Vidwan-ID : 6090



  • Dr Navin Kumar Rastogi

  • Chief Scientist
  • Central Food Technological Research Institute
Publications 1994 - 2020

Publications

  • 121
    Journal Articles
  • 15
    Chapter
  • 4
    Review
  • 3
    Book
  • 1
  • 5
  • 2
  • 125

Citations / H-Index

5369 Citations
43 h-index
4818 Citations

Google Scholar

Co-author Network


Expertise

Food Science and Technology

Food technology, Chemical technology, Chemical engineering

Personal Information

Dr Navin Kumar Rastogi

Male
Chief Scientist & Head Department of Food Engineering Central Food Technological Research Institute, Kajjihundi
Mysore, Karnataka, India - 570020


Experience

  • Chief Scientist

    Department of Food Engineering

    Central Food Technological Research Institute


Qualification

  • Ph.D. (Engineering)

    CSIR-Central Food Technological Research Institute

  • MEM

    SJCE, Mysore

  • M.B.A.

    Rohilkhand University, Bareily, UP

  • B.Tech. Chemical Tech (Food Tech)

    H B T I Kanpur

  • B.Sc.

    Lucknow University


Honours and Awards

2018

Fellow - National Academy of Agriculture Sciences (FNAAS) 2018

National Academy of Agriculture Sciences (NAAS), New Delhi

2018

Fellow - Institution of Engineers (FIE) 2018

Institution of Engineers, Kolkatta

2015

Fellow - Association of Food Scientists & Technologists, India (FAFSTI) 2015

Association of Food Scientists & Technologists, India

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2018

Fellow - National Academy of Agriculture Sciences (FNAAS) 2018

National Academy of Agriculture Sciences (NAAS), New Delhi

2018

Fellow - Institution of Engineers (FIE) 2018

Institution of Engineers, Kolkatta

2015

Fellow - Association of Food Scientists & Technologists, India (FAFSTI) 2015

Association of Food Scientists & Technologists, India

2006

“Best technology transferred to Industry for the production of virgin coconut oil by wet processing”

CFTRI, Mysore

2005

Department of Biotechnology (DBT) Overseas Fellowship 2005-2006; Long term Fellowship

Department of Biotechnology (DBT), New Delhi

2003

AFST-Laljee Godhoo Nidhi Smarak Award

Association of Food Scientists and Technologists, India

2001

CSIR-Young Scientist Award 2001 in Engineering Sciences

Council of Scientific Industrial Research, New Delhi

2000

AFST-Young Scientist Award

Association of Food Scientists & Technologists, India

1998

DAAD Fellowship 1998-2000; German Academic Exchange Service Fellowship Sponsored by

DAAD, Bonn, Germany

1997

Seligman APV fellowship in Food Engineering

Society of Chemical Industry, London, UK

1989

Gold medal and Merit scholarship in Bachelor of Technology (B. Tech.) 1989

Harcourt Butler Technological Institute, Kanpur

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Doctoral Theses Guided

2014

Integrated approach for the downstream processing of enzymes involving liquid emulsion membranes

Ms. B.S. Priyanka, CSIR-SRF, CSIR-Central Food Technological Research Institute

2013

Application of ozone for the preservation of sugarcane juice Student:

Mr. Shyam Garud, RGNF-JRF, CSIR-Central Food Technological Research Institute

2013

High pressure processing of foods

Ms. Jincy M. George, DST INSPIRE -JRF, CSIR-Central Food Technological Research Institute

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2014

Integrated approach for the downstream processing of enzymes involving liquid emulsion membranes

Ms. B.S. Priyanka, CSIR-SRF, CSIR-Central Food Technological Research Institute

2013

Application of ozone for the preservation of sugarcane juice Student:

Mr. Shyam Garud, RGNF-JRF, CSIR-Central Food Technological Research Institute

2013

High pressure processing of foods

Ms. Jincy M. George, DST INSPIRE -JRF, CSIR-Central Food Technological Research Institute

2011

Nanoparticles of the detection of bisphenol A

Mr. K. Vasanth Ragavan, CSIR-SRF , CSIR-Central Food Technological Research Institute

2010

Development of functional foods by impregnation of bioactive compounds in solid food matrix

Ms. Ashwini N Bellary, UGC-SRF , CSIR-Central Food Technological Research Institute

2010

Integrated approach involving liquid membranes and forward osmosis for the processing of fruit juice and natural colorants

Mr. B.S. Chanukya, CSIR-SRF , CSIR-Central Food Technological Research Institute

2006

Studies on various athermal biocompatible methods for the downstream processing of selected enzymes

Ms. K. E. Nandini CSIR-SRF , CSIR-Central Food Technological Research Institute

2006

Integrated downstream processing involving biocompatible methods for extraction, purification and concentration of anthocyanin, a natural colorant

Mr. Chetan A. Nayak, CSIR-SRF , CSIR-Central Food Technological Research Institute

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Membership In Professional Bodies

2018

National Academy of Agriculture Sciences, India

Fellow

2018

Institution of Engineers

Fellow

2015

Association of Food Scientists & Technologists, India

Fellowship

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2018

National Academy of Agriculture Sciences, India

Fellow

2018

Institution of Engineers

Fellow

2015

Association of Food Scientists & Technologists, India

Fellowship

2010

Assocaition of Microbiologist of India (AMI)

Life member

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