alexa Navin K Rastogi | Central Food Technological Research I
ISSN: 2155-9589

Journal of Membrane Science & Technology
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Navin K Rastogi

Navin K Rastogi senior principal scientist
Department of Food Engineering
Central Food Technological Research Institute
Mysore, India.
 
Biography

Dr. Navin K Rastogi is currently the senior principal scientist in the Department of Food Engineering at Central Food Technological Research Institute, Mysore, India. His main research interests are in nonthermal processing (such as high pressure processing, pulsed electric field, ozone processing), osmotic drying of foods and biomaterials, extraction using liquid membranes, downstream processing of biomolecules, membrane processing as well as development of divesified products from locally avialable agricultural produce.He has so far published more than 120 papers in refereed international journals. He is an author/coauthor of 16book chapters and the one of the editors of a book on membrane processing. He has also served as an editor of an archival journal, Journal of Food Science & Technology(published by Springer), and been on the editorial boards of Innovative Food Science & Emerging Technologies (Co-Editor, Elsevier), Journal of Food Engineering (Elsevier), Journal of Engineering (Hindawi), The Scientific World Journal (Hindawi), Research & Reviews: Journal of Food Science & Technology (STM). Among many awards bestowed upon him, Dr. Rastogi was awarded Young Scientist Awards by the Council of Scientific and Industrial Research, Ministry of Science and Technology, New Delhi and Association of Food Scientist and Technologist, India. He was awarded Seligman APV fellowship in food engineeringby Society of Chemical Industry, London, Deutscher Akademischer Austauschdienst (DAAD) Fellowship by DAAD, Germany and Department of Biotechnology Overseas Fellowship by Ministry of Science & Technology, New Delhi, India. During these fellowships by various organisations, he choose to work on high pressure processing of foods at University of Reading, UK (with Prof. K. Niranjan), Technische Universitat, Berlin, Germany (with Prof. Dietrich Knorr) and Ohio State University, USA (with Prof. VM Balasubramaniam).After doing his Bachelor of Science (B.Sc.) from Lucknow University, he did his Bachelor of Technology (B.Tech.), from Harcourt Butler Technology Institute, Kanpur. He has also done Master of Business Administration (MBA) and Master in Engineering Management (MEM) from Rohilkhand University, Bareilly and Sri Jayachamraja College of Engineering, Mysore, respectively. Further, Dr. Rastogi received his PhD in food engineering from CFTRI, Mysore, India.

Research Interest

nonthermal processing (such as high pressure processing, pulsed electric field, ozone processing), osmotic drying of foods and biomaterials, extraction using liquid membranes, downstream processing of biomolecules, membrane processing as well as development of divesified products from locally avialable agricultural produce.

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