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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. Functional Food and Nutraceuticals
3. Dairy Technology
4. Food Process Engineering
5. Phytochemical and Health
Qualification:
Degree NameSubject/Research AreaUniversity/CollegeYear
M. Tech. Dairy and Food Engineering Indian Institute of Technology Kharagpur-721302 West Bengal, India 2010
Ph. D. Food Process Engineering Indian Institute of Technology Kharagpur-721302, West Bengal, India 2014
Experience:
Degree/Designation NameSubject(s) Taught*University/CollegeYear
Assistant Professor MBA - Food Technology and Processing Management NIFTEM, Kundli 2016-2017
Assistant Professor M.Tech - Flavour Technology NIFTEM, Kundli 2016-2017
Assistant Professor M.Tech - Functional Food and Nutraceuticals,
Food Process Engineering,
Plantation Products, Spices and Flavour Technology,
Food Analysis, Safety and Quality Control,
Food Chemistry
Jain University Bangalore 2014-2016
Assistant Professor B.Tech - Novel Food Processing Technologies, Food Beverages Technologies, Principles of Food Processing and Preservation NIFTEM, Kundli 2016-2017
Assistant Professor M.Tech - Advances in Food Processing Technologies NIFTEM, Kundli 2017-18
Assistant Professor B.Tech - Milk Processing Technologies NIFTEM, Kundli 2017-18
Assistant Professor B.Tech - Food Beverages Technologies NIFTEM, Kundli 2017-18
Assistant Professor B.Tech - Novel Food Processing Technologies NIFTEM, Kundli 2017-18
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. Fellowship for Senior Research Fellow awarded by Ministry of Human Resources Development (MHRD), Government of India during 2011-2013
  4. Fellowship for Master of Technology from Ministry of Human Resources Development (MHRD), Government of India during 2008-2010
  5. Recipient of “Foundation for Academic Excellence and Access (FAEA)” New Delhi, for B. Tech. study (2004-2008).
  6. Member of Advisory Board of Journal of Food Science and Technology Letters-Bioinfo Publications
  7. Qualified Graduate Aptitude Test in Engineering (GATE) under Engineering, conducted by Indian Institute of Technology, Kharagpur, 2006-2007
  8. Chairperson-Board of Examiners, Food Technology, Jain University Bangalore 2016
  9. Member-Board of Examiners, Food Science and Technology, Jain University Bangalore 2014- 2015
  10. Associate Editor - International Journal of Food Science and Nutrition
  11. Associate Editor - International Journal of Advanced Engineering and Technology
  12. Member - ANH Academy, London, U.K.
  13. Life-Time Member of Indian Society of Agricultural Engineers (ISAE) - New Delhi
Major Publications (Last 5 years):
  1. Meghwal, M. and Goswami, T. K. (2014), Comparative Study on Ambient and Cryogenic Grinding of Fenugreek and Black Pepper using Hammer, Pin, Rotor and Ball Mill, Powder Technology, Vol. 267, pp. 245-255. IF 2.437
  2. Meghwal, M. and Goswami, T. K. (2014), Effect of different grinding methods and packaging materials on fenugreek and black pepper powder quality and quantity under normal storage conditions, International Journal of Agricultural and Biological Engineering, MS1271, (NR: 4.17) Vol. 7 (4), pp. 106-113.
  3. Meghwal, M. and Goswami, T. K. (2013), Piper nigrum and Piperine: an Update, Phytotherapy Research, Vol. 27, pp. 1121-1130.
  4. Meghwal, M. and Goswami, T. K. (2013), Evaluation of Size Reduction and Power Requirement in Conventional and Cryogenic Ground Fenugreek Powder, Advanced Powder Technology, Vol. 24, No. 1, pp. 427-435.
  5. Meghwal, M. and Goswami, T. K. (2013), Ambient and Cryogenic Grinding of Fenugreek and Flow Characterization of its Powder, Journal of Food Processes Engineering, Vol. 36, No. 4, pp. 548-557.
  6. Meghwal, M. and Goswami, T. K. (2015), Flow Characterization of Ambient and Cryogenically Ground Black Pepper (Piper nigrum) Powder as a Function of Varying Moisture Content, Journal of Food Process Engineering, DOI: 10.1111/jfpe.12304
  7. Rewa Kumari, Shrivastava, S. L., Mishra, H. N. and Murlidhar Meghwal (2017), Physicochemical and functional properties of Tikhur, The Pharma Innovation Journal (NAAS 5.03), 6(7),pp. 114-119
  8. Manika Mehra, Nisha Jakhar, Sitar Joshi and Murlidhar Meghwal (2017), Phytotherapaeutic Functionality of Moringa Oleifera Lam for Health, Int J Cell Sci & Mol Biol 3(3): IJCSMB, 555612
  9. Naraganti Snehitha, Murlidhar Meghwal, Vanimireddy Diwakar Reddy, (2017). Evaluation of Geometric Parameters for Roasted and Unroasted Coffee Beans Using Image Processing Technique, Int J of Eng Tech and Comp Res (IJETCR),  pp. 10-15.
  10. Sowmya, H. T., Naveen Kumar and Murlidhar Meghwal, (2018). Studies on Physicochemical changes in germinated rice malt fortified with foxtail millet and green gram, Phar. Inno. Jr, (NAAS:5.03),7(5 ), pp. 395-401.
  11. Divya Nataraj, Seema Sakkara, Murlidhar Meghwal, Narendra Reddy, Crosslinked chitosan films with controllable properties for commercial applications, International Journal of Biological Macromolecules 2018 (Impact Factor: 3.909)
  12. Singh, Himani and Meghwal, M. (2019). Ajwain a potential source of phytochemical for better health. The Pharma Innovation Jornal 2019. 8(6). 599-604
  13. Singh, Himani and Meghwal, M. (2019). Physcial and thermal properties of various Ajwain (Trachyspermum Ammi L.) seed varieties as a function of moisture content, Journal of Food Process Engineering (In press). DOI: 10.1111/JFPE.13310
  14. Ayushi Bajpai,Yogesh Kumar, Pramod K Prabhakar and Murlidhar Meghwal (2019). Effect of Moisture Content on the Engineering Properties of Jamun (Syzgium cuminiis) Seed, Journal of Food Process Engineering (In press). DOI: 10.1111/jfpe.13325
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):

N/A

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. Singh, Himani and Meghwal, M. (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)
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