Vinod Kumar

About

Dr. Vinod Kumar
Professor and Head, Algal Research and Bioenergy Lab
Department of Food Science and Technology,
Graphic Era (Deemed to be University), Dehradun, India
Research Scientist, Department of Environmental Monitoring and Forecasting,
Ecological Faculty, RUDN University, Moscow, Russia (117198)

Academic Qualifications:

Ph.D. in Chemistry (Biochemistry), HNB Garhwal University, Srinagar, Uttarakhand, India
M.Sc. in Biochemistry, HNB Garhwal University, Srinagar, Uttarakhand, India
Research Expertise:
Dr. Vinod Kumar is a prominent researcher specializing in the fields of algal research, algal-based food products, and biochemistry. With an academic and professional career spanning several years, his primary research interests lie in the exploration of algae as a sustainable resource for bioenergy and food applications, as well as their biochemical properties.

Dr. Kumar has published more than 100 research papers in peer-reviewed, high-impact scientific journals (SCI), and has authored 3 books in his area of expertise. He is actively involved in advancing the scientific understanding of algae's potential in bioenergy, nutrition, and environmental sustainability.

Employment

• Graphic Era Deemed to be University Professor
  2021 - Present

Education

• H.N.B.Garhwal University PhD
  2007 - 2011

Projects & Funding

Projects & funding information is unavailable.

Publications (151)

• Revolutionizing Nutrition Care: The Role of Artificial Intelligence in Personalized Nutrition
  Journal of Food Science 2026 DOI: 10.1111/1750-3841.71281
  +Save
• Fabrication, characterization, and performance of microalgae-hydrocolloid stabilized inks for 3D printing applications
  Food and Humanity 2026 DOI: 10.1016/j.foohum.2026.101036
  +Save
• Tracing PFAS from the environment to the food chain: Human health impacts, in vivo toxicological insights, and detection approaches
  Food and Humanity 2026 DOI: 10.1016/j.foohum.2025.100982
  +Save
• Unravelling the chemistry of PFAS transfer from packaging to food
  Trends in Food Science & Technology 2026 DOI: 10.1016/j.tifs.2025.105467
  +Save
• Optimizing hydrolysis of waste aluminium materials through temperature and pH control
  Emergent Materials 2025 DOI: 10.1007/s42247-025-01187-5
  +Save
• β–Cyclodextrin polymerization for selective separation of long-chain per- and poly-fluorinated alkyl substances at environmentally relevant concentrations
  Separation and Purification Technology 2025 DOI: 10.1016/j.seppur.2025.134917
  +Save
• Cyclodextrin polymer networks synthesis via amine-functionalized tripodal crosslinker for ultra-rapid removal of PFAS from water
  npj Clean Water 2025 DOI: 10.1038/s41545-025-00519-6
  +Save
• Development and quality assessment of Chenopodium album, Spinacia oleracea, and spent makhana (Euryale ferox) enriched vegetable cookies
  Food Chemistry Advances 2025 DOI: 10.1016/j.focha.2025.101040
  +Save
• Molecular Insights of Phytohormone‐Like Small Biomolecules for Microalgae‐Mediated Heavy Metal Bioremediation
  Physiologia Plantarum 2025 DOI: 10.1111/ppl.70506
  +Save
• Advanced extraction technologies and functional applications of algal polysaccharides in modern food systems
  Discover Food 2025 DOI: 10.1007/s44187-025-00585-2
  +Save