Faculty Profile

Dr. Pramod Kumar Prabhakar

Assistant Professor

Food Science and Technology

pramodkp@niftem.ac.in

+91-130-2281245

Quick Info

Department: Food Science and Technology

Specialization: Available

Publications: Available

Awards: Available

Area of Interest/Specialization

Process Engineering
Transport Phenomena
Food Functionalization
Food Rheology
Food Process Modeling
Novel Food Processing,

Awards & Recognition

GATE qualified
ASRB NET qualified
DBT Sponsored Senior Research Fellowship (2014) awarded by IIT Kharagpur
UGC Fellowship (2014) awarded
Young Scientist Award (2017) conferred at 19th IASF Congress, Allahabad
Best Oral Presentation Award at NutriCon-2019, Bangkok, Thailand
Life member of AFST (I) Mysore and ISAE, New Delhi

Publications

Kumar, N., Kumar, G., Prabhakar, P.K., Sahu, J.K., Naik, S. (2023). Ultrasound-assisted
extraction of bioactive compounds from giloy (Tinospora cordifolia) stem: Quantitative process
optimization and bioactives analysis, Journal of Food Process Engineering
https://doi.org/10.1111/jfpe.1425
Kumar, M., Madhumita, M., Prabhakar, P.K., Basu, S. (2022). Refractance Window Drying of
Food and Biological Materials: Status on Mechanisms, Diffusion Modelling and Hybrid Drying
Approach, Critical Reviews in Food Science and Nutrition,
http://dx.doi.org/10.1080/10408398.2022.2132210
Gopalakrishnan, K., Chandel, M., Gupta, V., Kaur, K., Patel, A., Kaur, K., Kishore, A.,
Prabhakar, P.K., Singh, A., Prasad, J.S., Bodana, V., Saxena, V., Shanmugam, V.K., Sharma, A.
Page 2 of 7
(2022). Valorisation of fruit peel bioactive into green synthesized silver nanoparticles to modify
cellulose wrapper for shelf-life extension of packaged bread. Food Research International,
112321. https://doi.org/10.1016/j.foodres.2022.112321
Gopalakrishnan, K., Chandel, M., Gupta, V., Kaur, K., Patel, A., Kaur, K., Kishore, A.,
Prabhakar, P.K., Singh, A., Prasad, J.S., Bodana, V., Saxena, V., Shanmugam, V.K., Sharma, A.
Page 2 of 7
(2022). Valorisation of fruit peel bioactive into green synthesized silver nanoparticles to modify
cellulose wrapper for shelf-life extension of packaged bread. Food Research International,
112321. https://doi.org/10.1016/j.foodres.2022.112321
Gade, S. R., Meghwal, M., Prabhakar, P. K., Giuffrè, A. M. (2022). A Comparative Study on the
Nutritional, Antioxidant, Thermal, Morphological and Diffraction Properties of Selected Cucurbit
Seeds. Agronomy, 12(10), 2242. https://doi.org/10.3390/agronomy12102242
Suhag, R., Dhiman, A., Prabhakar, P. K., Sharma, A., Singh, A., & Upadhyay, A. (2022).
Microfluidization of liquid egg yolk: Modelling of rheological characteristics and interpretation
of flow behavior under a pipe flow. Innovative Food Science & Emerging Technologies, 103119.
https://doi.org/10.1016/j.ifset.2022.103119
Kumar, M., Madhumita, M., Srivsatava, B., Prabhakar, P.K. (2022) Mathematical Modeling and
Simulation of Refractance Window Drying of Mango Pulp for Moisture, Temperature and Heat
Flux Distribution, Journal of Food Process Engineering, https://doi.org/10.1111/jfpe.14090
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, 117531. https://doi.org/10.1016/j.powtec.2022.117531
Kumar, G., Kumar, N., Prabhakar, P. K., & Kishore, A. (2022). Foam mat drying: Recent
advances on foam dynamics, mechanistic modeling and hybrid drying approach. Critical Reviews
in Food Science and Nutrition, 1-17. https://doi.org/10.1080/10408398.2022.2053061
