Mohamed Fassal S

Mohamed Fassal S. is an academic professional specializing in Food Technology and Food Processing and Engineering. He holds an M.Tech. in Food Processing and Engineering from Karunya University and a B.Tech. in Food Technology from Rajalakshmi Engineering College, Anna University. He is committed to teaching, research, curriculum development, and promoting innovation in food science through an engaging academic environment.

His research interests include food processing and preservation technologies, functional foods and fat replacers, and food chemistry with analytical techniques. His postgraduate research focuses on the development and characterization of food-grade bigel systems as fat replacers for bakery products, while his undergraduate research involved the extraction and functional characterization of bamboo rice starch using different extraction methods. He has also presented his research at the International Conference on Safe, Standard and Sustainable Food Processing for Healthier Tomorrow organized by Tamil Nadu Agricultural University.

Mohamed Fassal has gained practical exposure through internships at Modern Food Enterprises Pvt. Ltd. and Greenlink Analytical and Research Laboratory (India) Pvt. Ltd., where he acquired experience in food quality evaluation, industrial food production, chemical and microbiological analysis, and quality control procedures. He has received an M.Tech. scholarship based on academic excellence, secured a 97.759 percentile in TANCET 2024, and completed FSSAI FoSTaC certifications and an NPTEL certification on cooling technology in food processing.

His expertise includes food processing, food preservation, functional food development, food chemistry, food analysis, research methodology, and data interpretation. He possesses strong technical and communication skills and is committed to advancing research and education in food processing and engineering through innovative and sustainable approaches.