Dr. Jawaharlal Nehru Garimella
Assistant Professor, Department of Food Processing Technology
Karunya Institute of Technology and Sciences, Coimbatore, Tamil Nadu, India
Education:
Ph.D. Food Process Engineering (National Institute of Technology, Rourkela); M.Sc. Process Engineering (Offenburg University of Applied Sciences, Germany); Erasmus Programme in Food Engineering (University of Warmia and Mazury, Poland); B.Tech. Biotechnology
Email Id:
Dr. Jawaharlal Nehru Garimella is an Assistant Professor in the Department of Food Processing Technology at Karunya Institute of Technology and Sciences, Coimbatore. He is pursuing a career in food process engineering with a strong academic background, including a Ph.D. in Food Process Engineering from the National Institute of Technology (NIT), Rourkela, an M.Sc. in Process Engineering from Offenburg University of Applied Sciences, Germany, an Erasmus programme in Food Engineering at the University of Warmia and Mazury, Poland, and a B.Tech. in Biotechnology. His doctoral research focuses on enhancing the shelf life of dragon fruit using a curcumin-mediated photodynamic treatment.
His research expertise includes food process engineering, atmospheric cold plasma technology, photodynamic inactivation, post-harvest technology, food preservation, food safety, food packaging, and value addition of agricultural products. He has gained extensive research experience through funded projects, international collaborations, internships, and advanced laboratory investigations involving food quality, microbial inactivation, plant tissue culture, spectroscopy, chromatography, microscopy, and analytical instrumentation. He is also proficient in software tools such as MATLAB, Python, SPSS, Design Expert, AutoCAD, and OriginLab.
Dr. Garimella has actively presented his research at several national and international conferences in India and abroad, focusing on cold plasma technology, photodynamic treatment, food preservation, curcumin extraction, and food safety. He has received the Best Paper Award at the International Conference on Food Properties (ICFP6), Bangkok, and has actively contributed to academic and cultural activities through volunteer roles at NIT Rourkela, international conferences, and research events.
His scholarly contributions include research publications in reputed international journals, a book chapter, and a filed Indian patent. His publications focus on atmospheric cold plasma, photodynamic food preservation, post-harvest technology, dragon fruit preservation, curcumin extraction, food microbiology, food chemistry, agricultural biomass valorization, and food safety, demonstrating his contributions to innovative and sustainable food processing technologies.