Suhag, R., Kumar, R., Dhiman, A., Sharma, A., Prabhakar, P. K., Gopala Krishnan, K., Kumar,
R., & Singh, A. (2022). Fruit peel bioactives, valorisation into nanoparticles and potential
applications: A review. Critical Reviews in Food Science and Nutrition, 1-20.
https://doi.org/10.1080/10408398.2022.2043237
Kamble, M. G., Singh, A., Prabhakar, P. K., Meghwal, M., Singh, S. V., & Chinchkar, A. V.
(2022). Effect of high shear homogenization on quality characteristics of bael fruit pulp. Food
Quality and Safety. https://doi.org/10.1093/fqsafe/fyac011
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,
113108. http://dx.doi.org/10.1016/j.lwt.2022.113108
Kumar, M., Vatsa, S., Madhumita, M., & Prabhakar, P. K. (2021) Mathematical Modeling of
Food Processing Operations: A Basic Understanding and Overview. Turkish Journal of
Agricultural Engineering Research, 2(2), 472-492.
http://dx.doi.org/10.46592/turkager.2021.v02i02.019
Singh, A., Mehta, A., Singh, A. P., & Prabhakar, P. K. (2021). Ultrasonic modulated osmotic
dehydration of Aonla (Phyllanthus emblica L.) slices: An integrated modeling through ANN,
GPR, and RSM. Journal of Food Processing and Preservation, e16247.
http://dx.doi.org/10.1111/JFPP.16247
Prabhakar, P. K., Srivastav, P. P., Pathak, S. S., & Das, K. (2021). Mathematical Modeling of
Total Volatile Basic Nitrogen and Microbial Biomass in Stored Rohu (Labeo rohita) Fish. Front.
Sustain. Food Syst. 5: 669473. https://doi.org/10.3389/fsufs.2021.669473
Mehta, A., Singh, A., Sing, A.P., Prabhakar, P.K., & Kumar, N. (2021) Ultrasonic induced effect
on mass transfer characteristics during osmotic dehydration of aonla (Phyllanthus emblica L.)
slices: A mathematical modeling approach, Journal of Food Process Engineering, e13887 ,
https://doi.org/10.1111/jfpe.13887
Madhumita, M., Guha, P., Nag, A., & Prabhakar, P. K. Natural Preservative Efficacy of Cured
Betel Leaf Essential Oil for Sapota Juice: Effect on Physicochemical, Microbial and Sensory
Properties. Journal of Food Processing and Preservation, e15927.
https://doi.org/10.1111/jfpp.15927
Gupta, V., Prabhakar, P. K., Gharde, S., Nimbaria, A., Sharma, V., & Rawat, A. (2021). Foam
Mat Drying of Jujube (Ziziphus mauritiana) Juice: Process Optimisation, Physico-Functional,
Phenolic Content and Antioxidant Analysis. Journal of The Institution of Engineers (India):
Series A, 1-13. https://doi.org/10.1007/s40030-021-00566-5
Jha, P., Meghwal, M., & Prabhakar, P. K. (2021). Microwave drying of banana blossoms (Musa
acuminata): Mathematical modeling and drying energetics. Journal of Food Processing and
Preservation, https://doi.org/10.1016/j.lwt.2021.111632
Ghanghas, N., Prabhakar, P. K., Sharma, S., & Mukilan, T. M. (2021). Microfluidization of
fenugreek (Trigonella foenum graecum) seed protein concentrate: Effects on functional,
rheological, thermal and microstructural properties. LWT- Food Science and Technology, 111830.
https://doi.org/10.1016/j.lwt.2021.111830
Kumar, Y., Roy, S., Devra, A., Dhiman, A., & Prabhakar, P. K. (2021). Ultrasonication of
mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical
properties and emulsion stability. LWT- Food Science and Technology, 149, 111632.
https://doi.org/10.1016/j.lwt.2021.111632
Dhiman, A., Suhag, R., Singh, A., & Prabhakar, P. K. (2021). Mechanistic understanding and
potential application of electrospraying in food processing: a review. Critical Reviews in Food
