Ramesh Fulchand Chavan

Institute of Chemical Technology Mumbai

India

Dr. Ramesh F. Chavan is an accomplished food scientist with over nine years of industrial, research, and teaching experience in the domain of food science, food engineering, and technology. Currently he is working as an Assistant Professor in Food Engineering and Technology at renowned Institute of Chemical Technology (ICT) Mumbai, Marathwada Campus, Jalna, which is one of the premier institute in the world. Till date, he has more than 25 research articles, 7 book chapters in various reputed scopus indexed international journals, and he is also work as a reviewer for various reputed journals in the area food technology. He is continuously engaged in guiding his masters research students for their research projects, also handling industrial consultancy projects. Previously, he has worked on Ministry of Food Processing Industries (MoFPI), Government of India, New Delhi funded research project. Dr. Ramesh F. Chavan completed his Ph.D. (Food Technology) from reputed Council of Scientific and Industrial Research (CSIR), Government of India, New Delhi approved research topic at UDCT, Aurangabad, completed M.Tech. (Food Processing Technology) from Dr. Babasaheb Ambedkar Marathwada University, Aurangabad, and B.Tech. (Food Technology) from Vasantrao Naik Marathwada Agricultural University, Parbhani. He is a life member of Association of Food Scientists and Technologists (AFSTI), Mysuru, India. He is having experience of auditing various reputed food manufacturing industries and therefore having core knowledge food safety standards and regulations responsible for governing food quality. He regularly receives invitations to deliver guest lectures on various topics such as food processing entrepreneurship opportunities, food preservation, and food nutrition from food industries, various government and nongovernment organizations. Recognized for his contributions, Dr. Chavan has received multiple awards, including the Best E-Poster Award at the Indo-USA International Conference on Nanotechnology in Food Science and the First Prize in National Science Day Research Paper Presentation. His experience in peer review, manuscript evaluation, and academic publishing aligns with the journal's commitment to excellence in food and nutrition research.

Span post-harvest technology, non-thermal processing technology for food preservation, nutrient retention, shelf-life enhancement, and functional food product development. His notable research includes the application of 1-Methylcyclopropene (1-MCP) on the shelf life of mango and tomato fruits, the formulation of functional foods, and the development of innovative drying techniques for food preservation