of Agricultural Engineering, 53(2), 45-54.
  25. Prabhakar, P. K., Srivastav, P. P., &Murari, K. (2015). Energy consumption during manufacturing of different dairy products in a commercial dairy plant: A case study. Asian Journal of Dairy and Food Research, 34(2), 98-103. DOI: 10.5958/0976-0563.2015.00020.2
  26. Verma, D. K., Mohan, M., Prabhakar, P. K., &Srivastav, P. P. (2015). Physico-chemical and cooking characteristics of Azad basmati. International Food Research Journal, 22(4). 1380-1389
  27. Hansdah, R., Prabhakar, P. K., Srivastav, P. P., & Mishra, H. N. (2015). Physico-chemical characterization of lesser known Palo (Curcuma leucorrhiza) starch. International Food Research Journal, 22(4), 1368-1373.
  28. Jha, R. K., Prabhakar, P. K., Srivastav, P. P., & Rao, V. V. (2015). Influence of temperature on vacuum drying characteristics, functional properties and micro structure of Aloe vera (Aloe barbadensis Miller) gel. Research in Agricultural Eng., 61, 141-149. https://doi.org/10.17221/13/2014-RAE
  29. Kumar. J., Prabhakar, P K, Srivastav P. P., &Bhowmick P K. (2014) Kumar, J., Prabhakar, P. K., Srivastav, P. P., &Bhowmick, P. K. (2014). Physical characterization of chironji (Buchananialanzan) nut and kernels. Food Sci. Res. J, 5, 148-153.DOI: 10.15740/HAS/FSRJ/5.2/148-153

Books/Book Chapters:

