Poonam Mishra

Associate Professor

Deptt. of Food Engineering and Technology

Tezpur University, Tezpur

Contact no: 03712-267007/8/9 (Ext. 5705)

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

Qualification:

     Ph.D in Food Engineering and Technology from Tezpur University

     M.Tech with Major in Food Technology, From H.B.T.I., Kanpur

 

Experience:   

                                                                                                           

    1.   Presently  Working as Assistant Professor in department of Food Processing Technology, Tezpur University, Tezpur since 23 October 2009.

    2.   Five Year and seven months experience of teaching and research in the area of food technology as a Lecturer at Centre of Food Technology,

          University of Allahabad from 8th April 2004 to 20th October 2009

    3.   One year work  experience as Project Engineer at UP Industrial Consultant Limited, Kanpur   

 

 Professional recognition, awards, fellowships received:

 

            * Chair two technical session in an International conference on “ International Conference on Food Properties,

         Organized by Food Inno Oasis and managed by IEOM Research Solution, Australia , held in Bangkok, Thailand, 31st May 2016-2nd June 2016.

      * Best Poster presentation award in International conference, organized by Centre of Food Technology, University of Allahabad in year 2012

      * Second best Oral presentation award in International conference organized by Centre of Food Technology, University of Allahabad, 2012.

      * Best Paper Award for oral presentation in International conference INFOTECH-II, organized by IICPT Thanjavur, in year 2010.

      * ICAR NET qualified in year 2010

      * GATE qualified in year 2000

 

Any other relevant information:

            * Organized national seminar IPFP 2015 as Coordinator

            * Organized a national seminar Biofood 2011 as Convener

            * Life membership of AFSTI and Nutrition Soceity of India

            * Delivered a lecturer as a resource persons at national and state level training programmes

 

Research work:

 

            M.Phil. - Study of Antibacterial activity of Ocimum Extract and its effect on Storage stability of peeled potatoes compared with chemical preservatives

            (from Center of Food Technology, AU)

            M.Tech. - Removal of bitter components from grape fruit Juices from H.B.T.I.  Kanpur)

            B.Tech. - Acoustically enhanced demixing rate in aqueous two phase system (from CFTRI, Mysore)

 

Membership of Scientific Societies: AFSTI

 

Publications:

 

1. Mishra, P., Mahanta, C.L., 2016. Extraction, identification and antioxidant properties of bioactive components of Amla (Emblica officinalis) pomace powder. International Journal of Food and Nutritional sciences. (Accepted)

 

2.Mishra, P., Mahanta, C.L. 2015. Extraction and characterization of phenolics from Amla (Emblica officinalis) of chakiya variety using response surface methodology.  National seminar cum workshop on innovative prospects in Food Processing, 51-56.

 

3.Gautam, G., Mishra, P. 2015.  Study of effect of copper nano particles on pectin-sodium alginate based composite films. National seminar cum workshop on innovative prospects in Food Processing.

 

4.Mishra, P, Rai, GK, Mahanta, C.L.  2015. Process Standardization For Development of spray dried lemon juice powder and optimization of amla. Journal of Food Processing and Preservation, 39, 1216-1228.

 

5.Mishra, P., Mishra, S., Mahanta, C.L. 2014. Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidantproperties of amla (Emblica officinalis) juice powder. Food bioproduct Processing.

 

6.Mishra, P., Verma, Mudita, Mishra, S., Rai G.K. 2011. Studies on Development of Ready to Eat Amla (Emblica officinalis) Chutney and its Preservation by using Class One Preservatives. American Journal of Food technology, 6: 244-252.

 

7.Mishra, P., Mishra, S. 2011. Study of antibacterial activity of Ocimum sanctum extract against gram positive. American Journal of Food Technology,  6: 336-341.

 

8.Vandana Mishra, Poonam Mishra,  G.K. Rai, (Accepted). Process and Product Standardization for development of Amla bar Food Beverage World.

