Dr. Rohit UpadhyayP h . D . ( F o o d S c i e n c e )

1Summer Research Fellowship (2007)IASc (B’lore), INSA (Delhi), NAS (A’bad)

Certification in Food Regulatory Affairs (2011)Nestle India Ltd

CSIR-UGC JRF/NET (2011)GATE-XL (2012)

Prime Minister Fellowship (2013)SERB and CII

Gold Medal for dissertation/investigation (2011)

P h . D. d i s s e r ta t i o n

O t h e r r e s e a r c h d i s s e r t a t i o n s

M.Sc. (CSIR-CFTRI, Mysore)

Chlorogenic acids-occurrence, chemistry, technology and biological activities (CRC Reviews, 2013)

Microwave assisted extraction of chlorogenic acids from green coffee beans (Food Chemistry, 2012)

B.Sc. (CSIR-IGIB, Delhi)

Role of bacterial infections in triggering metal allergies 2

Key highlights

ID’d clean label aox’s to stabilize sunflower oil.

Explored/tested synergy b/w 1° (rosemary)and 2° (AP) aox’s.

Developed synergistic aox formulatn.

Developed frying stable blends.

ID’d E-Nose for disposal time.

Published 7 research papers.

Antioxidant potential and stability of oleoresin rosemary (Rosmarinus officinalis L.) and its use as bio-preservative in sunflower oil

Institution: IIT Kharagpur, West Bengal; Industry partner: Synthite Industries Ltd., Kerala

R e s e a r c h p u r s u i t s

3

Plant Bioactives Edible Oils & Technologies

Greener Extraction Technologies

12. Microwave, ultrasound and super critical fluid assisted extraction

13. Synergy b/w above

14. Green solvents (oils and ionic liquids)

15. Deflavorized extracts for product specific use

5. Stable & nutritious oil blends

6. Novel oil seeds

7. Clean label antioxidants

8. Bioactive oil powders

9. Oleogels

1. Spices & herbs, under-utilized seeds/ nuts, fruits & vegetables

2. Agro-industrial waste valorization

3. Exploring synergy b/w antioxidants

4. Multi-component antioxidant blends

Interest in integrating life science and food chemistry platforms

Behavior of antioxidants in-vivo (GI simulation studies)

Effective translation of in-vitro learnings to real food systems

L i s t o f P u b l i c a t i o n s (Cum. Impact Points: 35.11; Citations: 166; h-index: 5)

Articles in Refereed Journals1. Upadhyay, R., Ramalakshmi, K., & Rao, L.J.M. (2012). Microwave-assisted extraction of chlorogenic acids from green coffee beans. Food Chem, 130, 184–188.2. Upadhyay, R., & Rao, L.J.M. (2013). An outlook on chlorogenic acids – occurrence, chemistry, technology, & biological activities. Critical Rev Food Sci Nutr, 53, 968–984.3. Upadhyay, R., & Mishra, H. N. (2014). Antioxidant activity measurement of oleoresin from rosemary & sage. Ind Crops Prod, 61, 453–459.4. Upadhyay, R., Jha, A., Singh, S.P., Kumar, A., & Singh, M. (2015). Appropriate solvents for extracting total phenolics, flavonoids & ascorbic acid from different kinds of millets. J Food Sci

Technol, 52, 472–478.5. Upadhyay, R., & Mishra, H. N. (2015). Predictive modeling for shelf life estimation of sunflower oil blended with oleoresin rosemary & ascorbyl palmitate at low & high temperatures. Food

Sci Technol, 60, 42–49.6. Upadhyay, R., & Mishra, H. N. (2015). Multivariate analysis for kinetic modeling of oxidative stability & shelf life estimation of sunflower oil blended with sage extract under Rancimat

conditions. Food Bioprocess Technol, 8, 801-810.7. Upadhyay, R., & Mishra, H. N. (2015). A multivariate approach to optimise the synergistic blend of oleoresin rosemary & ascorbyl palmitate added into sunflower oil. Int J Food Sci Technol,

50, 974–981.8. Upadhyay, R., & Mishra, H. N. (2015). Classification of sunflower oil blends stabilized by oleoresin rosemary using multivariate kinetic approach. J Food Sci, 80, E1746–E1754.9. Upadhyay, R., Sehwag, S., & Singh, S.P. (2015). Antioxidant activity & polyphenol content of Brassica oleracea varieties. Int J Veg Sci, (DOI:10.1080/19315260.2015.1048403).10. Upadhyay, R., Nachiappan, G., & Mishra, H. N. (2015). Ultrasound-assisted extraction of flavonoid & phenolic compounds from Ocimum tenuiflorum leaves. Food Sci Biotechnol, 24, 1951-

1958.11. Upadhyay, R., & Mishra, H. N. (2015).Effect of relative humidity & light conditions on the oxidative stability of sunflower oil blends stabilised with synthetic & natural antioxidants. Int J Food

Sci Technol, 51, 293–299.12. Upadhyay, R., & Mishra, H. N. (2016). Multivariate optimization of a synergistic blend of oleoresin sage & ascorbyl palmitate to stabilize sunflower oil. J Food Sci Technol, 53, 1919–1928.13. Upadhyay, R., Sehwag, S., & Mishra, H. N. (2016). Empirical models to predict shelf life of sunflower oil stabilized with oleoresin sage & ascorbyl palmitate. J Food Process Preserv (Published

online, doi:10.1111/jfpp.13121).14. Upadhyay, R., Sehwag, S., & Mishra, H. N. (2016). Chemometric approach to develop frying stable sunflower oil blends stabilized with oleoresin rosemary & ascorbyl palmitate. Food Chem,

218 (1), 496–504.15. Upadhyay, R., Sehwag, S., & Mishra, H. N. (2016). Electronic nose guided determination of frying disposal time of sunflower oil using fuzzy logic analysis. Food Chem (In press, doi:

10.1016/j.foodchem.2016.10.089).Conference Presentations1. Upadhyay, R. & Mishra, H.N. (2014). Oxidative stability of sunflower oil supplemented with rosemary extract under elevated temperature conditions, In: IFT, New Orleans, LA USA, 21–24

June 2014.2. Upadhyay, R., Raigar, R.K. & Mishra, H.N. (2015). The effect of oleoresin rosemary & ascorbyl palmitate on the frying performance of sunflower oil blends, In: IJFST 50th Celebration

Conference, Lincoln University, NZ, 17–19February 2015.3. Raigar, R.K., Upadhyay, R., & Mishra, H.N. (2015). The physical & chemical changes during the microwave assisted roasting of peanuts, In: IJFST 50th Celebration Conference, Lincoln

University, NZ, 17–19 February 2015.Monograph1. Sehwag, S. & Upadhyay, R. (2015). Weaning Food: An insight into ready-to-eat products. LAPLAMBERT Academic Publishers, Germany (ISBN 978-3-659-70579-3) 4