Er. Abhipriya Patra

Er. Abhipriya Patra is an Assistant Professor in the Division of Food Processing Technology at Karunya Institute of Technology and Sciences, with a strong academic background in Food Process Engineering. Her research is centered on sustainable food processing, with expertise in the green extraction and valorization of plant-based proteins and bioactive compounds using innovative non-thermal technologies. She is committed to integrating research with teaching to promote sustainable food systems, resource utilization, and nutritional security.

She teaches courses including Bakery, Beverages and Confectionery Technology, Nutraceuticals and Functional Foods, and Advanced Process Design Equipment. Her research interests encompass green extraction technologies, deep eutectic solvents, ultrasound-assisted extraction, cold plasma technology, food biomolecules, functional foods, food packaging, food drying, and process optimization. Her work emphasizes the characterization of nutritional, functional, structural, and molecular properties of food components to establish structure–function relationships.

Er. Abhipriya has actively participated in national and international training programmes, workshops, conferences, and technical events related to food process engineering, non-thermal food processing, post-harvest technology, food analytical techniques, and sustainable food processing. She has received several recognitions, including the Young Scientist Award, Innovative Paper Award, the ANRF–SERB Travel Grant, and has qualified the ASRB-NET and GATE examinations. She is also a Life Member of the Association of Food Scientists and Technologists (India) (AFST(I)).

Her research contributions include numerous publications in reputed international journals, book chapters, and conference proceedings covering plant protein extraction, deep eutectic solvents, bioactive compound extraction, cold plasma technology, food drying, food packaging, functional foods, non-thermal food processing, food preservation, waste valorization, and process optimization. Her work demonstrates significant contributions toward the development of sustainable and innovative food processing technologies.