RAJU SASIKUMAR | Biological Sciences | Best Researcher Award |

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Dr. RAJU SASIKUMAR | Biological Sciences | Best Researcher Award

Assistant Professor at  Gomal University, Dera Ismail Khan,Pakistan

Dr. R. Sasikumar is an accomplished Associate Professor of Food Technology at North Eastern Hill University, India, with over 21 years of experience in food processing technology across industry and academia. He holds a PhD in Food Engineering and Technology and has published 40 research articles and authored 7 textbooks. Dr. Sasikumar has successfully led 12 major R&D projects, filed three patents, and created 550 entrepreneurs in agriculture through an incubation center. His research focuses on advanced food processing techniques and their application for rural development. Recognized for his contributions, he has received multiple awards, including the Best Teacher Award and Outstanding Scientist Award in 2022. Dr. Sasikumar actively mentors students at both master’s and PhD levels, fostering innovation and quality assurance in food technology. His extensive publication credentials and international collaborations underscore his commitment to advancing the field and improving the livelihoods of communities in Meghalaya.

Profile:

Education

Dr. R. Sasikumar holds a strong academic foundation in Food Technology and Engineering, essential for his extensive career in the field. He completed his undergraduate studies at Tamil Nadu Agricultural University, Coimbatore, where he earned his degree in Agricultural Sciences. He then pursued a Master’s degree in Food Technology from G.B. Pant University of Agriculture and Technology, further enhancing his expertise. Dr. Sasikumar obtained his Doctoral degree from Tezpur University, focusing on Food Engineering and Technology. His doctoral research centered on the value addition of Khoonphal (Haematocarpus validus), an indigenous edible fruit in Meghalaya, India. He investigated various extraction techniques and developed innovative food products through his thesis work. This solid educational background, combined with practical experience in both industry and academia, has equipped Dr. Sasikumar with the knowledge and skills to significantly contribute to the advancement of food processing technology and research.

Professional Experience

Dr. R. Sasikumar, an Associate Professor in Food Technology at North Eastern Hill University (NEHU), boasts over 21 years of experience in both industry and academia. His professional journey began as a Quality Control Manager at VVD & Sons Pvt. Ltd., where he ensured compliance with food safety and quality standards. He further honed his expertise as a QC Manager in a multinational company, focusing on technical activities in quality assurance and process optimization. Transitioning into research and development, Dr. Sasikumar led R&D efforts at Padworth Company Limited, overseeing the development of innovative food products. Since joining NEHU in 2010, he has engaged in academic roles, including teaching, supervising graduate students, and conducting multidisciplinary research in food processing technology. Additionally, as the Nodal Officer at the university’s Incubation Centre, he has played a pivotal role in fostering entrepreneurship and enhancing livelihoods through capacity-building initiatives in the food sector.

Research Skills

Dr. R. Sasikumar possesses a diverse array of research skills that underpin his extensive contributions to food technology and processing. With expertise in food bioprocess engineering, green processing, and fermentation technology, he excels in developing innovative food products and optimizing processing techniques. His proficiency in applying ultrasound-assisted extraction and microwave-assisted extraction methods highlights his ability to leverage advanced technologies for enhanced food quality and safety. Dr. Sasikumar has a robust background in project management, having successfully led multiple R&D projects, which reflects his strong organizational and leadership capabilities. His skill in conducting quality assurance assessments ensures that all research outputs meet high safety and quality standards. Additionally, Dr. Sasikumar is adept at mentoring students and guiding research teams, fostering an environment of collaboration and knowledge transfer. His extensive publication record and patented innovations further exemplify his commitment to advancing the field of food technology through impactful research.

Awards and Honors

Dr. R. Sasikumar has received several prestigious awards and honors in recognition of his exceptional contributions to the field of food technology. He was honored with the Best Teacher Award and the Excellence in Research Award from the Omm Shanti Narayan Foundation Trust in 2021, reflecting his dedication to education and impactful research. In 2022, he received the Outstanding Teacher Award from the Society for Biotic and Environmental Research (SBER) and the Dr. V.P. Tyagi Memorial Award for his significant contributions and recognition in food technology. These accolades not only underscore Dr. Sasikumar’s expertise in food processing and technology but also highlight his commitment to enhancing the livelihood standards of communities through his research initiatives. His achievements demonstrate a strong commitment to academic excellence, innovative research, and community service, making him a well-respected figure in his field.

Membership

Dr. R. Sasikumar is a distinguished member of several professional organizations that reflect his commitment to advancing the field of food technology and engineering. He holds membership in the Indian Society of Agricultural Engineers (ISAE), where he contributes to promoting agricultural engineering practices in India. As a member of the Society of Food Scientists and Technologists (SFST), he engages with professionals dedicated to food science research and innovation. His affiliation with the International Society for Food Engineering (ISFE) further underscores his dedication to fostering international collaboration in food engineering. Additionally, Dr. Sasikumar is a member of the Association of Food Scientists and Technologists (India), actively participating in initiatives aimed at improving food safety and quality. His memberships not only enhance his professional network but also allow him to stay at the forefront of advancements in food technology and processing, ultimately benefiting both academia and industry.

