Home > Academics > Academic Units > Departments > Agricultural and Food Engineering > Hari Niwas Mishra
Professor
Agricultural and Food Engineering
Prof. HN Mishra has made a remarkable contribution in the growth of knowledge and research in the field of food science & technology. His responsibilities at ITT include assisting in the planning, organization and implementation of on-going programmes of applied food research and product development. Prof. Mishra also has a vast experience in the administration and management of industrial scale collaborative research projects ranging from new process, product development and also creation of pilot scale facilities. Prof. Mishra focuses on developing, enhancing and commercializing food technologies by collaborating with industry to promote product diversification and enhancement, increase market growth and aid competitiveness.
Prof. HN Mishra has a vast experience in supercritical fluid extraction, twin screw extrusion technology, purification and characterization of bioactive derived from seaweeds. He has successfully developed process technology for development of gluten free rice based bread and pasta. His expertise in extraction techniques is obvious from the optimization of solvent and SCFE extraction of biochemical (?-carotene, phycocyanin) from fresh spirulina biomass, curcuminoid from curcumin and ergothreonine from mushroom. A patent application has also been a filed for gluten free rice based bread. He has been leading research in the removal of cholesterol using advanced state of art super critical fluid extraction process. Additionally he has also development rice and dal analog using twin screw Prof. Mishra has received numerous awards for his contributions to food science and technologies some of which are listed above. A few innovative food products & process technologies and food quality evaluation methodologies developed by Prof. Mishra and his significant research achievements, patents and selected publications can be seen in his attached biodata as well as on www.fctliitkgp.in
Classification of sunflower oil blends stabilized by oleoresin rosemary (Rosmarinus officinalis L.) using multivariate kinetic approach. by Upadhyay, R., & Mishra, H. N. Journal of Food Science, 80 E1746-E1754. (2015)
Response surface optimization of process parameters and fuzzy analysis of sensory data of high pressure-temperature treated pineapple puree. by Chakraborty, S., Rao, P. S., & Mishra, H. N. Journal of Food Science 80(8) E1763-E1775 (2015)
High‐Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices. by Chakraborty, S., Kaushik, N., Rao, P. S., & Mishra, H. N. Comprehensive Reviews in Food Science and Food Safety 13(4) 578-596 (2014)
Unstructured kinetic modeling of growth and lactic acid production by Lactobacillus plantarum NCDC 414 during fermentation of vegetable juices. by Sharma, V., & Mishra, H. N. LWT-Food Science and Technology 59(2) 1123-1128 (2014)
Scientific and technical aspects of yogurt aroma and taste: a review by W Routray, HN Mishra Comprehensive Reviews in Food Science and Food Safety 10 (4) 208-220 (2011)
FT-NIR spectroscopy for caffeine estimation in instant green tea powder and granules by VR Sinija, HN Mishra LWT-Food Science and Technology 42 (5) 998-1002 (2009)
Food Technology to Meet the Changing Needs of the Urban People by Mishra H N and Sinija V R Comprehensive Reviews in Food Science and Food Safety 7 358 - 368 (2008)
Mango soy fortified set yoghurt: effect of stabilizer addition on physicochemical, sensory and textural properties by P Kumar, HN Mishra Food Chemistry 87 (4) 501-507 (2004)
A review on biological control and metabolism of aflatoxin by H N Mishra, C Das Taylor & Francis Group 43 (3) 245-264 (2003)
Fermented milks and milk products as functional foodsA review by Shiby, V. K., and Mishra, H. N. Critical Reviews in Food Science and Nutrition 53(5) 482-496 (2013)
Liposomes for Control Release of Health Promoting Factors such as Multivitamins (Vit D, A, B 9 and B 12), Omega 3 Fatty Acids and Bioactives (Bacosides) Apex Committee of SPARC
Long Term (2 years) Efficacy of Indigenously Developed Micronutrient Fortified Rice (Fortified with Iron, Vitamin B12 and Folic Acid) in Improving Iron Stores in School Children and their Mothers; Process Standardization to Match the Physical Characteristics of Fortified Rice Kernels (FRK) with Commercial Rice Varieties and Storage Stability DBT, NEW DELHI
Development of Processing Technology and Prototype Unit for Manufacture and Shelf Life Extension of Sugarcane Juice Ministry of Food Processing Industries
Development of Functional Food Products from Mycelium of Medicinal Mushrooms Ministry of Food Processing Industries, New Delhi (Through IIT Delhi)
Lactic Acid Bacteria Based Biorefineries for Converting Agro and Food Based Biomass into PLA and High Value-added Products Indian Council of Agricultural Research, National Agricultural Science Fund
Ready-to-Eat (RTE) Nutrient & Energy Rich Food Paste for SAM Children & its Manufacture M/s. Rasi Nutri Foods (NRF)
Microencapsulation of Synergistic Blend of Sunflower & Sesame Oil into Oil Powder & its Use in the Formulation of Frozen Dessert Mix CSIR, NEW DELHI
Rakesh Mohan Shukla
Area of Research: Food Processing
Debasish Dewanjee
Area of Research: Drug development from natural product in type 2 diabetes
Dalbhagat Chandrakant Genu
Area of Research: Food Engineering
Jayshree Majumdar
Area of Research: Food Processing Technology
Pooja Pandey
Area of Research: Food Processing
Chirasmita Panigrahi
Area of Research: Food Processing
Monalisha Pattnaik
Area of Research: Food Processing
Anjali Thakur
Area of Research: Food Processing
Siddharth Vishwakarma
Area of Research: Food Processing
Shubham Mandliya
Area of Research: Food Processing
Sourav Misra
Area of Research: Food Processing
