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Dr. Yogesh Kumar

Assistant Professor
Department of Food Technology

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Degree Specialization University/Institute Name, Year
Ph.D Food Science and Technology NIFTEM, 2022
M.Sc Food Technology GJUS&T, Hisar, 2015
B.Sc(H) Microbiology Delhi University, 2013

Research Interests

• Optimization of functional food from Indian seaweed using CCRD-RSM • Studying physicochemical, functional, thermal (DSC, TGA), infrared (FTIR) characteristics of seaweeds • Ultrasonic Assisted Extraction to analyse invitro phenolic, flavonoid & antioxidant assays • Assessment of invivo study in mice for oxidative stress of functional food • Quantification of bioactive compounds from seaweeds using LC-MS/MS

Current Courses Taught / Teaching Interest

• Food Microbiology • Food Safety Quality and Management • Principles of Food Preservation and Processing • Technology of Food Processing • Fundamental of Food Technology • Technology of Fruits, Vegetables • Dairy Technology

Selected Publications/Working Papers

• Kumar, D., Tarafdar, A., Kumar, Y., & Badgujar, P. C. (2019). Intelligent modeling and detailed analysis of drying, hydration, thermal, and spectral characteristics for convective drying of chicken breast slices. Journal of Food Process Engineering, 42(5), e13087. (Scopus) IF:2.356 • Kumar, Y., Tarafdar, A., Kumar, D., & Badgujar, P. C. (2019). Effect of Indian brown seaweed Sargassum wightii as a functional ingredient on the phytochemical content and antioxidant activity of coffee beverage. Journal of Food Science and Technology, 56(10), 4516-4525. (Scopus) I.F: 2.701 • Kumar, Y., Singhal, S., Tarafdar, A., Pharande, A., Ganesan, M., & Badgujar, P. C. (2020). Ultrasound assisted extraction of selected edible macroalgae: Effect on antioxidant activity and quantitative assessment of polyphenols by liquid chromatography with tandem mass spectrometry (LC-MS/MS). Algal Research, 52, 102114. (Scopus) I.F: 5.014 • Tarafdar, A., Kumar, Y., Kaur, B. P., & Badgujar, P. C. High?pressure microfluidization of sugarcane juice? Effect on total phenols, total flavonoids, antioxidant activity and microbiological quality. Journal of Food Processing and Preservation, e15428. (Scopus) I.F:2.609 • Kumar, D., Mishra, A., Tarafdar, A., Kumar, Y., Verma, K., Aluko, R., Trajkovska, B., Badgujar, P. C. (2021). In vitro bioaccessibility and characterisation of spent hen meat hydrolysate powder prepared by spray and freeze-drying techniques. Process Biochemistry. (Scopus) I.F: 4.885 • Kumar, Y., Singhal, S. (2020). Food application of cyclodextrin. Sustainable Agriculture Reviews : Micro and Nano Engineering in Food Science, Eds. V. K. Maurya, K.M. Kothandam, S. Ranjan, N. Dasgupta, E. Lichtfouse, Vol 1. Springer (Scopus) • Kumar, Y., Tarafdar, A., & Badgujar, P. C. (2021). Seaweed as a Source of Natural Antioxidants: Therapeutic Activity and Food Applications. Journal of Food Quality. (Scopus) I.F: 3.2 • Kumar, D., Kumar, Y., Dey, S. (2021). Pressure-based processing technologies for food. In-Advances in Food Engineering, Eds. A. Tarafdar, A. Pandey, R. Sirohi, C. R. Soccol, C-G. Dussap; Elsevier, Amsterdam, The Netherlands (Scopus). • Kumar, Y., Tarafdar, A., Kumar, D., Verma, K., Aggarwal, M., Badgujar, P.C. (2021). Evaluation of chemical, functional, spectral and thermal characteristics of representative Sargassum wightii and Ulva rigida from Indian coast. Journal of Food Quality. (Scopus) I.F: 3.2 • Singhal, S., Kumar, Y., Badgujar, P.C. (2021). Effect of hydrothermal processing on physico-chemical properties and antioxidant activity of edible brown seaweed Sargassum wightii. Journal of Aquatic Food Product Technology. (Scopus) I.F:1.7 • Tarafdar, A., Sirohi, R., Balakumaran, P.A., Reshmy, R., Madhavan, A., Sindhu, R., Binod, P., Kumar, Y., Kumar, D., Sim, S.J. (2021). The hazardous threat of Bisphenol A: Toxicity, detection and remediation. Journal of Hazardous Materials. (Scopus) I.F: 14.224 • Verma, K., Tarafdar, A., Kumar, D., Kumar, Y., Rana, J. S., & Badgujar, P. C. (2022). Formulation and characterization of nano-curcumin fortified milk cream powder through microfluidization and spray drying. Food Research International, 160, 111705. (Scopus) I.F: 7.10 • Kumar, Y., Tarafdar, A., Kumar, D., Saravanan, C., Badgujar, P. C., Pharande, A., ... & Fawole, O. A. (2022). Polyphenols of Edible Macroalgae: Estimation of In Vitro Bio-Accessibility and Cytotoxicity, Quantification by LC-MS/MS and Potential Utilization as an Antimicrobial and Functional Food Ingredient. Antioxidants, 11(5), 993. (Scopus) I.F: 7.675 • Dey, S., Saxena, A., Kumar, Y., Maity, T., & Tarafdar, A. (2022). Understanding the Antinutritional Factors and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum) and Little Millet (Panicum sumatrense). Journal of Food Quality, 2022. (Scopus) I.F: 3.2 • Dey, S., & Kumar, Y. (2023). Nutrigenomics Research: A Review. Bioactive Components, 359-379. (Scopus) • Kumar, D., Tarafdar, A., Kumar, Y., Dass, S. L., Pareek, S., & Badgujar, P. C. (2022). Production of functional spent hen protein hydrolysate powder and its fortification in food supplements: A waste to health strategy. Food Bioscience, 50, 102193. (Scopus) I.F: 5.15 • Sagar, N. A., Kumar, Y., Singh, R., Nikhil, C., Kumar, D., Sharma, P., ... & Tarafdar, A. (2022). Onion waste based-biorefinery for sustainable generation of value-added products. Bioresource Technology, 127870. (Scopus) I.F: 11.88 • Singh, J., Pareek, S., Maurya, V. K., Sagar, N. A., Kumar, Y., Badgujar, P. C., & Fawole, O. A. (2022). Application of Aloe vera Gel Coating Enriched with Cinnamon and Rosehip Oils to Maintain Quality and Extend Shelf Life of Pomegranate Arils. Foods, 11(16), 2497. (Scopus) I.F: 5.28
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