Faculty Profile

1. Cryogenic Grinding of Herbs & Spices
2. Food Powder & Particle Engineering
3. Food Bioactives & Functionality
4. Volatile and Essential Oil Stability
5. Food Flavours
6. Novel & Emerging Food Processing Technologies
7. Food for Humanity and Sustainable Food for Better Health
8. Sensory Evaluation and Flavor Wheel
   
    

1. Recipient of President Award from President of India
2. The IV Northeastern International Symposium On Neurosciences, Nutrition & Human Development (Neuronutri UFPE 2022) At CCM-UFPE, Recife, Pernambuco, Brazil, Honors & Merits an Honorable Mention Among the Best Works, International
3. Life-Time Member of Association of Food Scientists & Technologists (India)- AFST(I)
4. Life-Time Member of Indian Society of Agricultural Engineers (ISAE) - New Delhi
5. Life-Member of Nutrition Society of India (NSI), National Institute of Nutrition (ICMR), Hyderabad
6. Fellowship for Senior Research Fellow awarded by Ministry of Human Resources Development (MHRD), Government of India
7. Fellowship for Master of Technology from Ministry of Human Resources Development (MHRD), Government of India
8. Recipient of “Foundation for Academic Excellence and Access (FAEA)” New Delhi, for Undergraduate Education
9. Member of Advisory Board of Journal of Food Science and Technology Letters-Bioinfo Publications
10. Qualified Graduate Aptitude Test in Engineering (GATE) under Engineering, conducted by Indian Institute of Technology, Kharagpur
11. Chairperson-Board of Examiners, Food Technology, Jain University Bangalore
12. Member-Board of Examiners, Food Science and Technology, Jain University Bangalore
13. Associate Editor - International Journal of Food Science and Nutrition
14. Associate Editor - International Journal of Advanced Engineering and Technology
15. Member - ANH Academy, London, UK
16. Editorial Board Member of Journal of Food and Humanity 
17. Member of Board of Studies, Food Technology and Management M.O.P. Vaishnav College for Women (Autonomous) Chennai
18. The Bharat Scouts & Guides from School Days
19. National Player of Handball, Jawahar Navodya Vidhyalaya, JNV Jaipur Region 
20. Pioneer Athletic recognition during under graduation ANGARU Hyderabad 
21.  National level player for “The School Games Federation of India (SGFI)” Handball New Delhi 
22.  The “Rajya Puraskar” (State Award) Bharat Scouts & Guides Jaipur India 
23. Recipient of Lakhotiya Scholarship 

1. Singh, H., Meghwal, M., Prabhakar, P. K., & Kumar, N. (2022). Grinding characteristics and energy consumption in cryogenic and ambient grinding of ajwain seeds at varied moisture contents. Powder Technology, 405, 117476. 
2. Thakur, D., Singh, A., Prabhakar, P. K., Meghwal, M., & Upadhyay, A. (2022). Optimization and characterization of soybean oil–carnauba wax oleogel. LWT – Food Science and Technology. 
3. Singh, H., Kumar, Y., & Meghwal, M. (2022). Encapsulated oil powder: Processing, properties, and applications. Journal of Food Process Engineering.
4. Kamble, M. G., Singh, S., Chinchkar, A., Singh, A., Prabhakar, P. K., & Meghwal, M. (2021). Effect of high shear homogenization on quality characteristics of bael fruit pulp. Food Quality and Safety. 
5. Jha, P., Meghwal, M., & Prabhakar, P. K. (2021). Microwave drying of banana blossom (Musa acuminata): Mathematical modeling and drying energetics. Journal of Food Processing and Preservation. 
6. Choudhury, N., Meghwal, M., & Das, K. (2021). Microencapsulation: An overview on concepts, methods, properties and applications in foods. Food Frontiers. 
