Food Technology - Faculty

Photo of Dr. Madhukar G. Bhotmange
Professor (CAS) and Head Laxminarayan Institute of TechnologyFood Technology
Cell Phone: 9422805132

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  • Academic Qualifications: <table class="connection-table"> <tr> <th>Year</th> <th>Degree</th> </tr> <tr> <td class="faculty-col-border">1981 - 1984</td> <td class="faculty-col-border">B. Sc. Tech (Food Tech.), Laxminarayan Institute of Technology, Nagpur</td> </tr> <tr> <td class="faculty-col-border">1984 - 1986</td> <td class="faculty-col-border">M. Tech (Food Tech.), Laxminarayan Institute of Technology, Nagpur</td> </tr> <tr> <td class="faculty-col-border">2007 - 2012</td> <td class="faculty-col-border">Ph. D. (Food Tech), Laxminarayan Institute of Technology, Nagpur </td> </tr> </table>
  • List of Publications: <p><strong>Book Chapters</strong></p> <div style="padding-left:20px"> <p><strong>1.</strong> M. G. Bhotmange and P. N. Shastri, SSF in relation to Food Enzymes in a Book "Solid State Fermentation" edited by Dr. Ashok Pandey, Wiley Eastern Ltd. New Age International Publishers, 105-113 (1994)</p> <p><strong>2.</strong> Madhukar Bhotmange and Pratima Shastri, Application of Artificial Neural Networks to Food and fermentation Technology in a Book "Artificial Neural Networks – Industrial and Control Engineering Applications" published by In Tech Publishers, (2010)</p></div> <br> <p><strong>Research Papers Published in Refereed International Journals</strong></p> <div style="padding-left:20px"> <p><strong>1.</strong>M.G.Bhotmange, Pratima N. Shastri and B.Y.Rao, "Studies on Immobilization of Lipases Part I- Lipase from Geotrichum candidum", J. Oil Tech. Assoc. India, 20(1), 34, 1988 </p> <p><strong>2.</strong> A.Shreedhar, A.V.Deoskar, M.G.Bhotmange, B.Y.Rao and P.N.Shastri, "Moisture Sorption Behaviour of some flour based Traditional Sweets", J. Fd. Sci. Technol., 33(6), 516, 1996</p> <p><strong>3.</strong>S.K.Deshpande, S.S.Godbole, M.G.Bhotmange, P.N.Shastri, T.Chakrabarti, "Production of Cellulase by Trichoderma reesei in Solid State Fermentation (SSF) using Water Hyacinth as Substrate", Biofertiliser News, 6(2), 12, 1998</p> <p><strong>4.</strong>G.M. Hend, M.G. Bhotmange, P.N. Shastri, “Lipase catalysed esterification of glycerol with carboxylic acids”, J. Oil Tech. Assoc. of India, July- Sept. 2004</p> <p><strong>5.</strong> S.K. Deshpande, M. G. Bhotmange, T. Chakrabarti and P. N. Shastri, “Production of cellulase and xylanase by Trichoderma reesei (QM 9414 mutant), Aspergillus niger and mixed culture by solid state fermentation (SSF) of water hyacinth (Eichhornia crassipes)”, Indian Journal of Chemical Technology, 15, 449-456, 2008</p> <p><strong>6.</strong>D. B. Satpute, V. J. Sharma, K. Murarkar, M. G. Bhotmange and D. M. Dharmadhikari,.“Solid-State Fermentation for Production of Gibberellic Acid (GA3) using Agriculture Residues”, International Journal of Environment and Pollution, 43(1/2/3), 201-213, 2010 </p> <p><strong>7.</strong>Sarika Agrawal and M. G. Bhotmange, “Studies on Preparation of Mahua Based Food Products”, Journal Beverage & Food World, 37(6), 48-51, 2010</p> <p><strong>8.</strong>Babar KP, Bhotmange MG, Mote GV and Mahalaskar SR, “Studies on Dehydration of legume based Sweet product puran by Radio Frequency Heating Technology” Green Farming, International Journal of Applied Agricultural & Horticultural Sciences, Vol. 3(6):704-708, Nov.-Dec. 2012</p> <p><strong>9.</strong> Ajaykumar M. Take, Madhukar G. Bhotmange and Pratima N. Shastri, “Studies on Preparation of Fortified Sapota-Papaya Fruit Bar”, J. Nutr. Food Sci., Vol. 2(6): 150, 2012</p> <p><strong>10.</strong> D. Kodandaram Reddy and M. G. Bhotmange, “Viscosity of Starch: A comparative study of Indian rice (Oryza sativa L.) varieties”, J. International Review of Applied Engineering Research, Vol. 4(5), 397-402, 2014</p> <p><strong>11.</strong>D. Kodandaram Reddy and M. G. Bhotmange, “Isolation of Starch from Rice (Oryza sativa L.) and its morphological study using Scanning Electron Microscopy”, International Journal of Agriculture and Food Science Technology, 4(9), 859-866, 2013</p> </div>
  • Membership of Professional Societies: <ul> <li>Life Member of Association of Food Scientists & Technologists (India)</li> <li>Life Member of Nutrition Society of India</li> <li>Life Member of Indian Society of Analytical Scientists</li> <li>Life Member of Oil Technologists’ Association of India</li> <li>Life Member of Institution of Engineers (India)</li> <li>Life Member of Indian Society for Technical Education</li> <li>Life Member Indian Institute of Chemical Engineers</li> </ul>
  • Positions Held in Past: <ul> <li>Chairman, Board of Studies in Chemical Technology in the Faculty of Engg. & Tech., Rashtrasant Tukadoji Maharaj Nagpur University, Nagpur</li> <li>Member, Faculty of Engg. & Tech., Rashtrasant Tukadoji Maharaj Nagpur University, Nagpur</li> <li>Member,Academic Council, Rashtrasant Tukadoji Maharaj Nagpur University, Nagpur</li> <li>Member, Committee for “Study on Mahua Flowers” constituted by Government of Maharashtra</li> <li>Member, Board of Studies for the subject Food Science in the Faculty of Science, Sant Gadge Baba Amravati University, Amravati</li> </ul>
  • Positions Holding at Present: <ul> <li>Convener, Chemical Engineering Division, Institution of Engineers, Maharashtra State, Mumbai</li> <li>Member, Internal Quality Assurance Cell, Rashtrasant Tukadoji Maharaj Nagpur University, Nagpur</li> <ul>
Categories: Food Technology
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Photo of Prof. (Mrs.) Sheetal D. Deshmukh
Assistant Professor Laxminarayan Institute of TechnologyFood Technology
Cell Phone: 9404492192

