Assoc. Prof. Dr Nagamaniammai Govindarajan, SRM Institute of Science and Technology, India
Dr. Nagamaniammai Govindarajan is a distinguished expert in food science technology, with over 21 years of experience spanning academics, industry, and quality assurance. 🌾🔬 Holding a Ph.D. in Food Technology, her research focuses on nutraceuticals, functional foods, and sustainable innovations like probiotic carrot juice and multigrain snacks. 🥕🌍 With numerous publications in esteemed journals, she addresses global challenges in nutrition security and bioactive packaging. Dr. Govindarajan’s leadership roles, mentorship, and contributions to ISO certifications and pilot plant setups highlight her industry impact. 🏭📚 Her dedication to advancing food science makes her a strong contender for prestigious research accolades. 🏆✨
Publication Profile
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Educational Background 🎓
Dr. Nagamaniammai Govindarajan boasts impressive academic credentials in food technology and biochemical engineering. 🌾🔬 She earned her Ph.D. in 2014 from SRM Institute of Science and Technology, Chennai, focusing on the process development, optimization, and quality evaluation of nutraceuticals and functional foods from amla (Embilica officinalis). 🍊 Her academic journey includes a Master of Technology in Food Technology and Biochemical Engineering (71%) from Jadavpur University, Kolkata, completed in 2004, and a Bachelor of Engineering in Food Processing and Preservation Technology (69%) from Avinashilingam Deemed University, Coimbatore, in 2001. 📘 Her qualifications reflect a strong foundation in food science and technology. 🌟
Professional Experience 💼
Dr. Nagamaniammai Govindarajan has over 21 years of diverse experience in academia, corporate, industry, quality assurance, entrepreneurship, and R&D, complemented by an FSSC 22000:2005 Lead Auditor Certification. 🌟 Currently an Associate Professor at SRM Institute of Science and Technology, she mentors M.Tech and Ph.D. students, fosters industry linkages, and conducts academic research. Previously, she led departments at AMET University and worked as QA-R&D Head at Sri Varadaraja Food Exports, implementing ISO, HACCP, and organic certifications. 🌾📊 Her roles span teaching, curriculum development, product innovation, and quality control, showcasing her expertise in food processing and safety standards. 🥭🍲📚
Achievements 🏆✨
Dr. Nagamaniammai Govindarajan has achieved remarkable milestones in food technology and quality management. 🌾 She led the establishment of ISO 22000:2005 and ISO 9001:2015 certification systems for rice and millet processing at Sri Varadaraja Foods Pvt. Ltd. 🏭📜 As a Management Representative, she facilitated organic certifications (NPOP, COS, NOP) and streamlined value-added processing. 🌱📦 At Aachi Masala Foods Pvt. Ltd., she spearheaded the setup of production lines for beverages, snacks, and ready-to-eat products while developing pilot plants and research kitchens. 🍹🍴 Additionally, she established state-of-the-art food analysis and microbiology laboratories at SRM and Avinashilingam universities, fostering academic excellence. 🧪📚
Honors🏆🌍
Dr. Nagamaniammai Govindarajan has been widely recognized for her contributions to nutrition, food technology, and education through guest lectures, keynote addresses, and advisory roles. 🌟 She has delivered talks on topics like behaviorally focused nutrition education and designer food development at prestigious events, including Poshan Maah 2024 and AFSTI Mumbai Chapter. 🎤🍎 She serves as a Board of Studies Member at AMET University, a Guest Editor for reputed journals, and an Evaluation Committee Member for M.Tech and Ph.D. projects. 🌾📘 Dr. Govindarajan has chaired sessions and delivered lectures internationally, fostering innovation in food technology and sustainability. 🌍🍴
Research Focus Area 🌱🧬
Dr. Nagamaniammai Govindarajan’s research focuses on food science and technology with an emphasis on nutritional enhancement, sustainable food processing, and product development. 🍎🔬 Her work spans traditional weaning foods, fortification techniques for combating malnutrition, and optimizing drying methods for nutrient retention in cereals and fruits. 🌾🍌 She has also explored innovative snack development, dairy replacements with plant-based ingredients, and chitosan coatings for extending shelf life. 🥣✨ Her expertise lies in functional foods, food safety, and value addition, contributing to global goals like Zero Hunger. 🌍🍴 Collaborating across academia and industry, she advances food innovation and sustainability. 🌱💡
Publication Top Notes📄✨
Freeze dried probiotic carrot juice powder for better storage stability of probiotic
Development of multigrain ready-to-eat extruded snack and process parameter optimization using response surface methodology
Enhanced antimicrobial and antioxidant properties of Nano chitosan and pectin based biodegradable active packaging films incorporated with fennel (Foeniculum vulgare) essential …
Functional foods and their impact on health
Effect of different drying techniques on the nutrient and physiochemical properties of Musa paradisiaca (ripe Nendran banana) powder
Synbiotic microencapsulation of Lactobacillus brevis and Lactobacillus delbrueckii subsp. lactis using oats/oats brans as prebiotic for enhanced storage stability
Effect of dried ginger powder, fennel powder, cumin powder and fresh ginger extract addition on supari from aonla (Emblica officinalis Gaertn)
Evaluation of functional quality of Indian dosa batter prepared using different processed rice and horse gram
Quality optimization for membrane concentrated tender coconut water
Effect of freeze and vacuum drying on the retention of nutrient content of brown rice (Oryza sativa) porridge
Conclusion 🔍
Dr. Nagamaniammai Govindarajan’s prolific research, professional achievements, and contributions to food science and technology position her as a deserving nominee for the Research for Best Researcher Award. Her dedication to advancing functional foods and sustainable nutrition aligns well with the award’s goals of recognizing impactful research in science and technology.