     

9.Poonam Mishra, Mudita Verma, Vandana Mishra, Sanjay Mishra, GK Rai, 2010. Studies on Development Of Ready To Eat Amla (Emblica Officinalis) Chutney and its Preservation by Using Class One Preservatives. American Journal of Food Technology (published on line) ISSN No. 1557-4571 http://scialert.net/abstract/?doi=ajft.0000.17825.17825&linkid=abst

 

11.Neetu Singh, Poonam Mishra,  G.K. Rai, 2010. Development of Natural Summer Drink from Bael and papaya. Food Beverage World. 37:53-56.

 

12.Poonam Mishra, Vijeyta Srivastava, Deepmala Verma, OP Chauhan , G.K Rai, 2009. Physico-chemical properties of Chakiya variety of amla and effect of different dehydration methods on quality of powder. African Journal of Food Science, 3(10) : 303-306.

 

13.Suman Devi, Poonam Mishra, 2009. Development of Aonla Candy. Food Beverage World, 43-44.

 

14.Poonam Mishra, Shadma Anjum, G. K. Rai, 2008. Study of effect of processing on retention of Vitamin C in Amla and Amla Juice.  Published in National Conference "Appropriate Technologies for hills", organized by GB Pant.

 

15.Shobha Shandilya, Poonam Mishra, Rini Saini, Vinita Puranik, G.K. Rai, 2008. Value addition of tomato ketchup by increasing the level of chilli and garlic and study of effect of incorporation of CMC on tomato ketchup. Food Beverage World ,40-42 .

 

16.Poonam Mishra, Akriti Singh, G.K. Rai, 2007.  Study of effect of processing on retention of Vitamin C in Amla and Amla products. Published in National Conference ICFOST 2007.

 

17.Poonam Mishra, Rita Kar, 2003. Treatment of Grape Fruit Juice for bitterness removal by Amberlite IR 400 and alginate entrapped Naringinase enzyme. Journal of Food Science,  68: 1229-1233.

 

18. Mishra, P., Brahma A., Seth, D. 2017. Physicochemical, functionality and storage stability of hog plum (Spoindia pinnata) juice powder produced by spray drying. Journal of Food Science and Technology, DOI 10.1007/s13197-017-2531-x

 

19. Mishra, P., Kalita, D. 2017. Assessment of pre-treatment of edible coatings prepared from gelatine and polyphenols (extracted under optimized conditions from amla fruit powder) on stability of Banana Chips. Acta Alimentaria, 46 (2): 196–205, DOI: 10.1556/066.2017.46.2.9.

 

20.  Bora, A., Mishra P. 2016. Characterization of casein and casein-silver conjugated nanoparticle containing multifunctional (pectin–sodium alginate/casein) bilayer film. Journal of Food Science and Technology, DOI 10.1007/s13197-016-2343-4.

 

21. Gautam, G., Mishra, P. 2016. Development and characterization of copper nano composite containing bilayer film for coconut oil packaging. Journal of food Processing and Preservation, DOI: 10.1111/jfpp.13243.

 

22. Mishra, P., Mahanta, C.L. 2016. Extraction, Identification and Antioxidant Properties of bioactive component of Amla (Emblica officinalis) pomace powder. International journal of Food and Nutritional sciences, 5 (3): 103-112.

 

23. Mishra, P., Dutta, N., Mahanta, C.L. 2015. Partial extraction and identification of phenolics in Amla (Emblica officinalis) seed coat powder. Journal of Food Science and Technology, 52(11), 6990- 7001.

 

24. Mishra, P., Mahanta, C.L. 2015. Comparative analysis of functional and nutritive values of Amla (Emblica officinalis) Fruit, seed and seed coat powder. American Journal of Food Technology, 9(3): 151-161.

 

25.  Mishra, P., Mishra, S., Mahanta, C.L. 2014. Effect of maltodextrin concentration and inlet temperatureduring spray drying on physicochemical and antioxidant

 

 

 

Books Published as editor

 

S. No.

Title with Page nos.

