Dr. Prasanna Vasu
Senior Scientist
Food Safety & Analytical Quality Control Laboratory (FSAQCL)
Central Food Technological Research Institute
India
Biography
Dr. Prasanna Vasu is currently a Senior Scientist in the Department of Dept. of Food Safety & Analytical Quality Control Laboratory (FSAQCL) Central Food Technological Research Institute, India. He completed Ph.D. in Biotechnology Central Food Technological Research Institute (CSIR-CFTRI), University of Mysore, Karnataka, India. (Year: 2004) Thesis Title: Pectin hydrolysis in vivo and its role in fruit softening during ripening in mango (Mangifera indica L.)”. Under the supervision of Dr. R. N. Tharanathan, Senior Scientist & Deputy Director, C.F.T.R.I. 1992 - 1994 M.Sc. in Biotechnology University of Mysore, Mysore, Karnataka, India. (1 st Class, 67.6%, year of passing: 1994). 1989 - 1992 B. Sc. In Chemistry, Botany and Zoology University of Mysore, Mysore, Karnataka, India. (1 st Class, 66.3%, year of passing: 1992).
Research Interest
Research supporting ‘Foodomics’ and ‘Nutritional Research’ in various aspects of food quality, safety and security. Research mainly focus on: 1) Analytical method development for accurate quantification of food contaminants, adulterants, additives using LC-MS/MS (Foodomics); 2) Improvement of nutritional value of food constituents to achieve better food quality (Nutritional Research); 3) Group Leader: Analytical Lab of Confectionery, Fruits, Vegetable and Spice Products, and Toxins & Beverage analyses.
Publications
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Sunil L and Prasanna Vasu. In silico Designing of Therapeutic Protein enriched with Branched-Chain Amino Acids for the Dietary Treatment of Chronic Liver Disease. Journal of Molecular Graphics and Modelling (In Press).
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Prakruthi Appaiah and Prasanna Vasu. In silico Designing of Protein Rich in Large Neutral Amino Acids Using Bovine αs1 Casein for Treatment of Phenylketonuria. Journal of Proteomics and Bioinformatics (Submitted).
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Bhavya Kotnala, Shashirekha M. N and Prasanna Vasu. Partial Purification and Characterization of a Salt-dependent Pectin Methylesterase from Carica papaya Fruit Mesocarp-Exocarp Tissue. Food Chemistry (Submitted).
