Biography

Vijay singh sharanagat

Dr. Vijay Singh Sharanagat

Assistant Professor, 

Department of Food Engineering, 

National Institute of Food Technology Entrepreneurship 

and Management (NIFTEM), Kundli, India.

Email ID: aeft-ijftm@journal.scholar-script.com, vijay.sharanagat@niftem.ac.in

Dr. Vijay Singh Sharanagat is currently working as an Assistant Professor in the Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, India. He completed a Master of Technology in Agricultural and Food Engineering from the Indian Institute of Technology, Kharagpur, India (2012) and a Ph.D. in Food Engineering from NIFTEM, Kundli, India (2022). He has published over 95 peer-reviewed papers and book chapters in national and international journals. He edited the books "Starch Advances in Modification, Technologies and Application", published by Springer, which highlights innovations in starch modification techniques and their application in the food industry, and “Food Packaging Principles and Application” published by NIPA, Delhi, which highlights the different methods of packaging and their applications.

He has been actively involved in mentoring students and scholars, guiding Ph.D. and M. Tech. students, and collaborating with researchers globally. He holds key institutional roles enhancing academic excellence and capacity building while also serving as an editorial board member for Elsevier and an academic editor for two Wiley journals. His significant contributions to the field of sustainable food processing technologies, including using ultrasonication and microwaves to enhance food quality and processing efficiency, are remarkable. He is actively involved in projects focusing on traditional Indian food preservation and processing techniques, which aim at increasing food shelf-life and nutritional quality and climate-resilient food technologies, addressing the impact of climate change on food processing and security. His expertise in the following areas:

Area of Specialization

  • Traditional food processing methods, including roasting and germination  
  • Novel technologies such as ultrasonication and microwave applications in food materials  
  • Food Packaging, including active and intelligent packaging
  • Food Rheology
  • Thermal and non-thermal processing techniques
  • Starch Isolation and modification 
  • Pickering emulsions

His ability to bridge the gap between academic research and practical applications in the food industry highlights his unique capability to make lasting impacts on both scientific communities and the wider food processing sector.