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Home    Departments   Food Science and Technology   Faculty
Name: Dr. Murlidhar Meghwal
Designation: Assistant Professor
Department: Food Science and Technology
Contact No: 9739204027
Email: murli.mdm[at]niftem[dot]ac[dot]in
Area of Interest/Specialization:
1. Cryogenic Grinding of Spices
2. Food Powder & Particle Engineering
3. Food Bioactives & Functionality
4. Oil Stability
5. Food Flavours
Qualification:
Degree NameSubject/Research AreaUniversity/CollegeYear
Ph. D. Food Process Engineering IIT Kharagpur 2014
M. Tech. Dairy and Food Engineering IIT Kharagpur 2010
Experience:
Degree/Designation NameSubject(s) Taught*University/CollegeYear
Assistant Professor UG & PG - Novel Food Processing, Principles of Food Processing & Preservation, Transfer Processes in Food Processing, Flavour Technology, Food Beverages, Milk Processing, Food Technology & Processing Management NIFTEM Kundli 2017- Till Date
Assistant Professor Functional Food & Nutraceuticals, Food Process Engineering, Plantation Products, Spices & Flavour Technology, Food Analysis Safety & Quality Control Jain University Bangalore 2014-2016
Awards & Honours (if any):
  1. Recipient of President Award from President of India
  2. Life-Time Member of Association of Food Scienctists & Technologists (India)- AFST(I)
  3. Life-Time Member of Indian Society of Agricultural Engineers (ISAE) - New Delhi
  4. Life-Member of Nutrition Society of India (NSI), National Institute of Nutrition (ICMR), Hyderabad
  5. Fellowship for Senior Research Fellow awarded by Ministry of Human Resources Development (MHRD), Government of India during 2011-2013
  6. Fellowship for Master of Technology from Ministry of Human Resources Development (MHRD), Government of India during 2008-2010
  7. Recipient of “Foundation for Academic Excellence and Access (FAEA)” New Delhi, for B. Tech. study (2004-2008).
  8. Member of Advisory Board of Journal of Food Science and Technology Letters-Bioinfo Publications
  9. Qualified Graduate Aptitude Test in Engineering (GATE) under Engineering, conducted by Indian Institute of Technology, Kharagpur, 2006-2007
  10. Chairperson-Board of Examiners, Food Technology, Jain University Bangalore 2016
  11. Member-Board of Examiners, Food Science and Technology, Jain University Bangalore 2014- 2015
  12. Associate Editor - International Journal of Food Science and Nutrition
  13. Associate Editor - International Journal of Advanced Engineering and Technology
  14. Member - ANH Academy, London, U.K.
Major Publications (Last 5 years):
  1. Rachna Gupta, Murlidhar Meghwal, Pramod K Prabhakar, Monika Garg (2021), Investigating Moisture Induced Changes in the Engineering Properties and Colour Attributes of Pigmented Different Wheat (Triticum Aestivum) Varieties, Journal of Food Processing and Preservation
  2. Sangamita Gade, Murlidhar Meghwal, Pramod K Prabhakar (2020). Engineering Properties of Dried Ash Gourd (Benincasa Hispida Cogn) Seeds: Mass Modeling and its Analysis, Journal of Food Process Engineering, e0749
  3. Seema Ravi, Krishna Venkatesh, Roopa Reddy, Nagananda G S, Narendra Reddy, & Murlidhar Meghwal (2020). Characterization of crosslinked Macrotyloma Uniflorum (Horsegram) protein films for packaging/medical applications, Polymer Testing, doi.org/10.1016/j.polymertesting.2020, 106794
  4. Ayushi Bajpai,Yogesh Kumar, Pramod K Prabhakar & Murlidhar Meghwal (2020). Effect of Moisture Content on the Engineering Properties of Jamun (Syzgium cuminiis) Seed, Journal of Food Process Engineering. DOI: 10.1111/jfpe.13325
  5. Singh, Himani & Murlidhar Meghwal, (2019). Physcial &thermal properties of various Ajwain (Trachyspermum Ammi L.) seed varieties as a function of moisture content, Journal of Food Process Engineering. DOI: 10.1111/JFPE.13310
  6. Singh, Himani & Murlidhar Meghwal (2019). Ajwain a potential source of phytochemical for better health. The Pharma Innovation Jornal 2019. 8(6). 599-604
  7. Divyank Raj Pathak & Murlidhar Meghwal, (2019), Fabrication and Development of Turmeric Rhizome Cleaning Portable/Mobile Unit. Journal of Agroecology and Natural Resource Management, 6 (3), 105-107.