7. Kamble, M. G., Singh, A., Mishra, V., Meghwal, M., & Prabhakar, P. K. (2021). Mass and surface modelling of green plantain banana fruit based on physical characteristics. Computers and Electronics in Agriculture.
8. Gupta, R., Meghwal, M., & Prabhakar, P. K. (2021). Bioactive compounds of pigmented wheat (Triticum aestivum) and its potential benefits in human health. Trends in Food Science & Technology, 110, 390–402. 
9. Jha, P., Meghwal, M., Prabhakar, P. K., & Singh, A. (2022). Exploring effects of different pre-treatments on drying kinetics, moisture diffusion, physico-functional, and flow properties of banana flower powder. Journal of Food Processing and Preservation.
10. Sharma, A., & Meghwal, M. (2021). An update on uses, benefits and potential application of neera. Journal of Nutrition and Food Processing, 4(8), 72. 
11. Gupta, R., Meghwal, M., Prabhakar, P. K., & Garg, M. (2021). Investigating moisture-induced changes in the engineering properties and colour attributes of pigmented different wheat (Triticum aestivum) varieties. Journal of Food Processing and Preservation.
12. Gade, S., Meghwal, M., & Prabhakar, P. K. (2020). Engineering properties of dried ash gourd (Benincasa hispida Cogn.) seeds: Mass modelling and its analysis. Journal of Food Process Engineering, e0749. 
13. Ravi, S., Venkatesh, K., Reddy, R., Nagananda, G. S., Reddy, N., & Meghwal, M. (2020). Characterization of crosslinked Macrotyloma uniflorum (horsegram) protein films for packaging/medical applications. Polymer Testing, 106794. 
14. Bajpai, A., Kumar, Y., Prabhakar, P. K., & Meghwal, M. (2020). Effect of moisture content on the engineering properties of jamun (Syzygium cumini) seed. Journal of Food Process Engineering. https://doi.org/10.1111/jfpe.13325 
15. Singh, H., & Meghwal, M. (2019). Physical and thermal properties of various ajwain (Trachyspermum ammi L.) seed varieties as a function of moisture content. Journal of Food Process Engineering. https://doi.org/10.1111/jfpe.13310 
16. Singh, H., & Meghwal, M. (2019). Ajwain: A potential source of phytochemical for better health. The Pharma Innovation Journal, 8(6), 599–604. 
17. Pathak, D. R., & Meghwal, M. (2019). Fabrication and development of turmeric rhizome cleaning portable/mobile unit. Journal of Agroecology and Natural Resource Management, 6(3), 105–107. 
18. Nataraj, D., Sakkara, S., Meghwal, M., & Reddy, N. (2018). Crosslinked chitosan films with controllable properties for commercial applications. International Journal of Biological Macromolecules, 1256–1264. https://doi.org/10.1016/j.ijbiomac.2018.08.187 
19. Sowmya, H. T., Kumar, N., & Meghwal, M. (2018). Studies on physicochemical changes in germinated rice malt fortified with foxtail millet and green gram. The Pharma Innovation Journal, 7(5), 395–401. 
20. Kumari, R., Shrivastava, S. L., Mishra, H. N., & Meghwal, M. (2017). Physicochemical and functional properties of tikhur. The Pharma Innovation Journal, 6(7), 114–119. 
21. Mehra, M., Jakhar, N., Joshi, S., & Meghwal, M. (2017). Phytotherapeutic functionality of Moringa oleifera Lam. for health. International Journal of Cell Science & Molecular Biology, 3(3), 555612. 
22. Snehitha, N., Meghwal, M., & Reddy, V. D. (2017). Evaluation of geometric parameters for roasted and unroasted coffee beans using image processing technique. International Journal of Engineering Technology & Computer Research, 10–15. 
23. Banerjee, S., Meghwal, M., Vivek, C. S., & Mitra, J. (2017). Utilization of used packaging materials for steam pipes insulation. Journal of Packaging Technology and Research, 1(1), 45–51. 
