C. Anandharamakrishnan

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C. Anandharamakrishnan
C Anandharamakrishnan DIRECTOR IIFPT.jpg.jpg
Anandharamakrishnan in 2019
Born
Coimbatore, India
NationalityIndian
Alma mater Loughborough University, United Kingdom, Alagappa College of Technology, Anna University
Occupation(s)Director, National Institute of Interdisciplinary Science and Technology, (NIIST), Trivandrum, Former Director, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) Thanjavur (Formerly IIFPT), Senior Principal Scientist, CSIR-Central Food Technological Research Institute, Mysuru
Known forResearch in Food Engineering, Artificial Human digestive system for glycemic index studies, Food nanotechnology and 3D food printing
Website www.anandharamakrishnan.com

Anandharamakrishnan Chinnaswamy, commonly referred as Anandharamakrishnan is an Indian scientist and academician, having expertise in Chemical Engineering and Food processing. He is working as Director of National Institute of Interdisciplinary Science and Technology, (NIIST) Trivandrum. Earlier, he served as Director of National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T) (Formerly known as Indian Institute of Food Processing Technology (IIFPT), Thanjavur, Tamil Nadu during the period April 2016 – 2022 and as Senior Principal Scientist at the CSIR - Central Food Technological Research Institute (CFTRI), Mysuru.

Contents

Education and professional career

Anandharamakrishnan completed his bachelor's degree (BTech) in Chemical Engineering (1990–94) and master's degree (MTech) 1994-1996 batch from Alagappa College of Technology, Anna University, India. He got scholarship under Commonwealth Scholarship programme of United Kingdom for pursuing PhD in Chemical Engineering at Loughborough University, United Kingdom, for his work on 'Experimental and Computational Fluid Dynamics Studies on Sprayfreeze-drying and Spray-drying of Proteins'. [1] He started his career as Scientist at Central Food Technological Research Institute (CFTRI), Mysuru from the year 1999 and became principal scientist in the year 2010. He then joined as Director, Indian Institute of Food Processing Technology, Thanjavur in the year 2016. During his tenure as Director, IIFPT has attained Institute of National Importance status by The National Institutes of Food Technology, Entrepreneurship and Management (NIFTEM) Act 2021 and subsequently IIFPT is renamed as National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)Thanjavur. [2] From November 2022, he is serving as Director of National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum. [3] His research endeavors are well documented in peer reviewed reputed international scientific journals. [4] He has two International patents, seven Indian patents and authored six books. He is ranked among the top 2 percentile of the scientist working in food science and technology as per the career long data updated to end-of-2020 published by Elsevier BV and Stanford University [5]

Legacy

Anandharamakrishnan is known for his pioneering research works in the field of Food processing with special focus on Food Engineering, Food nanotechnology, Engineered human digestive systems and Food 3D printing. His works also spanned across inter-disciplinary fields such as food industry waste utilisation, food processing equipment design, novel food matrix development for drug delivery and functional foods.

Engineered human stomach and small intestinal system

Anandharamakrishnan has developed engineered human stomach and small intestine dynamic digestive system called ARK® to study the digestion and absorption behaviour of the foods in human stomach. This ARK® system is designed to study the particle breakdown and digestive pattern of the cooked white rice in our alimentary canal. [6] This ARK® system simulates the physiological conditions of small intestine and records the level of absorption of micro nutrients and nanoformulated bioactive compounds present in foods. [7] This information is useful in the development of functional food and supplements. Recently, this ARK® system has been used to predict the glycemic response curve similar to that of in-vivo human blood glucose level. [8]

3D food printing

Anandharamakrishnan's research contributions are transforming food processing sector through multidimensional (3D / 4D) food printing. He has custom built in-house designed 3D food printer which could print wide range of food materials from semi-solid paste to hydrogels. He is credited with India's first publication on 3D [9] and 4D food printing. [10] Some of the novel printed food products are: Designer 3D printed egg, Customized and personalized delivery of curcumin through spontaneous color transformation of sago constructs using 4D food printing technology, Fiber and protein enriched personalized 3D printed snack from indigenous millets, pulses, [11] mushroom. [12] His researches have been focused on efficient utilization of milling fractions of rice using 3D printing, [13] 3D printed functional cookies from valorization of food waste, [14] towards development of sustainable foods of future. Also to promote health through 3D printed probiotic snack to improve the gut health, [15] 3D printed chicken nuggets – a customized snack with enrichment of dietary fiber to combat lifestyle disorders. [16] [17] Customized 3D printed biodegradable food package from agricultural biomass, [18] suitable alternative for petroleum-based food packing materials is also accounted to his reach accomplishments.

