With a domain specialization on Functional foods, by-product utilization, he started his carrier as an JRF for a, DBT funded Project (2013-2015), followed by Assistant Professor, at Department of Biotechnology, Acharya Institute of Technology, Bangalore. (2015-2017). He was also a special Invitee for Board of Studies (BoS) of Biotechnology, VTU, Belgaum for the year 2016. In 2017 he chaired a session in National Seminar held at Avinashilingam University, and given an invited talk on “Application of nanotechnology and functional foods”. At the same year he was selected as executive committee member for AMST also. He successfully organised two national conferences at Department of Food Technology, SET JAIN (Deemed-to-be University) to be University during 2018 as well as 2019. Currently he is Coordinator for BoS for Food Technology JAIN (Deemed-to-be University) to be University as well as chairman BoE for Food Technology JAIN (Deemed-to-be University) to be University. Recently he have given a talk on “By-product utilization in Food industry by the application of enzyme” and Chairing a session in 2 days National conference held at Acharya Institute of Technology, Bangalore. To add on to the credentials, he is Life time member: AMST, Life time Member: ISTE and AFST (I).
Holding a Ph.D. degree from most prestigious institution CFDT-TANUVAS Chennai, as well as a Master’s Degree from IIFPT- Tanjore, Dr. Subhashini’s key area of research are New Product Development, Ozone technology. She also had industrial experience before joining to academic field. She served as a, Food Technologist - M/s. Akshayakalpa Farms and Foods Private Limited, Tiptur as well as Technical Trainee - Food Support at M/s. QDXSOFT Solutions, Perungudi, Chennai. Underwent several trainings and a certified candidate on ISO auditing, she is currently the ISO coordinator for the Department of Food Technology, SET, JAIN (Deemed-to-be University). Her life memberships at AFST (I), IMSA, TSVS, ASTS, ISCA are well utilized for the academic- research enrichment at Department of Food Technology.
With a major specialization on Dairy Technology, Cheese Manufacture and Analysis, Industrial Waste Management, Food Microbiology, Dr Nandini Dutta completed her Ph.D. in Dairy Technology from the premium institute- NDRI during the year 2019. Her Post graduation and graduation on Food Technology domain found to be a good combination along with Dairy Technology. Dr Nandini had previous teaching experiences as an Assistant Professor at Department of Food Technology, Baba Farid Institute of Technology (BFIT), Dehradun. During 2010- 2011 she also worked as a Program Facilitator, Mission of Mercy, Kolkata, India. Her mentorship and counselling was well appreciated by the student community. Her life memberships at IDA and AFSTI helps the students as well as researchers to interact with various scientists on the research domains.
With a combination of both academic as well as industry experience, Dr. Humeera Tazeen has completed her Ph.D. from TNAU, in the year 2018 with a specialization on Nanotechnology, Packaging films and Non-thermal processing and a Masters of Technology, in Food & Agriculture Process Engineering. Previously, she worked as Assistant Professor at Sri Shakthi Institute of Engineering and Technology, Coimbatore. And before that she had served as Product Development Executive, at ABT Industries, Coimbatore during 2012 to 2014. She was also a Senior Research Fellow at TNAU, Coimbatore. She has chaired a session in 2 days AICTE sponsored National conference held at Acharya Institute of Technology in the year 2019. Her presence as a reviewer in International Journal of Food Engineering as well as life time membership in AFSTI and ISAE contributes positively for the academic research activities.