24. Kumari, R., & Meghwal, M. (2016). Benefits of food colours and safety in usage. Food Ingredients South Asia, 1(12), 22–25. 
25. Meghwal, M., Banerjee, S., & Kadeppagari, R. K. (2016). Additives: Types, sources, functions and regulations. Food & Beverage, 1(12), 12–15. 
26. Meghwal, M., & Goswami, T. K. (2015). Flow characterization of ambient and cryogenically ground black pepper (Piper nigrum) powder as a function of varying moisture content. Journal of Food Process Engineering. https://doi.org/10.1111/jfpe.12304 
27. Meghwal, M., & Sahu, C. K. (2015). Soy isoflavonoids as nutraceutical for human health: An update. Journal of Cell Science & Therapy, 6(1), 1. 
28. Dave, U. C., Meghwal, M., & Kadeppagari, R. K. (2015). Development of enzymatic biosensor for the detection of ammonium. International Journal of Advanced Research in Science and Engineering, 4, 1888–1895. 
29. Goswami, T. K., & Meghwal, M. (2015). Quick parboiling, drying and milling of paddy. Research & Reviews: Journal of Food and Dairy Technology, 3(2), 37–43. 
30. Meghwal, M., & Goswami, T. K. (2014). Comparative study on ambient and cryogenic grinding of fenugreek and black pepper using hammer, pin, rotor and ball mill. Powder Technology, 267, 245–255. 
31. Meghwal, M., & Goswami, T. K. (2014). Effect of grinding methods and packaging materials on fenugreek and black pepper powder quality and quantity under normal storage conditions. International Journal of Agricultural and Biological Engineering, 7(4), 106–113. 
32. Meghwal, M., & Goswami, T. K. (2013). Piper nigrum and piperine: An update. Phytotherapy Research, 27, 1121–1130. 
33. Meghwal, M., & Goswami, T. K. (2013). Evaluation of size reduction and power requirement in conventional and cryogenic ground fenugreek powder. Advanced Powder Technology, 24(1), 427–435. 
34. Meghwal, M., & Goswami, T. K. (2013). Ambient and cryogenic grinding of fenugreek and flow characterization of its powder. Journal of Food Process Engineering, 36(4), 548–557. 
35. Goswami, T. K., & Meghwal, M. (2013). Thermal behaviour of fenugreek seed powder: Thermal properties of fenugreek powder. Journal of Agricultural Engineering and Biotechnology, 1(1), 23. 
36. Meghwal, M., & Goswami, T. K. (2012). A review on the functional properties, nutritional content, medicinal utilization and potential application of fenugreek. Journal of Food Processing & Technology, 3(9). 
37. Meghwal, M., & Goswami, T. K. (2012). Chemical composition, nutritional, medicinal and functional properties of black pepper: A review. Open Access Scientific Reports, 1(2), 1–5. 
38. Meghwal, M., & Goswami, T. K. (2012). Nutritional constituent of black pepper as medicinal molecules: A review. Open Access Scientific Reports, 1(1), 1–7. 
39. Meghwal, M., & Goswami, T. K. (2012). Effect of moisture content on the physical and textural properties of fenugreek seed. Food, 6*(1), 14–21. 
40. Meghwal, M., & Goswami, T. K. (2011). Thermal properties of black pepper and its volatile oil. International Journal of Advanced Biotechnology and Research, 2(3), 334–344. 
41. Meghwal, M., & Goswami, T. K. (2011). Effect of moisture content on physical properties of black pepper. Journal of Agricultural Engineering, 48(2), 8–14. 
42. Meghwal, M., & Goswami, T. K. (2010). Cryogenic grinding of spices is a novel approach whereas ambient grinding needs improvement. Continental Journal of Food Science and Technology, 4, 24–37. 
