1.  Qualified in NET examination conducted by ASRB (ICAR)
2.  Qualified in Graduate Aptitude Test in Engineering (GATE) and received MHRD scholarship throughout the M. Tech study.
3. Got Dupont Nutri-scholar award for innovative savory veggies gluten free cookies.
4. Nominated as member of expert committee in FSSAI on replacement of plastic packaging.
5. Member of plastic packaging sectional committee of BIS.
6. Invited as technical speaker in different training, workshop, and conferences on packaging and bakery.

1. Kishore, A., Mithul Aravind, S., & Singh, A. (2023). Bionanocomposites for active and
   smart food packaging: A review on its application, safety, and health aspects. Journal of
   Food Process Engineering, 46(5), e14320.
2. Sid, S., Mor, R. S., Kishore, A., & Sharanagat, V. S. (2021). Bio-sourced polymers as
   alternatives to conventional food packaging materials: A review. Trends in Food Science
   & Technology, 115, 87-104.
3. Kishore, A., Singh, A., Kumar, P., Kumari, K., & Patil, R. J. (2023). Biopolymer
   Production Methods and Regulatory Aspects. In Biopolymer-Based Films and
   Coatings (pp. 385-403). CRC Press.
4. Kumar, P., Kishore, A., Kumari, K., & S Mor, R. (2022). Communicative Packaging
   Systems for Safety of Food Products. In Operations and Supply Chain Management in
   the Food Industry: Farm to Fork (pp. 159-168). Singapore: Springer Nature Singapore.
5. Kumar, Y., Roy, S., Sharma, A., Yadav, D. K., Kishore, A., Kumar, N., & Meghwal, M.
   (2022). Edible packaging: mechanical properties and testing methods. In Edible Food
   Packaging: Applications, Innovations and Sustainability (pp. 331-352). Singapore:
   Springer Nature Singapore.
6. Gopalakrishnan, K., Chandel, M., Gupta, V., Kaur, K., Patel, A., Kaur, K., Kishore, A…
   & Sharma, A. (2023). Valorisation of fruit peel bioactive into green synthesized silver
   nanoparticles to modify cellulose wrapper for shelf-life extension of packaged
   bread. Food Research International, 164, 112321.
7. Khaleel, G., Sharanagat, V. S., Singh, L., Kumar, Y., Kumar, K., Kishore, A., … &
   Mani, S. (2022). Characterization of kinnow (citrus reticulate) peel and its effect on the
   quality of muffin. Journal of Food Processing and Preservation, 46(12), e16716.
8. Amsasekar, A., Mor, R. S., Kishore, A., Singh, A., & Sid, S. (2022). Impact of high
   pressure processing on microbiological, nutritional and sensory properties of food: A
   review. Nutrition & Food Science, 52(6), 996-1017.
9. Kumar, G., Kumar, N., Prabhakar, P. K., & Kishore, A. (2022). Foam mat drying:
   Recent advances on foam dynamics, mechanistic modeling and hybrid drying
   approach. Critical Reviews in Food Science and Nutrition, 1-17.
10. Chachan, S., Kishore, A., Kumari, K., & Sharma, A. (2021). Trends of food adulteration
    in developing countries and its remedies. Food chemistry: The role of additives,
    preservatives and adulteration, 165-187.
11. Kumari, K., Chakraborty, S. K., Sudhakar, A., & Kishore, A. (2023). Dielectric
    spectroscopy‐based characterisation of different types of Paneer (Indian cottage cheese)
    in terms of texture, microstructure and functional groups. International Journal of Dairy
    Technology, 76(1), 4-14.

Books/Book Chapters:

Participants hands book (Total Page: 196) for packaging machine workers, Published by FICSI.