Type of Book & Authorship

Publisher & ISSN/ ISBN No.

Whether Peer reviewed.

No. of co-editor

Whether you are the main author

1

National seminar cum workshop on innovative prospects in Food Processing 2015)

Proceedings

978-93-84388-06-05

yes

02

editor

 

   Article Published

 

*        Poonam Mishra, G.K Rai Amla-Ek Parichay, 2008-2009.  Raksha Khadya Vigyan Patrika (Ank-17)(Hindi) pages: 19-23

*        Vinita Puranik, Poonam Mishra, G.K Rai, 2008-2009. Raksha Khadya Vigyan Patrika (Ank-17)(Hindi), pp: 95-97

*        Yashi Srivastava, O.P. Chauhan,Poonam Mishra, G.K Rai, 2008-2009. Sahjan-Ek Prakritik Vardan, Raksha Khadya Vigyan Patrika (Ank-17)(Hindi), pages: 82-86

*        Poonam Mishra & G.K Rai. Maturity Manak aur isko prbhavit karne waale karak.  Raksha Khadya Vigyan Patrika Ank-18)(Hindi), 71-74. 

*        Vinita Puranik, Poonam Mishra, G.K Rai.  Ankuran eavam iski upyogitayen.  Raksha Khadya Vigyan Patrika(Hindi)

 

Patents:

 

 

S. No.

Patent No.

Patent Name

Patent Country

Patent Status

1

Patent application no. 296/Del/2010

Amla-Lemon based (Polyphenol enriched) RTS

India

First examination report received

2.

Patent application no. 1001/Del/2010

Development of Amla Chips

India

First examination report received

 

 

                                                                                                                       

 Training Programme/Workshops/Seminars Attended     

 

   *     Participated in three days National  conferences ICFOST-2009, at CFTRI Mysore

   *     Participated in two days International Conference on "Current & Innovative Approaches in Microbiological Food Safety Management" organized by ILSI, at Hotel Inter Continental.

   *     Participated in five days International conferences IFCON-2008, at CFTRI Mysore

   *     Participated in three days National conference ICFOST-2007, at IIT Kharagpur

   *     Participated in two days National conference, IDA at BHU Varanasi in year 2008

   *     Participated in two days National Seminar on "Status and scope of dairy and food processing sector in India"  Organized by BHU Varanasi.

   *     Participated in short residential course on Biscuit Production Management, organized by American Institute of Baking, held at Nainital

   *     Participated in seminar cum training programme on "Importance and relevance of HACCP on Food Processing Industries", held at Hotel Kanha Shyam Allahabad

   *     Participated in one day seminar on "Potential of Food Processing Industries in UP", held at Hotel Kanha Shyam

   *     Undergone 15 days of training programme on "Upgradation of Analytical Skill" held at CFTRI, Mysore 

 

Paper presented in Conferences, Seminars, Workshops, Symposia

 

Sl. No.

Title of the Paper Presented

Title of Conference / Seminar

Organized by

Level

1

Process optimization for extraction of total phenolic content from amla.

 

Innovative prospects in food processing 

FET, TU

(27-28 March 2015)

National

2

Process optimization for development of spray dried elephant apple juice powder

 

Strategic governance and technological advancement foe sustainable agriculture

SHIATS Allahabad

(14-16, 2015)

National

3

Synthesis of organic nanoparticles from BSA (Bovine serum albumin..

 

Advances in food technology and health sciences

International Institutes of Food and Nutritional Sciences (15-16 October, 2014)

International

4

Effect of maltodextrin concentration and inlet temperature.

Updating food technology: a challenge towards public health nutrition

International Institutes of Food and Nutritional Sciences

(May, 7-8, 2014)

International

5

Functional properties of Amla seed coat powder. 

