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Profile Details
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USD 90 /hr
Hire Dr. Tapas Kumar M.
USD 90 /hr

Food Technologist, Expert in product development, Health foods, R&D,Food preservation, Quality control, HACCP. Having 22 years of experience

Profile Summary
Subject Matter Expertise
Work Experience


Defence Research & Development Organisation

June 1998 - Present


Defence Food Research Laboratory

June 1998 - Present


PhD in Food Technology

University of Mysore

January 2004 - January 2010

  • Certification details not provided.
(2015). National: Impact of Consumption of Certain Electrolyte Rich Natural Products on the Serum Na + and K + Profile, Anemia and Iodine Nutriture in Desert Population of Rajasthan. Journal of human ecology 50(2):103-110 • May 2015.
(2012). Development and storage stability of aseptically processed ash gourd-mint leaves juice. International Food Research Journal, 2012,19(3)59-64.
(2011). Health benefits of ashgourd juice. Heritage Amruth, 2011,vol.7(4) 44-46.
(2011). Effect of storage on physio-chemical, microbiological and sensory quality of bottle gourd-basil leaves juice. American Journal of Food Technology.
(2011). Processing &preservation of herbs/vegetable juice. DRDO Science spectrum,Feb2011.
(2010). Development, stability and sensory acceptability of cucumber-basil leaves juice blend. African Journal of Food Agriculture and Nutrition Vol 10, No 9 (2010).
(2010). Studies on processing and storage stability of ashgourd- mint leaves juice. Journal of Food Processing & Preseivation„USA.
(2010). Effect of storage on quality and acceptance of aseptically processed ash gourd juice. Journal of Agriculture Research & Development,Vol 9, No 1 (2010).
(2009). Preservation of functional vegetable juices: Ashgourd juice and Ashgourd-Pudina blended juice. Beverage & Food World, 2009, April, 48-50.
(2009). Development and storage stability of cucumber-litchi- lemon juice. Journal of food Science & Technology, 2009,vo1. 46 (3), 269-270.
(2008). Development of shelf stable appetizers by response surface methodology (RSM). LWT-Food Science & Technology, 2008, vol. 41, 1400-1411. I.
(2007). Quick semi-quantitative test for lead in processed foods. Defence Science Journal,2007,vol.57(2)243-247.
(2007). Quick test for evaluating processed food quality. Defence Science Journal,2007, vol.57(4)589-594.
(2007). Stability evaluation of heated sunflower oil using Rancimat. Journal of Food Sc & Tech,2007,44(2)143-145.
(2006). Effect on puffing on calcium and Iron content of Ragi varieties and their utilization. Journal of Food Sc & Tech,2006, vol.43(5),542-543.
(2005). Studies on DSC phase transition changes in Ragi starch in relation to gelatinization. Journal of Food Sc & Tech,2005, vol.42(5),336-340.
(2005). Effect of pretreatment on the physio-chemical properties of puffed finger millet flour. Journal of Food Sc & Tech,2005, vol.42(5),443-445.
(2003). Development of traditional products: Ragi based convenience mixes. Journal of Food Sc & Tech,2003, vol.40(4),361-365.
(2001). Quality evaluation of spice mixtures for Non-vegetarian dishes. Beverage & Food World, 2001, February 33-35.
(2001). Processing effect on colour and vitamins of green leafy vegetables. Journal of Food Sc & Tech,2001, vol.38(1),79-81.
(2000). Quality evaluation of traditional products II: Garam Masala and Puliyogeremix masala. Indian Spices,2000,37(2),10-13.