  8. Divya Nataraj, Seema Sakkara, Murlidhar Meghwal, Narendra Reddy, (2018) Crosslinked chitosan films with controllable properties for commercial applications, International Journal of Biological Macromolecules (Impact Factor: 3.909), doi.org/10.1016/j.ijbiomac.2018.08.187, Pages 1256-1264
  9. Sowmya, H. T., Naveen Kumar & Murlidhar Meghwal, (2018). Studies on Physicochemical changes in germinated rice malt fortified with foxtail millet &green gram, Phar. Inno. Jr, (NAAS:5.03),7(5 ), pp. 395-401.
  10. Rewa Kumari, Shrivastava, S. L., Mishra, H. N. & Murlidhar Meghwal (2017), Physicochemical & functional properties of Tikhur, The Pharma Innovation Journal (NAAS 5.03), 6(7),pp. 114-119
  11. Manika Mehra, Nisha Jakhar, Sitar Joshi & Murlidhar Meghwal (2017), Phytotherapaeutic Functionality of Moringa Oleifera Lam for Health, Int J Cell Sci & Mol Biol 3(3): IJCSMB, 555612
  12. Naraganti Snehitha, Murlidhar Meghwal, Vanimireddy Diwakar Reddy, (2017). Evaluation of Geometric Parameters for Roasted &Unroasted Coffee Beans Using Image Processing Technique, Int J of Eng Tech &Comp Res (IJETCR), pp. 10-15.
  13. Banerjee, S., Meghwal, M., Vivek, C. S., & Mitra, J. (2017). Utilization of used packaging materials for steam pipes insulation. Journal of Packaging Technology &Research, 1(1), 45-51.
  14. Rewa Kumari, & Murlidhar Meghwal (2016). Benefits of food colours and safety in usage. Regulation, Food ingredients south Asia 1 (12), 22-25
  15. Murlidhar Meghwal, Soumitra Banerjee & Ravi Kumar Kadeppagari (2016). Additives-Types, Sources, Functions and Regulations. Food & Beverage 1 (12), 12-15
  16. Murlidhar Meghwal & Goswami, T. K. (2015), Flow Characterization of Ambient & Cryogenically Ground Black Pepper (Piper nigrum) Powder as a Function of Varying Moisture Content, Journal of Food Process Engineering, DOI: 10.1111/jfpe.12304
  17. Murlidhar Meghwal & Sahu, C. K. (2015). Soy isoflavonoids as nutraceutical for human health: an update. Journal of Cell Science & Therapy, 6(1), 1.
  18. Dave, U. C., Murlidhar Meghwal & Kadeppagari, R. K. (2015). Development of enzymatic biosensor for the detection of ammonium. Int J Adv Res Sci Eng, 4, 1888-1895.
  19. T K Goswami and Murlidhar Meghwal. (2015). Quick Parboiling, Drying and Milling of Paddy. Research & Reviews: Journal of Food and Dairy Technology, 3(2), 37-43.
  20. Murlidhar Meghwal &Goswami, T. K. (2014), Comparative Study on Ambient &Cryogenic Grinding of Fenugreek &Black Pepper using Hammer, Pin, Rotor &Ball Mill, Powder Technology, Vol. 267, pp. 245-255. IF 2.437
  21. Murlidhar Meghwal & Goswami, T. K. (2014). Effect of grinding methods &packaging materials on fenugreek &black pepper powder quality &quantity under normal storage conditions. International Journal of Agricultural &Biological Engineering, 7(4), 106-113.
  22. Murlidhar Meghwal &Goswami, T. K. (2013), Piper nigrum &Piperine: an Update, Phytotherapy Research, Vol. 27, pp. 1121-1130.
  23. Murlidhar Meghwal &Goswami, T. K. (2013), Evaluation of Size Reduction &Power Requirement in Conventional &Cryogenic Ground Fenugreek Powder, Advanced Powder Technology, Vol. 24, No. 1, pp. 427-435.