Teaching Experience

Dr. R. Sasikumar is an accomplished educator with extensive teaching experience in the field of Food Technology. Currently serving as an Associate Professor at North Eastern Hill University (NEHU), he has played a pivotal role in shaping the academic curriculum and guiding students in various food technology courses. His teaching portfolio includes fundamental subjects such as Food Processing and Preservation, Food Microbiology, and Advanced Food Processing Technology for Ph.D. candidates. Dr. Sasikumar actively supervises both master’s and doctoral students, mentoring them in research methodologies and practical applications within the food processing domain. His commitment to education is evident through his involvement in course development, academic assessment, and the promotion of student engagement. Dr. Sasikumar’s interactive teaching style and dedication to student success have earned him recognition as a recipient of the Best Teacher Award, reflecting his significant impact on the academic community.

Research Focus

Dr. R. Sasikumar’s research focuses on advanced food processing technologies aimed at enhancing food quality and safety while promoting sustainable practices. With expertise in food bioprocess engineering and fermentation technology, he explores innovative methods such as ultrasound-assisted extraction and microwave-assisted extraction to improve the nutritional and functional properties of indigenous edible fruits. His work is particularly impactful in rural development, as he implements customized techniques to uplift the livelihood standards of tribal communities in Meghalaya, India. Additionally, Dr. Sasikumar is actively involved in multidisciplinary research that integrates green processing techniques, addressing both food innovation and environmental sustainability. His commitment to advancing food technology is evident through his substantial contributions to academia, including numerous publications, patents, and the successful commercialization of food products. By fostering entrepreneurship and developing capacity training programs, he plays a pivotal role in transforming the food industry in the region and beyond.

Conclusion

Dr. R. Sasikumar is a well-qualified candidate for the Best Researcher Award, showcasing significant contributions to food technology through research, innovation, and community engagement. His strengths lie in his extensive experience, impressive publication record, entrepreneurial impact, and recognition from the academic community. By addressing the areas for improvement, he could enhance his already considerable impact in the field of food technology and further solidify his candidacy for this prestigious award.

Publication Top Notes
  • Development and Storage Studies of Therapeutic Ready to Serve (RTS) Made from Blend of Aloe vera, Aonla and Ginger Juice
    • Authors: SCP Sasikumar R, Ray RC, Paul PK
    • Year: 2013
    • Citations: 58
  • Influence of thermosonication treatments on bioactive compounds and sensory quality of fruit (Haematocarpus validus) juice
    • Authors: S Raju, SC Deka
    • Year: 2018
    • Citations: 44
  • Physicochemical Characterization and Mass Modeling of Blood Fruit (Haematocarpus Validus) – An Underutilized Fruit of Northeastern India
    • Authors: R Sasikumar, K Vivek, S Chakkaravarthi, SC Deka
    • Year: 2021
    • Citations: 35
  • Process optimization for the production of blood fruit powder by spray drying technique and its quality evaluation
    • Authors: R Sasikumar, M Das, SC Deka
    • Year: 2020
    • Citations: 24
  • Effects of thermosonication process on inactivation of Escherichia coli and Saccharomyces cerevisiae and its survival kinetics modeling in khoonphal (Haematocarpus validus)
    • Authors: R Sasikumar, D Pradhan, SC Deka
    • Year: 2019
    • Citations: 23
  • Sensory evaluation of ultrasound assisted microwave treated fruit (Haematocarpus validus) juice through fuzzy logic approach
    • Authors: R Sasikumar, K Vivek, SC Deka
    • Year: 2019
    • Citations: 22
  • GC-HRMS screening of bioactive compounds responsible for antimicrobial and antioxidant activities of blood fruit (Haematocarpus validus Bakh. F. Ex Forman)
    • Authors: R Sasikumar, D Das, C Saravanan, SC Deka
    • Year: 2020
    • Citations: 18
  • Qualitative properties of spray‐dried blood fruit (Haematocarpus validus) powder and its sorption isotherms
    • Authors: R Sasikumar, M Das, JK Sahu, SC Deka
    • Year: 2020
    • Citations: 18
  • Consumer preference study on combined ultrasound and sodium hypochlorite treated freshcut kiwifruits coated with chitosan using the fuzzy logic approach: Sensory study of …
    • Authors: SS Singh, R Sasikumar, R Sami
    • Year: 2021
    • Citations: 17
  • Thermosonication assisted extraction of blood fruit (Haematocarpus validus) juice and process optimization through response surface methodology
    • Authors: R Sasikumar, H Chutia, SC Deka
    • Year: 2019
    • Citations: 17

 

 

Yuan Yao Chen | Biological Sciences | Best Researcher Award

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Dr. Yuan Yao Chen | Biological Sciences | Best Researcher Award

Director at Perfect (Guangdong) Co., Ltd., China

Dr. Yuan Yao Chen is a seasoned researcher with a Ph.D. in Food Science and Technology from the University of Alberta, specializing in food microbiology. He currently serves as Director of the Research & Development Center at Perfect (Guangdong) Co., Ltd., China. Dr. Chen’s professional journey includes notable roles such as Deputy Director at Shanghai Yaoming Testing Co., Ltd. and postdoctoral fellowships in pediatrics and food science at the University of Alberta. His research spans infant gut microbiota, food safety, and microbial bioactivity, leading to several impactful publications in peer-reviewed journals. Dr. Chen has contributed to multiple large-scale research projects funded by prestigious agencies like CIHR and Agriculture and Agri-Food Canada. His work has been presented at international conferences and he has co-authored numerous publications exploring microbiome research, food safety, and bioactive compounds. His expertise in microbiology and food safety, combined with a strong publication record, reflects his contribution to the scientific community.

