Professor, Department of Food Technology & Bio-Chemical Engineering
Department of Food Technology and Biochemical Engineering, 2nd floor, Jadavpur University
PH:2598
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Degree	Year	University
Ph.D. 2002 University of Mumbai M.Tech 1999 University of Mumbai B.Sc 1994 Jadavpur University B.Tech 1997 Jadavpur University

Name Of The Institution Position Held Period Department of Food Technology and Biochemical Engineering Assistant Professor September 22, 2009 to date Institute of Chemical Technology (ICT), Mumbai Lecturer January 1, 2009 to September 16, 2009 Techno India, Kolkata Lecturer April 2008 to October 2008

Name Of Organization Postition Held Period BIOCON Ltd., Bangalore Executive Scientist October 2002 to August 2004

Green Technology & Food Engineering

Advanced Food Technology Advanced Protein Technology Fruits and Vegetable Technology Technology of Foods (I, IV & V) Food Process Engineering Principles of Food Preservation Biochemistry and Nutrition (I & II) Food Packaging Technology (I & II) Food Process Technology

Supercritical Fluid Extraction Microencapsulation Gamma Irradiation Technology Technology of Fats and Oils Technology of Herbs and Spices

Industry: 2 years Academic: 10 years

Title of the paper Conference Year Role Vol Number-Page Name Current Trend in Assessment of Quality of Food Products by Electronic Nose Technology ICFoST 2016 Paramita Bhattacharjee, Dipan Chatterjee, Probir Kumar Ghosh, Herve Lechat, Fatma Ayouni, Valerie Vabre and Nabarun Bhattacharyya - Mitigation of oxidative stress related disorders using 1,8-cineole-rich supercritical carbon dioxide extract of small cardamom seeds National Symposium on Recent Advances in Medical and Allied Sciences 2016 Kaninika Paul, Sayantani Dutta and Paramita Bhattacharjee - Modeling of supercritical carbon dioxide extraction of piperine from Malabar black pepper International Conference on Advances in Bioprocess Engineering and Technology 2016 (ICABET 2016) 2016 Sayantani Dutta and Paramita Bhattacharjee - Spray drying of small cardamom extract obtained by enzyme-assisted supercritical carbon dioxide extraction 23rd West Bengal State Science & Technology Congress, Section: Engineering Science and Technology 2016 Sayantani Dutta and Paramita Bhattacharjee - Supercritical carbon dioxide extraction of anthocyanin from eggplant, piperine from black pepper (enzyme-assisted) and fractionation of coconut copra into lauric acid-rich oil and lauric acid-lean copra meal 15th European Meeting on Supercritical Fluids 2016 Dipan Chatterjee, Sayantani Dutta, Probir Kumar Ghosh and Paramita Bhattacharjee - More

Title of the paper Journal of publication Year Role Vol Number-Page Name Acrylamide mitigation and 2,4-decadienal elimination in potato-crisps using L-proline accompanied by modified processing conditions Journal of Food Science and Technology 2022 Anupama Bose and Paramita Bhattacharjee 59 [DOI: 10.1007/s13197-021-05328-6]- Cookies formulated with gamma-irradiated virgin coconut oil are less rancid: Analysis by metal oxide-based electronic nose and support vector machines European Journal of Lipid Technology 2021 Kona Mondal, Anupama Bose, Soumi Chakraborty, Dipan Chatterjee, Kaninika Paul, Dipshikha Tamili, Nabarun Bhattacharyya and Paramita Bhattacharjee [DOI: 10.1002/ejlt.202100077]- Fortification of a Desert Using Nanoencapsulated Supercritical Carbon Dioxide Extract of Small Cardamom Seeds: A Nutraceutical Custard with Antioxidant Synergy Recent Patents on Biotechnology 2021 Kaninika Paul, Dipshikha Tamili and Paramita Bhattacharjee DOI: DOI:10.2174/1872208315666210913100153- Supercritical carbon dioxide extracts of small cardamom and yellow mustard seeds have fasting hypoglycemic effects: Diabetic rat, predictive iHOMA2 models and molecular docking study British Journal of Nutrition 2020 Kaninika Paul, Soumi Chakraborty, Priyanka Mallick, Paramita Bhattacharjee, Tapan Kumar Pal, Nilendra Chatterjee and Saikat Chakrabarti DOI : 10.1017/S000711452000286X-1-37 Is 1,8-cineole-rich extract of small cardamom seeds more effective in preventing alzheimer s disease than 1,8-cineole alone? Neuromolecular Medicine 2019 Kaninika Paul, Upasana Ganguly, Sasanka Chakrabarti and Paramita Bhattacharjee 22-150-158 More

