Amit Baran Das

       Assistant Professor

       Dept. of Food Engineering & Technology

       Tezpur University

       Phone: 03712-275714 (Ext. 5714)

       E-Mail: amittu@tezu.ernet.in

                      amitbaran84@gmail.com

 

 

Educational Details:

 

1.      PhD (pursuing) in Chemical Engineering from Indian Institute of Technology, Guwahati, Assam, India

2.      M.S in Food Engineering from Indian Institute of Technology, Kharagpur, West Bengal, India

3.      M. Tech. in Food Engineering and Technology from Sant Longowal Institute of Engineering And Technology   

4.      B.Tech in Food Technology from West Bengal University Of Technology, Kolkata, India                                                               

                        

   Areas of interest

1.      Extrusion Technology

2.      Food Process Modeling

3.      Health Foods & Nutraceuticals

 

        Published in International Journal

  1. Amit Baran Das, G. Singh, S. Singh, Charanjit. S. Riar (2010). Effect of acetylation and dual modification on physico-chemical, rheological and morphological characteristics of sweet potato (Ipomoea batatas) starch, Journal of Carbohydrate Polymers available 80 (3),725-732. 

  2. Amit Baran Das, P.P.Srivastav (2011). Acylamide in Snack foods, Toxicology mechanism and method 22(3), 163-169.

  3. Amit Baran Das, P.P.Srivastav (2013). Optimization of low cost Single-Screw Extruder Using Response Surface Method (RSM) and Genetic Algorithm (GA), Asian Journal of Science and Technology  4 (7), 071-079.

  4. Duyi S, Deka C. S. and Das B. A. (2015) "Phytochemical and antioxidant profile of pigmented and non-pigmented rice cultivars of Arunachal Pradesh, International Journal of Food Properties http://dx.doi.org/10.1080/10942912.2015.1055761.

  5. Duyi S, Deka C. S. and Das B. A. (2015) Evaluation of physical, thermal, pasting and mineral characteristics of pigmented and non-pigmented rice cultivars Journal of Food Processing and Preservation (DOI: 10.1111/jfpp.12594).

  6. Amit Baran Das, P.P.Srivastav (2015) Fuzzy logic approach for process optimization of Gluten free pasta. Journal of Food Processing and Preservation (DOI: 10.1111/jfpp.12662).

  7. Parul, Montu Ramchiary, Duyi Samyor, Amit Baran Das (2016) Study on the phytochemical properties of Pineapple Fruit Leather processed by Extrusion cooking. LWT- food science and technology (accepted).

  8. Sangeeta Gope, Duyi Samyor, Atanu Kumar Paul, Amit Baran Das (2016),Effect of alcohol-acid modification on physicochemical, rheological and morphological properties of glutinous rice starch, International Journal of Biological Macromolecules, http://dx.doi.org/10.1016/j.ijbiomac.2016.09.057

  9. Sarmah, K., Pandit, G., Das, A. B., Sarma, B., & Pratihar, S. (2016). Steric Environment Triggered Self-Healing CuII/HgII Bimetallic Gel with Old CuII-Schiff Base Complex as a New Metalloligand. Crystal Growth & Design (accept).

  10. Amit Bara Das, VV.Goud, V. V., Chandan Das, (2017). Extraction of phenolic compounds and anthocyanin from black and purple rice bran (Oryza sativa L.) using ultrasound: A comparative analysis and phytochemical profiling. Industrial Crops and Products DOI: 10.1016/j.indcrop.2016.10.041.

  11. Laishram Basantarani, Amit Baran Das (2017) Effect of thermal pre-treatments on physical, phytochemical and antioxidant properties of black rice pasta, Journal of Food Process Engineering (accept).

  12. Duyi Samyor, Amit Baran Das, Sankar Chandra Deka (2017) Pigmented rice a potential source of bioactive compounds: A review, International Journal of Food Science & Technology (accept).

 

       Articles Published in Proceedings of National Conference / Journal

  1. Amit Baran Das (2009). Nanotech for food. Section: Agriculture and Biotechnology (AB13) page: 80-82.  7th All India Peoples Technology Congress, February 6-7, Science city, Kolkata, India. (Organized by FOSET and Department of Science and Technology Govt. of West Bengal)

  2. Amit Baran Das (2009). Nanotechnology for food. National Conference on Engineering for Food and Bio-Processing, 27th February-1st March, G. P. Pant University of Agriculture and Technology, Pantnagar, India. Page no. 32-34.

