I have strong background and programming skills for the application of numerical methods in food engineering in COMSOL and MATLAB, experimental design and post-harvest physicochemical analysis of processed foods, mathematical modeling of unit operations (MATLAB, C), machine design (AutoCAD, Inventor, Linkage), and statistical analysis (SAS and R).

I deeply understand the interactions of food components and have expertise in characterizing different food components and structures using chemical methods including Dumas (proteins), soxhlet extraction (fats), acid hydrolysis (carbohydrates), ICP MS (trace minerals, heavy metals), and liquid and gas chromatography (bioactive compounds, pigments, phenols, fatty acids), FTIR spectroscopy (chemical modification), confocal microscopy (emulsion size distribution), zeta potential (emulsion stability), thermogravimetric analysis (DSC) (glass transition, protein denaturation, thermal properties), physical tests (pH, colorimeter, water-holding, oil holding capacity), rheological characteristics (viscometer, texture analyzer) and Invitro digestive enzyme (α-amylase, pepsin, trypsin, and bile) activity assays in Infogest 2.0.

Apart from research, I am passionate about teaching food engineering and technology topics including energy and mass balance, plant equipment design, food analysis, processing and preservation, unit operations, fluid mechanics, thermodynamics, and chemical kinetics.

A Review of Smart Contract Adoption in Agriculture and Food Industry by Sappati P. K., Puthenveettil N. R. Computers and Electronics in Agriculture Volume 223 - (2024)
Resilience of Cold Water Aquaculture: A Review of Likely Scenarios as Climate Changes in the Gulf of Maine by Sappati P. K. Reviews in Aquaculture 13 460-503 (2021)
Effect of glass transition on the shrinkage of sugar kelp ( Saccharina latissima ) during hot air convective drying by Sappati P. K., Nayak B. , Vanwalsum G. P. Journal of Food Engineering 210 50-61 (2017)
Identification of Opportunistic Pathogens for Effective Policy-making in Offshore Seaweed Cultivation by Saravanan P., Chatterjee A. , Bhowmick G. D., Sappati P. K., Nagarajan V. Indo-US SPARC workshop organized by Bioprocess & Bioproduct Development Laboratory - (2023)

Engineering scalable bioprocess solutions for value-added fermented probiotic beverages MUNICO FOODS PRIVATE LIMITED
Formulation of high protein specialized fish feed for native Indian fishes SRIC, IIT KHARAGPUR
Samosa 2.0- Subproject of Moodies - Food and Beverages Innovation Hub (Project Code-R/FBI) GLOBALLYGI EXPERIENCES PRIVATE LIMITED

Establishment of Innovation and Agri-Entrepreneurship Cell under RKVY-RAFTAAR Ministry of Agriculture and Farmers Welfare, Department of Agriculture, Cooperation and Farmers Welfare, (RKVY Division), Govt. of India
Establishment of Innovation and Agri-Entrepreneurship Cell under RKVY-RAFTAAR Ministry of Agriculture and Farmers Welfare, Department of Agriculture, Cooperation and Farmers Welfare, (RKVY Division), Govt. of India