43. Hoffmann, T. G., Finardi, S., De Oliveira, J. T., Mueller, E., Bertoli, S. L., Meghwal, M., & De Souza, C. K. (2022). Comparative study of white LED light and dark condition in domestic refrigerator on reducing postharvest strawberry waste. Future of Food: Journal on Food, Agriculture and Society, 10(2), 1–10. 
44. Meghwal, M., Lekhwar, C., Kumar, Y., Kumar, V., Suhag, R., & Prabhakar, P. K. (2024). Modulation of physical and thermal properties in wild banana (Musa balbisiana Colla) seed powder by moisture variations. International Journal of Food Science, 2024, 8846365. https://doi.org/10.1155/2024/8846365 
45. Mahalakshmi, M., & Meghwal, M. (2023). Microencapsulation of fruit juices: Techniques, properties, application of fruit powder. Journal of Food Process Engineering, 46(2), e14226. https://doi.org/10.1111/jfpe.14226 
46. Lekhwar, C., Meghwal, M., & Giuffrè, A. M. (2025). Bioactive compounds of fennel seeds: Their current status, biofunctional properties, novel processing technologies, and application. [Journal details to be verified].
47. Chitra, L., & Meghwal, M. (2023). Novel method of essential oil extraction from spices. Journal of Nutrition and Food Processing, 6(5). https://doi.org/10.31579/2637-8914/141 
48. Gupta, P., Varshney, P., Mehta, R., & Meghwal, M. (2023). An update on bulimia nervosa and its management. Journal of Nutrition and Food Processing, 6(4). https://doi.org/10.31579/2637-8914/144.
49. Singh, S, Suhag, R, Kumar, Y, Meghwal, M, Cassano, A (2026), Current Progress in Microencapsulation of Spice Essential Oils: Bridging Conventional and Novel Approaches for Improved Stability, Controlled Release, and Bioactivity Preservation, Food Bioscience, FBIO-D-26-08119R1

Books

1. Murlidhar Meghwal, and Megh R. Goyal (2015) Food Engineering - Emerging Issues, Modeling, and Applications, Apple academic Press, CRC Press, USA
2. Murlidhar Meghwal, and Megh R. Goyal (2015). Dairy Engineering - Advanced Technologies and Their Applications, Apple academic Press, CRC Press, USA
3. Murlidhar Meghwal, and Megh R. Goyal (2015). Food Process Engineering- Emerging Trends in Research and Their Applications, Apple academic Press, CRC Press, USA
4. Murlidhar Meghwal, and Megh R. Goyal (2016). Developing Technologies in Food Science - Status, Applications, and Challenges - Emerging Trends in Research and Their Applications, Apple academic Press, CRC Press, USA
5. Murlidhar Meghwal, Megh R. Goyal, Mital J. Kaneria (2016). Food Technology: Applied Research and Production Techniques - Emerging Trends in Research and Their Applications, Apple academic Press, CRC Press, USA
6. Meghwal, M., Megh R Goyal (2017). State-of-the-Art Technologies in Food Science Human Health, Emerging Issues and Specialty Topics, AAP & CRC Press, USA
7. Shankar, R., Meghwal, M. (2012). Performance Evaluation of Red Gram Separator, Lambert Academic Publishing, Saarbrucken, Germany.
8. Rathod Nikheel Bhojraj, Tanaji Kudre, Ranveer Rahul Chudaman and Murlidhar Meghwal (2026), Minor Millets: Properties, Processing and Industrial Applications for Sustainable Food Systems, 

Book Chapters:

1. Murlidhar Meghwal, Ravi K K, (2015), Dietary Fibers and their Role as Functional Food for Human Health: Food Fibers and Human Health, Examining the Development, Regulation, and Consumption of Functional Foods, IGI Global, USA.