Awards and honours

Books

Related Research Articles

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<span class="mw-page-title-main">National Institute of Food Technology, Entrepreneurship and Management, Thanjavur</span> Higher education institute in Tamil Nadu, India

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References

  1. ↑ "Director". iifpt.edu.in. Archived from the original on 7 August 2017. Retrieved 7 August 2017.
  2. ↑ "NIFTEM Act 2021" (PDF). Retrieved 23 October 2021.
  3. ↑ "Business Line News" . Retrieved 15 November 2022.
  4. ↑ "Google Scholar" . Retrieved 19 May 2021.
  5. ↑ "Elsevier Top Scientist" . Retrieved 27 November 2021.
  6. ↑ Ranganathan, Saranya; Evanjalin, Monica Vasikaran; Arunkumar, Elumalai; Jeyan, Arthur Moses; Anandharamakrishnan, C. (25 January 2021). "Gastric emptying pattern and disintegration kinetics of cooked rice in a 3D printed in vitro dynamic digestion model". International Journal of Food Engineering. 17 (5): 385–393. doi:10.1515/ijfe-2020-0159. S2CID   234003928.
  7. ↑ Parthasarathi, S; Anu Bhushani, J; Anandharamakrishnan, C (2018). "Engineered small intestinal system as an alternative to in-situ intestinal permeability model". Journal of Food Engineering. 222: 110–114. doi:10.1016/j.jfoodeng.2017.11.019.
  8. ↑ Priyadarshini, S.R.; Arunkumar, Elumalai; Moses, J.A.; Anandharamakrishnan, C (2021). "Predicting human glucose response curve using an engineered small intestine system in combination with mathematical modeling". Journal of Food Engineering. 293: 110395. doi:10.1016/j.jfoodeng.2020.110395. ISSN   0260-8774. S2CID   228892257.
  9. ↑ Anukiruthika, T.; Jeyan, Arthur Moses; Anandharamakrishnan, C. (10 August 2019). "3D printing of egg yolk and white with rice flour blends". Journal of Food Engineering. 265: 109691. doi:10.1016/j.jfoodeng.2019.109691. S2CID   202079196.
  10. ↑ Shanthamma, S.; Preethi, R.; Arthur Moses, Jeyan; Anandharamakrishnan, C. (22 April 2021). "4D Printing of Sago Starch with Turmeric Blends: A Study on pH-Triggered Spontaneous Color Transformation". ACS Food Science and Technology. 1 (4): 669–679. doi:10.1021/acsfoodscitech.0c00151. S2CID   236378213.
  11. ↑ Krishnaraj, P.; Anukiruthika, T.; Choudhary, P.; Arthur Moses, Jeyan; Anandharamakrishnan, C. (30 August 2019). "3D Extrusion Printing and Post-Processing of Fibre-Rich Snack from Indigenous Composite Flour". Food and Bioprocess Technology. 12 (10): 1776–1786. doi:10.1007/s11947-019-02336-5. S2CID   201667867.
  12. ↑ Keerthana, K.; Anukiruthika, T.; Choudhary, P.; Arthur Moses, Jeyan; Anandharamakrishnan, C. (7 May 2020). "Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroom". Journal of Food Engineering. 287: 110116. doi:10.1016/j.jfoodeng.2020.110116. S2CID   218950317.
  13. ↑ Theagarajan, R.; Jeyan, Arthur Moses; Anandharamakrishnan, C. (22 May 2020). "3D Extrusion Printability of Rice Starch and Optimization of Process Variables". Food and Bioprocess Technology. 13 (6): 1048–1062. doi:10.1007/s11947-020-02453-6. S2CID   218772023.
  14. ↑ Jagadiswaran, B.; Alagarasan, V.; Palanivelu, P.; Theagarajan, R.; Jeyan, Arthur Moses; Anandharamakrishnan, C. (20 April 2021). "Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies". Future Foods. 4: 100036. doi: 10.1016/j.fufo.2021.100036 . ISSN   2666-8335.
