Hrishikesh A Tavanandi
Central Food Technological Research Institute, Visvesvaraya Technological University
0000-0003-0362-7178
About
I am a downstream bioprocess engineer with approximately fifteen years of interdisciplinary experience spanning biomolecular separation, food engineering, process intensification, technology translation, entrepreneurship support, and innovation ecosystem development. My career has progressively expanded from fundamental research in downstream processing to large-scale technology deployment and innovation leadership, providing me with a unique perspective on how scientific discoveries can be translated into technologies that generate industrial and societal value.
My research has primarily focused on developing integrated downstream processing strategies for high-value biomolecules, particularly phycobiliproteins from microalgae. During my doctoral research, I specialized in Ionic Liquid-based Aqueous Biphasic Systems (IL-ABS), developing sustainable purification strategies that combined high extraction efficiency with process simplification. My work demonstrated that carefully designed IL-ABS systems could substantially improve biomolecule recovery while reducing downstream processing complexity. Complementary research on hybrid extraction, process intensification, encapsulation, membrane concentration, and powder engineering further strengthened my expertise in continuous bioprocess development.
Beyond laboratory research, I have consistently sought opportunities to understand how scientific knowledge is translated into practical technologies. As Training Coordinator under the Government of India's PMFME programme at CSIR-CFTRI, I contributed to the establishment of Common Incubation Centres and food testing infrastructure, participated in defining technical specifications for forty-four food processing lines across fourteen districts of Uttar Pradesh, and coordinated extensive capacity-building programmes supporting farmers, women entrepreneurs, and micro-food enterprises. These experiences provided first-hand understanding of technology adoption, infrastructure planning, regulatory implementation, and stakeholder engagement.
Subsequently, as Chief Executive Officer of the DST-NIDHI Inclusive Technology Business Incubator (DST-iTBI–GSSSTBIF), Mysuru, I expanded my expertise from technology deployment to innovation management. I mentored startups across food technology, biotechnology, healthcare, and automation sectors, developed entrepreneurship programmes, established strategic partnerships, and supported commercialization pathways for emerging technologies. My research background enabled me to evaluate scientific feasibility alongside commercial potential, allowing me to bridge communication between researchers, entrepreneurs, investors, and policymakers.
My scientific contributions include twenty-two peer-reviewed publications, more than eight hundred citations, an H-index of 12, book chapters, patents, invited technical lectures, and multiple Best Presentation Awards. In recognition of my research contributions to Food Science, I received the Indian National Science Academy (INSA) Medal for Young Scientists (2021), one of India's highest scientific honours for researchers below the age of thirty-five.
Employment
Employment history is unavailable.
Education
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Central Food Technological Research Institute PhD (Direct)2008 - 2020
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Visvesvaraya Technological University Bachelors of Engineering2003 - 2007
Projects & Funding
Projects & funding information is unavailable.
Publications (23)
- Effect of physicochemical properties on popping characteristics of selected pearl millet varieties Save
- A novel method for double encapsulation of C-phycocyanin using aqueous two phase systems for extension of shelf life Save
- Design and development of a machine for continuous popping and puffing of grains Save
- Recent Developments in the Downstream Processing of Phycobiliproteins from Algae: A Review Save
- Differential partitioning of coconut whey proteins and fat using aqueous two phase extraction Save
- Ultrasound-assisted enzymatic extraction of natural food colorant C-Phycocyanin from dry biomass of Arthrospira platensis Save
- An effective method for extraction of high purity phycocyanins (C-PC and A-PC) from dry biomass of Arthrospira maxima Save
- A nonconventional method for drying of Pseudomonas aeruginosa and its comparison with conventional methods Save
- Recovery of chlorophylls from spent biomass of Arthrospira platensis obtained after extraction of phycobiliproteins Save
- Sustainable pre-treatment methods for downstream processing of harvested microalgae Save