Prof Uday S Annapure
Assistant Professor
| Department of Food Engineering and Technology
Institute of Chemical Technology, Mumbai
Maharashtra
Expertise:
Food Science and Technology
241
Publications
4
Projects
9537
Scopus Citations
8377
CrossRef
23 Years 2 Months Total Experience
Scopus
9,537
Citations
50
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CrossRef
8,377
Citations
47
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Professional Recognition
Best Teacher Award
2014
(Professor D.V. Rege–AFST Mumbai Chapter–2011 Endowment)
BOYSCAST FELLOW
2010
DST, Govt. of India
Achievement Award
2008
CFT-PBN Alumni Association
Best Teacher Award
2016
ICT - AFST(I) Mumbai Chapter
Fellow of Maharashtra Academy of Science
2017
Maharashtra Academy of Science
Community & Membership
Association of Food Scientists and Technologists (India), CFTRI, Mysore
Vice-PresidentIndian Council of Medical Research
ChairpersonNational Bioethics Committee
MemberFinancial Committee for Public Accounts Parliament of India
MemberAssociation of Carbohydrate Chemists and Technologists of India (ACCTI)
Life MemberBiotech Research Society of India (BRSI)
Life MemberAssociation of Food Scientists and Technologists, India AFST
Life MemberInternational Society of Food Engineering (ISFE), USA
MemberUDCT Alumni Association
Life MemberBiotech Research Society of India
Life MemberUDCT Alumni Association
Life MemberAssociation of Food Scientists and Technologists (India)
Life MemberAssociation of Carbohydrate Chemists and Technologists of India. (ACCTI)
Life MemberPersonal Details
Doctor of Philosophy
2000
Mohan Lal Sukhadia University, Uaipur
Assistant Professor
Aug 2011 – Present
Institute of Chemical Technology, Mumbai
| Department of Food Engineering and Technology
Associate Professor
Apr 2003 – Apr 2011
Institute of Chemical Technology, Mumbai
| Department of Food Engineering and Technology
Agricultural Sciences
Scholarly Work
Studies on frying performance of palm olein vis-a vis sunflower oil as frying medium under household frying conditions
OtherStudies in surface sterilization of spices using non-thermal processes
CompletedStudies in Physico- Chemical Properties of Plasma Processed Rice Grains
CompletedStudies in Acrylamide formation during food processing
CompletedStudies on plant exudate gums
Studies in fermentative production and downstream processing of arginase
Studies on isolation and characterization of bacteriophages for their application in biosensing and biocontrol
Studies of effect of cold plasma processing of rice varieties
Studies in extrusion processign of legume
Studies in traditional fermented food
Studies in production
Studies on value added products from Chinese Cherry and Bell fruits
Profiling and exploitation of Saccharomyces cerevisiae var. boulardii for production of bioactive molecules
Preservation of fresh produce by modified atmosphere
Fermentative production and downstream processing of mycophenolic acid using biotechnological approach
Studies in production of vanillin using biotechnological approaches
Studies in deep-fat frying
Studies in fermentative production and downstream processing of polyunsaturated fatty acid
Studies on fermentative production and downstream processing of an immunosuppressant antibiotic
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Scholarly Publications
Low-fat fried snacks from judicious blending of cereals and legumes
Low-fat papadams from black gram-tapioca blends
Studies on deep-fat fried snacks from some cereals and legumes
Mini-papad containing cheese powder - A novelty snack food
The effect of medium supplementation with second carbon source and amino acids for enhanced production of cyclosporin A
Scopus: 5
The effect of agitation and aeration on production of cyclosporin A in batch cultures of Tolypocladium inflatum MTCC 557
Scopus: 2
Psychrozymes: A novel and promising resource for industrial applications
Ultrasound-assisted intensified synthesis of designer lipids
Showing 1 to 8 of 241 publications