  15. ↑ K.S., Yoha; Anukiruthika, T.; Wilson, Anila; Arthur Moses, Jeyan; Anandharamakrishnan, C. (10 April 2021). "3D printing of encapsulated probiotics: Effect of different post-processing methods on the stability of Lactiplantibacillus plantarum (NCIM 2083) under static in vitro digestion conditions and during storage". LWT. 146: 111461. doi:10.1016/j.lwt.2021.111461. S2CID   234809228.
  16. ↑ Wilson., Anila; Anukiruthika, T.; Arthur Moses, Jeyan; Anandharamakrishnan, C. (10 October 2020). "Customized Shapes for Chicken Meat–Based Products: Feasibility Study on 3D-Printed Nuggets". Food and Bioprocess Technology. 13 (11): 1968–1983. doi:10.1007/s11947-020-02537-3. S2CID   222254555.
  17. ↑ Wilson., Anila; Anukiruthika, T.; Arthur Moses, Jeyan; Anandharamakrishnan, C. (5 April 2020). "Preparation of Fiber-enriched Chicken Meat Constructs Using 3D Printing". Journal of Culinary Science & Technology. 21: 127–138. doi:10.1080/15428052.2021.1901817. S2CID   233528280.
  18. ↑ Nida., Sundus; Anukiruthika, T.; Arthur Moses, Jeyan; Anandharamakrishnan, C. (11 March 2020). "3D Printing of Grinding and Milling Fractions of Rice Husk". Waste and Biomass Valorization. 12: 81–90. doi:10.1007/s12649-020-01000-w. S2CID   216161821.
  19. ↑ "DBT - Tata Innovation Fellowship" (PDF). Retrieved 15 May 2021.
  20. ↑ "NASI-Reliance Industries Platinum Jubilee Award" . Retrieved 15 May 2021.
  21. ↑ "National Design Award" (PDF). Retrieved 15 May 2021.
  22. ↑ "ICAR Rafi Ahmed Kidwai Award" (PDF). Retrieved 15 May 2021.
  23. ↑ "All India Food Processors Association Special Platinum Jubilee Award" . Retrieved 15 May 2021.
  24. ↑ "Padma Bhushan Prof. B.D. Tilak CHEMCON Distinguished Speaker Award 2016" . Retrieved 15 May 2021.
  25. ↑ "National Academy of Sciences India Annual Report 2019-20" (PDF). Retrieved 15 May 2021.
  26. ↑ "Fellow of National Academy of Agricultural Sciences" . Retrieved 15 May 2021.
  27. ↑ "Fellow of AFSTi" . Retrieved 2 June 2021.
  28. ↑ "Ranking of Scientist" . Retrieved 26 November 2021.
  29. ↑ Anandharamakrishnan, C.; Ishwarya, S. Padma (2019). Essentials and Applications of Food Engineering. doi:10.1201/9780429430244. ISBN   9780429430244. S2CID   187621668 . Retrieved 2 June 2021.
  30. ↑ Anandharamakrishnan, C.; Parthasarathi, S. (2019). Anandharamakrishnan, C; Parthasarathi, S (eds.). Food Nanotechnology Principles and Applications. doi:10.1201/9781315153872. ISBN   9781315153872. S2CID   115595638 . Retrieved 2 June 2021.
  31. ↑ Anandharamakrishnan, C, ed. (2017). Handbook of Drying for Dairy Products. doi:10.1002/9781118930526. ISBN   9781118930526 . Retrieved 2 June 2021.
  32. ↑ Anandharamakrishnan, C.; Ishwarya, S. Padma (2015). Spray Drying Techniques for Food Ingredient Encapsulation. doi:10.1002/9781118863985. ISBN   9781118863985 . Retrieved 2 June 2021.
  33. ↑ Techniques for Nanoencapsulation of Food Ingredients. SpringerBriefs in Food, Health, and Nutrition. 2014. doi:10.1007/978-1-4614-9387-7. ISBN   978-1-4614-9386-0. S2CID   137376318 . Retrieved 2 June 2021.
  34. ↑ Anandharamakrishnan, C. (2013). Computational Fluid Dynamics Applications in Food Processing. doi:10.1007/978-1-4614-7990-1. ISBN   978-1-4614-7989-5. S2CID   199491335 . Retrieved 2 June 2021.
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