Book Title Publisher Name Year Role Dragon Fruits, In Climate Resilient Crops of the Future Daya Publishing House, New Delhi 2014 First Author Cactus Pears, In Future Crops KV Peter (Ed.) 2014 Cactus Pears, In: Future Crops Daya Publishing House, New Delhi 2014 First Author Electronic Nose Setup for Estimation of Rancidity in Cookies, In: Sensing Technology: Current Status and Future Trends II, Smart Sensors, Measurement and Instrumentation Springer 2014 Second Author Asparagus, Brocolli and Cauliflower: Production, Quality and Processing, In: Handbook of Vegetables and Vegetable Processing Wiley-Blackwell 2011 First Author More

Awarded By Award Name Year AFST(I), DSIR-CFTRI campus, Mysore, India Best paper (Food Science) award 2011 University of Mumbai, India Best Ph.D. Thesis Award 2003 UICT Ladies Hostel, Mumbai, India. Best Hostelite Award 2001 University of Mumbai, India First Rank in M.Sc (Tech) examination in Food Technology 1999 Jadavpur University, Kolkata, India University Gold Medal, First in Order of Merit in Food Technology & Biochemical Engineering, B.Tech Examination 1997 More

Name Of The Scholar Title Of The Thesis Co-Superviser Status Year Soumi Chakrabarty Studies on hypocholesteromic and antioxidative activities of oilseeds of Brassicaceae family Dr. Dilip Kumar Nandi, Raja N. L. Khan Women’s College, Midnapore Ongoing 2014 Sayani Pal Studies on packaging and irradiation technologies for lutein-rich agricultural produce Ongoing 2014 Smritikana Paine Studies on Spirulina platensis as a nutritional and therapeutic supplement in health management Dr. P.P. Srivastav, IIT-KGP Ongoing 2014 Sayantani Dutta Enzyme-assisted supercritical carbon dioxide extraction of black pepper and cardamom constituents for use as food and therapeutic supplements Ongoing 2013 Anirban Roy Chowdhury Studies on microbial polysaccharides: Process development and novel applications Dr. G.S. Prasad, IMTECH-Chandigarh 2012 More

Name Of The Scholar Title Of The Thesis Co-Superviser Year Renuka Sapui Process modeling and product characterization for frying operations using blends of oleic acid-rich and oleic acid-lean edible oils 2014 Subhankar Mishra Process Modeling and product characterization for frying operations using edible oils and their blends 2013 Shahid Haradwala Studies on palm oil and groundnut oil in frying applications 2012 Dipanwita Roy Use of plant extracts in prolonging shelf life of edible oils 2012 Probir Kumar Ghosh Studies on citric acid based antioxidants in food storage 2011

Project Title Worked As Funding Agency Amount Duration Period Status Creation of a Food Informatics Database for Shelf Life Evaluation of Food Products Principal Investigator Department of Information Technology, New Delhi 75,00,000 3 YEARS 2014 to 2017 Ongoing Studies on Citric-acid Based Antioxidants for Food Storage Principal Investigator Jadavpur University Rs. 50,000 1 year 2010 to 2011 Complete Liquid and Supercritical Carbon dioxide Extraction of Natural Botanicals for Use as Therapeutic and Food Preservative Agents Principal Investigator UGC, New Delhi Rs. 11,69,800 3 YEARS 2011 to 2014 Complete Design of Novel Functional Food Supplements using Supercritical Carbon dioxide Extraction and Encapsulation Technologies Principal Investigator Ministry of Food Processing Industries, Govt.of India, New-Delhi Rs. 33,01,468 2 YEARS 2012 to 2014 Complete Enzyme Asisted Supercritical Carbon dioxide Extraction of Black Pepper and Cardamom Constituents for Use as Food and Therapeutic Supplements Principal Investigator Department of Science and Technology, Govt. of West Bengal Rs. 9,98,960 3 YEARS 2012 to 2015 Ongoing

