Dr. Laxmikant Shivnath Badwaik

M. Tech.(SLIET, Longowal), Ph. D.(Tezpur University, Tezpur)

Contact details

Phone: +91-03712-275707

Mob: +91-9706368117

Email: badwaik@tezu.ernet.in; laxmikantbadwaik@gmail.com

Area of Specialisation/Research:

Food packaging
Food processing waste utilization
Extraction of bioactive compounds

ORCID

Research Publications (Recent)

1. Bhattacharjee, A., Kumar, D., & Badwaik, L. S. (2022). Rheological and textural properties of dough made out of deoiled soya flour with application of different binding agents. Journal of Food Process Engineering, e14027.

2. Akhila, V., & Badwaik, L. S. (2022). Recent advancement in improvement of properties of polysaccharides and proteins based packaging film with added nanoparticles: A review. International Journal of Biological Macromolecules, 203, 515-525.

3. Singha, P., Rani, R., & Badwaik, L. S. (2022). Sweet lime peel-, polyvinyl alcohol-and starch-based biodegradable film: preparation and characterization. Polymer Bulletin, 1-17.

4. Neog, B., Das, J. K., Vijayakumar, A., & Badwaik, L. S. (2022). Development and characterization of edible films made with Indian jujube fruit puree and pectin. Journal of Food Process Engineering, e13977.

5. Sharma, M., Dash, K. K., & Badwaik, L. S. (2022). Physicochemical and release behaviour of phytochemical compounds based on black jamun pulp extracts-filled alginate hydrogel beads through vibration dripping extrusion. International Journal of Biological Macromolecules, 194, 715-725.

Papers in Conference proceedings (Recent)

1. Sarma, M., Badwaik, L. S., Dash, K.K. Drying characteristics of combine hot air-microwave dried bamboo shoot. In Proceeding of National Seminar cum Workshop on Innovative Prospects in Food Processing, March 27-28, 2015; pp. 198-211

2. Choudhury, M., Badwaik, L. S. Shelf-life study of osmotically dehydrated bamboo shoots under different storage conditions. In Proceeding of National Seminar cum Workshop on Innovative Prospects in Food Processing, March 27-28, 2015; pp. 139-147.

3. Badwaik, L. S., Borah, P. K. & Deka, S. C. Development of antimicrobial-antibrowning edible coating and its effect on bamboo shoot quality. In Proceeding of National Seminar cum Workshop on Innovative Prospects in Food Processing, March 27-28, 2015; pp. 212-219

4. Badwaik, L. S., Borah, K., Borah, P. K. & Deka, S. C. Fermentation kinetics and biochemical analysis of fermented bamboo shoot product (Khorisa) of Assam. In Proceeding of Fifth International Conference on Fermented Foods Health Status and Social Well Being: Challenges and opportunities (SASNET), Dec. 15-16, 2011; pp.42-44.

Other Publications (Recent)

Books:

1. Badwaik, L. S., Aguilar, C. N., and Haghi, A. K. (2021). Food Loss and Waste Reduction-Technical Solutions for Cleaner Production. Apple Academic Press, Inc. (In production, Pub Date: May 2021; Hard ISBN: 9781771889391)

2. Contreras-Esquivel, J. C., Badwaik, L. S., Kannan, P., and Haghi, A. K. (2020). Food Product Optimization for Quality and Safety Control-Process, Monitoring, and Standards. Apple Academic Press, Inc. (In Press, Pub Date: December 2020; Hard ISBN: 9781771888790; E-Book ISBN: 9781003003144).

3. Sit N., Badwaik, L. S., Das A. B. (2019). Innovations in Food Processing Technology. New India Publishing Agency, New Delhi (ISBN9789386546517)

Book Chapters:

1. Gautam, G., Rani, R., Badwaik, L. S., and Mahanta, C. L. (2022). Chitosan‐Based Films and Coatings. In Biopolymer‐Based Food Packaging: Innovations and Technology Applications. Edited by Kumar, S., Mukherjee, A., Dutta, J. John Wiley & Sons, Inc. 110-146.

2. Bora, J., Tongbram, T., Mahnot, N., Mahanta, C.L., Badwaik, L.S. (2022). Tocopherol. In Nutraceuticals and Health Care. Edited by Jasmeet Kour and Gulzar Ahmad Nayik Academic Press, 259-278.

3. Pal, J., and Badwaik, L. S. (2020). Microwave-Assisted Extraction of Phenolic Compounds from Ceylon Olive (Elaeocarpus serratus). Food Product Optimization for Quality and Safety Control: Process, Monitoring, and Standards. In Food Product Optimization for Quality and Safety Control-Process, Monitoring, and Standards. Edited by Contreras-Esquivel, J. C., Badwaik, L. S., Kannan, P., and Haghi, A. K. Apple Academic Press, Inc. 53.

4. Choudhury, M., Dash K.K. and Badwaik. L. S. (2019). Mass transfer kinetics of osmotic dehydration of bamboo shoots. In Innovations in Food Processing Technology, Edited by Sit, N., Badwaik, L. S. and Das A. B. New India Publishing Agency, New Delhi. pp. 1-9 (ISBN 9789386546517).

5. Dutta P, Badwaik. L. S. (2019). Application of Ultrasound and High-pressure Homogenization in Development of Biopolymer Based Packaging Material. In Innovations in Food Processing Technology, Edited by Sit, N., Badwaik, L. S. and Das A. B. New India Publishing Agency, New Delhi. pp. 95-104 (ISBN 9789386546517).

Patents:

Patent filed on Development of low fat baked snacks using de- oiled soya flour at Intellectual Property India (Patent Application no. 202031039202; Dated: 10-09-2020)

Research Projects (Recent)

1. Title of project: Development of active packaging film from various food wastes for the application on food products.

Funding Agency: ICAR, New Delhi

Duration: 2 years (2016-18)

Project Cost: Rs. 31,00,000/-

2. Title of project: Processing and packaging of various edible bamboo shoot species growing in different agro-ecological regions of Assam.

Funding Agency: UGC, New Delhi

Duration: 3 years (2011-14)

Project Cost: Rs. 11,54,467/-

Awards and Honours

Awarded with Eat Right Research Team Award under the category of Eat Healthy for project title Development of low-fat, high-protein baked snack using de-oiled soya flour and received Certificate of Excellence for the year 2022 from Food Safety and Standards Authority of India (FSSAI), New Delhi.