Science and Nutrition, 1-19. https://doi.org/10.1080/10408398.2021.1926907
Dhiman, A., Suhag, R., Chauhan, D. S., Thakur, D., Chhikara, S., & Prabhakar, P. K. (2021).
Status of beetroot processing and processed products: Thermal and emerging technologies
intervention. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2021.05.042
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, 186, 106194. https://doi.org/10.1016/j.compag.2021.106194
Gupta, R., Meghwal, M., & Prabhakar, P. K. (2021). Bioactive compounds of pigmented wheat
(Triticum aestivum): Potential benefits in human health. Trends in Food Science & Technology.
110, 240-252, https://doi.org/10.1016/j.tifs.2021.02.003
Gangmei D.L., Sharma, A., Gopalkrishnan, K., Prabhakar, P.K., Singh, A. (2021) Electropotential and Chemical Changes in Stored Paneer: A Potentiometric Approach, 12(6)21-40.
http://dx.doi.org/10.15515/abr.0976-4585.12.6.3141
Jha, P., Meghwal, M., Prabhakar, P. K., & Singh, A. (2021). Exploring Effects of different PreTreatments on Drying Kinetics, Moisture Diffusion, Physico-Functional and Flow Properties of
Banana Flower Powder. Journal of Food Processing and Preservation, e15356.
https://doi.org/10.1111/jfpp.15356
Rahate, K. A., Madhumita, M., & Prabhakar, P. K. (2020). Nutritional Composition, AntiNutritional Factors, Pre-treatments-cum-Processing Impact and Food Formulation Potential of
Faba Bean (Vicia Faba L.): A Comprehensive Review. LWT-Food Science and Technology,
110796. https://doi.org/10.1016/j.lwt.2020.110796
Gupta, R., Meghwal, M., Prabhakar, P. K., & Garg, M. (2020) Investigating Moisture Induced
Changes in the Engineering Properties and Colour Attributes of Pigmented Different Wheat
(Triticum aestivum) Varieties. Journal of Food Processing and Preservation, e15142.
https://doi.org/10.1111/jfpp.15142
Dhiman, A., Suhag, R., Thakur D., Gupta, V., Prabhakar, P. K., (2020) Current Status of Loquat
(Eriobotrya japonica Lindl.): Bioactive Functions, Preservation Approaches and Processed
Products, Food Review International, https://doi.org/10.1080/87559129.2020.1866007
Himani, N., Kumar, N., Prabhakar, P. K., & Pant, V. (2020) Physical, Mechanical, Functional and
Thermal Characterization of Chitosan: Maltodextrin Blends Edible Oral Film Incorporated with
Aqueous Clove Extract. Starch‐Stärke, 1900220. https://doi.org/10.1002/star.201900220
Gade, S. R., Meghwal, M., & Prabhakar, P. K. (2020). Engineering properties of dried ash gourd
(Benincasa hispida Cogn) seeds: Mass modeling and its analysis. Journal of Food Process
Engineering, e13545. https://doi.org/10.1111/jfpe.13545
Dhiman, A., & Prabhakar, P. K. (2020). Micronization in food processing: A comprehensive
review of mechanistic approach, physicochemical, functional properties and self-stability of
micronized food materials. Journal of Food Engineering, 110248.
https://doi.org/10.1016/j.jfoodeng.2020.110248
Ghanghas, N., Mukilan, M T, Sharma, S., & Prabhakar, P. K. (2020). Classification,
Composition, Extraction, Functional Modification and Application of Rice (Oryza sativa) Seed
Protein: A Comprehensive Review. Food Reviews International, 1-30.
https://doi.org/10.1080/87559129.2020.1733596
Bajpai, A., Kumar, Y., Singh, H., Prabhakar, P. K., & Meghwal, M. (2020). Effect of moisture
content on the engineering properties of Jamun (Syzygium cumini) seed. Journal of Food Process
