M.b. Bera (manab Bandhu Bera)
Professor & Dean (SFW)
Food Engineering &Technology
Sant Longowal Institute of Engineering and Technology
India
Biography
Professional Qualifications 1.M.Sc.(Food Tech): First division passed with specialization in plantation product & flavor technology. Degree awarded by Central Food Technological Research Institute (CFRTI-Mysore), University of Mysore, in the year 1979. 2.Ph.D: Degree awarded by Indian Institute of Technology (IIT), Kharagpur (WB), in the year 1987. Advance Training in Food research in abroad. 3.PG certificate (Food Tech) awarded by Hebrew University, Jerusalem, Israel in the year 2004 Professional Experiences: More than 32 years (Since 1980) in the area of Food Engineering & Technology and Food Biotechnology. Currently he is Senior most Professor the department 1.Professor, Department of Food Engineering & Technology: Sant Longowal Institute of Engineering & Technology, SLIET (Deemed University, Estt. by MHRD, Govt. of India), Longowal (Pb). From 11-04-2000-till date ( Present Basic pay Rs.57330 +grade pay Rs.10000.00).
Research Interest
Food Engineering & Food Biotechnology Technology, Protein Technology and biopeptides, Bacteriocine production & utilization in food preservation, Microbial production Exo-polysaccharides, Pro and Prebiotic production and their utilization, functional foods & nutraceuticals, Engineering properties of food ingredient.
Publications
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V Bali, PS Panesar and M.B. Bera (2012). Fructo-oligosaccharides: Production, purification and potential applications. Critical Reviews in Food Science and Nutrition, (Accepted Manuscript).
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V Bali, Parmjit S. Panesar and M.B. Bera (2012). Biopresevation: an emerging tool in food processing industry. Beverage and Food World, 39(10): 50-59. ISSN 0970-6194.
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S. Kaur, P.S. Panesar and M.B. Bera (2012) Genetically modified foods: Global status, potential benefits and safety concerns. Journal Punjab Academy of Sciences, 9-10(1&2)28-33
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V. Bali, P.S. Panesar and M.B. Bera (2012) Physiological, biochemical and molecular characterization of potential bacteriocin producer strain isolated from fermented barseem. Acta Alimentaria (Accepted manuscript)
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V. Bali, P.S. Panesar, M.B. Bera and R. Panesar (2012) Fructo-oligosaccharides: Production, purification and potential applications. Critical Reviews in Food Science and Nutrition (Published online)
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Shubhneet Kaur, Parmjit S. Panesar, Manab B. Bera and Varinder Kaur. (2012) Simple Sequence Repeat Markers in Genetic Divergence and Marker Assisted Selection of Rice Cultivars: A Review. Critical Reviews in Food Science and Nutrition (on line published)
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Rajni kamboj, M.B. Bera and Vikas Nanda (2013) Evaluation of physico chemical properties, trace metal content and anti oxidant activity of Indian honey .International journal of Food Sci. Tech, 48, 578-587
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V. Kaur, M.B. Bera and P.S. Panesar (2013) Production and characterization of exopolysaccharide produced by Alcaligenes faecalis B14 isolated from indigenous soil. International Journal of Biotechnology and Bioengineering Research 4(4): 365-374
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V. Bali, P.S. Panesar and M.B. Bera (2013) Physiological, biochemical and molecular characterization of potential bacteriocin producer strain isolated from fermented barseem. Acta alimentaria (Accepted Manuscript).
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Varinder Kaur, Manab B Bera, Parmjit S.Paneser, Harish Kumar and J.F.Kennedy (2014) Walen gum: Microbial production, characterization and application. Intl. J of biological macromolecules, 65, 454-461