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Dr.Subhajit Ray

Associate Professor and Food Engineering &Technology · Department of Food Engineering&Technology; Central Institute of Technology Kokrajhar; Kokrajhar;Assam

https://researchid.co/gobindo
@cit.ac.in
29Scopus Publications
1106Google Scholar Citations
18Google Scholar h-index
27Google Scholar i10-index

Research Interests

Food Biotechnology, Food waste Management, Microbial Technology,Food Enzyme Characteristics

Biography

I was completed my secondary and higher secondary education from Nimta High School,Kolkata,W.B;India and then my higher qualification followed by B.Sc.(Hons. in Chemistry) from Calcutta University;W.B.India and then B.Tech;M.Tech and Ph.D(Engg.) from department of Food Technology&Biochemical Engineering;Jadavpur University;W.B.;India. My service experience are as follows 1. One year in an Industry(1991-1992) 2.Seven Years in Institute of Science & Technolgy;CCT Dharan;Nepal as Lecturer(1992-1999) 3.Four Years in Falakata (W.B;India)Polytechnic as Lecturer ( 2003-2007) 4.Ten Years in Guru Nanak Institute of Technology;sodepur;Kolkata-7001114;W.B;India as Associate Professor (2007-2017) 5. Continuing in CITK since from 23rd May 2017 to till date as Associate Professor in the Department of Food Engineering&Technology

Education

B.Sc.(Hons in Chemistry;Calcutta University;1987);B.Tech(Food Technology&Biochemical Engineering;Jadavpur University;1991);M.Tech (Food Technology&Biochemical Engineering;Jadavpur University;2001); Ph.D(Engg. Jadavpur University;2006)

Recent Scopus Publications

  1. Comparative Assessment of Thermal and Non-Thermal Processing of Green Leafy Vegetables: A Comprehensive Review
    Food Reviews International, 2026
  2. Emerging techniques for valorization of fruit processing waste and sustainable utilization: A review
    Food and Humanity, 2025
  3. Valorization of jackfruit peel as nanocellulose hydrogels: Synthesis and characterization
    Food and Humanity, 2025
  4. Development of a fermented rice product (Pachoi): Evaluation of vitamin and mineral composition, microbiological investigation and shelf-life stability
    Food and Humanity, 2025
  5. Optimization of fermentation conditions of fermented rice production through response surface methodology: Effect on nutritional and bio-functional properties
    Journal of Applied Biology and Biotechnology, 2025

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