The Division of Food Processing Technology at Karunya Institute of Technology and Sciences is committed to developing skilled food technologists, process engineers, and researchers equipped to address the challenges of an evolving food industry. With expertise spanning food engineering, food safety, preservation technology, packaging, post-harvest processing, and functional foods, our faculty members combine academic excellence with industry and research experience to provide a dynamic and application-oriented learning environment.
Our faculty members are actively engaged in research, consultancy, and industry collaboration in areas such as non-thermal food processing, sustainable packaging, cryogenic and cold plasma technologies, biopolymers, and post-harvest engineering. Through mentoring, interdisciplinary research, industry engagement, and academic outreach, they inspire students to pursue careers that contribute to food security, sustainability, technological advancement, and innovation in the food processing industry.
Faculty Experts
The Division of Food Processing Technology provides students, industry partners, and collaborators with access to expertise in food engineering, food safety, preservation technology, packaging, and post-harvest processing.
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Our Faculty Members
Dr. K. Thangavel, M.Tech., Ph.D (Director, CFST & Head of the Division)
Dr. K. Thangavel is the Director of the Centre for Food Science and Technology and Head of the Division of Food Processing Technology. He holds a Ph.D. from Tamil Nadu Agricultural University (1997) and an M.Tech. from IIT Kharagpur (1983). His research interests include micro/nano-encapsulation, ohmic heating, milk processing, and post-harvest engineering. He is a member of ISAE, ISFE, AFST(I), and IDA, and his recent publications cover areas such as nanoparticle encapsulation, ohmic heating, drying technology, and FT-NIR food analysis.
Dr. R. Emilin Renitta is an Associate Professor in the Division 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.
Dr. Pragalyaa Shree M.M. is an Assistant Professor in the Division of Food Processing Technology, specializing in food processing and engineering, with over 12 years of experience in teaching, research, and academic administration. 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.
Dr. M. Selvarathi is an Assistant Professor in the Division of Food Processing Technology, 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.
Mr. Dayanand Peter is an Assistant Professor in the 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 areas of expertise include food safety, packaging, and sustainable processing. He has contributed 18 Scopus-indexed publications, with 169 citations and 98 co-authors across his academic career from 2007 to the present.
Freeda Blessie R is an Assistant Professor in the Division of 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. Watharkar Ritesh Balaso is an Assistant Professor in the Division of Food Processing Technology, 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. Arunkumar H. S. is an Assistant Professor in the Division of Food Processing Technology, 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. Chavan Prasad Pandurang is an Assistant Professor in the Division of Food Processing Technology, 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. Wasiya F. is an Assistant Professor in the Division of Food Processing Technology, 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. Sumit Sudhir Pathak is an Assistant Professor in the Division of Food Processing Technology, 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. Vijayalakshmi Kovuru is an Assistant Professor in the Division of Food Processing Technology, 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. Ivan Wilson is an Assistant Professor in the Division of Food Processing Technology, 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. Veena Paul is an Assistant Professor in the Division of Food Processing Technology, 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 recognitions including the Dr. Kalam Best Mentor Award and DST-INSPIRE Fellowship, while actively contributing to interdisciplinary research and industry collaboration.
Dr. Shashi Kumar C is an Assistant Professor in the Division of Food Processing Technology, holding a Ph.D. from IIT Guwahati (2025), an M.Tech. from NIT Rourkela (2016), and a 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 Laboratory courses. 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. Jawaharlal Nehru Garimella is an Assistant Professor in the Division of Food Processing Technology, 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.
Rahul Thakur is an Assistant Professor in the Division of Food Processing Technology, Karunya Institute of Technology and 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 in Food Process Engineering from NIT Rourkela is currently submitted. His research focuses on biopolymer-based packaging, biomaterials, biomass valorization, green extraction technologies, and food preservation. He has contributed to more than 20 peer-reviewed publications and 8 book chapters, and received the Young Scientist Award at ICFP-6 (2026).
Er. Abhipriya Patra is an Assistant Professor in the Division of Food Processing Technology, 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.
Er. Joshua Prem Chandar is an Assistant Professor in the Division of Food Processing Technology, 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.
Mohamed Fassal S is an academic professional in the Division of Food Processing Technology, 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.
Our supporting staff play a vital role in ensuring the smooth functioning of the Division’s laboratories, pilot plants, and administrative operations, 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 Division of Food Processing Technology. In this role, he supports the Head of the Division in day-to-day administrative operations, including correspondence, documentation, records management, scheduling, and coordination of academic activities and events, contributing to the smooth functioning of the Division's academic and administrative affairs.
Mr. Sathia Boobesh serves as Mechanic Gr. II in the Division 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 activities.
Mr. D. Selwin serves as Lab Technician Gr-I in the Division of Food Processing Technology. He assists faculty and students during practical classes and research experiments, maintains laboratory instruments, glassware, and reagents in good working condition, and helps uphold safety and cleanliness standards across the Division's laboratories and pilot-scale facilities.
