Dr. Pichan Prabhasankar

Dr. Pichan Prabhasankar is Principal Scientist in Flour Milling Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore and has 26 years of teaching and Research experience. His interest includes development of different wheat and non-wheat food products targeting celiac, diabetes and other major diseases. His interest is to understand the molecular mechanism of wheat based food products such as wheat milled, pasta, bakery and traditional products. Immunogenicity characterization of wheat varieties related to celiac disease and wheat allergy; Development of Animal Model for Gluten sensitization. Apart he is serving as a faculty member for MSc (Food Technology), MSc (Integrated Nutritional Biology), International School of Milling Technology and Associate Professor, in AcSIR program. He is actively involved in teaching for more than twenty years. He is basically biochemist and completed his PhD program from Madras University. He had completed two Postdoctoral programs at USA with two different disciplines such as Molecular Biology and Food Rheology. He has developed number of newer food products, especially Pasta and Bakery products. Most of them are transferred to Industries for commercialization. Won Best Scientist Award for the year 2014-15 from CSIR-CFTRI, Distinguished Faculty (Food Science and Technology) under Venus International Faculty Awards- VIFA 2016, Bharath Garuav Award-2017- India International Friendship Society (IIFS), New Delhi and Best Poster Awards in national and international conferences. His master student obtained best dissertation award. Short time visiting Fellow in Kyoto University, Japan under Indo-Japan Research Program. He visited University of West Indies, Jamaica and delivered lectures to Master students .He also visited France under Indo-French collaborative program. He also presented a research paper in Indo-UK Scientific Seminar, at Machester University, UK. He served as Editor-in-Chief, Journal of Food Science and Technology and improved its impact factor from 1.123 to 2.204 and served as Chief Editor, Indian Food Industry-mag for three years. Participated and present a paper entitled: “The present and future of scholarly publishing in Asia” at the 2nd Asian Council of Scientific Editors Annual Meeting, Dubai. To his credit 100 research papers in peer reviewed Journals, 69 conference papers and more than ten patents. Developed more than nine process know-how on food products. Guided more than 8 PhD scholars and many Masters Students. Served as members in APEDA Task Force. He is involved in organizing various national and international food conventions. His contributions on food processing is highly commendable. He served as a Central Executive Committee Member of AFSTi for six years. He is also involved in activities of Society of Biological Chemists (I), Mysore.

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