Journal of Food Processing & Technology

Journal of Food Processing & Technology
Open Access

ISSN: 2157-7110

Sudarsan Mukhopadhyay

Sudarsan Mukhopadhyay

Sudarsan Mukhopadhyay
USDA, ARS-Eastern Regional Research Center
USA

Biography

Dr. Sudarsan Mukhopadhyay is a Research Chemical Engineer at the Eastern Regional Research Center (ERRC) at Pennsylvania of USDA, ARS.  Dr. Mukhopadhyay has BS in Food Engineering and PhD in Chemical Engineering. Dr. Mukhopadhyay has over 25 years of experience in industry, academia and government. Dr. Mukhopadhyay contributes to the research related to national program on ‘food safety’, addressing the effect of integrated approach of processing and packaging technologies to control or eliminate pathogens on produce. The focus of his current research is to reduce the risk of food borne illness associated with consumption of fresh or fresh-cut fruits and vegetables and other ready-to-eat (RTE) products while maintaining acceptable product quality and shelf-life. Dr. Mukhopadhyay recently invented the new food safety method for removal of pathogens like Salmonella from liquid eggs without affecting nutritional and functional qualities. Before Joining ERRC, Dr. Mukhopadhyay as Research Chemist at the ARS Food Composition and Method Development Laboratory of Human Nutrition Research Center (BHNRC), BARC, Beltsville where Dr. Mukhopadhyay conducted research to develop method for ‘Sample Preparation’ and ‘Fingerprinting & Authentication’ of functional foods. Prior to joining USDA-ARS. Dr. Mukhopadhyay worked in industry as a manager in process R & D for cGMP manufacturing of Active Pharmaceutical Ingredients and Agrochemicals. Dr. Mukhopadhyay has several publications, report and patents in food, pharmaceutical and chemical science.

Research Interest

Intervention strategies to control human pathogens in foods, New and improved food processing technologies, Integrated Approach to Process and Packaging to control food borne pathogens in produce and ready-to-eat foods, Novel dairy based high protein food as meat alternative, Agri-protein based Bioplastics using Green Chemistry, Extraction and analysis of functional micronutrients from plant and animal sources, Chemical and biochemical process engineering, fermentation technology.

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