  24. Murlidhar Meghwal &Goswami, T. K. (2013), Ambient &Cryogenic Grinding of Fenugreek &Flow Characterization of its Powder, Journal of Food Processes Engineering, Vol. 36, No. 4, pp. 548-557.
  25. Goswami, T. K., & Murlidhar Meghwal (2013). Thermal Behaviour of Fenugreek Seed Powder Thermal Properties of Fengreek Powder. Journal of Agricultural Engineering & Biotechnology, 1(1), 23.
  26. Murlidhar Meghwal & Goswami, T. K. (2012). A review on the functional properties, nutritional content, medicinal utilization &potential application of fenugreek. Journal of Food Processing &Technology, 3(9).
  27. Murlidhar Meghwal & Goswami, T. K. (2012). Chemical composition, nutritional, medicinal &functional properties of black pepper: A review. Open Access Sci Rep, 1(2), 1-5.
  28. Murlidhar Meghwal & Goswami, T. K. (2012). Nutritional constituent of black pepper as medicinal molecules: A review. Open Access Scientific Reports, 1(1), 1-7.
  29. Murlidhar Meghwal & Goswami, T. K. (2012). Effect of moisture content on the physical &textural properties of fenugreek seed. Food In: Global Science Books, 6(1), 14-21.
  30. Murlidhar Meghwal & Goswami, T. K. (2011). Thermal properties of black pepper &its volatile oil. International journal of advanced biotechnology &research, 2(3), 334-344.
  31. Murlidhar Meghwal & Goswami, T. K. (2011). Effect of moisture content on physical properties of black pepper. Journal of Agricultural Engineering, 48(2), 8-14.
  32. Murlidhar Meghwal & Goswami, T. K. (2010). Cryogenic grinding of spices is a novel approach whereas ambient grinding needs improvement, Continental J. Food Science and Technology 4: 24 - 37, 2010
International Experience(s)/Collaboration(s)/Consultancy:
  1. V. K. Mannam, Ph.D, Assistant Professor, Department of Chemistry and Food Science, Framingham State Unversity,USA Hydration Processing of Edible Seeds
  2. D. K. Garg, Agricultural and Biological Engineering, University of Illinois, USA Food Borne Illnesses and their Prevention
  3. Irena Mladenova, Ph.D, Associate Professor, HOD, Department of Hygiene, Trakia University, Bulgaria Functional Medicinal Values of Spices.
  4. IGNOU Study Centre - NIFTEM 2018
Externally Funded Projects:
  1. Project on Development of biodegradable packaging materials from agricultural waste, MOFPI, New Delhi, 2015-2016
  2. Establishment of Food Technology Program for M Tech at Jain University Bangalore, 2014-2016
Patent(if any):
Books(if any):
  1. Murlidhar Meghwal, and Megh R. Goyal (2015) Food Engineering - Emerging Issues, Modeling, and Applications, Apple academic Press, CRC Press, USA
  2. Murlidhar Meghwal, and Megh R. Goyal (2015). Dairy Engineering - Advanced Technologies and Their Applications, Apple academic Press, CRC Press, USA
  3. Murlidhar Meghwal, and Megh R. Goyal (2015). Food Process Engineering- Emerging Trends in Research and Their Applications, Apple academic Press, CRC Press, USA
  4. Murlidhar Meghwal, and Megh R. Goyal (2016). Developing Technologies in Food Science - Status, Applications, and Challenges - Emerging Trends in Research and Their Applications, Apple academic Press, CRC Press, USA
  5. Murlidhar Meghwal, Megh R. Goyal, Mital J. Kaneria (2016). Food Technology: Applied Research and Production Techniques - Emerging Trends in Research and Their Applications, Apple academic Press, CRC Press, USA
  6. Meghwal, M., Megh R Goyal (2017). State-of-the-Art Technologies in Food Science Human Health, Emerging Issues and Specialty Topics, AAP & CRC Press, USA
  7. Shankar, R., Meghwal, M. (2012). Performance Evaluation of Red Gram Separator, Lambert Academic Publishing, Saarbrucken, Germany.