Book Chapters

  1. Neeraj., Das, K., Prabhakar, P.K., Ghnaghas, N. (2021). Edible Films and Coatings for Fruits and Vegetables: Composition, Functions and Regulatory Aspects, In Edible Food Packaging: Applications, Innovations and Sustainability (eds. Poonia, A., Dhewa, T.) ISBN: 978-981-16-2383-7, Springer Nature Switzerland AG.
  2. Himani., Singla, M., Prabhakar, P.K.; Sharma, A., Meghwal, M. (2021). Edible and Oral thin Films: Formulation, Properties, Functions and Application in Food Packaging and Pharmaceutical Industry. In Edible Food Packaging: Applications, Innovations and Sustainability (eds. Poonia, A., Dhewa, T.) ISBN: 978-981-16-2383-7, Springer Nature Switzerland AG.
  3. Cherukuri, N.D.; Meghwal, M., Prabhakar, P.K., Singh, A. (2021). Edible Coatings and Films from Agricultural and Marine Food Wastes. In Biotechnology for Zero Waste – Emerging Waste Management Techniques (eds. Hussain, C. M., Kadeppagari, R. K.). ISBN: 9783527348985, Wiley-VCHPublisher: Wiley-VCH Verlag. 4. Selvamuthukumaran, M., Prabhakar, P. K., & Ghanghas, N. (2021). Loquat (Chinese Plums): Medicinal and Therapeutic Values and Their Processed Products. In Asian Berries (eds. Xiao, G., Xu, Y., Yu, Y.) 205-220. ISBN: 9780429286476, CRC Press.
  4. Vatsa, S , Kumar, M., Ghanghas, N., Prabhakar, P. K., Meghwal, M. (2021). Nanofiltration. In Food Processing: Advances in Non-Thermal Technologies (eds. Das, K.K., Chakraborty, S.) ISBN 9780367756109, CRC Press, Taylor & Francis.
  5. Singh, H., Meghwal, M., Prabhakar, P.K. (2021). Cryogenic freezing. In Food Processing: Advances in Non-Thermal Technologies (eds. Das, K.K., Chakraborty, S.) ISBN 9780367756109, CRC Press Taylor & Francis
  6. Gopalakrishnan, K., Kumar, R., Ranjit, R., Sharma, A.., Prabhakar, P.K. (2020) Detection of Pesticides in Fruits and Vegetables: Principles and Methods. In Handbook of Research on Food Processing and Preservation Technologies (eds. Goyal, M. R., Birwal, P.) ISBN, 9781774630334, Apple Academic Press, CRC
  7. R., Ranjit, R., Sharma, A.., Prabhakar, P.K. Emanuel, N. (2020) Dielectric Properties of Animal Source Foods (ASF) and Applications for Quality Evaluation. In Handbook of Research on Food Processing and Preservation Technologies (eds. Goyal, M. R., Birwal, P.) ISBN, 9781774630334, Apple Academic Press, CRC.
  8. Ghanghas, N., Mukilan, M.T., Prabhakar, P.K., and Kumar, N. (2019). Rice protein: properties, extraction, and applications in food formulation. In: Technologies for Value Addition in Food Products and Processes, Eds. S.C. Deka, D. Seth, N.R.S. Hulle, Apple Academic Press, USA, pp. 287-304, eBook. ISBN9780429242847.
  9. Madhumita, M., and Prabhakar, P.K. (2019). Enzyme immobilization in food and agriculture: principles, practices, and future prospects. In: Technologies for Value Addition in Food Products and Processes, Eds. S.C. Deka, D.S., N.R.S., Hulle, Apple Academic Press, Pp. 73-102. eBook. ISBN9780429242847
  10. Ranjan, A., and Prabhakar, P.K. (2019). Phytochemical, pharmacological, and food applications of asparagus (A. racemosus). Food Bioactives: Functionality and Applications in Human Health, Eds.: S.C. Deka, D. Seth, N.R.S. Hulle, Apple Academic Press, USA, pp. 191-211, eBook. ISBN: 9780429242793
  11. Verma, D K; Mahato, D K; Billoria, S; Kopari, M; Prabhakar, P. K., Kumar, A V; Srivastav, P P (2015). Microbial spoilage in milk products, potential solution, food safety and health issues. Microorganisms in Sustainable Agriculture, Food and the Environment (eds. Verma, D. K. and Srivastav, P. P.), Apple Academic Press, USA.
  12. Verma, D K; Mahato, D K; Billoria, S; Kopari, M; Prabhakar, P. K., Kumar, A V; Srivastav, P P. (2015). Microbial approach in fermentation for production and preservation of different foods. Microorganisms in Sustainable Agriculture, Food and the Environment (eds. Verma, D. K. and Srivastav, P. P.), Apple Academic Press, USA.
  13. Mahato, D K; Verma, D K, S Billoria, Kopari, M; Prabhakar, P. K., Kumar, A V; Behera, S. M; Srivastav, P P. (2016). Applications of Nuclear Magnetic Resonance in Food Processing and Packaging Management. Developing Technologies in Food Science Status, Applications, and Challenges (eds. Meghwal, M. and Goyal, M. R.). Volume-7, Apple Academic Press, USA.

1. Qualification

# Degree Name Subject University/College Year
1 M. Tech. Food Process Engineering Indian Institute of Technology Kharagpur-721302 West Bengal, India 2013
2 Ph. D. Food Process Engineering Indian Institute of Technology Kharagpur-721302, West Bengal, India Pursuing

2. Experience

# Designation University/College Duration
1 Assistant Professor NIFTEM 2013 - Till Date

International Experience(s)/Collaboration(s)/Counsultancy:

  1. Prabhakar, P. K; Srivastav, P P & Pathak, S S, (2019). Effect of Storage Time and Temperature on Muscle Morphology and FT-IR Spectral Dynamics of Stored Rohu (Labeo rohita) Fish. 3rd International Conference on Food, Nutrition, Health, and Lifestyle held during 7-8 Nov, 2019 at Bangkok.
  2. Prabhakar, P. K; Srivastav, P P & Pathak, S S (2018). Kinetic modeling of Colour and Textural Properties of Stored Rohu (Labeo rohita) Fish. International Conference on Food Properties (iCFP) during 21-24 Jan, 2018 at Sharjah, Dubai

Patent:

Indian Patent

Kumar, J., Srivastav, P. P., Bhowmick, P. K. & Prabhakar, P. K (2015) Chironji (Buchanania lanzan) Nut Decorticating Machine. Patent filed (Ref. No. 1245/KOL/2015 dated December 03, 2015)