Pintu Choudhary

About

Dr. Pintu Choudhary is an Assistant Professor at the Department of Food Technology, Dr. Rajendra Prasad Central Agricultural University, Pusa, Samastipur - 848 125, India. He received his doctoral and master’s degrees from National Institute of Food Technology, Entrepreneurship, and Management, Thanjavur, formerly the Indian Institute of Food Processing Technology, Thanjavur, Tamil Nādu, India, and his Bachelor’s degree from Govind Ballabh Pant University of Agriculture and Technology, Uttarakhand. Dr. Pintu received a Senior Research Fellowship from the Council of Scientific and Industrial Research, India during his Ph.D. He has also qualified for many national level exams with excellent scores, qualified ICAR-NET examination, secured a national rank of 5th in the ICAR-JRF examination, Qualified GATE examination, IIT- JAM, and 1st rank in Junior Food analyst examination conducted by FSSAI, India. His team was one of among winning teams of the ‘India Smart Protein Innovation Challenge 2021-22’ for the project on the development of a millet-based probiotic drink. He has authored several research articles and book chapters. He is also a member of selected professional bodies and serves as a reviewer for reputed journals. His research areas are nano-scale food processing, process modeling, probiotics, 3d food printing, nonthermal processing, and plant proteins.

Employment

• Dr. Rajendra Prasad Central Agriculture University Assistant Professor
  2025 - Present
• CBL Governmenet Polytechnic Lecturer
  2023 - 2025
• Lovely Professional University Assistant Professor
  2022 - 2022

Education

• National Institute of Food Technology, Entrepreneurship and Management - Thanjavur Ph.D.
  2017 - Present

Projects & Funding

Projects & funding information is unavailable.

Publications (28)

• Introduction to Biotechnology in Food Processing
  Biotechnological Innovations in Food Processing 2025 DOI: 10.1007/978-3-031-96526-5_1
  +Save
• Biotechnological Advances in Milk Processing
  Biotechnological Innovations in Food Processing 2025 DOI: 10.1007/978-3-031-96526-5_9
  +Save
• Biotechnological Horizons in Food Processing: Future Perspectives and Challenges
  Biotechnological Innovations in Food Processing 2025 DOI: 10.1007/978-3-031-96526-5_15
  +Save
• Biotechnological Innovations in Food Processing
  Springer Nature Switzerland 2025 DOI: 10.1007/978-3-031-96526-5
  +Save
• Emerging techniques for the processing of food to ensure higher food safety with enhanced food quality: a review
  Discover Food 2024 DOI: 10.1007/s44187-024-00089-5
  +Save
• Enhancing the functionality of plant-based proteins with the application of ultrasound–A review
  Measurement: Food 2024 DOI: 10.1016/j.meafoo.2024.100139
  +Save
• Overview of Millet proteins: Quality characteristics, effect of thermal/ non-thermal processing and applications
  Food Bioscience 2024 DOI: 10.1016/j.fbio.2023.103434
  +Save
• A recent paradigm on iron absorption, prevalence, and emerging dietary approaches to eradicate iron deficiency
  Food Bioengineering 2023 DOI: 10.1002/fbe2.12042
  +Save
• Biological Modification of Plant-Based Proteins
  Novel Plant Protein Processing: Developing the Foods of the Future 2023 DOI: 10.1201/9781003369790-4
  +Save
• Effects of Formulation on the Rheology and Final Product Attributes of the Traditional West Indian Food “Dhokla”
  Journal of Culinary Science and Technology 2023 DOI: 10.1080/15428052.2023.2223536
  +Save