2. Murlidhar Meghwal and Harita R. Desai (2015), Application of Probiotic and Prebiotic for Human Health, in Food Engineering - Emerging Issues, Modeling, and Applications, Apple academic Press, CRC Press, USA
3. Murlidhar Meghwal and Tridib Kumar Goswami (2015), Functional Food, Nutraceuticals and Human Health, in Food Engineering – Emerging Issues, Modeling, and Applications, Apple academic Press, CRC Press, USA
4. Murlidhar Meghwal, R. Anusha, and O. S. Bindhu (2015), Plant-Based Coagulants for Cheese Making: Review, in Dairy Engineering – Advanced Technologies and Their Applications, Apple Academic Press, CRC Press, USA
5. Murlidhar Meghwal, Soumitra Banerjee, B. L. Dhananjaya, Anu Rachit, Uday Heddurshetti and Ravi Kumar Biradar (2016); Research Planning and Funding Agencies: Focus on Food Engineering, Applied Research And Production In Food Technology, Innovations In Agricultural and Biological Engineering, CRC Press, USA.
6. Murlidhar Meghwal, Uday Heddurshetti and Ravikumar Biradar (2016), Good Manufacturing Practices for Food Processing Industries: Purposes, Principles and Practical Applications ,Applied Research and Production In Food Technology Vol 11, Innovations In Agricultural and Biological Engineering, CRC Press, USA.
7. Murlidhar Meghwal, Divyanshu Kumar Pandey, Sowmya H. T., Ravi, K. K. (2018), An Update on Molecular Targets of Spices Based Dietary Agents for Prevention and Therapy of Malignancies, Functional Foods and Cancer: Functional Foods in Integrative Oncology, Volume 5, Functional Food Center, USA
8. Murlidhar Meghwal and K. Divyashree (2018), Fruits, Vegetables, and Grains: Their Peels and Fiber for Better Human Health, State-of-the-Art Technologies in Food Science Human Health, Emerging Issues and Specialty Topics, Apple Academic Press, CRC Press, USA
9. Murlidhar Meghwal, H. T. Sowmya, Lakshita Maherda, Deepak Kumar, and Ravi, K. K. (2018), Emerging Foodborne Illnesses and Their Prevention, State-of-the-Art Technologies in Food Science Human Health, Emerging Issues and Specialty Topics, Apple Academic Press, CRC, Press, USA
10. Murlidhar Meghwal and Irena Mladenova (2018), Functional Medicinal Values of Fenugreek: A Review, State-of-the-Art Technologies in Food Science Human Health, Emerging Issues and Specialty Topics, Apple, Academic Press, CRC Press, USA
11. Murlidhar Meghwal and Bhagirathram Kalwa (2017), Brief Highlights and Implications of Food Laws - Case Study, Dairy Engineering, Advanced Technologies and thier Applications, CRC Press, USA
12. Himani Singh and Murlidhar Meghwal (2019). Advancment in the processing of condiments and spices in Comprehensive joureny of food science and technology edited by DK Yadav et al, New India publishing agency, New Delhi. (In press)
13. Harita Desai and Murlidhar Meghwal (2020), Consumer Views on Health Issues Arising from Food Products, Phytochemicals and Medicinal Plants in Food Design Strategies and Technologies for Improved Healthcare, edited by Goyal et al. AAP, USA
14. Himani Singh, Murlidhar Meghwal, Pramod K Prabhakar (2021), Cryogenic freezing, 1st Edition, Food Processing - Advances in Non-Thermal Technologies Edited By K K Das & S Chakraborty, ISBN 9780367756109, CRC Press Taylor & Francis Group
15. Siddhartha Vatsa, Manibhushan Kumar, Neeraj Ghanghas, Pramod K Prabhakar and Murlidhar Meghwal, Nanofiltration (2021), Food Processing - Advances in Non-Thermal Technologies Edited By K K Das & S Chakraborty, ISBN 9780367756109, CRC Press Taylor & Francis Group