Technological advances in superfoods for health care

ICTASH (2013)

International

6

Effect of incorporating of Cuo nanocomposite on pectin based film

Technological advances in super foods for health care

IIFANS ( May 3-4, 2013)

International

7

Studies on the characterization and antioxidant properties of biodegradable alginate film containing

Food Technology

IICPT Thanjavur

(  4-5th Jan, 2013)

International

8

Studies on the role of copper oxide and silver oxide (nano composites as an active ingredients in food packaging material

Food Processing and development of backword region: preparing a roadmap with special reference to eastern UP

CFT, Allahabad University (oral presentation)(27-28 Dec, 2012)

International

9

Studies on the role of copper oxide and silver oxide (nano composites as an active ingredients in food packaging material

Food Processing and development of backword region: preparing a roadmap with special reference to eastern UP

CFT, Allahabad University (Poster presentation) (27-28 Dec, 2012)

International

 

List of Full paper proceedings in Conference

 

*         Mishra, P., Brahma, A., Seth, D. 2016. Influence of processing variables on physicochemical and functional properties

      of spray dried Hog plum (Spondia pinnata) juice powder in 2nd International Conference on Food properties (ICFP 2016),

      held in Bangkok, Thailand, Organized by FoodInno Oasis and managed by IEOM Research Solution, Australia.

 

*         Bora, A., Mishra, P. 2015. Study of effect of copper nanoparticles on pectin-sodium alginate based composite films,

      in National seminar on innovative prospects on food processing, organized by Department of Food Engineering & Technology, Tezpur University.

 

*         Mishra, P., Mahanta, C.L., 2015. Process optimization for extraction of total phenolic content from Amla (Emblica officinalis)

       using response surface methodology, in National seminar on innovative prospects on food processing, organized by

       Department of Food Engineering & Technology, Tezpur University.

 

*         Shadma, A., Mishra, P., Rai, G.K. 2008. Effect of processing on retention of vitamin C in Amla Juice, organizerd by GB Pant Agricultural University.

       properties of amla (Emblica officinalis) juice powder. Food and Bioproducts Processing, 92, 252-258.

 

*         Mishra, P., Rai, G.K., Mahanta, C.L. 2015. Process standardization for development of spray dried lemon juice powder and

      optimization of amla-lemon based RTS (ready to serve drink) using Response Surface Methodology. Journal of Food Processing and Preservation, DOI: 10.1111/jfpp.12338

 

  Mishra, P., Srivastava, V., Verma, D., Chauhan, O.P., Rai, G.K. 2009. Physico-chemical properties of Chakiya variety of amla

       and effect of different dehydration methods on quality of powder. African Journal of Food Science, 3(10) : 303-306.

 

*         Mishra, P., Verma, M., Mishra, S., Rai, G.K. 2011. Studies on Development of Ready to Eat Amla (Emblica officinalis)

      Chutney and its Preservation by using Class One Preservatives. American Journal of Food Technology, 6: 244-252.

 

*         Mishra, P., Mishra, S. 2011. Study of antibacterial activity of Ocimum sanctum extract against gram positive and gram negative bacteria.

      American Journal of Food Technology, 6: 336-341.

 

*         Devi, S., Mishra, P. 2009. Development of Aonla Candy. Food Beverage World, 43-44

 

*         Shandilya, S., Mishra, P., Saini, R. Puranik, V., Rai, G.K. 2008. Value addition of tomato ketchup by increasing the level

      of chilli and garlic and study of effect of incorporation of CMC on tomato ketchup. Food Beverage World, 40-42.

 

*          Mishra, V., Mishra, P. 2010. Development of Amla bar. Food Beverage World.

 

*         Singh, N., Mishra, P., Rai, G.K. 2010. Development of Natural Summer Drink from Bael and papaya. Food Beverage World, 37(1): 53-55.

 

*         Mishra, P., Kar, R. 2003. Treatment of Grape Fruit Juice for bitterness removal by Amberlite IR 400 and alginate

       entrapped Naringinase enzyme. Journal of Food Science, 68: 1229-1233.