Faculty Profile

Dr. Chakkaravarthi Saravanan

Associate Professor

+91-130-2281220

Science Enrichment Award in Biochemistry, PEARL Foundation for Educational Excellence (2017).
Summer Research Fellowship, Indian Academy of Science (June, 2015 - July,2015)
Post Doctoral Fellowship, Foundation of Science and Technology, Portugal. (July 2008 - Feb 2012).
Young Travel Fellowship, Federation of European Biochemical Society, United Kingdom (2010).

Shivani Popli Goyal, Tripti Agarwal, Vijendra Mishra (Late), Ankur Kumar, Chakkaravarthi Saravanan. Adsorption characterization of Lactobacillus sp. for di-(2-ethylhexyl) phthalate. Probiotics and Antimicrobial Proteins (Accepted for Publication)
Sharma, S., Chakkaravarthi, S., & Bhattacharya, B. (2023). Enhancement of oxidative stability of soybean oil via nano-emulsification of eggplant peel extract: Process development and application. Food Chemistry, 402: 134249. https://doi.org/10.1016/j.foodchem.2022.134249
Kumari, A., Bhattacharya, B., Agarwal, T., Paul, V., Chakkaravarthi S. (2022) Integrated approach towards acrylamide reduction in potato-based snacks: A critical review. Food Res. Int. 156: 111172. https://doi.org/10.1016/j.foodres.2022.111172
Mithul Aravind, S. Wichienchot, R. Tsao, S. Ramakrishnan, S. Chakkaravarthi, (2021) Role of dietary polyphenols on gut microbiota, their metabolites and health benefits, Food Res. Int. 142: 110189. https://doi.org/10.1016/j.foodres.2021.110189
Simran Sharma, Sit-Foon Cheng, Bhaswati Bhattacharya, Chakkaravarthi, (2019) Efficacy of free and encapsulated natural antioxidants in oxidative stability of edible oil: Special emphasis on nanoemulsion-based encapsulation, Trends in Food Science & Technology 91: 305-318.

S.No	Degree	Subject	University/College	Year
1	Ph.D.	Biotechnology	VIT University, India	2003-2008
2	M.Sc.	Biochemistry	Madurai Kamaraj University, India	1998-2000

S.No	Designation	Institution	Duration
1	Assistant Professor(B.Tech , M.Tech. and Ph.D)	NIFTEM	2012-Till Date
2	PDF(Systems Biology)	CNC, University of Coimbra, Portugal	2008-2012
3	Scientist(Department of Bioinformatics)	Vittal Mallya Scientific Research Foundation, Bangalore	2007-2008

Research work visit to Interdisciplinary Graduate School of Nutraceutical and Functional Food, Prince of Songkla University, Hat Yai, Songkhla, Thailand from 1st June to 30th June 2019.
Participated in FEBS International course on systems biology of metabolism at Chalmers University, Gothenburg, Sweden. May 24th to 11th June, 2010.
Foundation of Science and Technology, Portugal, Post Doctoral Fellow at Molecular Systems Biology Group at Centre For Neuroscience and Cell Biology, University of Coimbra, Portugal. July 2008 to February 2012.

Ongoing

Polycyclic Aromatic Hydrocarbons (PAHs) and Polychlorinated Biphenyls (PCBs) in Indian Grilled and Fried fish products, prevention strategy and dietary risk assessment. MoFPI Project from March 2021 to March 2023 – As Co-Principle Investigator.

Completed

Development of protocol for reduction of acrylamide leaves in selected potato based snack foods. MoFPI Project from December 2018 to December 2020 – As Principle Investigator
Preparation, Characterization and evaluation of encapsulated eggplant peel extract in edible oil. MoFPI Project from October 2018 to October 2020 – As Co-Principle Investigator.
Effect of thermal processing on proximate composition and antioxidant activity of Indian edible brown seaweed Sargassum wightii and development of nutraceuticals and functional food from it. May 2018 to May 2020 – As Co-Principle Investigator.
Evaluation of green functional food fortified with cereal grasses in reducing risk of metabolic syndrome – SERB – DST Project from November 2014 to November 2016 – As Co-Principle Investigator.

Baburaj Regubalan, Chakkaravarthi, Bhaswati Bhattacharya, Pintu Pandit, Chapter 12 - Starch-based bionanocomposites for food packaging applications, in Shakeel Ahmed (Eds.) Bionanocomposites for Food Packaging Applications, 2022, pp. 201-215 https://doi.org/10.1016/B978-0-323-88528-7.00017-4

Wichienchot, and S., Chakkaravarthi, Chapter 42 - Polyphenols from food processing byproducts and their microbiota-gut-brain axis-based health benefits, in Rajeev Bhat (Eds.) Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges, 2021, pp. 855–880 https://doi.org/10.1016/B978-0-12-824044-1.00002-7

Chakkaravarthi, and S.M. Aravind, Chapter 12 - Fruit Juice Added with Prebiotics and Probiotics, in: A. Gomes da Cruz, C.S. Ranadheera, F. Nazzaro, and A. Mortazavian (Eds.), Probiotics and Prebiotics in Foods, Academic Press 2021, pp. 219-232. https://doi.org/10.1016/B978-0-12-819662-5.00013-6

M. Aravind, and S. Chakkaravarthi, Chapter 9. Safety Assessment of Probiotics for Use in Food Products, in A. Mortazavian, N. Khoshidian, and A. Gomes da Cruz, (Eds.), In Vitro Functionality of Probiotics in Foods, Novo Publishers 2021, pp. 219-246.