Mr. Laxmikant S. Badwaik

Assistant Professor

Department of Food Engineering & Technology

Tezpur University, Tezpur, Assam.

Contact no: 03712-267007/8/9 (Ext. 5707)

E-mail ID: badwaik@tezu.ernet.in

 

 

Qualification:

  • Ph.D in Food Engg.& Tech. from Tezpur University, Napaam, Assam,India (2014).

  • M. Tech. in Food Engg. & Tech. from Sant Longowal Institute of Engg. & Tech. (SLIET) Longowal, (Punjab).

  • B. Tech. in Food Technology from University Department of Chemical Technology (UDCT) Amravati University, Amravati, (Maharashtra).

 

Experience:

Academic

  • Worked as Lecturer in Jaipur National University (Seedling Academy of Design, Technology and Management), Jagatpura, Jaipur, Rajasthan, from 20th June     2006 to 10th Nov. 2009.

  • Worked as Assistant Professor in K.S.K. College of Food Technology, Beed affiliated to Marathwada Agriculture University, Parbhani, Maharashtra, from 1st Sep. 2005 to 15th June 2006.

 

Industrial

  • Worked as a Food Technologist in Haldiram Foods International Pvt. Ltd. Nagpur, Maharashtra (June to Dec. 2002).
  • Worked as Trainee in Cadbury India Ltd, Kolhapur, Maharashtra (Aug. to Dec. 2004).

 

Research work:

        M. Tech.: Development of Partially Defatted Peanut Products from Solvent extraction process.

        Areas of interest: Food Engineering and Technology, Fermentation Technology, Cereals and Pulses Technology, Fruits and Vegetables Technology, Food Packaging,

                                      Food Safety and Laws.

       

Ongoing Project:

Sl. No.

Name of the Project

Funding Agency

Period

Project Cost

1.

Processing and packaging of various edible bamboo shoot species growing in different agro-ecological regions of Assam

UGC, New Delhi

2011-14

(3 years)

Rs. 9,51,800.00

2. Development of active packaging film from food processing wastes

ICAR,     New Delhi

(PI)

 

2016-18

(2 years)

 

Rs. 31,00,000/-

 

Awards/Fellowship:

  • Qualified ICAR NET-2010 in FOOD SCIENCE AND TECHNOLOGY.

 

Membership of Scientific Societies:

        Member of Association of Food Scientists and Technologists, India (AFSTI)

 

Publications:

1.Barman N., & Badwaik, L. S. (2016). Effect of ultrasound and centrifugal force on carambola (Averrhoa carambola L.) slices during osmotic dehydration. Ultrasonics Sonochemistry (Springer), dx.doi.org/ 10.1016/j. ultsonch. 2016.05.014.

2. Badwaik, L. S., Gautam, G., & Deka, S. C. (2015). Influence of blanching on antioxidant, nutritional and physical properties of bamboo shoot. Journal of Agricultural Sciences, 10(3).

 

3. Choudhury, M., Badwaik, L. S., Borah, P. K., Sit, N., & Deka, S. C. (2015). Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits. Journal of food science and technology, 52(10), 6742-6748.

 

4. Badwaik, L. S., Borah, P. K., & Deka, S. C. (2015). Optimization of Microwave Assisted Extraction of Antioxidant Extract from Garcinia pedunculata Robx. Separation Science and Technology, 50(12), 1814-1822.

 

5. Badwaik, L. S., Borah, P. K., & Deka, S. C. (2015). Production and Purification of Anti-Bacterial Biometabolite from Wild-Type Lactobacillus, Isolated from Fermented Bamboo Shoot: Future Suggestions and a Proposed System for Secondary Metabolite Onsite Recovery During Continuous Fermentation. Applied biochemistry and biotechnology, 175(4), 1915-1925.

 

6. Badwaik, L. S., Borah, P. K., Borah, K., Das, A. J., Deka, S. C., & Sharma, H. K. (2014). Influence of fermentation on nutritional compositions, antioxidant activity, total phenolic and microbial load of bamboo shoot. Food Science and Technology Research, 20(2), 255-262.

 

7. Badwaik, L. S., Borah, P. K., & Deka, S. C. (2014). Antimicrobial and enzymatic antibrowning film used as coating for bamboo shoot quality improvement. Carbohydrate polymers, 103, 213-220.

 

8. Barman, S., Sit, N., Badwaik, L. S., & Deka, S. C. (2015). Pectinase production by Aspergillus niger using banana (Musa balbisiana) peel as substrate and its effect on clarification of banana juice. Journal of food science and technology, 52(6), 3579-3589.

 

9. Sit, N., Misra, S., Baruah, D., Badwaik, L. S., & Deka, S. C. (2014). Physicochemical properties of taro and maize starch and their effect on texture, colour and sensory quality of tomato ketchup. Starch-Starke, 66(3-4), 294-302.

 

10. Khawas, P., Das, A. J., Sit, N., Badwaik, L. S., & Deka, S. C. (2014). Nutritional composition of culinary Musa ABB at different stages of development. American Journal of Food Science and Technology, 2(3), 80-87.