Custom Metadata Fields

  • Academic Qualifications: <table class="connection-table"> <tr> <th>Year</th> <th>Degree</th> </tr> <tr> <td class="faculty-col-border">1999 - 2003</td> <td class="faculty-col-border">B. Tech (Food Tech.), Laxminarayan Institute of Technology, Nagpur</td> </tr> <tr> <td class="faculty-col-border">2006 - 2011</td> <td class="faculty-col-border">M. E. (Food Tech.), Laxminarayan Institute of Technology, Nagpur</td> </tr> </table>
  • List of Publications: <p><strong>Research Papers Published in Refereed International Journals</strong></p> <div style="padding-left:20px"> <p><strong>1.</strong>Sheetal B. Gawande, Swapnil Patil, Deepmala Ahlawat, Effect of Dimethyl Dicarbonate (DMDC) on Survival of Microbial Activity in Beverages, International Journal of Engineering Sciences & Research Technology (IJESRT) ISSN: 2277- 9655, Page No. 476 to 480, April, 2015, Impact Factor: 2.114</p> </div>
Categories: Food Technology
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Photo of Dr. (Mrs.) Sneha V. Karadbhajane
Assistant Professor Laxminarayan Institute of TechnologyFood Technology
Cell Phone: 9850249844

Custom Metadata Fields

  • Academic Qualifications: <table class="connection-table"> <tr> <th>Year</th> <th>Degree</th> </tr> <tr> <td class="faculty-col-border">1998 - 2002</td> <td class="faculty-col-border">B. Tech (Food Tech.), Laxminarayan Institute of Technology, Nagpur</td> </tr> <tr> <td class="faculty-col-border">2007 - 2011</td> <td class="faculty-col-border">M. E. (Food Tech.), Laxminarayan Institute of Technology, Nagpur</td> </tr> <tr> <td class="faculty-col-border">2011 - 2016</td> <td class="faculty-col-border">Ph. D. (Food Tech), Laxminarayan Institute of Technology, Nagpur</td> </tr> </table>
  • Honours and Awards: <table> <tr> <td class="faculty-col-border">2014</td> <td class="faculty-col-border">Best Technical Paper Award, Association of Food Scientists and Technologists India (AFSTI), Chennai</td> </tr> </table>
  • List of Publications: <p><strong>Research Papers Published in Refereed International Journals</strong></p> <div style="padding-left:20px"> <p><strong>1.</strong>Fractionated lecithin as emulsifier based on soya lecithin, by Kulsange S. D., Patel Bhavesh, Chemical Engineering World, 5, 57 – 60 (2006)</p> <p><strong>2.</strong>Karadbhajne S. V., Bhoyarkar P., Studies on effect of different coagulants on paneer texture prepared from buffalo milk, International Journal of Pharm Tech. Research, Vol. 2, No. 3, July – Sept. 2010, Pg. No. 1916 – 1923.<p> <p><strong>3.</strong>S. V. Karadbhajne, Yatin sawant, Comparison of physico-chemical properties of modified jackfruit starch with maize starch, International Journal of Chemical Tech Research Vol. 6, No.1, , January – March 2014, Page 487 – 494<p> <p><strong>4.</strong>S. V. Karadbhajne, V. Kumbhare, M. A. Bombaywala, Application of Cissus quadrangularis Linn. (Hadjor) in Nutraceutical Food (Bakery) Products by Published in International Journal of Chemical Tech Research Vol. 6, No.4, , July – Aug 2014, Page 2263-2270<p> </div>
  • Membership of Professional Societies: <ul> <li>Life Member of (IWSA) Indian Woman Scientist Association</li> <li>Life Member of Nutrition Society of India</li> </ul>
Categories: Food Technology
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