Raghava Rao K S M S
Chief scientist
Department of Food engineering
Central Food Technological Research Institute
India
Biography
He is employed as the chief scientist in the Department of Food Engineering, CSIR-Central Food Technological Research Institute. His specialization includes Food Engineering, Biochemical Engineering,Chemical Engineering, Food Engineering, Biotechnology (Downstream Processing, Bioreactor design).He has been leading R&D Projects in the area of development of food and bioprocesses, downstream processing with special emphasis to aqueous two phase extraction, design of bioreactors and equipment for traditional foods, membrane processes. He lead a multi-crore Network project for Design and Development of equipment for Indian Traditional Foods.
Research Interest
The research work is basically the application of principles of Chemical Engineering for process and produce development in area of Food Process Engineering as well as Food and Biotechnology. Novel membrane processes for the production of liquid concentrates, downstream processing of proteins/enzymes, Design and development of equipment, Drying and dehydration,Process & product development
Publications
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Rastogi NK,Raghavarao KSMS,Balasubramaniam VM,Niranjan K, Knorr D (2007) Opportunities and challenges in high pressure processing of foods. Crit. Rev. Food Sci. Nutr 47:69-112.
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Rastogi NK, Raghavarao KSMS,Balasubramaniam VM,Niranjan K, Knorr D (2002) Recent developments in osmotic dehydration: methods to enhance mass transfer.Trends Food Sci Technol 13:48-59.
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Raghavarao KSMS, Ranganathan TV, Karanth NG (2003) Some engineering aspects of solid-state fermentation.Biochem Eng J 13:127-135.