 

11. Badwaik, L. S., Choudhury, M., Dash, K. K., Borah, P. K., & Deka, S. C. (2014). Osmotic dehydration of bamboo shoots enhanced by centrifugal force and pulsed vacuum using salt as osmotic agent. Journal of Food Processing and Preservation, 38(5), 2069-2077.

 

12. Seth, D., Badwaik, L. S., & Ganapathy, V. (2015). Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food. Journal of food science and technology, 52(3), 1830-1838.

 

13. Badwaik, L. S., Choudhury, S., Borah, P. K., Sit, N., & Deka, S. C. (2014). Comparison of kinetics and other related properties of bamboo shoot drying pretreated with osmotic dehydration. Journal of Food Processing and Preservation, 38(3), 1171-1180.

 

14. Badwaik, L. S., Prasad, K., & Seth, D. (2014). Optimization of ingredient levels for the development of peanut based fiber rich pasta. Journal of food science and technology, 51(10), 2713-2719.

 

 15.Badwaik, L. S., Choudhury, S., Borah, P. K., & Deka, S. C. (2013). Optimization of osmotic dehydration process of bamboo shoots in mixtures of sucrose and sodium chloride solutions. Journal of Food Processing and Preservation, 37(6), 1068-1077.

 

16. Badwaik, L. S., Choudhury, S., Borah, P.K. and Deka, S. C. (2012). Optimization of osmotic dehydration process of bamboo shoots in mixtures of sucrose and sodium chloride solutions. doi:10.1111/j.1745-4549.2012.00807.x

 

17. Badwaik, L. S., Prasad, K. and Seth, D. (2012). Optimization of ingredient levels for the development of peanut based fiber rich pasta. Journal of Food Science and Technology.

DOI 10.1007/s13197-012-0779-8

 

18. Badwaik, L. S., Prasad, K. and Deka, S. C.  (2012). Optimization of extraction conditions by response surface methodology for preparing partially defatted peanut. International Food Research Journal, 19(1), 341-346.

 

19. Kapoor, R., Badwaik, L. S., Sit, N., Deka, S. C.  (2011). Utilization of whey for preparation of alcoholic beverages. Beverage and Food World, 38(1): 40-43.

 

 

 

Publications in Conferences Proceedings:

  • Badwaik, L. S., Jain, M. and Garg, P. (2009). High Pressure Processing: Keeps Food Fresh. Conference Proceedings on Engg. and Bio-processing held at G. B. Pant University of Agriculture and Technology, Pantnagar (Uttarakhand). pp. 74-76.

  • Garg, P. Jain, M. and Badwaik, L. S.,  (2009). Probiotics: The New Health Jagran. Conference Proceedings on Engg. and Bio-processing held at G. B. Pant University of Agriculture and Technology, Pantnagar (Uttarakhand). pp. 163-165.

 

Chapter in booklet:

  • Badwaik, L. S., Borah, P. K. & Deka, S. C. Indigenous fermented foods involving acid fermentation (Accepted Book Chapter) Book Chapter in Indigenous fermented foods of South Asia (CRC Press) (International Publishers).

  • Badwaik, L. S., Kapoor, R., Saxena, R. and Agarwal, R.  (2011). Development of Alcoholic Beverage By Utilizing Whey. Bio-processing of foods. Asiatech Publishers, Inc. New Delhi, Ch. 24, pp. 359-365.

 

Abstract Published:

  • Badwaik, L. S., Borah, K., Borah, P. K. and Deka, S. C.  (2011). Fermentation kinetics and biochemical analysis of fermented bamboo shoot product (Khorisa) of Assam. In Fifth International Conference on Fermented Foods, Health Status and Social Well-being: Challenges and Opportunities (SASNET 2011) at CFTRI, Mysoor, 15-16 Dec 2011.

  • Borah, P. K., Borah, K., Choudhury, M. and Badwaik, L. S. (2011). Investigating some varieties of bamboo shoots of Assam as a possible source of bioactive compounds. In National seminar (BIOFOODS 2011) at Dept. of Food Engineering and Technology, Tezpur University, Napaam, 14-16 Nov 2011.

  • Borah, K., Borah, P. K., and Badwaik, L. S. (2011). Status of bioactive compounds in fermented bamboo shoot product (Khorisa) of Assam.  In National seminar (BIOFOODS 2011) at Dept. of Food Engineering and Technology, Tezpur University, Napaam, 14-16 Nov 2011.

  • Choudhury, M. Borah, P. K., and Badwaik, L. S. (2011). Physico-chemical properties of biscuit fortified with bamboo shoot powder as a source of health food. In National seminar (BIOFOODS 2011) at Dept. of Food Engineering and Technology, Tezpur University, Napaam, 14-16 Nov 2011.

  • Badwaik, L. S., Kapoor, R., Saxena, R. and Agarwal, R.  (2011). Development of Alcoholic Beverage By Utilizing Whey. in National Conference on New Horizons in Bio-processing of Foods (NHBF- 2011) at SLIET Longowal, (Punjab), 25-26 Feb 2011.

