Dr. Amit Kulthe

About

I am a researcher and educator specializing in Food Science and Technology, with expertise spanning food processing, product development, sensory science, food quality assurance, and sustainable food systems. My research integrates conventional food engineering approaches with emerging technologies to develop innovative, safe, and nutritionally enhanced food products.

My primary research interests include functional foods, millet and legume processing, spice processing technology, bioactive compounds, food waste valorization, shelf-life prediction, sensory evaluation, and food quality assessment. I am also interested in the application of artificial intelligence, machine learning, and digital transformation within the food processing industry.

Beyond research, I actively contribute to higher education through postgraduate teaching, doctoral supervision, curriculum development, academic leadership, and industry engagement. My scholarly activities include publishing in peer-reviewed journals, securing intellectual property through patents, presenting at national and international conferences, and collaborating on interdisciplinary research initiatives.

My long-term objective is to advance sustainable and technology-driven innovations that enhance food quality, nutrition, and resilience while strengthening the interface between academia, research, and the food industry.

Employment

• Symbiosis International University Associate Professor
  2026 - Present
• MIT Art, Design and Technology University Associate Professor
  2022 - 2026
• Maharashtra Institute of Technology - Art, Design and Technology University Assistant Professor
  2017 - 2022
• Institute of Food Technology and Management Assistant Professor
  2015 - 2017
• Shramshakti College of Food Technology Assistant Professor
  2010 - 2011

Education

• Mahatma Phule Krishi Vidyapeeth Ph.D.
  2011 - 2016
• Mahatma Phule Krishi Vidyapeeth M.Sc.
  2008 - 2010
• Marathwada Agricultural University Parbhani B. Tech.
  2004 - 2008

Projects & Funding

Projects & funding information is unavailable.

Publications (26)

• Multi-Response Optimization of Soaking, Germination and Drying for Malting Barley (RD-2715) using Central Composite Design
  Research Square 2026 DOI: 10.21203/rs.3.rs-8953338/v1
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• Process Standardization and Quality Evaluation of Multigrain Sev Blended with Mushroom Powder
  Asian Journal of Dairy and Food Research 2026 DOI: 10.18805/ajdfr.dr-2401
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• Complete Genome Sequence and In Vitro Probiotic Assessment of Bacillus subtilis DC-11 Isolated from Traditionally Fermented Idli Batter
  Current Microbiology 2025 DOI: 10.1007/s00284-024-04014-y
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• Complete Genome Sequence and Probiotic Characterization of Lactobacillus delbrueckii subsp. Indicus DC-3 Isolated from Traditional Indigenous Fermented Milk
  Probiotics and Antimicrobial Proteins 2025 DOI: 10.1007/s12602-024-10385-2
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• Microbes in alternative dairy: cultured and fermented delights
  Dietary Sensory and Gastronomic Applications Exploring Unconventional Food Sources Volume 2 2025 DOI: 10.1016/B978-0-443-33345-3.00022-5
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• Processing Driven Impact on Functional and Nutritional Profile of Pearl Millet
  Asian Journal of Dairy and Food Research 2025 DOI: 10.18805/ajdfr.DR-1997
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• Complete genome sequence and probiotic characterization of Lactobacillus delbrueckii subsp. indicus DC-3 isolated from traditional indigenous fermented milk
  Research Square 2024 DOI: 10.21203/rs.3.rs-4487829/v1
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• Genomic and phenotypic safety assessment of probiotic Bacillus subtilis DC-11 isolated from traditionally fermented Idli Batter
  Research Square 2024 DOI: 10.21203/rs.3.rs-4957452/v1
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• Investigating the Probiotic Characteristics of Lactobacillus Strains for Commercial Exploitation
  Indian Journal of Agricultural Biochemistry 2024 DOI: 10.5958/0974-4479.2024.00023.4
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• Characterization of flavoured sweet water balls prepared by basic spherification technique
  International Journal of Chemical Studies 2019
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