Profile:

Education

Dr. Yuan Yao Chen completed his Ph.D. in Food Science and Technology with a specialization in Food Microbiology at the University of Alberta, Edmonton, Canada, in December 2016. Prior to this, he earned a Master of Science in Forestry Science, focusing on Microbiology, from Northwest A&F University, Yangling, China, in June 2011. His foundational education includes a Bachelor of Science in Biology from Shanxi Normal University, Linfen, China, completed in July 2008. Dr. Chen’s academic journey reflects a strong focus on microbiology and food science, equipping him with a comprehensive background that underpins his research in food safety, probiotics, and gut microbiota. This diverse educational background has significantly contributed to his expertise in both fundamental and applied aspects of his field.

Professional Experience

Dr. Yuan Yao Chen has a distinguished professional background encompassing both academia and industry. Currently, he serves as the Director of the Research & Development Center at Perfect (Guangdong) Co., Ltd. in China, where he oversees innovative research initiatives. Prior to this role, he was the Deputy Director at Shanghai Yaoming Testing Co., Ltd. His academic journey includes significant positions as a Postdoctoral Fellow at the University of Alberta in Pediatrics and Food Science and Technology. Dr. Chen also worked as a Biologist in Food Safety and Processing at Agriculture and Agri-Food Canada. His experience extends to mentoring roles, such as his time at Mitacs, Vancouver. His expertise in food microbiology, food safety, and gut microbiota research highlights his broad impact across various sectors, combining scientific research with practical applications to advance knowledge and technology in his fields of specialization.

Research Interest

Dr. Yuan Yao Chen’s research interests encompass food safety, microbiology, and pediatric health, with a particular focus on the gut microbiome and its impact on health outcomes. His work explores the interactions between gut microbiota and host health, including the effects of maternal and infant microbiome on disease susceptibility and development. Dr. Chen investigates innovative food safety technologies, such as CO2-decontamination methods, to enhance the safety of low water activity food products. Additionally, his research includes the development of probiotic technologies to improve reproductive health in dairy cows and combat pathogenic microbes. His interdisciplinary approach combines expertise in food science, microbiology, and pediatrics to address complex health and safety challenges. By bridging academic research with practical applications, Dr. Chen aims to advance understanding in these fields and contribute to both scientific knowledge and public health improvement.

Research Skills

Dr. Yuan Yao Chen exhibits a broad and refined set of research skills across multiple domains. His expertise in food science and technology, particularly in food microbiology, is demonstrated through his innovative work on food decontamination and probiotic technologies. Dr. Chen’s skills in microbiological analysis and food safety are complemented by his proficiency in employing advanced methodologies such as metabolomics and genomics to unravel complex biological interactions. His experience with large-scale research projects, including those funded by prestigious organizations like Agriculture and Agri-Food Canada and Alberta Innovates Biosolutions, highlights his capability in managing and executing high-impact studies. Dr. Chen’s ability to synthesize and communicate findings through numerous peer-reviewed publications and international conference presentations reflects his strong analytical skills and his commitment to advancing knowledge in his field. His leadership roles in research centers further underscore his competence in directing and coordinating innovative research efforts.

Award and Recognition

Dr. Yuan Yao Chen has garnered significant recognition for his contributions to food science and microbiology. His research on gut microbiota, probiotics, and food safety has earned him several prestigious awards, including the Canadian Respiratory Research Network (CRRN) Fellowship and the Best Student Poster Award at the International Nonthermal Processing Workshop. Dr. Chen’s scholarly excellence is further highlighted by his publication in top-tier journals and his impactful presentations at international conferences such as the International Human Microbiome Consortium Congress and the International Association for Food Protection Annual Meeting. His leadership roles, including Director of the Research & Development Center at Perfect Co., Ltd., and Deputy Director at Shanghai Yaoming Testing Co., Ltd., underscore his influence in advancing research and innovation. These accolades and positions reflect Dr. Chen’s commitment to advancing scientific knowledge and addressing critical issues in food safety and microbiology.

Conclusion

Dr. Yuan Yao Chen has an impressive portfolio, marked by leadership, a diverse research background, and a strong publication record. His interdisciplinary approach and expertise in microbiology and food safety make him a strong contender for the Best Researcher Award. However, focusing on amplifying the global impact and visibility of his research would further strengthen his candidacy.