  3. Amit Baran Das, C.S.Riar, K.Prasad (2009). Nanotechnology: state of art. National Conference on Innovative Development in Engineering Application, March 26-27, Bhai Gurdas Institute of Engineering and Technology, Sangrur, India. Page no 24-27.

  4. Amit Baran Das, P.P.Srivastav (2011). By products of fruits and vegetables as functional ingredients in snack products.  All India Peoples Technology Congress, march 6-7, West Bengal University of Technology, Kolkata, India. (Organized by FOSET ) page no 11.

  5. Amit Baran Das, B. Srivastav (2013) Dehumidified air drying characteristics of blanched sliced potato. 7th international food convention NSURE-healthy foods, December, Central food technological research institute, Mysore page no C-10.

  6. Duyi Samyor, Amit Baran Das and S.C.Deka (2013)  Physical properties and engineering properties of red rice of Arunachal Pradesh. 7th international food convention NSURE-healthy foods, December, Central food technological research institute, Mysore page no B-107

  7. Amit Baran Das, Chandan Das (2014) Effect of pH on phenolic content and absorbance of black and red rice extract in acetone extract, Annual chemical engineering symposium 29-30th march. Indian Institute of Technology Guwahati, Page No 39.

  8. Amit Baran Das (2008). Traceability in food chain. National seminar on food safety and   quality, October 20-21, Guru Jambheshwar University of Food Science and Technology, Hisar, India. Page no 249.

  9. Amit Baran Das, P.P.Srivastav (2011). By products of fruits and vegetables as functional ingredients in snack products.  All India Peoples Technology Congress, march 6-7, West Bengal University of Technology, Kolkata, India. (Organized by FOSET ) page no 11.

  10. Duyi  Samyor, Danielle Calderwood, Amit B. Das, Sankar C.Deka and Brian D. Green (2016) Pigmented red rice (*Oryza sativa L) contains dipeptidyl peptidase-4 (DPP-4) inhibitory activity which can be incorporated into a healthy cereal product, 1st International conference on Food Bioactive and Health  13-15 September 2016 programme in Norwich,United Kingdom

 

  1. Duyi  Samyor, Amit B. Das and  Sankar C. Deka (2016). Presented a poster entitled as "Effect of passion fruit (Passiflora edulis Sims.) powder on dynamic oscillatory rheological properties of gluten free red rice (*Oryza sativa *L*.*)  dough. 2nd *Young Investigator Meeting, Cambridge, 16th September 2016, United Kingdom.

Short-term course

  1. Two week faculty development program on Microsoft office "Saksham" held on September, 2013 organized by Tezpur University and Microsoft

Conference Attended:

  1. 19th Indian Convention of Food Scientists and Technologists on Health Food held on 31st December 2007 to 2nd January 2008, IIT Kharagpur.

  2. Food Processing & Nutraceuticals Derived from Natural Sources for Wellness Of Heart held on 6th July, 2009, Indian institute of Chemical Engineering, Jadavpur University.

Patent

  1. Low cost single screw extruder for third generation snacks- 0696/KOL/2013 

 

Sponsored Research Project

Sl.No.

Title

Duration

Funding Agency

1

Studies on development of cereal based functional breakfast food from the underutilized crops of North-East India

2013-15

MoFPI, New Delhi

 

Students

Student Name

Project Title

Degree

Status

Duyi Samyor

Studies on development of cereal based functional breakfast food from the underutilized crops of North-East India

JRF (PhD)

Ongoing

Laishram Basantarani

Development of process technology for black rice based pasta

M.Tech

Completed

Om Prakash

Physico-chemical properties of modified pigmented rice starch and its application

M.Tech

Completed

Parul Sharma

Development of pineapple fruit leather

M.Tech

Completed

Sangeeta Gope

Development of edible film for house hold food quality control

M.Tech

Completed

Montu Ramchiyary

Vacuum assisted extrusion process

M.Tech

Completed

Antara Hazarika

Probiotic fruit leather

M.Tech

Completed

Girija Bramha

Development of heat stable phytochemical

M.Tech

Completed

Thangsei Nengneilhing Baite

Continues Extraction of glycyrrhizic acid and its application

M.Tech

Ongoing

Nikhil Gogoi

Development of Starch/PLA based biosensor

M.Tech

Ongoing

 

Professional Affiliation:

  • Life Member: Forum of Scientist Engineer & Technologist (FOSET), Kolkata , India.

  • Full Member: Association of Food Scientists and Technologists (AFST), Mysore, India.