Dr. M. Madhava Naidu
Senior Principal Scientist
Spice and Flavour Science
Central Food Technological Research Institute
India
Biography
Dr. M. Madhava Naidu is currently a Senior Principal Scientist in the Department of Spice and Flavour Science Central Food Technological Research Institute, India. He completed M.Sc. 1987 – Botany – First Class Department of Botany, Gulbarga University, Gulbarga, India Ph.D. 1993 –- Thesis entitled: “Mutation breeding and tissue culture studies in chick pea [ Cicer arietinum L. ]” Department of Botany, Gulbarga University, Gulbarga, India He got Biotechnology National Associate ship from Department of Biotechnology, Government of India 1993-94, Best Scientific and Technical contribution individual award for 2010-11 (CFTRI Annual award), “AMULYA” award by Karnataka State Innovation Council and Department of Industries and Commerce (2012).
Research Interest
Development of bioactive conserves and nutraceuticals from green coffee, cashew apple and ginger, Extraction, purification, characterization and stabilization of carotenoids, capsaicinoids from chilli and curcumnoids from turmeric, Studies on antioxidant activities of bioactive conserves and isolates using in vitro methods, Development of method for faster curing of vanilla ï‚· Development of value added products from vanilla, coffee, chilli, turmeric, ginger, pepper.
Publications
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Siddharth Priyadarshi. Hafeeza K., Ramasamy R., B. B. Borse., & M. Madhava Naidu Flavour characterisation and free radical scavenging activity of coriander (Coriandrum sativum L.) foliage Journal of Food Science & Technology, DOI 10.1007/s13197-015-2071-1
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Pankaj Satapathy, Chinnu Salim, Madhava Naidu M and Rajini PS (2016). Attenuation of Dopaminergic Neuronal Dysfunction in Caenorhabditis elegans by Hydrophilic Form of Curcumin, Neurochem. Neuropharm, 2: 111. doi:10.4172/2469-9780.1000111
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Vedashree M. Pankaj Satpathy. Ravi. R ., M. Madhava Naidu (2016). Turmeric Spent Flour : Value addition to breakfast foods, Int J Nutr Sci. 1(2), 1006-10
