Navneet Kumar

About

Active researcher and academician in the area of food process engineering & technology. Working in the field of drying and dehydration of crops, mathematical modelling, extrusion technology and storage stability. Development of various value added products using under utilized crops and byproducts.

Employment

• National Academy of Agricultural Research Management Principal Scientist
  2024 - Present
• Anand Agricultural University Associate Professor & Head
  2012 - 2024

Education

• Sant Longowal Institute of Engineering and Technology Ph. D.
  2007 - 2011
• Govind Ballabh Pant University of Agriculture and Technology M. Tech.
  1995 - 1998
• Govind Ballabh Pant University of Agriculture and Technology B. Tech.
  1991 - 1995

Projects & Funding

Projects & funding information is unavailable.

Publications (106)

• Artificial Intelligence in Food and Nutrition Science: A Paradigm-Centric Review of Computational Frameworks and System-Level Integration
  Food & Function 2026 DOI: 10.1039/d6fo02990f
  +Save
• Artificial intelligence-based modeling and quality evaluation of turmeric under full-spectrum artificial sunlight drying
  Food Chemistry 2026 DOI: 10.1016/j.foodchem.2026.149784
  +Save
• Apple Gourd (Praecitrullus fistulosus)
  Nutraceutical Values and Processing Techniques of Gourds as Vegetables 2026 DOI: 10.1007/978-3-032-19600-2_11
  +Save
• Ash Gourd (Benincasa hispida)
  Nutraceutical Values and Processing Techniques of Gourds as Vegetables 2026 DOI: 10.1007/978-3-032-19600-2_2
  +Save
• Bitter Gourd (Momordica charantia L.)
  Nutraceutical Values and Processing Techniques of Gourds as Vegetables 2026 DOI: 10.1007/978-3-032-19600-2_3
  +Save
• Bottle Gourd (Lagenaria siceraria)
  Nutraceutical Values and Processing Techniques of Gourds as Vegetables 2026 DOI: 10.1007/978-3-032-19600-2_5
  +Save
• Chapter 29 - From detection to decision: Applied AI and ML techniques in food quality monitoring and process optimization
  Artificial Intelligence in Food Science 2026 DOI: https://doi.org/10.1016/B978-0-443-26468-9.00045-X
  +Save
• Cucumber (Cucumis Sativus L.)
  Nutraceutical Values and Processing Techniques of Gourds as Vegetables 2026 DOI: 10.1007/978-3-032-19600-2_10
  +Save
• Gourds
  Nutraceutical Values and Processing Techniques of Gourds as Vegetables 2026 DOI: 10.1007/978-3-032-19600-2_1
  +Save
• Ivy Gourd (Coccinia grandis)
  Nutraceutical Values and Processing Techniques of Gourds as Vegetables 2026 DOI: 10.1007/978-3-032-19600-2_8
  +Save