Patent Name Year Antimicrobial cream from tuberose flowers (Journal No. 39/2014) 2014 Natural colorant from peels of egg plant (Journal No. 16/2012 ) 2012

Program Name Name Of The Collaborator Year E Nose application studies for fried foods C-DAC, Kolkata 2014 E Nose application studies for baked foods C-DAC, Kolkata 2012

Title Organised By Venue Year Development of novel food products using non-thermal technologies of supercritical carbon dioxide extraction and gamma irradiation Haldia Institute of Technology Haldia, West Bengal 2014 Food Irradiation: Safety and Quality of Irradiated Foods IIT-Kharagpur IIT-Kharagpur 2013 Green technologies in designing medicinal foods Central Calcutta Society for Advancement of Human Development and Research Kolkata 2013 Creation of a food informatics database for shelf life evaluation of food products C-DAC, Kolkata The Sonnet, Salt Lake, Kolkata 2013

Title Life Member of The Indian Science Congress Association Herbicure Healthcare Bio-herbal Research Foundation Life Member of Institution of Chemists (India) TIFAC-CORE Life Member of All India Associations of Food Scientists & Technologists (AFST), Kolkata Chapter More

Program Name Organised By Venue Year Health Foods using Traditional Herbs and Spices UGC & Dept. of FTBE, JU Dept. of FTBE, JU 2013 Process Control and Analytical Techniques in Food Processing and Quality Evaluation UGC & Dept. of FTBE, JU Dept. of FTBE, JU 2012

Program Name Organised By Venue Year Type Of Participation Recent Trends in Radiation Processing of Food Products Board of Radiation and Isotope Technology (BRIT, Department of Atomic Energy, Govt. of India,), Mumbai; National Association for Application of Radioisotopes and Rdaiation in Industry (NAARI), Mumbai and Impartial Agrotech (P), Ltd., Lucknow Lucknow 2014 Participant A Life course Approach to Lipid Nutrition Dr. Subhash Mukherjee Memorial Reproductive Biology Research Centre, Food & Nutrition Division, Kolkata Dr. Subhash Mukherjee Memorial Reproductive Biology Research Centre, Food & Nutrition Division, Kolkata 2014 Participant Awareness Programme on Security of Radioactive Material (RAM) at Radiation Facilities and during Transport of RAM Atomic Energy Regulatory Board (AERB), Radiological Safety Division, Govt. of India Saha Institute of Nuclear Physics, Kolkata 2014 Participant Process Control and Analytical Techniques in Food Processing and Quality Evaluation Dept. of FTBE, JU Dept. of FTBE, JU 2013 FULL TIME Flavour & Fragrance Creation, Extraction and Quality Assessment Fragrance and Flavour Development Centre, Kannuj, UP Fragrance and Flavour Development Centre, Kannuj, UP 2012 FULL TIME More

Program Name Session Title Organised By Venue Year International Conference on Food Science and Biotechnology World Academy of Science, Engineering and Technology London 2014 National Level Seminar on 100 years for the Hypothesis of Vitamin Deficiency Diseases Vitamins for Optimum Nutrition: Use and Abuse of Supplements Department of Food & Nutrition, Prasanta Chandra Mahalanobis Mahavidyalaya, in collaboration with Department of Biochemistry & Nutrition, All India Institute of Hygiene & Public Health Department of Food & Nutrition, Prasanta Chandra Mahalanobis Mahavidyalaya 2013 Back To Top

1. Project coordinator,Food Irradiation Project,JU (2011-date). 2. Mentor of B.E first year students of Dept. of FTBE, JU for 2013-2014 since June 19, 2013 3. Member of TEQIP purchase committee