 

Presentation:

  • Presented a paper on Antimicrobial activity of herb extracts against identified microorganisms of Khorisa. In National Workshop on "Advances in Applied Microbiology and Bioprocess Engineering" at Department of Molecular Biology and Biotechnology, Tezpur University, 23-24 August 2012.

  • Presented a paper on Neutraceuticals potential of bamboo shoots and its fermented products of Assam region. In 18th International Conference on "Perspective and Challenges in Chemical and Biological Sciences: Innovation Cross Roads" (Post: ISCBC-2012) at IASST, Guwahati, 2012.

  • Presented a paper on Fermentation kinetics and biochemical analysis of fermented bamboo shoot product (Khorisa) of Assam. In Fifth International Conference on Fermented Foods, Health Status and Social Well-being: Challenges and Opportunities (SASNET 2011) at CFTRI, Mysoor, 2011.

  • Presented a paper on Development of Alcoholic Beverage By Utilizing Whey in National Conference on New Horizons in Bio-processing of Foods (NHBF- 2011) at SLIET Longowal, (Punjab), 2011.

  • Presented a paper on High Pressure Processing: Keeps Food Fresh in National Conference on Engg. and Bio-processing at G. B. Pant University of Agriculture and Technology, Pantnagar (Uttarakhand), 2009.

  • Presented a paper on Studies on Ready to Eat coagulated egg product at 8th Punjab National Congress, Punjabi University, Patiyala, 2005.

  • Presented a paper in National Seminar on Eco Friendly Chemical Technology in New Millennium at U.D.C.T. Amravati (Maharashtra), 2002.

  • Presented a paper on Biosensor: A boon for Food Industry at Jawaharlal Darda Institute of Engg. & Tech., Yavatmal (Maharashtra), 2001.

 

Extension Activities:

  • Conducted one month Entrepreneurship Development Programme (EDP) on Food Processing at S.K.S.K. College of Food Technology, Beed (2-1-2006 to 1-2-2006).

  • Resource person (Delivered a talk on Energy Conservation In Food Processing Industry) in NIFTEM Seminar cum Workshop on Food Processing Opportunities in Assam organized by CII on 4-5 February 2010 at Guwahati

 

Workshop/ Training Programme:

  • Participated in workshop on Capturing Innovations for IPR Protection in Tezpur University, at Tezpur University, Napaam, Tezpur (Assam), 8 Aug 2012.

  • Participated in workshop on Development of self-Learning materials for Distance Learners, at Tezpur University, Napaam, Tezpur (Assam), 17-18 June 2011.

  • Participated in TIFAC,DST Sponsored, Intellectual Property Rights Sensitization Workshop, at Tezpur University, Napaam, Tezpur (Assam), 23 Dec 2010.

  • Participated in workshop on Safety, Health and Environmental Management in Hydrocarbon Industry, at IIT Roorkree, 22-24 Jan 2009.

  • Participated in AICTE-ISTE sponsored Short Term Training Program on Modern Analytical Techniques and Certification System in Foods in the Era of Liberalization and Globalization, at SLIET Longowal, (Punjab), 9-15 June 2008.

 

Thesis / Dissertation Supervised :

Sl. No.

Name of Students

Project Title

(M. Tech. Students)

University

Year of submission

1.

Monisha Choudhury

(Roll No: FPT09005)

Osmotic dehydration of bamboo shoot and its mass transfer kinetics

Tezpur University, Napaam, Assam

May 2012

 

2.

Sumita Choudhury

(Roll No: FPT 09010)

 

Osmotic drying of bamboo shoots followed by different dehydration techniques and comparison of kinetics and other related properties

Tezpur University, Napaam, Assam

May 2012

 

3.

Kankana Borah

(Roll No: FPL10004)

Effect of herbs extract on identified lactobacillus species and spoilage microbes present in fermented bamboo shoot product.(khorisa)

Tezpur University, Napaam, Assam

May 2012

 

4.

Jishnu Deka

(Roll No: FPT1004)

Saccharification and fermentation of bamboo shoot for the production of alcoholic beverage

Tezpur University, Napaam, Assam

May 2013

 

5.

Mausumi Sarma

(Roll No: FPT10006)

 

Effect of slice thickness, syrup tempetrature and blanching time on quality attributes of instant bamboo shoot candy

Tezpur University, Napaam, Assam

May 2013

 

6.

Jayanta Pal

(Roll No: FPL13015)

 

Microwave assisted extraction of phenolic compounds from Dillenia indica and Elaeocarpus serratus and its application in edible film

M. Tech.

Tezpur University, Assam

June 2015

7.

Maitri Saikia

(Roll No: FET11009)

 

Development of casein, gelatin and pectin based active edible films incorporated with clove essential oil

Integrated M. Tech.

Tezpur University, Assam

June 2015

8.

Nirmali Barman

(Roll No: FET11010)

 

Process optimization for osmo-dehydrated Carambola (Averrhoa carambola L.) slices

Integrated M. Tech.

Tezpur University, Assam

June 2015