Dr Pintu Choudhary
Assistant Professor
| Department of Food Technology
Dr Rajendra Prasad Central Agricultural University, Samastipur
Bihar
Expertise:
Food Science and Technology
60
Publications
0
Projects
894
Scopus Citations
830
CrossRef
4 Years 6 Months Total Experience
Scopus
894
Citations
19
h-index
CrossRef
830
Citations
17
h-index
Google Scholar
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Professional Recognition
The winning team The India Smart Protein Innovation Challenge 2021-22
2017
Good Food Institute, India
Senior Research Fellow
2017
Council of Scientific and Industrial Research (CSIR), India
All India 1st Rank, Junior Food Analyst Examination
2018
Food Safety and Standard Authority of India, India
Best Oral Presentaion Whole Grain for Healthy Life
2015
National Institute of Food Technology, Entrepreneurship, and Management, Thanjavur (NIFTEM–T)
Community & Membership
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Association of Food Scientists & Technologist, India
Life MemberIndian Society of Agricultural Engineers, India
Life MemberIndian Science Congress Association, India
Life MemberAssociation of Official Analytical Chemists, India
MemberPersonal Details
Doctor of Philosophy
2021
N/A
Master of Technology
2016
N/A
Assistant Professor
Apr 2025 – Present
Dr Rajendra Prasad Central Agricultural University, Samastipur
| Department of Food Technology
Lecturer
Mar 2023 – Mar 2025
Unknown Organization
Assistant Professor
Jan 2022 – Dec 2022
Lovely Professional University
| Department of Food Technology and Nutrition
Agricultural Sciences
Scholarly Work
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Scholarly Publications
Emerging chitosan systems incorporated with polyphenols: Their applications in intelligent packaging, active packaging, and nutraceutical systems – A comprehensive review
Microwave assisted extraction of chitosan from Agaricus bisporus: techno-functional and microstructural properties
Open AccessSustainable and versatile applications of cellulose nanocrystals in food processing: a comprehensive review
Multifaceted Properties of Fenugreek Seeds: Physicochemical, Functional, and Antioxidant Perspectives
Open AccessChemistry of ohmic heating of foods
Vegan Chills: Cryogenic Technologies for Vegan-Based Products
Carrot and its by-products in the circular economy: a review of valorisation pathways
Open AccessEffect of ultrasound assisted blanching and germination on the functional, nutritional, and sensory properties of curry leaf-enriched Bengal gram soup mix
Showing 1 to 8 of 60 publications