Department of Food Science and Technology
Name: Dr. SUNITA ADAK
Area: Food Science and Technology
Affiliation: St. Josephs College, Bangalore
Qualification:
Teaching Experience:
Affiliation: St. Josephs College, Bangalore
Qualification:
Teaching Experience:
E-mail id:
Professional Qualification
| Programme | Institution/University | Year of Passing |
| B.Sc (Biotechnology, Biochemistry,Genetics) | Bangalore University | 2006 |
| M.Sc (Biotechnology) | Bangalore University | 2008 |
| Ph.D. | IIT Kharagpur | 2016 |
Teaching Experience:
| Sl.No | Title of course taught | Postgraduate /Undergraduate | Sole instructor or with others | Year |
|---|---|---|---|---|
| 1 | IIT Kharagpur M.Tech Lab Classes for Downstream Processing | Post Graduate | Sole | 2010-2016 |
| 2 | Biotecnika Info Labs Pvt Ltd. Bangalore GATE – Biotechnology: Bioprocess Engineering CSIR – Life Science: Fundamental Processes (Molecular Biology) Cell Biology Immunology Ecology Evolution & Behaviour Certification Course Development – Neurobiology, Vaccine Development, Virology, Stem Cell Technology, Cancer, Advanced Clinical Trial and Microbiome |
Under & Post Graduate | Sole | 2016-2020 |
Industrial Experience / Interaction:
Trainee at Bangalore Biotechnology Labs - Biozeen, Bangalore under BITP 2009/10, DBT (6 months). Experience – Animal cell culture, Microbial fermentation, Downstream processing, Sterilization, and Filtration
Research Experience:
JRF/SRF at Indian Institute of Technology Kharagpur, Kharagpur (2010 - 2015). Job profile - Fermentation & Downstream processing; Enzymology & Biotransformation; Natural product isolation; Food & Feed sample analysis; maintenance of Food Testing Lab & conducting training/classes; Data collection, compilation, analysis and presentation
List of Journal Publications
| Author(s) | Title of Article | Name of Journal | Vol. No.Year and Page Number | ISSN | Impact Factor if any | Citation |
|---|---|---|---|---|---|---|
| Dash A, Kundu D, Das M, Bose D, Adak S, Banerjee R | Food Biotechnology: A step towards improving nutritional quality of food for Asian countries | Recent Patents on Biotechnology | 2016, 10:43-57 | 2212-4012 | 8 | |
| Adak S, Banerjee R | A green approach for starch modification: Esterification by lipase and novel imidazolium surfactant | Carbohydrate Polymers | 150, 2016, 359-368 | 0144-8617 | 4.811 | 26 |
| Bishai M, Singh A, Adak S, Prakash J, Roy L, Banerjee R | Enzymatic peeling of potato: A novel processing technology | Potato Research | DOI: 10.1007/s11540-015-9301-9, 2016 | 0014-3065 | 1.127 | 1 |
| Gupta S, Adak S, Rajak RC, Banerjee R | In-vitro efficacy of Bryophyllumpinnatum leaf extracts as potent therapeutics | Preparative Biochemistry and Biotechnology | DOI: 10.1080/10826068.2015.1084515, 2015 | 1.361 | ||
| Adak S, Datta S, Bhattacharya S, Banerjee R | Role of spacer length in interaction between novel geminiimidazolium surfactants and Rhizopusoryzae lipase | International Journal of Biological Macromolecules | 81, 560-567, 2015 | 0141-8130 | 3.671 | 4 |
| Adak S, Datta S, Bhattacharya S, Banerjee R | Imidazolium based ionic liquid type surfactant improves activity and thermal stability of lipase of Rhizopusoryzae | Journal of Molecular Catalysis B: Enzymatic | 119, 12-17, 2015 | 1381-1177 | 2.39 | 10 |
| Dey TB, Adak S, BhattacharyaP, Banerjee R | Purification of polygalacturonase from A. awamoriNakazawa MTCC 6652 and its application in apple juice clarification | LWT- Food Science and Technology | 59(1), 591-595, 2014 | 0023-6438 | 2.329 | 17 |
| Singh A, Adak S, Karmakar S, Banerjee R | Impact of processing on nutraceutical potency of soy whey hydrolysate | Journal of Food Quality | 37(6), 403–414, 2014 | 1745-4557 | 3 | |
| Adak S, Banerjee R | Biochemical characterisation of a newly isolated low molecular weight lipase fromRhizopusoryzae NRRL 3562 | Journal of Enzyme Engineering | DOI: 10.4172/2329-6674.1000118, 2013 | 2329-6674 | 1 | |
| Singh A, Kuila A, Adak S, Bishai M, Banerjee R | Utilization of vegetable wastes for bioenergy generation | Agricultural Research | 1(3), 213-222, 2012 | 2249-7218 | 33 | |
| Use of fermentation | 4 |
List of Book Chapters
| Title of Book Chapter | Status of Authorship | Publisher | Year and place of publication | ISBN |
|---|---|---|---|---|
| “Mycosynthesized Nanoparticles: Role in Food Processing Industries” Fungal Nanobionics: Principles and Applications |
Third Author | Springer | 2018 | 978-981-10-8666-3 |
| “Role of lactic acid bacteria in anticarcinogenic effect on human health” Health Benefits of Fermented Foods and Beverages | Second author | Taylor & Francis, CRC Press | 2015, Boca Raton | 9781138894600 |
| “Non dairy probiotic beverage as potent functional food” Advances in Industrial Biotechnology | Second author | IK International Publishing House Pvt. Ltd | 2012, India | 9789382332763 |
| “Quorum quenching - an alternative antimicrobial therapeutics” Science against microbial pathogens: communicating current research and technological advances | First author | Formatex | 2011, Spain | 978-84-939843-1-1 |
Awards/ Organization
- CSIR-UGC NET LS(DEC-2008), GATE –2009, and CSIR (NET) JRF (JUN-2009)
- AFOB & BRSI Life member