Dr. R. Anbarasan

About

Dr. R. Anbarasan has extensive experience in the non-thermal processing of food grains (soybean, millets) and their products. He has worked with advanced technologies such as cold plasma, plasma bubbling, high-pressure processing, pulsed electric fields, and ozone. His peer-reviewed publications focus on various areas, including pesticide removal, insect disinfestation, germination, microbial decontamination, protein extraction, allergen reduction, removal of anti-nutritional factors, advanced sensory evaluations, sugar crystallization, and food gels (hydrogel and xerogel).

Employment

• Defence Institute of Bio-defence Technologies (Formerly Known as DFRL) DST - INSPIRE Faculty Fellow
  2025 - Present
• Defence Food Research Laboratory Research Associate III
  2024 - 2025
• Indian Institute of Millets Research Research Manager
  2024 - 2024
• National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T) Senior Research Fellow
  2024 - 2024
• National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T) Project Associate I
  2023 - 2023
• National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T) Senior Research Fellow
  2022 - 2023

Education

• National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T) Ph.D- Food Process Engineering
  2019 - 2023
• Indian Institute of Food Processing Technology M.Tech - Food Process Engineering
  2017 - 2019
• Indian Institute of Food Processing Technology B.Tech - Food Process Engineering
  2013 - 2017

Projects & Funding

Projects & funding information is unavailable.

Publications (44)

• Evaluating Volatile Flavor Stability in Retort‐Processed Semolina Pudding Incorporated With Encapsulated Cardamom Essential Oil: Impact of Packaging Material and Storage Conditions
  Journal of Food Process Engineering 2026 DOI: 10.1111/jfpe.70346
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• Development and quality enhancement of gluten free noodles using hydrothermally treated barnyard millet flour
  Journal of Food Measurement and Characterization 2026 DOI: 10.1007/s11694-025-03742-4
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• Characterization and controlled release kinetics of Co-encapsulated spice essential oils: Its impact on preserving flavors in thermally processed ready-to-eat (RTE) chicken cubes
  Food Bioscience 2025 DOI: 10.1016/j.fbio.2025.107520
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• Engineering Innovations in Sensory Science
  CRC Press 2025
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• Brain-Computer Interface for Taste Perception
  Engineering Innovations in Sensory Science 2025 DOI: 10.1201/9781032724690-10
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• Scope for Artificial Mastication Robots to Evolve As a Food Texture Evaluating Systems
  Engineering Innovations in Sensory Science 2025 DOI: 10.1201/9781032724690-8
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• Cold Plasma for the Disinfestation of Stored Grains
  2025 DOI: 10.1201/9781003609834-12
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• Cold Plasma for Spaceflight-Grown Produces: Disinfection and Other Applications
  Nonthermal Plasma Technology for Food and Food Products 2025 DOI: 10.1201/9781003543084-17
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• Computational Fluid Dynamics in Cold Plasma Processing: Basics, Scope, and Applications
  Nonthermal Plasma Technology for Food and Food Products 2025 DOI: 10.1201/9781003543084-19
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• Evaluation of plasma bubbling assisted high-pressure processed green coffee bean extract: yield, quality characterization and e-nose aroma profiling
  Food and Humanity 2025 DOI: 10.1016/j.foohum.2025.100570
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