The Division of Food Processing Technology, Karunya Institute of Technology and Sciences, is committed to shaping skilled food technologists, process engineers, and researchers equipped to meet the challenges of a rapidly evolving food industry. With expertise spanning food engineering, food safety, preservation technology, packaging, post-harvest processing, and functional foods, our faculty combine academic excellence with industry and research experience to deliver a dynamic, application-oriented learning environment.
Our faculty are actively engaged in research, consultancy, and industry collaboration across areas such as non-thermal food processing, sustainable packaging, cryogenic and cold plasma technologies, biopolymers, and post-harvest engineering. Through mentoring, interdisciplinary research, and academic outreach, they inspire students to build careers that advance food security, sustainability, and innovation.
Faculty Experts
The Department of Food Processing Technology offers students, partners and collaborators access to world-class
expertise in food engineering, food safety, preservation technology, packaging, and post-harvest processing.
Tip: Search by name, designation, or research area, or use the filter chips above.
Our Faculty Members
Dr. K. Thangavel (Director, CFST & Head of the Department)
Dr. K. Thangavel is Director of the Centre for Food Science and Technology and Head of the Department of Food Processing Technology, holding a Ph.D from Tamil Nadu Agricultural University (1997) and an M.Tech from IIT Kharagpur (1983). His research focuses on micro/nano-encapsulation, ohmic heating, milk processing, and post-harvest engineering. He is a member of ISAE, ISFE, AFST(I), and IDA, with recent publications spanning nanoparticle encapsulation, ohmic heating, drying technology, and FT-NIR food analysis.
Dr. R. Emilin Renitta is an Associate Professor in the Department of Food Processing Technology with expertise in food microbiology, functional foods, food preservation, and biotechnology. Her research focuses on value-added food products, biocontrol using bacteriophages, biosensors for food safety, biodegradable packaging, and bioactive compounds from marine and plant sources. She has published over 40 research articles, authored books and book chapters, secured patents, and actively guides doctoral research in food processing and applied microbiology.
Mr. Dayanand Peter is an Assistant Professor, Division of Food Processing Technology, Karunya Institute of Technology and Sciences, Coimbatore, with over 18 years of experience in teaching, research, and academic leadership. His expertise includes Food Safety, Packaging, and Sustainable Processing, with 18 Scopus publications, 169 citations, and 98 co-authors across his academic career (2007–Present).
Dr. Pragalyaa Shree M.M. is an Assistant Professor specializing in Food Processing and Engineering with over 12 years of teaching, research, and academic administration experience. Her research focuses on sustainable food packaging, biodegradable food ware, agro-industrial waste valorization, and millet value addition. She has published extensively in reputed journals and holds multiple patents in biodegradable food technologies.
Freeda Blessie R is an Assistant Professor in Food Processing Technology with over eight years of teaching and research experience in Food and Agricultural Process Engineering. Her expertise includes non-thermal food processing, cold plasma technology, sustainable food packaging, and functional foods. She has published research in reputed journals, contributed to patent development, and actively mentors students while promoting industry–academia collaboration.
Dr. Arunkumar H. S. is an Assistant Professor specializing in Food Processing and Agricultural Engineering with expertise in edible packaging, millet processing, food preservation, and new product development. His research focuses on storage and packaging technologies, food process engineering, and sustainable food innovations, supported by patents and numerous research publications. He has extensive teaching and research experience, with a strong record of academic excellence, industry collaboration, and funded research contributions.
Dr. Wasiya F. is an Assistant Professor specializing in Food Process Engineering, post-harvest machinery design, food process modelling, and emerging technologies such as 3D food printing and IoT in food systems. Her research focuses on sustainable food processing, bioactive compound encapsulation, composite flour development, and food packaging. She has published over 20 research papers, authored book chapters, secured research grants, and holds multiple patents in innovative food technologies.
Dr. Ivan Wilson is an Assistant Professor with over 13 years of teaching and research experience in Food Processing Technology. His expertise spans Dairy Process Engineering, Food Engineering, Food Microbiology, Food Packaging, Functional Foods, and Sustainable Food Processing. He has an extensive publication record, authored books, holds a patent, and is actively engaged in curriculum development, student mentoring, and industry collaboration.
Dr. Vijayalakshmi Kovuru is an Assistant Professor with over 17 years of experience in Food Science, Clinical Nutrition, Dietetics, and Food Processing. Her research focuses on renal nutrition, community nutrition, functional food development, and sustainable food processing, with significant contributions through publications and student research guidance. She is actively involved in curriculum development, academic administration, and mentoring postgraduate and doctoral students.
Dr. Sumit Sudhir Pathak is an Assistant Professor specializing in Food Processing, Cryogenic Processing, Food Preservation, Food Microbiology, and Food Safety. His research focuses on cryogenic processing technologies, post-harvest engineering, functional foods, and phytochemical-rich food products, supported by externally funded research projects. He has an excellent record of high-impact publications, book chapters, patents, and academic leadership in research, curriculum development, and laboratory management.
Dr. Veena Paul is an Assistant Professor specializing in Food Science and Technology with expertise in fermentation technology, food biotechnology, biopolymers, food packaging, and waste valorization. Her research focuses on functional foods, nutraceuticals, and sustainable food processing, complemented by a strong record of publications and student mentorship. She has received prestigious recognitions, including the Dr. Kalam Best Mentor Award and DST-INSPIRE Fellowship, while actively contributing to interdisciplinary research and industry collaboration.
