Ashutosh Tripathy

About

As an Assistant Secretary equivalent (Government of India), he is posted at MSME-Development and Facilitation Office (MSME-DFO) Ahmedabad (Ministry of Micro, Small and Medium Enterprises), where he contributes to enterprise development and economic growth.

His academic foundation in Food Engineering and Technology (NIFTEM-Kundli, ICT Mumbai) is complemented by a Master Certification in Data Analytics (IBM & Simplilearn), equipping him to address complex challenges with analytical precision. His diverse background includes roles as a CSIR JRF, a regional mentor at the Good Food Institute, and internships at ITC Ltd and ICAR-IIMR.

He is motivated to combine his technical expertise, entrepreneurial experience, and skills in IP & Data Analytics to drive impactful solutions for Viksit Bharat.

Employment

• Ministry of Micro, Small and Medium Enterprises Assistant Director Grade-I (IEDS)
  2025 - Present
• Institute of Chemical Technology Junior Research Fellow (CSIR JRF)
  2021 - 2024

Education

• Institute of Chemical Technology Ph.D. (Tech) - Food Engineering and Technology
  2021 - Present
• National Institute of Food Technology Entrepreneurship and Management M.Tech in Food Process Engineering and Management
  2018 - 2020
• Acharya NG Ranga Agricultural University College of Food Science & Technology B.Tech in Food Technology
  2014 - 2018

Projects & Funding

Projects & funding information is unavailable.

Publications (11)

• Colour removal of tartrazine by citric acid assisted Fe(II)/SPS oxidation: Effect of water matrix and kinetics study
  Next Sustainability 2026 DOI: 10.1016/j.nxsust.2026.100276
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• Replacing hydrogen peroxide in Fenton oxidation by calcium peroxide for degradation of persistent organic pollutants
  Discover Electrochemistry 2026 DOI: 10.1007/s44373-026-00107-4
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• Osmotic Dehydration of Jamun Fruit in Molasses: Pretreatment, Process Optimization, Mass Transfer Studies, and Bioactive Retention
  Journal of Food Process Engineering 2026 DOI: 10.1111/jfpe.70400
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• Degradation of higher concentration of food colouring dye by classical fenton oxidation: A statistical optimization
  Next Research 2025 DOI: 10.1016/j.nexres.2025.100535
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• Dry and hydro-thermal processing: A study on the nutritional, physical and functional attributes of raw and germinated sorghum flour
  Food Science and Technology International 2025 DOI: 10.1177/10820132251368686
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• Colour removal of binary mixture of food colouring dye by classical fenton oxidation: Effect of salts, citric acid and kinetics study
  Next Chemical Engineering 2025 DOI: 10.1016/j.nxcen.2025.100012
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• Behnajady-Modirshahla-Ghanbary kinetic model for degradation of azo dye using Fenton oxidation process: A mini review
  Next Research 2024 DOI: 10.1016/j.nexres.2024.100047
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• Genetically Modified and Gene-Edited Food Crops: Recent Status and Future Prospects
  Food Production, Diversity, and Safety Under Climate Change 2024 DOI: 10.1007/978-3-031-51647-4_18
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• Microbial production of dextran using pineapple waste extract: a two-step statistical optimization of submerged fermentation conditions and structural characterization
  Biotechnology and Bioprocess Engineering 2024 DOI: 10.1007/S12257-024-00002-Y
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• Dextran Production from Pineapple Waste Extract using Leuconostoc mesenteroides NCIM 2198: Integrated Optimization, Structural Characterization and Growth Kinetics
  SusChemE 2.0: The International Conference, Exhibition on Sustainable Chemistry & Engineering 2023
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