Pavuluri Srinivasa Rao | Food Process Engineering | Innovative Research Award

Published on | Editorial Board by World Top Scientists

 

Innovative Research Award

Pavuluri Srinivasa Rao – Indian Institute of Technology, Kharagpur, India

Pavuluri Srinivasa Rao
Affiliation Indian Institute of Technology, Kharagpur
Country India
Scopus ID 55901994300
Documents 167
Citations 4,811
h-index 39
Subject Area Food Process Engineering
Event World Top Scientist Awards
ORCID 0000-0003-3999-173X

Pavuluri Srinivasa Rao is a researcher associated with the Agricultural and Food Engineering Department at the Indian Institute of Technology Kharagpur. His documented research activities include food processing, millet processing, extrusion, drying, and process optimization. Published studies identify his involvement in research addressing food quality, processing efficiency, nutritional properties, and value-added food products. [1]

Abstract

The Innovative Research Award recognition profile presents the research activities of Pavuluri Srinivasa Rao within Food Process Engineering. His publication record includes studies on cereal and millet processing, extrusion technology, drying, and food-quality optimization. Research involving his supervision and collaboration has examined processing parameters and their relationships with nutritional, functional, and technological characteristics. [1] [2]

Keywords

Food Process Engineering; Food Processing; Millet Processing; Extrusion Technology; Drying Technology; Process Optimization; Food Quality; Nutritional Properties; Cereal Processing; Innovative Research.

Introduction

Food Process Engineering integrates engineering principles with biological and food-science applications to improve processing operations and product quality. Rao’s published research reflects this interdisciplinary approach through investigations of processing technologies and their effects on food materials. His work includes both conventional and emerging approaches for improving processing performance and value addition. [3]

Research Profile

The research profile is centered on Agricultural and Food Engineering, with particular relevance to food-process development and optimization. Published work has addressed extrusion-based product development, millet processing, drying behaviour, and processing-induced changes in food materials. These studies demonstrate the application of experimental design, process evaluation, and engineering analysis to food-processing problems. [2] [4]

Research Contributions

A notable contribution concerns the evaluation and optimization of millet polishing parameters, including moisture content, rotational speed, and processing time. Another research area involves extrusion of fermented rice-black gram flour for functional snack development and characterization. Additional collaborative studies have investigated drying methods and processing stability, supporting broader efforts toward efficient food processing and value addition. [1] [3]

Publications

Selected publications associated with Rao include studies in the Journal of Food Process Engineering, Journal of Food Science and Technology, International Journal of Food Science and Technology, International Journal of Biological Macromolecules, and Trends in Food Science and Technology. The publications collectively cover processing optimization, extrusion, cereal processing, starch characteristics, and storage stability of processed foods. [1] [2] [3] [4] [5]

Research Impact

The supplied researcher metrics report 167 documents, 4,811 citations, and an h-index of 39. These figures provide a quantitative snapshot of the research record as supplied for this recognition profile and should be understood as database-dependent indicators. His published studies also demonstrate relevance to food-product development, process optimization, and improved utilization of cereal and millet resources. [1]

Award Suitability

The Innovative Research Award profile is aligned with Rao’s documented work because his research addresses applied engineering challenges in food processing. Evidence includes peer-reviewed studies involving process optimization, extrusion, millet processing, drying, and functional food development. The breadth of these themes provides a reasonable scholarly basis for consideration within an award category focused on innovative research. [1] [3]

Conclusion

Pavuluri Srinivasa Rao’s research record reflects sustained engagement with Food Process Engineering and related food-science applications. His publications address practical processing challenges through experimental investigation, process optimization, and evaluation of food quality characteristics. On the evidence presented here, his research profile is relevant to an Innovative Research Award focused on contributions to food-processing technology. [1] [2]