16. Murlidhar Meghwal, Suparna Devu, Himani Singh, Tridib Kumar Goswami (2021), Piperine and curcumin  - A Centum of Valuable Plant Bioactives, Academic Press
17. HR Desai, M Meghwal (2022), Consumer Views on Health Issues Arising from Food Products -Phytochemicals and Medicinal Plants in Food Design, 123-154, Apple Academic Press 
18. Yogesh Kumar, Soumen Roy, Anjali Sharma, Dev Kumar Yadav, Anand Kishore, Nitin Kumar, Murlidhar Meghwal (2022), Edible Packaging: Mechanical Properties and Testing Methods-Edible Food Packaging, 331-352, Springer, Singapore
19. M Singla, PK Prabhakar, A Sharma, M Meghwal (2022), Edible and Oral Thin Films: Formulation, Properties, Functions, and Application in Food Packaging and Pharmaceutical Industry - Edible Food Packaging, 411-432, Springer, Singapore
20. R Gupta, M Meghwal (2021), Fermented Food Based on Cereal and Pulses- Advances in Cereals Processing Technologies, 153-217,CRC Press 
21. H Singh, M Meghwal (2021), Advancement in the Processing of Condiments and Spices-Advances in Processing Technology, 143-168, CRC Press
22. S Vatsa, M Kumar, N Ghanghas, PK Prabhakar, M Meghwal (2021), Nanofiltration: Principles, Process Modeling, and Applications-Food Processing, 195-222, CRC Press
23. C Naga Deepika, Murlidhar Meghwal, Pramod K Prabhakar, Anurag Singh, Rekha Rani, Ravi Kumar Kadeppagari (2021, Edible Coatings and Films from Agricultural and Marine Food Wastes, Biotechnology for Zero Waste: Emerging Waste Management Techniques, Wiley‐VCH GmbH, 543-556
24. Murlidhar Meghwal, Harita Desai, Sanchita Baisya, Arpita Das, Sanghmitra Gade, Rekha Rani, Kalyan Das, Ravi Kumar Kadeppagari, Valorization of Waste Cooking Oil into Biodiesel, Biolubricants, and Other Products, Biotechnology for Zero Waste: Emerging Waste Management Techniques, Wiley‐VCH GmbH, 507-520
25. Mohit Singla, Pramod K Prabhakar, Arun Sharma, Murlidhar Meghwal, Edible and Oral Thin Films: Formulation, Properties, Functions, and Application in Food Packaging and Pharmaceutical Industry, Edible Food Packaging, Springer, Singapore, 411-432
26. Murlidhar Meghwal, M Mahalakshmi, R Mahalakshmi, Simran Rani, Carolina Krebs de Souza, Simmi Jain, Ankur Ojha, Nitin Kumar, Lekhraj Katariya, Kiran Meghwal, S Mahalakshmi, Tuany Gabriela Hoffmann (2022), Food Adulteration: A Challenge for Safer Food Safety Practices in the Restaurant Industry, IGI Global USA, 221-254
27. Himani Singh, Murlidhar Meghwal, Pramod K Prabhakar (2022), Cryogenic Freezing, Food Processing: Advances in Non-Thermal Technologies, CRC Press USA
28. Kumar, Y., Roy, S., Sharma, A., Yadav, D. K., Kishore, A., Kumar, N., & Meghwal, M. (2022). Edible packaging: mechanical properties and testing methods. In Edible food packaging: Applications, innovations and sustainability (pp. 331-352). Singapore: Springer Nature Singapore.
29. Kundalia, A., Mishra, A., Rani, C., Gupta, D., Gautam, K., Sushma, K. M., & Meghwal, M. (2023). Nutritional profile, functional characteristics, health benefits, and potential application of edible gum (Gond). Nutritional Science and Technology: Concept to Application, 83-102.
30. Goyal, M. R., Birwal, P., & Mishra, S. K. (Eds.). (2022). Phytochemicals and medicinal plants in food design: strategies and technologies for improved healthcare. CRC Press.