SR
Subhajit Ray
Central Institute of Technology Kokrajhar, Guru Nanak Institute of Technology, Jadavpur University, University of Calcutta, Falakata Polytechnic
About
Dr.Subhajit Ray was completed his B.Sc.(Hons; Chemistry; 1988) from Calcutta University and B.Tech(1991); M.Tech(2001) and Ph.D (Engg.;2006) from Department of Food Technology & Biochemical Engineering; Jadavpur University; Kolkata;W.B; India. Currently working as Professor in the Department of Food Engineering&Technology in Central Institute of Technology Kokrajhar;BTR; Kokrajhar;Assam;India
Employment
-
Central Institute of Technology Kokrajhar Professor2023 - Present
-
Central Institute of Technology Kokrajhar Associate Professor2017 - 2023
-
Guru Nanak Institute of Technology Associate Professor2007 - 2017
-
Falakata Polytechnic Lecturer2003 - 2007
-
Central Campus of Technology Assistant Professor1992 - 1999
Education
-
Jadavpur University Ph.D (Engg.)2001 - 2006
-
Jadavpur University M.Tech1999 - 2001
-
University of Calcutta B.Sc.(Hons.)1984 - 1988
Projects & Funding
Projects & funding information is unavailable.
Publications (46)
- Comparative Assessment of Thermal and Non-Thermal Processing of Green Leafy Vegetables: A Comprehensive Review Save
- Effect of thermosonication treatment on physicochemical, functional, sensory and shelf stability properties of Garcinia morella-based value-added candy of Bodoland Territorial Region, Assam, India Save
- Effect of Oven-Drying and Lyophilization on Proximate Composition, Ascorbic Acid Content and Screening of Phytochemical Components in Garcinia xanthochymus Hook.f. and Garcinia morella (Gaertn.Desr) Available in Bodoland Territorial Region (BTR) of Assam… Save
- Optimization of fermentation conditions of fermented rice production through response surface methodology: Effect on nutritional and bio-functional properties Save
- Sustainable Valorization of Jackfruit Peel Waste: Bio‐Functional and Structural Characterization Save
- Sustainable valorization of endemic Garcinia species namely Garcinia pedunculata, Garcinia morella and Garcinia xanthochymus of Bodoland Territorial Regions of Assam, India: physicochemical and biofunctional characterization Save
- Ethnobotany Research and Applications Save
- Valorization of jackfruit peel as nanocellulose hydrogels: Synthesis and characterization Save
- Development and quality evaluation of value-added candy based on endemic Garcinia morella: A novel food of Bodoland Territorial Regions of Assam, India Save
- RECENT PROGRESS IN THE VALORIZATION OF PINEAPPLE WASTE INTO VALUE-ADDED BIOACTIVE COMPONENTS: A SYSTEMATIC APPROACH Save