Vazhiyil Venugopal

About

Venugopal, V., M. Sc. Chemistry, Ph.D. Biochemistry
More than 30 years R & D experience in seafood processing, radiation preservation and value addition of seafoods. About 140 research papers, review articles, and three independently authored books, published by CRC press (Taylor & Francis(

Employment

• Kerala University of Fisheries and Ocean Studies Visiting Faculty
  2012 - Present

Education

• University of Mumbai Ph. D.
  1976 - Present

Projects & Funding

Projects & funding information is unavailable.

Publications (17)

• Blue transformation protocols for resilient and sustainable seafood: an overview
  Sustainable Food Technology 2026 DOI: 10.1039/D5FB00682A
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• Mitigation of Seafood-Related Environmental Pollution: A Green Chemistry Perspective
  Green and Low-Carbon Economy 2025 DOI: 10.47852/bonviewGLCE52023459
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• Green Chemistry to Valorize Seafood Side Streams: An Ecofriendly Roadmap toward Sustainability
  Journal of Agricultural and Food Chemistry 2023 DOI: 10.1021/acs.jafc.3c03126
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• Proteins and Co-products from Seafood Processing Discards: Their Recovery, Functional Properties and Applications
  Waste and Biomass Valorization 2020 DOI: 10.1007/s12649-019-00812-9
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• Applications of marine polysaccharides in food processing
  Enzymatic Technologies for Marine Polysaccharides Antonio Trincone (Ed.) CRC Press, Boca Raton, Fl. 2019
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• Nutrients and Nutraceuticals from Seafood
  Bioactive Molecules in Food, Reference Series in Phytochemistry 2018
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• Shellfish: Nutritive Value, Health Benefits, and Consumer Safety
  Comprehensive Reviews in Food Science and Food Safety 2017 DOI: 10.1111/1541-4337.12312
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• Weak Acid-induced gel from shark meat and its food applications
  EC Nutrition 10.(3): pp. 87-101 2017
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• Enzymes from Seafood Processing Waste and Their Applications in Seafood Processing.
  2016
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• Fish Industry By-Products as sources of Enzymes and Their Applications,
  Fish Processing By-Products Quality Assessment And Applications 2015
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