Shubhajit Sarkhel
Also known as: Shubhajit
Birla Institute of Technology, Mesra, Indira Gandhi Krishi Vishwavidyalaya, University of Agricultural Sciences, Birla Institute of Technology, Uttar Banga Krishi Viswavidyalaya
0000-0001-8813-6321
About
PhD in Food Engineering & Technology.
Area of Interest (Overall): Mathematical Modeling in Food, Heat and Mass Transfer, Food Thermodynamics, Thermal and Non-Thermal Processing of Food, Advance Food Processing, Postharvest Technology, Food Product Analysis, Food Microbiology, and Food Biotechnology.
Area of Interest (Specific): Food Fortification, Anti-Nutritional Factors Reduction, Polysaccharides, Starch, Functional Food Development, Microwave Processing, Super-Heated Steam Processing, Ultra-Sonic Extraction, Drying, Food Nano-Emulsion, 3D Food Printing, Food Powder Flow Properties, Porous Starch, HPLC Quantification, In Vitro and In Vivo Animal Study.
Employment
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Birla Institute of Technology, Mesra Assistant Professor (contract)2026 - Present
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Indira Gandhi Krishi Vishwavidyalaya Assistant Professor (Part-Time)2025 - Present
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Birla Institute of Technology Senior and Junior Research Fellow in Indian Council of Medical Research (ICMR) and Department of Biotechnology (DBT)2021 - 2025
Education
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Birla Institute of Technology, Mesra PhD in Engineering2021 - 2025
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University of Agricultural Sciences M.tech2018 - Present
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Uttar Banga Krishi Viswavidyalaya B.tech2014 - 2018
Projects & Funding
Projects & funding information is unavailable.
Publications (22)
- Effect on antinutritional factors Save
- Antimicrobial active packaging with biopolymers and natural extracts: sustainable solutions and technological challenges Save
- Anti-nutritional factors: Nutrient interactions, processing interventions, and health aspects Save
- Physicochemical properties, micronutrient uptake and bioavailability of zinc‐fortified whole grain puffed rice Save
- Temperature guided foam stability, structure and texture of pulse nugget: Exploring traditional food physics for aerated batter applications Save
- Microwave Assisted Fluidized Bed Spray Soaking and Gelatinization for Whole Grain Rice Fortification Save
- Physicochemical properties, micronutrient uptake and bioavailability of iron-fortified intact grain puffed rice Save
- Vacuum impregnation assisted simultaneous micronutrients fortification and phytic acid reduction in lentils Save
- Rice Starch Phase Transition and Detection During Resistant Starch Formation Save
- Interrelationship of lipid aldehydes (MDA, 4-HNE, and 4-ONE) mediated protein oxidation in muscle foods Save