Engineering, 43(2), e13325. https://doi.org/10.1111/jfpe.13325
Prabhakar, P. K., Vatsa, S., Srivastav, P. P., & Pathak, S. S. (2020). A comprehensive review on
freshness of fish and assessment: Analytical methods and recent innovations. Food Research
International, 109157. https://doi.org/10.1016/j.foodres.2020.109157
Prabhakar, P. K., Srivastav, P. P., & Pathak, S. S. (2019). Kinetics of total volatile basic nitrogen
and trimethylamine formation in stored Rohu (Labeo rohita) Fish. Journal of Aquatic Food
Product Technology. https://doi.org/10.1080/10498850.2019.1604598
Makroo, H.A., Prabhakar, P. K. Rastogi, N.K., & Srivastavaa, B. (2019). Characterization of
mango puree based on total soluble solids and acid content: Effect on physico-chemical,
rheological, thermal and ohmic heating behavior. LWT - Food Science and Technology 103
(2019) 316-324. https://doi.org/10.1016/j.lwt.2019.01.003
Chouhan, L; Prabhakar, P.K; & Srivastav, P.P (2018). Utilization of palm jaggary for preparation
of palm candy. Green Farming, 9(3) 583-585.
Kant, R., Prabhakar, P. K., Kumar, N., Kumari, S., & Broadway, A. A. (2018). Chemical and
organoleptic characteristics of functional gulabjamun along with food energy value. International
Journal of Chemical Studies, 6(1), 897-902
Kant, R., Prabhakar, P. K., Samadder, S., & Srivastav, P. P. (2017). Radio frequency based
sensor: An innovative detection tool for food spoilage. The Pharma Innovation, 6(4, Part B), 80-
86
Kumar, N., Prabhakar, P. K., Meena, G. S., Kishore, A., & Halder, K. (2017). Effective energy
management in a commercial multi-product dairy plant through a graphical user interface. The
Pharma Innovation, 6(11, Part C), 193-198.
Raigar, R. K., Prabhakar, P. K., & Srivastav, P. P. (2017). Effect of different thermal treatments
on grinding characteristics, granular morphology and yield of Ready‐to‐Eat wheat grits. Journal
of Food Process Engineering, 40(2), e12363. https://doi.org/10.1111/jfpe.12363
Kumar, J., Prabhakar, P. K., Srivastav, P. P., & Bhowmick, P. K. (2016). Moisture dependent
physical properties of Chironji (Buchanania Lanzan) nut. Journal of Agricultural Engineering,
53(2), 45-54.
Kumar, J., Prabhakar, P. K., Srivastav, P. P., & Bhowmick, P. K. (2016). Moisture dependent
physical properties of Chironji (Buchanania Lanzan) nut. Journal of Agricultural Engineering,
53(2), 45-54.
Verma, D. K., Mohan, M., Prabhakar, P. K., & Srivastav, P. P. (2015). Physico-chemical and
cooking characteristics of Azad basmati. International Food Research Journal, 22(4). 1380-1389
Prabhakar, P. K., & Srivastav, P. P. (2015). Characterization of soru-chakli-A traditional food of
West Bengal. Food Sci Technol, 1(2), 1-8.
Hansdah, R., Prabhakar, P. K., Srivastav, P. P., & Mishra, H. N. (2015). Physico-chemical
characterization of lesser-known Palo (Curcuma leucorrhiza) starch. International Food
Research Journal, 22(4), 1368-1373.
Jha, R. K., Prabhakar, P. K., Srivastav, P. P., & Rao, V. V. (2015). Influence of temperature on
vacuum drying characteristics, functional properties and micro structure of Aloe vera (Aloe
barbadensis Miller) gel. Research in Agricultural Eng., 61, 141-149.
https://doi.org/10.17221/13/2014-RAE
Kumar. J., Prabhakar, P K, Srivastav P. P., & Bhowmick P K. (2014) Physical characterization of
chironji (Buchananialanzan) nut and kernels. Food Science Research Journal, 5, 148-153.
https://doi.org/10.15740/HAS/FSRJ/5.2/148-153

