0000-0002-4700-002X About
Mr. Veeranna H is a doctoral researcher in Food Science in the Department of Flour Milling, Baking, and Confectionery Technology at CSIR-Central Food Technological Research Institute (CFTRI), under the University of Mysore. His research focuses on innovative food safety and sustainability solutions for baked products, particularly strategies to reduce acrylamide formation through optimized milling and flour fractionation while maintaining nutritional and sensory quality. With over eight years of experience in food research and development, he specializes in grain science and milling, new product development, traditional foods, food stability, sustainable food systems, utilization of agricultural waste, post-harvest loss reduction, and food security. He has published multiple research articles in these areas. Passionate about advancing food processing technologies, he aims to enhance product safety, nutritional quality, and sustainability through innovative milling and processing approaches to develop healthier, safer food products. He is currently seeking international postdoctoral research fellowships.
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Publications (23)
- Spice‐Enhanced Wheat Bran Biodegradable Bowls: Volatile Profiling and Sustainable Edible Bowl Development Save
- Effect of wheat debranning intensity on safety, shelf stability, and quality of atta and chapatti Save
- Stone-milling particle size drives acrylamide formation level in chapati: Implications for sustainable food security Save
- Transforming Pre-cooked Plantain into Semolina: Physicochemical, Functional, and Engineering Properties of a Novel Ingredient and its Impact on the Textural Attributes of Ntuba Ekōn Save
- Valorization of banana and plantain peels within a circular bioeconomy: Applications, opportunities, and future perspectives Save
- Quinoa (Chenopodium quinoa W.) Enriched Flat Breads: Physicochemical, Sensory, and In Vitro Carbohydrate Digestibility Properties Save
- Compositional variability in roller-mill processed streams: distribution of macro- and micronutrients, phytochemicals, and contaminants (heavy metals and anti-nutrients) Save
- Gluten-free sources for baking industry Save
- Stream-specific functional and rheological variability in roller-milled wheat flours: a sustainable approach to cookie quality optimization and flour utilization Save
- Effect of Sago Flour Incorporation on Structure-Property Relationships in Hot-Pressed Wheat-Bran Biocomposite Bowls Save