Rahul Kumar

About

Rahul Kumar is a PhD Research Scholar at the University of Reading (UK), who secured 3-years fully funded Felix Scholarship in 2020. I obtained my Bachelor in Technology (2015) from Tezpur University, Assam (India) and Masters in Food Process Engineering from Indian Institute of Technology Kharagpur, Kharagpur (India, 2018). Later I secured a lecturer position at the Vignan University, Andhra Pradesh (India) (2018-2020). I have published several research articles in peer-reviewed journals and one book chapter on application of second and pseudo second order equation in food processing. I am currently a member of the Institute for Food Nutrition and Health (IFNH) at the University of Reading and the Society of Chemical Industry (SCI-2020-21). My major research interests are in the field of food process engineering adopting greener approaches for better sustainability of the processes and the environment.

Employment

• VFSTR Assistant Professor
  2018 - 2020

Education

• University of Reading PhD
  2020 - 2024
• Indian Institute of Technology Kharagpur Master in Food Process Engineering
  2016 - 2018
• Tezpur University Bachelor Degree in Food Engineering and Technology
  2011 - 2015

Projects & Funding

Projects & funding information is unavailable.

Publications (9)

• A review on vitamin A deficiency and depleted immunity in South Asia: From deficiency to resilience
  Nutrition 2024 DOI: 10.1016/j.nut.2024.112452
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• Elevated temperature extraction of β-carotene from freeze-dried carrot powder into sunflower oil: Extraction kinetics and thermal stability
  Journal of Food Science 2024
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• A Comparative Study of Ethanol and Citric Acid Solutions for Extracting Betalains and Total Phenolic Content from Freeze-Dried Beetroot Powder
  Molecules 2023 DOI: 10.3390/molecules28176405
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• Modelling extraction kinetics of betalains from freeze dried beetroot powder into aqueous ethanol solutions
  Journal of Food Engineering 2023 DOI: 10.1016/j.jfoodeng.2022.111266
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• Sequential Microwave – Ultrasound assisted extraction of soymilk and optimization of extraction process
  LWT 2021 DOI: 10.1016/j.lwt.2021.112220
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• Influence of cooking methods on antinutritional factors, oligosaccharides and protein quality of underutilized legume Macrotyloma uniflorum
  Food Research International 2021 DOI: 10.1016/j.foodres.2021.110299
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• Sensory evaluation of microwave assisted ultrasound treated soymilk beverage using fuzzy logic
  Journal of the Saudi Society of Agricultural Sciences 2021 DOI: 10.1016/j.jssas.2021.02.005
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• Comparative performance analysis of enzyme inactivation of soy milk by using <scp>RSM</scp> and <scp>ANN</scp>
  Journal of Food Process Engineering 2020 DOI: 10.1111/jfpe.13530
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• Data-driven modelling and prediction of COVID-19 infection in India and correlation analysis of the virus transmission with socio-economic factors
  Diabetes & Metabolic Syndrome: Clinical Research & Reviews 2020 DOI: 10.1016/j.dsx.2020.07.008
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