Mukul Kumar
Atatürk University, Lovely Professional University, Shoolini University
0000-0002-0550-262X
About
Dr. Mukul Kumar is an Associate Professor in the Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Türkiye, with more than 10 years of experience in teaching, research, student supervision, and academic activities. He previously worked at Shoolini University, Solan, Himachal Pradesh, India, and Lovely Professional University, Phagwara, Punjab, India, where he contributed to teaching, research, student supervision, and academic administration. He has also been recognized among the World’s Top 5% Scientists in the 2025 SciRank Global Registry
His research expertise spans Food Science, Food Technology, and Food Engineering, with particular interests in functional and nutraceutical foods, herbal formulations, bioactive compounds, extraction technologies, food waste valorization, algal applications, infant food products, extruded foods, functional beverages, sustainable food packaging, and value-added product development.
Dr. Kumar holds a Ph.D. in Food Technology from Shoolini University, India, where his doctoral research focused on the development of herbal anti-obesity formulations using Himalayan herbs. He also holds Master’s and Bachelor’s degrees in Food Technology.
He has published 82 Scopus-indexed publications, receiving more than 1,483 Scopus citations with an h-index of 15, along with more than 2,163 Google Scholar citations and an h-index of 19..
Dr. Kumar has substantial experience in undergraduate, postgraduate, and doctoral research supervision. He has guided more than 50 undergraduate students, including students from B.Tech. Food Technology, B.Sc. Agriculture Experiential Learning Programmes, and Capstone Project-II, as well as more than 60 postgraduate students from M.Sc. and M.Tech. Food Technology programmes. At the doctoral level, he has guided 5 Ph.D. scholars in Food Technology, with 3 additional Ph.D. scholars currently working under his supervision.
His broader research interests focus on functional foods, bioactive ingredients, sustainable food processing, circular food systems, food waste valorization, nutrition, and the innovative utilization of agricultural and food-processing by-products. He is also actively involved in scientific publishing, editorial activities, international peer review, and research mentoring.
Employment
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Atatürk University Associate Professor & Post Doc2026 - Present
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Lovely Professional University Associate Professor2024 - 2026
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Lovely Professional University Assistant Professor2019 - 2024
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Shoolini University Assistant Professor2016 - 2019
Education
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Shoolini University Ph.D. Food Technology2016 - 2020
Projects & Funding
Projects & funding information is unavailable.
Publications (87)
- Pumpkin Seeds, Oil, and Flour in Functional Foods: Effects of Processing on Composition, Techno‐Functional Performance, and Therapeutic Aspects Save
- Cultured meat and the future of sustainable protein production: Innovations, regulatory landscapes, and market prospects Save
- Significance of Brassica Crops in Oilseed Industry Save
- Nanotechnology in aflatoxin management: emerging tools for rapid detection and post-harvest control in grains Save
- Impact of Food Processing Save
- Hyacinth bean (Lablab purpureus) flour as a functional ingredient: techno-functional traits and bioactive potential for health applications Save
- Green extraction of RuBisCO-rich leaf protein for sustainable food systems: process efficiency, functional quality, and sustainability assessment Save
- Distribution, phytochemical diversity, and ethnopharmacological significance of the genus Boerhavia Vaill. ex L., with special reference to Boerhavia diffusa L Save
- Bougainvillea glabra extract-loaded elephant foot yam starch–polyvinyl alcohol blend films as pH-indicators for monitoring milk freshness Save
- A comprehensive review on nutrition bars as the emerging functional foods: insights into their composition, health benefits and market trends Save