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Home    Departments   Food Science and Technology   Faculty
Name: Er. Pramod Kumar Prabhakar
Designation: Assistant Professor
Department: Department of Food Science and Technology
Contact No: 9800105812
Email: pkprabhakariitkgp[at]gmail[dot]com
Area of Interest/Specialization:
  1. Process Engineering
  2. Transport Phenomena
  3. Food Functionalization
Qualification:
Degree NameSubject/Research AreaUniversity/CollegeYear
Ph. D. Food Process Engineering Indian Institute of Technology Kharagpur-721302, West Bengal, India Pursuing
M. Tech. Food Process Engineering Indian Institute of Technology Kharagpur-721302 West Bengal, India 2013
Experience:
Degree/Designation NameSubject(s) Taught*University/CollegeYear
Assistant Professor Transfer Phenomena in Food Processing, Advances in Food Processing, Novel Food Processing and Technology, Grain Storage Engineering, Food Rheology and Structure Analysis NIFTEM, Kundli, HR 2014 - Till date
Assistant Professor Fruits and Vegetables Process Engineering, Engineering Properties of Food Biomaterials NIFTEM, Kundli, HR 2013
Awards & Honours (if any):
  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
Major Publications (Last 5 years):
  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. Chouhan, L; Prabhakar, P.K; &Srivastav, P.P (2018). Utilization of palm jaggary for preparation of palm candy. Green Farming, 9(3) 583-585.
  10. 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.
  11. 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.
  12. 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.
  13. 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
  14. 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.
  15. 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
  16. 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
  17. 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.
  18. 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
  19. 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

International

  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
International Experience(s)/Collaboration(s)/Consultancy:
Externally Funded Projects:
Patent(if any):

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)

Books(if any):

Book Chapters

  1. 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.
  2. 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
  3. 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
  4. 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.
  5. 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.
  6. 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
  7. 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
  8. 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.
  9. 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.
  10. 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.
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