Qualification

S.No	Degree	Subject	University/College	Year
1	Ph. D.	Food Process Engineering	Indian Institute of Technology Kharagpur-721302 West Bengal, India	2022
2	M. Tech	Food Process Engineering	Indian Institute of Technology Kharagpur-721302, West Bengal, India	2013

Experience

S.No	Designation	Institution	Duration
1	Assistant Professor	NIFTEM, Kundli, HR, India	April 2017- till date
2	Senior Research Fellow	IIT Kharagpur, WB, India	Dec 2013 – Dec 2014
3	Assistant Professor	NIFTEM, Kundli, HR, India	Aug 2013-Dec 2013

International Experience/Collaboration/Consultancy

Prabhakar, P. K; Srivastav, P P & Pathak, S S, (2019). Effect of Storage Time and Temperature on Muscle Morphology and FT-IR Spectral Dynamics of Stored Rohu (Labeo rohita) Fish. 3rd International Conference on Food, Nutrition, Health, and Lifestyle held during 7-8 Nov, 2019 at Bangkok.
Prabhakar, P. K; Srivastav, P P & Pathak, S S (2018). Kinetic modeling of Colour and Textural Properties of Stored Rohu (Labeo rohita) Fish. International Conference on Food Properties (iCFP) during 21-24 Jan, 2018 at Sharjah, Dubai

Patent

Indian Patent

Kumar, J., Srivastav, P. P., Bhowmick, P. K. & Prabhakar, P. K (2015) Chironji (Buchanania lanzan) Nut Decorticating Machine. Patent filed (Ref. No. 1245/KOL/2015 dated December 03, 2015)

Books

Book

Singh, A., Chauhan K., Chopra R., Singh, R., Singh, A., Prabhakar, PK., Shukla, S. (2021) Green Perspectives In Food Processing, ISBN: 9788194849513, New India Publishing Agency, New Delhi

Book Chapters

Gopalakrishnan, K., Sharma, A., Emanuel, N., Prabhakar, P. K., & Kumar, R. (2021). Sensors for Non‐Destructive Quality Evaluation of Food. Food Chemistry: The Role of Additives, Preservatives and Adulteration, 397-449.

Gaudham, R. S., Kumar, R., Ranjit, R., Sharma, A., Prabhakar, P. K., & Emanuel, N. (2021). Technologies for Shelf-Life Enhancement of Herbs and Leafy Vegetables. Handbook of Research on Food Processing and Preservation Technologies: Volume 2: Nonthermal Food Preservation and Novel Processing Strategies, 135.