Book Chapters:
  1. Murlidhar Meghwal, Ravi K K, (2015), Dietary Fibers and their Role as Functional Food for Human Health: Food Fibers and Human Health, Examining the Development, Regulation, and Consumption of Functional Foods, IGI Global, USA.
  2. Murlidhar Meghwal and Harita R. Desai (2015), Application of Probiotic and Prebiotic for Human Health, in Food Engineering - Emerging Issues, Modeling, and Applications, Apple academic Press, CRC Press, USA
  3. Murlidhar Meghwal and Tridib Kumar Goswami (2015), Functional Food, Nutraceuticals and Human Health, in Food Engineering – Emerging Issues, Modeling, and Applications, Apple academic Press, CRC Press, USA
  4. Murlidhar Meghwal, R. Anusha, and O. S. Bindhu (2015), Plant-Based Coagulants for Cheese Making: Review, in Dairy Engineering – Advanced Technologies and Their Applications, Apple Academic Press, CRC Press, USA
  5. Murlidhar Meghwal, Soumitra Banerjee, B. L. Dhananjaya, Anu Rachit, Uday Heddurshetti and Ravi Kumar Biradar (2016); Research Planning and Funding Agencies: Focus on Food Engineering, Applied Research And Production In Food Technology, Innovations In Agricultural and Biological Engineering, CRC Press, USA.
  6. Murlidhar Meghwal, Uday Heddurshetti and Ravikumar Biradar (2016), Good Manufacturing Practices for Food Processing Industries: Purposes, Principles and Practical Applications ,Applied Research and Production In Food Technology Vol 11, Innovations In Agricultural and Biological Engineering, CRC Press, USA.
  7. Murlidhar Meghwal, Divyanshu Kumar Pandey, Sowmya H. T., Ravi, K. K. (2018), An Update on Molecular Targets of Spices Based Dietary Agents for Prevention and Therapy of Malignancies, Functional Foods and Cancer: Functional Foods in Integrative Oncology, Volume 5, Functional Food Center, USA
  8. Murlidhar Meghwal and K. Divyashree (2018), Fruits, Vegetables, and Grains: Their Peels and Fiber for Better Human Health, State-of-the-Art Technologies in Food Science Human Health, Emerging Issues and Specialty Topics, Apple Academic Press, CRC Press, USA
  9. Murlidhar Meghwal, H. T. Sowmya, Lakshita Maherda, Deepak Kumar, and Ravi, K. K. (2018), Emerging Foodborne Illnesses and Their Prevention, State-of-the-Art Technologies in Food Science Human Health, Emerging Issues and Specialty Topics, Apple Academic Press, CRC, Press, USA
  10. Murlidhar Meghwal and Irena Mladenova (2018), Functional Medicinal Values of Fenugreek: A Review, State-of-the-Art Technologies in Food Science Human Health, Emerging Issues and Specialty Topics, Apple, Academic Press, CRC Press, USA
  11. Murlidhar Meghwal and Bhagirathram Kalwa (2017), Brief Highlights and Implications of Food Laws - Case Study, Dairy Engineering, Advanced Technologies and thier Applications, CRC Press, USA
  12. Himani Singh and Murlidhar Meghwal (2019). Advancment in the processing of condiments and spices in Comprehensive joureny of food science and technology edited by DK Yadav et al, New India publishing agency, New Delhi. (In press)
  13. Harita Desai and Murlidhar Meghwal (2020), Consumer Views on Health Issues Arising from Food Products, Phytochemicals and Medicinal Plants in Food Design Strategies and Technologies for Improved Healthcare, edited by Goyal et al. AAP, USA
  14. Himani Singh, Murlidhar Meghwal, Pramod K Prabhakar (2021), Cryogenic freezing, 1st Edition, Food Processing - Advances in Non-Thermal Technologies Edited By K K Das & S Chakraborty, ISBN 9780367756109, CRC Press Taylor & Francis Group
  15. Siddhartha Vatsa, Manibhushan Kumar, Neeraj Ghanghas, Pramod K Prabhakar and Murlidhar Meghwal, Nanofiltration (2021), Food Processing - Advances in Non-Thermal Technologies Edited By K K Das & S Chakraborty, ISBN 9780367756109, CRC Press Taylor & Francis Group
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