Dr. Subhajit Ray
Dr. Subhajit Ray Associate Professor Department of Food Engineering and Technology
QUALIFICATIONS B.Sc.(Chemistry Hons.);B.Tech (Food Technology&Biochemical Engineering;Jadavpur University); M.Tech (Food Technology& Biochemical Engineering;Jadavpur University);Ph.D(Engineering;Jadavpur University);M.A.F.S.T(I)
AREA OF INTERESTS

Microbial Technology,Enzyme Engineering,Food Biotechnology,Food Waste Management,Biochemical Engineering

CONTACT: Phone: 9330054980 Email: subhajit@cit.ac.in
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ACHIEVMENTS:

Book Chapters Published

1.Drying characteristics of cucumber and physiological properties,Ushnil Dutta,Sanjana Chakraborti and Subhajit Ray, Food Process Engineering and Technology, Excel India Publishers, New Delhi,2016,ISBN:978-93-86256-30-0,pp.85-92,2016

2.Microbial applications in Food Biotechnology, Subhajit Ray, Amit Kumar Barman and Pradip Kumar Roy, Trends and Prospects in Food Technology, Processing and Preservation, Today and Tomorrows Printer’s and Publishers, New Delhi,2018,ISBN:81-7019-617-8,pp.639-666,2018

3. Milk and Milk Products, Pradip Kumar Roy, Amit Kumar Barman and Subhajit Ray, Trends and Prospects in Food Technology, Processing and Preservation, Today and Tomorrows Printer’s and Publishers , New Delhi,2018,ISBN:81-7019-617-8,2018

4. Biosurfactant: Promising Alternative of Chemically Synthesized Food Surfactant in Food Processing and Environmental Applications, Subhajit Ray and Amit Kumar Barman in Research Trends in Food Technology and Nutrition,Vol.4, Akinik Publishers , New Delhi,2018,ISBN: 78-93-88112-53-6 ,pp.01-36,2018

5. Packaging and Labelling of Foods, Pradip Kumar Roy, Amit Kumar Barman and Subhajit Ray, in Research Trends in Home Science and Extension, Vol.1, Akinik Publishers , New Delhi,2018,ISBN: 78-93-88112-53-6 ,pp.69-88,2018

Project Received:

1. Received Seminar Grant of Rs.1,40,000/- as Coordinator from AICTE on AICTE Sponsored National Seminar on Recent Advances in the Development of Natural Antioxidants held on 12th&13th March 2013 organized by Department of Food Technology, Guru Nanak Institute of Technology, Sodepur, Kolkata, West Bengal, India

2. Received UGC MRP Entitled Studies on the Extraction of Pectin by utilizing Fruit Processing Waste (Reference No.F.PSW-284/15-16 (ERO); Sanctioned Amount Rs.4,10, 000/-) as Principal Investigator

 

Project Proposal/Thesis Evaluated:

1. Fight against iron deficiency anemia and associated inflammation using novel iron andprobiotic encapsulated hydrogel beads, DST-SERB Project for Extra Mural Research Grant (EMR) of File No: EMR/2017/001497/HS (Ver-1) on July 2017

2.Natural Antioxidants from Endophytic Fungi and their Nano Formulations for Food Applications, DST-SERB Project for Extra Mural Research Grant (EMR) of File No: EMR/2017/003363/PS (Ver-1),on august 2017

3. Development and nutritional evaluation of millet based convenient functional food with pre and probiotic supplements for glycaemic control, DST-SERB Project for Early Carrier Research Grant (ECR) of File No: ECR/2017/003354/LS (Ver-1),on august 2017

4. Evaluation of ameliorative effect of exogenous Glutathione, Proline and potassium supplementation on Arsenic accumulation and antioxidant – phytochelatin modulation in rice (Oryza sativa), DST-SERB Project for Early Carrier Research Grant (ECR) of File No:  ECR/2017/002818/LS (Ver-1), on august 2017

5. Biorefinery of heterokont microalgae for co-production of desosohexaenoic acid (DHA), squalene,carotenoids and industrial enzymes using region specific low-cost food grade substrates, DST-SERB Project for Early Carrier Research Grant (ECR) of File No : ECR/2017/003172/LS (Ver-1), on august 2017

6. Profiling of nutrient composition, antioxidant activity and gene expression of different sizes and edible forms of groundnut for confectionery use, DST-SERB Project for Early Carrier Research Grant (ECR) of File No:ECR/2017/003079/LS (Ver-1), on august 2017

7. Analysis of indigenous meat products for enhancing market potential, DST-SERB Project for Early Carrier Research Grant (ECR) of File No : ECR/2017/002940/LS (Ver-1), on august 2017

8. Development of value added ready-to-use food products fortified with γ-oryzanol from rice, DST-SERB Project for Early Carrier Research Grant (ECR) of, File No : ECR/ 2017/002801/ LS (Ver-1) on august 2017

 

PUBLICATIONS:

Publications (List of papers published in Refereed Journals) 1.Studies on the Process Development for the Fermentative Production of Wine from Grape Juice Concentrate, Goswami S and Ray S,Internet Journal of Food Safety, ISSN 1930-0670,Vol.13, 2011, p.367-373

2.Development of a Process for the Extraction of Pectin from Citrus Fruit Wastes viz. Lime peel, Spent guava extract, Apple pomace etc., Chakraborty A and Ray S ,Internet Journal of Food Safety, ISSN 1930-0670,Vol.13, 2011, p.391-397

3. Production of biosurfactant using an isolated bacterial strain of Bacillus sp (m28), Ray S, Journal of Microbiology and Biotechnology Research, eISSN: 2231 –3168, DOI: 10.24896/jmbr.2017723, Coden (USA) JMBRB4, Vol.2, Issue 3, 2012, pp.402-415

4. Optimization of process conditions for biosurfactant production from mutant strain of Bacillus sp(m28) in a 5l laboratory fermenter), Ray S, Journal of Microbiology and Biotechnology Research, eISSN: 2231 –3168, DOI: 10.24896/jmbr.2017723, Coden (USA) JMBRB4, Vol.2,Issue 3, 2012, pp.431-439.

