Dharini Manoharan

About

Dharini Manoharan, Ph.D. is a postdoctoral researcher in the School of Agriculture at the University of Wisconsin-Platteville. She specializes in the nonthermal processing of foods, with a particular emphasis on the innovative application of cold plasma technology to ensure safety and quality. Her research addresses modern-day challenges in food processing through novel technologies, by developing innovative and sustainable solutions that maintain safety, preserve nutritional integrity, and extend the shelf-life of foods.
Apart from ensuring the safety of foods, Manoharan's research contributions extend to various facets including the nonthermal modification of biomolecules, protein structure modification using novel technologies, enhancing functional properties, and reducing immunoreactivity of foods using nonthermal technologies.

Employment

• University of Wisconsin–Platteville Postdoctoral Researcher
  2024 - Present
• Indian Institute of Millets Research Research Associate
  2023 - 2024
• National Institute of Food Technology, Entrepreneurship and Management - Thanjavur Research Fellow
  2018 - 2021
• Indian Institute of Food Processing Technology Senior Research Fellow
  2017 - 2018
• Indian Institute of Spices Research Senior Research Fellow
  2016 - 2017

Education

• National Institute of Food Technology Entrepreneurship and Management PhD Food Process Engineering
  2018 - 2023
• Tamil Nadu Agricultural University M.Tech, Agricultural Process Engineering
  2014 - 2016
• Indian Institute of Food Processing Technology B. Tech
  2010 - 2014

Projects & Funding

Projects & funding information is unavailable.

Publications (19)

• Cavitation technologies for extraction of high value ingredients from renewable biomass
  TrAC Trends in Analytical Chemistry 2024 DOI: 10.1016/j.trac.2024.117682
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• Personalized Kodo Millet Rice Analogue (KMRA): Formulation, nutritional evaluation, and optimization
  Future Foods 2024 DOI: 10.1016/j.fufo.2024.100389
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• Cold plasma processing of sesame milk: Changes on physicochemical properties, nutrition, anti-nutritional factors, protein structure and allergenicity
  Applied Food Research 2023 DOI: 10.1016/j.afres.2023.100352
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• Plasma Bubbling of Soymilk: Impact on Allergenicity, Antinutritional Factor, and E-Nose-Retrieved Sensory Characteristics
  ACS Food Science & Technology 2023 DOI: 10.1021/acsfoodscitech.3c00242
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• Immune boosting functional components of natural foods and its health benefits
  Food Production, Processing and Nutrition 2023 DOI: 10.1186/s43014-023-00178-5
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• Evaluating the influence of cold plasma bubbling on protein structure and allergenicity in sesame milk
  Allergologia et Immunopathologia 2023 DOI: 10.15586/aei.v51iSP1.783
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• Cold plasma reactive species: Generation, properties, and interaction with food biomolecules
  Food Chemistry 2023 DOI: 10.1016/j.foodchem.2022.134746
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• Study on the effect of atmospheric and low‐pressure plasma and its combination on the microbial reduction and quality of milk
  Journal of Food Safety 2022 DOI: 10.1111/jfs.13018
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• Optical Emission Spectra Characterization of Plasma Discharge During the Processing of Milk and Evaluation of its Quality Attributes
  IEEE Transactions on Plasma Science 2022 DOI: 10.1109/TPS.2021.3140089
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• Characterization of volatile aroma compounds in cold plasma‐treated milk
  Journal of Food Processing and Preservation 2022 DOI: 10.1111/jfpp.17059
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