Neeraj., Das, K., Prabhakar, P.K., Ghnaghas, N. (2021). Edible Films and Coatings for Fruits and Vegetables: Composition, Functions and Regulatory Aspects, In Edible Food Packaging: Applications, Innovations and Sustainability (eds. Poonia, A., Dhewa, T.) ISBN: 978-981-16-2383-7, Springer Nature Switzerland AG.
Himani., Singla, M., Prabhakar, P.K.; Sharma, A., Meghwal, M. (2021). Edible and Oral thin Films: Formulation, Properties, Functions and Application in Food Packaging and Pharmaceutical Industry. In Edible Food Packaging: Applications, Innovations and Sustainability (eds. Poonia, A., Dhewa, T.) ISBN: 978-981-16-2383-7, Springer Nature Switzerland AG.
Cherukuri, N.D.; Meghwal, M., Prabhakar, P.K., Singh, A. (2021). Edible Coatings and Films from Agricultural and Marine Food Wastes. In Biotechnology for Zero Waste - Emerging Waste Management Techniques (eds. Hussain, C. M., Kadeppagari, R. K.). ISBN: 9783527348985, Wiley-VCHPublisher: Wiley-VCH Verlag. 4. Selvamuthukumaran, M., Prabhakar, P. K., & Ghanghas, N. (2021). Loquat (Chinese Plums): Medicinal and Therapeutic Values and Their Processed Products. In Asian Berries (eds. Xiao, G., Xu, Y., Yu, Y.) 205-220. ISBN: 9780429286476, CRC Press.
Vatsa, S , Kumar, M., Ghanghas, N., Prabhakar, P. K., Meghwal, M. (2021). Nanofiltration. In Food Processing: Advances in Non-Thermal Technologies (eds. Das, K.K., Chakraborty, S.) ISBN 9780367756109, CRC Press, Taylor & Francis.
Singh, H., Meghwal, M., Prabhakar, P.K. (2021). Cryogenic freezing. In Food Processing: Advances in Non-Thermal Technologies (eds. Das, K.K., Chakraborty, S.) ISBN 9780367756109, CRC Press Taylor & Francis
Gopalakrishnan, K., Kumar, R., Ranjit, R., Sharma, A.., Prabhakar, P.K. (2020) Detection of Pesticides in Fruits and Vegetables: Principles and Methods. In Handbook of Research on Food Processing and Preservation Technologies (eds. Goyal, M. R., Birwal, P.) ISBN, 9781774630334, Apple Academic Press, CRC
R., Ranjit, R., Sharma, A.., Prabhakar, P.K. Emanuel, N. (2020) Dielectric Properties of Animal Source Foods (ASF) and Applications for Quality Evaluation. In Handbook of Research on Food Processing and Preservation Technologies (eds. Goyal, M. R., Birwal, P.) ISBN, 9781774630334, Apple Academic Press, CRC.
Ghanghas, N., Mukilan, M.T., Prabhakar, P.K., and Kumar, N. (2019). Rice protein: properties, extraction, and applications in food formulation. In: Technologies for Value Addition in Food Products and Processes, Eds. S.C. Deka, D. Seth, N.R.S. Hulle, Apple Academic Press, USA, pp. 287-304, eBook. ISBN9780429242847.
Madhumita, M., and Prabhakar, P.K. (2019). Enzyme immobilization in food and agriculture: principles, practices, and future prospects. In: Technologies for Value Addition in Food Products and Processes, Eds. S.C. Deka, D.S., N.R.S., Hulle, Apple Academic Press, Pp. 73-102. eBook. ISBN9780429242847
Ranjan, A., and Prabhakar, P.K. (2019). Phytochemical, pharmacological, and food applications of asparagus (A. racemosus). Food Bioactives: Functionality and Applications in Human Health, Eds.: S.C. Deka, D. Seth, N.R.S. Hulle, Apple Academic Press, USA, pp. 191-211, eBook. ISBN: 9780429242793
Verma, D K; Mahato, D K; Billoria, S; Kopari, M; Prabhakar, P. K., Kumar, A V; Srivastav, P P (2015). Microbial spoilage in milk products, potential solution, food safety and health issues. Microorganisms in Sustainable Agriculture, Food and the Environment (eds. Verma, D. K. and Srivastav, P. P.), Apple Academic Press, USA.
Verma, D K; Mahato, D K; Billoria, S; Kopari, M; Prabhakar, P. K., Kumar, A V; Srivastav, P P. (2015). Microbial approach in fermentation for production and preservation of different foods. Microorganisms in Sustainable Agriculture, Food and the Environment (eds. Verma, D. K. and Srivastav, P. P.), Apple Academic Press, USA.
Mahato, D K; Verma, D K, S Billoria, Kopari, M; Prabhakar, P. K., Kumar, A V; Behera, S. M; Srivastav, P P. (2016). Applications of Nuclear Magnetic Resonance in Food Processing and Packaging Management. Developing Technologies in Food Science Status, Applications, and Challenges (eds. Meghwal, M. and Goyal, M. R.). Volume-7, Apple Academic Press, USA.