References

  1. Rao, P. S., et al. (2024). Effect of polishing on milling, nutritional properties, and optimization of polishing process parameters for kodo and browntop millets: A response surface methodology approach. Journal of Food Process Engineering.
    https://doi.org/10.1111/jfpe.14510
  2. Rani, P., Kumar, A., Purohit, S. R., & Rao, P. S. (2021). Extrusion of fermented rice-black gram flour for development of functional snacks: Characterization, optimization and sensory analysis. Journal of Food Science and Technology, 58, 494–509.
    https://doi.org/10.1007/s13197-020-04558-4
  3. Jat, K., Jayachandran, L. E., & Rao, P. S. (2023). Impact of temperature assisted ultrasonication on the quality attributes of beetroot (Beta vulgaris L.) juice. Journal of Food Process Engineering.
    https://doi.org/10.1111/jfpe.14111
  4. Joshi, T. J., Singh, S. M., & Rao, P. S. (2023). Novel thermal and non-thermal millet processing technologies: Advances and research trends. European Food Research and Technology.
    https://doi.org/10.1007/s00217-023-04227-8
  5. Sruthi, N. U., & Rao, P. S. (2021). Effect of processing on storage stability of millet flour: A review. Trends in Food Science & Technology, 112, 58–74.
    https://doi.org/10.1016/j.tifs.2021.03.043

Muhammad Hussain Ghazali | Food Science and Engineering | Editorial Board Member

Published on | Editorial Board by World Top Scientists

Dr. Muhammad Hussain Ghazali | Food Science and Engineering | Editorial Board Member

South China University of Technology | China

Dr. Muhammad Hussain Ghazali is a doctoral researcher in Food Science and Engineering at the South China University of Technology, specializing in meat science, non-thermal preservation technologies, and biobased intelligent packaging. Holding advanced training in Food Science and Engineering and an M.Phil. in Meat Science and Technology, along with a Doctor of Veterinary Medicine emphasizing food hygiene and meat inspection, he brings a strong interdisciplinary foundation to his work. He has contributed professionally as a researcher, reviewer, and editor, pioneering camel meat quality research in Pakistan and advancing innovative projects integrating cold plasma technology with sustainable biopolymer packaging. His research spans meat quality evaluation, cold plasma applications, bio-based films, and analytical characterization techniques, with growing interest in omics-based quality assessment; his peer-reviewed outputs include publications in leading SCIE journals and collaborative work with internationally recognized experts. He is an active reviewer for numerous high-impact journals, a verified Clarivate reviewer with an extensive review record, and maintains research visibility across major academic platforms. His editorial roles include serving on the Youth Editorial Board of Advanced Functional Foods and as an editor for Wildlife and Ecology, reflecting his leadership in scholarly communication. Recognized for his academic rigor, multidisciplinary expertise, and contributions to global food engineering research, Dr. Ghazali continues to advance innovation in meat safety, sustainable packaging, and intelligent food quality monitoring.

Profiles: Google Scholar

Featured Publications

1. Ghazali, M. H., Bakhsh, M., Zainab, U., Faraz, A., Munir, M. U., Channo, A., … (2023). Camel meat production, consumption and nutritive value: Present status and future prospects. International Journal of Camel Science, 5, 123–136.

2. Bakhsh, M., Ghazali, M. H., Yar, M. K., Channo, A., Kashif, M., Ijaz, M., … (2023). The role of fish in global food and nutrition security: Current aspects and future prospect. University of Sindh Journal of Animal Sciences, 7(04), 23–35.

3. Ghazali, M. H., Keener, K. M., Pan, Y., Zou, S., … (2025). Cold plasma-integrated bio-based packaging for meat quality and safety monitoring: A mini review. Food Wellness, 1(1), 100004.

4. Ghazali, M. H., & Saleem, F. (2025). Cold plasma and high-pressure processing in sustainable meat preservation: A review. Food, Nutrition, and Health, 2(22), 1–14.

5. Shah, S. H. R., Qamar, M. H., Ghazali, M. H., Ali, S., Bilal, M., Fawad, A., Khalil, H. U. R., … (2024). New insights in uterine involution and ovarian resumption in domestic animals. Acta Scientific Veterinary Sciences, 6(6).

Dr. Muhammad Hussain Ghazali’s work advances global food safety and sustainability by integrating cold plasma technology with bio-based intelligent packaging to enhance meat quality, extend shelf life, and reduce waste. His pioneering research in camel meat science and nonthermal preservation provides innovative solutions for developing resilient, resource-efficient food systems.