IITKGP

Research Areas

  • RTE/RTC/RTD foods & beverage process
  • Non-thermal processing of foods
  • Rice / Food Fortification
  • Shelf life extension through CAS/MAP/EC
  • SCF Extraction & Microencapsulation
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 IIT 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. Mishra has a vast experience of working on rice fortification, RTC/RTE/RTD fortified foods & beverage technology, functional foods & nutraceuticals processing, twin screw extrusion technology, high pressure processing, supercritical fluid extraction, microencapsulation, CAS/MAP and edible coating for enhancement of shelf life of high value perishable foods . 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 (β-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.co.in
  • Classification of sunflower oil blends stabilized by oleoresin rosemary (Rosmarinus officinalis L.) using multivariate kinetic approach. Upadhyay, R., & Mishra, H. N. By Journal of Food Science, 80 E1746-E1754. (2015)
  • Fermented milks and milk products as functional foodsA review Shiby, V. K., and Mishra, H. N. By Critical Reviews in Food Science and Nutrition 53(5) 482-496 (2013)
  • Response surface optimization of process parameters and fuzzy analysis of sensory data of high pressure-temperature treated pineapple puree. Chakraborty, S., Rao, P. S., & Mishra, H. N. By 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. Chakraborty, S., Kaushik, N., Rao, P. S., & Mishra, H. N. By 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. Sharma, V., & Mishra, H. N. By LWT-Food Science and Technology 59(2) 1123-1128 (2014)
  • Scientific and technical aspects of yogurt aroma and taste: a review W Routray, HN Mishra By 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 VR Sinija, HN Mishra By LWT-Food Science and Technology 42 (5) 998-1002 (2009)
  • Food Technology to Meet the Changing Needs of the Urban People Mishra H N and Sinija V R By 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 P Kumar, HN Mishra By Food Chemistry 87 (4) 501-507 (2004)
  • A review on biological control and metabolism of aflatoxin H N Mishra, C Das By Taylor & Francis Group 43 (3) 245-264 (2003)

Principal Investigator

  • Nutrition Innovation Hub (NIH) for LSFF Scale Up - IIT Kharagpur Center IIT DELHI,Bill and Melinda Gates Foundation (BMGF)
  • Shelf-life Study of Fortified Rice/Fortified Rice Kernels Food Corporation of India

Co-Principal Investigator

  • Protocol Development for Estimation of Milling Out Turn Ratio in Modern and Modernized Rice Mills Across Varying Agro-climatic Zones of India Food Corporation of India

Ph. D. Students

Anas Ejaz Yasmeen Shaikh

Area of Research: Food Processing

Debasish Dewanjee

Area of Research: Drug development from natural product in type 2 diabetes

Jayant Kumar

Area of Research: Food Processing

Jayshree Majumdar

Area of Research: Food Processing Technology

Nithya A

Area of Research: Food processing

Shubham Mandliya

Area of Research: Food Processing

Siddharth Vishwakarma

Area of Research: Food Processing

Sourav Misra

Area of Research: Food Processing