Er. Joshua Prem Chandar is an Assistant Professor specializing in Food Packaging, Food Product Development, and Food Waste Valorization. His academic interests focus on sustainable food processing, packaging technologies, and innovative food product development, while pursuing his Ph.D. at Karunya Institute of Technology and Sciences. He is actively involved in teaching core food processing courses and laboratory-based learning in food microbiology and packaging.
Dr. Shashi Kumar C is an Assistant Professor who joined the department on 10/07/2025, holding a Ph.D from IIT Guwahati (2025), M.Tech from NIT Rourkela (2016), and B.Tech from UAS Bangalore (2013). He teaches Instrumental Methods for Food Analysis, Transport Processes in Food Engineering, and Process Economics and Plant Layout Design, along with Food Analysis and Food Additive Labs. His research interests include post-harvest processing of grains, non-chemical grain disinfection, and food packaging and storage, and he currently supervises M.Tech, M.Sc, and B.Tech research scholars.
Dr. M. Selvarathi is an Assistant Professor with over 20 years of teaching experience, specializing in Fuzzy Mathematics, Fuzzy Automata, and Neutrosophic Fuzzy Mathematics. Her research focuses on mathematical modelling, uncertainty analysis, and intelligent systems, with significant contributions through high-quality journal publications and research supervision. She is actively engaged in consultancy, doctoral guidance, and the application of mathematics to engineering and industrial problems.
Dr. Jawaharlal Nehru Garimella (Assistant Professor)
Dr. Jawaharlal Nehru Garimella is an Assistant Professor specializing in Food Process Engineering with expertise in atmospheric cold plasma, photodynamic food preservation, and post-harvest technology. His research focuses on enhancing the shelf life and microbial safety of fresh produce through innovative non-thermal processing technologies and bioactive compounds. He has published in leading international journals, secured a patent, and received the Best Paper Award for his contributions to sustainable food processing.
Er. Abhipriya Patra is an Assistant Professor specializing in Food Process Engineering, with expertise in sustainable food processing, plant-based proteins, green extraction technologies, and non-thermal food processing. Her research focuses on developing sustainable extraction processes and functional food ingredients through innovative technologies such as deep eutectic solvents, ultrasound, and cold plasma. She has an outstanding research profile with over 780 citations, high-impact publications, international awards, and active contributions to advanced food processing research and education.
Rahul Thakur is an Assistant Professor, Food Processing Technology, Karunya Institute of Technology & Sciences, since May 2026. He holds an M.Tech from Tezpur University (2021) and a B.Tech from Bundelkhand University, Jhansi (2019), and his Ph.D. thesis (Food Process Engineering, NIT Rourkela) is currently submitted. His research focuses on biopolymer-based packaging, biomaterials, biomass valorization, green extraction technologies, and food preservation. He has 20+ peer-reviewed publications, 8 book chapters, the Young Scientist Award (ICFP-6, 2026), and qualified GATE 2019 (AIR 572).
Mohamed Fassal S is an academic professional specializing in Food Processing and Engineering with interests in food processing, preservation technologies, functional foods, and food chemistry. His research focuses on developing healthier food products using innovative fat replacers and studying the functional properties of food ingredients. He has gained valuable industrial and laboratory experience, presented research at international conferences, and is committed to advancing teaching and research in food science.
Dr. Watharkar Ritesh Balaso is an Assistant Professor specializing in Food Processing Technology, with interests in food processing, preservation, food product development, and food engineering. His work focuses on developing innovative and value-added food products, improving food quality and safety, and applying modern processing technologies for sustainable food production. He is committed to advancing teaching, research, and practical applications in the field of food processing and technology.
Dr. Chavan Prasad Pandurang is an Assistant Professor specializing in Food Processing Technology, with interests in food processing, preservation, food product development, and food engineering. His work focuses on developing innovative and value-added food products, improving food quality and safety, and applying modern processing technologies for sustainable food production. He is committed to advancing teaching, research, and practical applications in the field of food processing and technology.
Our supporting staff keep the department's laboratories, pilot plants, and administrative operations running smoothly, enabling faculty and students to focus on teaching, learning, and research.
Mr. Charles Benny A (Executive Assistant Gr-II)
Mr. Charles Benny A serves as Executive Assistant Gr-II in the Department of Food Processing Technology. In this role, he supports the Head of the Department with day-to-day administrative operations, including correspondence, documentation, records management, scheduling, and coordination of departmental activities and events — helping ensure the smooth functioning of the department's academic and administrative affairs.
Mr. Sathia Boobesh serves as Mechanic Gr. II in the Department of Food Processing Technology. He is responsible for the upkeep, servicing, and repair of food processing machinery and pilot-plant equipment, ensuring that laboratory and processing units remain safe, operational, and ready to support practical classes and ongoing research work.
Mr. D. Selwin serves as Lab Technician Gr-I in the Department of Food Processing Technology. He assists faculty and students during practical classes and research experiments, maintains laboratory instruments, glassware, and reagents in good working order, and helps uphold safety and cleanliness standards across the department's laboratories and pilot-scale facilities.
