0000-0002-4240-9758 About
Dr. R. Kumar serves as the Centre Head of the Defence Institute of Bio-defence Technologies (DIBT), Mysore, and is the Project Director of the Space Food and Logistics program for ISRO’s ‘Gaganyaan mission,’ a collaboration between ISRO and DRDO.
Dr. Kumar completed his M.Sc. from Tamil Nadu Agricultural University and his Ph.D. in Food Science from Bharathiar University, Coimbatore. He is a recipient of a gold medal in every degree he obtained, including the Gold Medal for Best Student in the Food Science & Nutrition Faculty awarded by Dr. Kalaignar M. Karunanidhi (Former Chief Minister, Government of Tamil Nadu).
With over 28 years of extensive R&D experience, Dr. Kumar has made groundbreaking contributions in combat ration technology, food packaging, and both thermal and non-thermal food processing technologies. Among his notable achievements, he developed Meal Ready-to-Eat (MRE) rations for the Indian Army and Navy, biodegradable packaging materials, and innovative multilayer packaging for dehydrated vegetables. He also led the development of an automated processing system for tender coconut water and coconut sap (Neera) and played a crucial role in indigenizing essential survival components, such as potable sterilized water and sea dye markers, for the Indian Air Force.
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Publications (13)
- Effect of pulsed electric field processing on reduction of sulfamethazine residue content in milk Save
- Impact of pulsed electric field processing on reduction of benzylpenicillin residue in milk Save
- A new insight into the effect of starch nanocrystals in the retrogradation properties of starch Save
- Effect of pH and pulsed electric field process parameters on the aflatoxin reduction in model system using response surface methodology Save
- Development and quality evaluation of retort processed RTE functional gluten free foxtail millet halwa Save
- Effect of combination processing on aflatoxin reduction: process optimization by response surface methodology Save
- Development of retort pouch processed ready to eat (RTE) Mutton Kheema Biryani Save
- Effect of Thermal and Nonthermal Processing on Textural Quality of Plant Tissues Save
- Pulsed electric field and combination processing of mango nectar: effect on volatile compounds and HMF formation Save
- Modeling of drying kinetics and heat penetration studies on carrot Save