Ayan Bhattacharjee, Lecturer in Food Processing Technology
Phone: +91-8876417135
E-mail: 18ayan@gmail.com
Area of Interest: Advanced Thermal Treatment, Ohmic Heating, Equipment Designing and process optimization, Food Process Engineering, shelf life extension, Kinetic modeling and statistical analysis, New Product Development
Educational Qualification
M.Tech in Food Engineering and Technology (Institute of Chemical Technology, Mumbai), 2019-2022.
B.Tech in Food Engineering and Technology (Tezpur University, Assam), 2015-2019.
Patents
1. Modified batch Ohmic Heater with quick and uniform heating for pasteurization of fruit beverages. Filed Sep 01, 2021. Indian Patent Application Number – 202121039598 (Status – Published)
2. Development of low-fat baked snack using de-oiled soya flour. Filed Sep 10, 2020. Indian Patent Application Number – 202031039202 (Status – Published)
Publications
1. Design of a batch Ohmic heater and evaluating the influence of different treatment conditions on quality attributes of kinnow (Citrus nobilis × Citrus deliciosa) juice
Bhattacharjee, A., & Chakraborty, S. (2022). Design of a batch Ohmic heater and evaluating the influence of different treatment conditions on quality attributes of kinnow (Citrus nobilis× Citrus deliciosa) juice. Innovative Food Science & Emerging Technologies, 82, 103186. https://doi.org/10.1016/j.ifset.2022.103186
2. Rheological and textural properties of dough made out of de-oiled soya flour with application of different binding agents.
Bhattacharjee, A., Kumar, D., & Badwaik, L. S. (2022). Rheological and textural properties of dough made out of de-oiled soya flour with application of different binding agents. Journal of Food Process Engineering, e14027. https://doi.org/10.1111/jfpe.14027
Project/ Research Experience
1. Design and fabrication of Ohmic Heater for processing of beverage. (Under Dr. Snehasis Chakraborty, Assistant Professor, Institute of Chemical Technology, Mumbai)
2. Design of a plant based fish sandwich using layer by layer assembly.
3. Benchmarking of various specification used for CBS fats across industries. Project assigned by Nestle India Limited (R&D and Application Centre).
4. Development of low fat snack using de-oiled soya flour and its quality characteristics (Under Dr. L.S. Badwaik, Associate Professor, Tezpur University, Assam)
5. Effect of different squeezing techniques on nutritive and sensory quality of soya chunks. Project assigned by Adani Wilmar Limited (R&D).
Achievements
1. Received the “FSSAI Eat Right Research Award 2022” under the category of ‘Eat Healthy’ for the project entitled “Development of low-fat, high-protein baked snack using de-oiled soya flour”.
2. Received “Shri Somalal Vyas SEA Innovation Award 2022” for a successful innovative approach to “Development of Low Fat Baked Snacks by Utilizing By-product of Soybean Oil Industry (De-oiled Soya Cake).”
3. Recognized as Food Safety Prefect (FSSAI and CII)
4. Secured AIR 107 in GATE Engineering Sciences (XE) – 2019
5. Amongst Top 10 finalist of India Smart Protein Innovation Challenge 2020 organized by Good Food Institute (GFI), India