5. Fermentative production of an alkaline extra cellular lipase using an isolated bacterial strain of Serratia sp (C4)‏ ) , Ray S, Journal of Microbiology and Biotechnology Research, eISSN: 2231 –3168, DOI: 10.24896/jmbr.2017723, Coden (USA) JMBRB4,Vol.2, Issue4,2012,pp.545-557

6.Studies on fluidized bed column reactor for the substrate conversion using immobilized extracellular alkaline lipase of isolated strain of Serratia sp (C4) ), Ray S, Journal of Microbiology and Biotechnology Research, eISSN: 2231 –3168, DOI: 10.24896/jmbr.2017723,Coden (USA) JMBRB4, Vol.2, Issue4,2012,pp.538-544

7.Studies on the development of carrot based food products of enhanced physicochemical properties: An Overview, , Sadhu S, Roy S and Ray S, The Journal of Food Technology, 105, 153-160, 2013, 3852-1875, Impact Index: 3.43

8. Chemistry and Extraction of Pectin from Citrus Residues: A Review, Ray S, The Journal of Food Technology, 105, 161-170, 2013, ISJN: 3852-1875, Impact Index: 3.43

9.Extracellular Microbial Lipase Production, Purification, Recovery and Immobilization: A Review, Ray S,The Journal of Bioprocess Technology,98,240-259,2013,ISJN:6383-4392,Impact Index:3.94

10. Sources, Characterization, Synthesis and Utilization of Microbial Surface Active Biomolecules: A Review, Ray S, The Journal of Bioprocess Technology, 99, 360-388, 2014, 6383-4392, Impact Index: 3.94

11.Applications of Extracellular Microbial Lipase- A Review, Ray S, International Journal of Research in Biotechnology & Biochemistry,2015; 5(1): 6-12, ISSN: 2277-3827

12. Development of Papaya Peel Flour based Cookies and Evaluation of its Quality, Bokaria K and Ray S, Journal of Multidisciplinary Engineering Science and Technology (JMEST) ISSN: 2458-94039online) Vol. 3 Issue 12, December – 2016,pp.6393-6396

13.Algae as a Potential Resource of Biofuel: A Review, Ray S,Barman A K,Roy P K and Singh B P,Trends in Biosciences Trends in Biosciences 10(26), Print : ISSN 0974-8431, 5434-5438, 201 7(NAAS Rating: 3.94)

14. Evaluation of Nutritional Characteristics and Microbiological Quality of Soymilk and Peanut Powder Blend, Barman A K, Ray S,Bandyopadhyay K, Paul A and Chakraborty C, Journal of Interacademicia,Vol.21(2):246-250,2016,ISSN:0971-9016 (NAAS Rating: 2.34)

15.Characterizing Soil Induced Variation of Arsenic Uptake in Rice, Ray S and Bokaria K, Journal of Agricultural Engineering and Food Technology,Vol.3,Issue 3,July-September,2016,pp.172-177,p-ISSN:2350-0085,e-ISSN:2350-0263

16. Development and Characterization of Curd Fortified by Pineapple Juice, Dutta P, Adhikari S , Chakraborty C, Bandyopadhyay K, Paul A and Ray S, Indian J Dairy Sci, Vol.69 No.5 , 2016;pp.524-528,ISSN:0019-5146 (NAAS Rating: 4.19)

17.Studies on the Process Development for the production of locally Available Pineapple Products, Barman K, Chakraborty C and Ray S, Journal of Interacademicia, Vol.20(4):508-514,2016-ISSN:0971-9016 (NAAS Rating: 2.34)

18. Evaluation of microbiological quality of Ice-cream available in Kolkata and its Suburbs, Barman A K,Roy P K, Ray S, and Singh B P,The Pharma Innovation Journal2017,6(8):377-380, ISSN (E): 2277- 7695, ISSN (P): 2349-8242,NAAS Rating 2017: 5.03

19. Chicken eggshell powder as dietary calcium source in chocolate cakes, Ray S, Barman A K,Roy P K, and Singh B P,The Pharma Innovation Journal 2017,6(9):01-04, ISSN (E): 2277- 7695, ISSN (P): 2349-8242,NAAS Rating: 5.03, 2017

20. Changes in Microbial Activity of Sheep Milk Yoghurt during Storage at Ambient Temperature (35  20C), Barman A K, Roy P K, Ray S, and Singh B P, Int.J.Curr. Microbiol. App. Sci 2017 6(10):3430-3433, ISSN: 2319-7706, https://doi.org/10.20546// ijcmas.2017.610.404

21.Herbal Dairy Products: Novel Functional Food-A Review, