Bhushan P. Meshram

About

Bhushan P. Meshram is a researcher in the field of chemical science and packaging materials at the Michigan State University, USA. His research focuses on smart materials and sustainable food packaging, including bio-based polymers, active packaging, oxygen scavenging systems, intelligent packaging, and life cycle assessment for food quality monitoring.

He completed his M.Tech at IIT Roorkee, where he developed a millet starch–based functional edible cup as a sustainable alternative to single-use plastic tableware. Bhushan has published several peer-reviewed research articles in prestigious journals such as ACS Food Science & Technology and Food Packaging and Shelf Life and holds two Indian patents related to sustainable packaging materials. His work aims to advance environmentally friendly and functional packaging solutions for the food industry.

Employment

• Michigan State University Graduate Research Assistant
  2026 - Present
• Indian Institute of Technology Roorkee Junior Research Fellow
  2025 - 2026
• Ministry of Environment, Forests and Climate Change Project Intern
  2023 - 2023
• Indian Institute of Technology Roorkee Teaching Assistant
  2022 - 2024

Education

• Michigan State University Ph.D in Packaging Materials
  2026 - Present

Projects & Funding

Projects & funding information is unavailable.

Publications (9)

• Acanthocereus tetragonus mucilage and hydroxypropyl methyl cellulose-based biofilm for packaging applications: a sustainable alternatives to single use plastic
  JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2026 DOI: 10.1007/S11694-026-04083-6
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• Emerging smart packaging materials and technologies for ethylene detection and freshness monitoring in fresh produce
  SUSTAINABLE FOOD TECHNOLOGY 2026 DOI: 10.1039/D5FB00379B
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• A Comprehensive Review of Bio-Based Edible Cutlery (Cups, Bowls, and Spoons) for Food and Beverage Serving Applications
  COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY 2025 DOI: 10.1111/1541-4337.70341
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• A review on emerging trends and developments in edible drinking straws for food and beverage applications
  TRENDS IN FOOD SCIENCE & TECHNOLOGY 2025 DOI: 10.1016/J.TIFS.2025.105158
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• Alkaline environment-dependent and moisture-activated catechu/guar gum coated oxygen scavenging labels for active food packaging
  FOOD PACKAGING AND SHELF LIFE 2025 DOI: 10.1016/J.FPSL.2025.101478
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• Development of smart edible spoons with pH-sensitive halochromic properties from kodo millet starch reinforced with Clitoria ternatea anthocyanins
  INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 2025 DOI: 10.1016/J.IFSET.2025.104315
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• Innovative Development of Kodo Millet (Paspalum scrobiculatum)-Based Functional Edible Cups Modified with Hibiscus Powder and Guar Gum: An Eco-Efficient Resource Utilization
  ACS FOOD SCIENCE & TECHNOLOGY 2025 DOI: 10.1021/ACSFOODSCITECH.4C00985
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• Non-iron oxygen scavengers in food packaging: mechanisms, applications, and the shift towards green alternatives
  SUSTAINABLE FOOD TECHNOLOGY 2025 DOI: 10.1039/D5FB00368G
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• A Comprehensive Review of Recent Challenges, Opportunities, and Future Scenarios of Recycling Multilayer Packaging
  Preprints 2024 DOI: 10.20944/PREPRINTS202411.1799.V1
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