Professor, Department of Food Technology & Bio-Chemical Engineering
27/60, K.M. Naskar Road, Kolkata 700 040.
PH:9831122626
Fax:91-033-24146822
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Degree	Year	University
Ph.D. 1996 Jadavpur University M.E. 1987 Jadavpur University B.E. 1985 Jadavpur University

Chemical Engineering/ Food Engineering/ Food Processing and Preservation

Fluid Mechanics, Mass Transfer, Heat Transfer, Chemical Engineering Fundamentals, Mechanical Operation, Separation and Purification Processes, Technology of Food (Meat Processing).

Membrane based Separation Processes, Clarification and Concentration of Fruit Juice, Biosensors, Bakery Products, Food Preservation, Nutraceuticals,Dairy Products

23 years in Research and 19 years in Teaching

Title of the paper Conference Year Role Vol Number-Page Name Utilization of Raw and Ripe Mango Peel as a quality improver in Gluten Free Bread making International Conference on 5th India Biodiversity Meet 2018 2018 - Evaluation of the Effect of Fermentation on Protein and Phenolic Profiles of Soybean meal 2nd International Conference on Biotechnology and Biological Sciences, Kolkata 2018 Mukherjee R, Chakraborty R, Dutta A - Comparison of response surface methodology (RSM) and artificial neural network (ANN) approaches in optimizing a novel mixed culture approach for soybean meal fermentation 70th Annual Session of Indian Institute of Chemical Engineers (ChemCon): Versatility of chemical engineering to meet societal challenges, Haldia 2017 Mukherjee R, Chakraborty R, Dutta A - Development and quality analysis of wintermelon enriched instant dhokla mix 1st Regional Science and Technology Congress 2016 Ray Sohini, Raychaudhuri Utpal and Chakraborty Runu - Comparative analysis and quality evaluation of hot air dried, freeze dried and microwave dried capsicum (Capsicum annum) 1st Regional Science and Technology Congress 2016 Saha Madhumita, Ray Sohini, and Chakraborty Runu - More

Title of the paper Journal of publication Year Role Vol Number-Page Name Comparison of optimization approaches (response surface methodology and artificial neural network-genetic algorithm) for a novel mixed culture approach in soybean meal fermentation Journal of Food Process Engineering 2019 Mukherjee R, Chakraborty R, Dutta A 42-e13124 Soaking of soybean meal: evaluation of physicochemical properties and kinetic studies Journal of Food measurement and Characterization 2019 Mukherjee R, Chakraborty R, Dutta A 13-390-403 Preparation of okra-incorporated dhokla and subsequent analysis of nutrition, antioxidant, color, moisture and sensory profile Journal of Food Measurement and characterization, Springer 2017 Ray Sohini, Saha Suman Kumar, Raychaudhuri Utpal and Chakraborty Runu 11 (2)-639-650 Study on enrichment of whole wheat bread quality with the incorporation of tropical fruit by-product International Food Research Journal 2017 Debasmita Pathak, Jayshree Majumdar, Utpal Raychaudhuri, Runu Chakraborty 24(1)-238-246 An overview of encapsulation of active compounds used in food products by drying technology Food Bioscience, Elsevier 2016 Ray Sohini, Raychaudhuri Utpal and Chakraborty Runu 43-76-83 More

Name Of The Scholar Title Of The Thesis Co-Superviser Status Year Jayanta Chaudhuri Nutritional Facts of Sausages and other Meat Products prepared from Pork and Chicken : An Acceptability Study Dr. Subhsish Biswas Complete 2015