Dr. Avik Mukherjee
Dr. Avik Mukherjee Associate Professor Department of Food Engineering and Technology
QUALIFICATIONS M.S. and Ph.D, University of Minnesota , Post-doctoral Fellow, Colorado State University

Microbial Food Safety and Quality

CONTACT: Phone: Email: ak.mukherjee@cit.ac.in

(i) Expert, AICTE Evaluation Process for proposals under AQIS schemes since July 2019

(ii) Administrative experience in academic leadership as Head of the Department (from 2008 - 2016) and as Dean (i/c) Academic Affairs (since June 2018)


(ii) Coordinator and Member, Board of Studies for Food Technology, West Bengal University of Technology, Salt Lake, Kolkata during 2011 - 2017


(iii) Career Award for Young Teachers, 2008 – 2009 awarded by All India Council for Technical Education (AICTE)


(iv) Outstanding Student Award, 2006, College of Human Ecology, University of Minnesota


(v) Minnesota IFT Graduate Scholarship, 2005, Minnesota, USA


(vi) Developing Scientist Award, IAFP Annual Meeting, 2005, Baltimore, Maryland, USA

(vii) National Champion in the IFTSA College Bowl Competition, 2004, Las Vegas, Navada, USA


1. Microbial quality and prevalence of certain relevent foodborne pathogens in pre-harvest produce

2. Effect of certain relevent agricultural production practices on prevalence of fecal and pathogeni contamination in fresh produce

3. Epidemiological investigation of foodborne disease

4. Effect of preservation hurdles on survival of foodborne pathogens in non-intact meat products

5. Natural, biopreservatives and application nanotechnology in food preservation and packaging strategies to enhance safety, quality and shelf life of perishable foods

6. Food processing waste utilization for biofuel production through fermentation


800 Google Scholar citations with 400 of them in the last 5 years


Selected Journal Papers and Book / Book Chapter

(i) Kumar, S., J. C. Boro, D. Ray, A. Mukherjee, and J. Dutta. 2019. Bionanocomposite films of agar incorporated with ZnO nanoparticles as an active packaging material for shelf life extension of green grape. Heliyon, 5, e01867

(ii) Ray, S., A. Mukherjee, and U. Ghosh. 2018. Utilization and selection of food waste as substrate for fermentation using Saccharomyces cerevisiae. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 9(6): 1329 – 1337

(iii) Saha, J., A. Begum, A. Mukherjee, and S. Kumar. 2017. A novel green synthesis of silver nanoparticles and their catalytic action in reduction of methylene blue dye. Sustainable Environment Research, 27: 245-250

(iv) Yoon, Y., I. GeornarasA. Mukherjee, K. E. Belk, J. A. Scanga, G. C. Smith, and J. N. Sofos. 2013. Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties. Meat Science. 95: 317-322

(v) Mukherjee, A., Y. Yoon, I. Geornaras, K. E. Belk, J. A. Scanga, G. C. Smith, and J. N. Sofos. 2009. Effect of Meat Binding Formulations on thermal inactivation of Escherichia coli O157:H7 internalized in beef. J Food Sc. 74: M94-M99

(vi) Diez-Gonzalez, F., and A. Mukherjee. 2009. Chapter 4, “Produce safety in organic vs conventional crops”. In “Microbial Safety of Fresh Produce”, Ed. Fan, X., B. A. Neimira, C. J. Doona, F. E. Feeherry, and R. B. Gravani. Wiley-Blackwell and IFT Press, USA. Page 83-99. ISBN 978-0-8138-0416-3

(vii) Mukherjee, A., S. Cho, J. Sheftel, S. Jawahir, K. Smith, and F. Diez-Gonzalez. 2006. Soil survival of Escherichia coli 0157:H7 acquired by a child from Garden soil recently fertilized with cattle manure. J Appl. Microbiol. 101: 429-436

(viii) Mukherjee, A., D. Speh, E. Dyck, and F. Diez-Gonzalez. 2004. Pre-harvest evaluation of coliforms, Escherichia coli 0157:H7 in organic and conventional produce grown by Minnesota farmers. J Food Prot. 67: 894-900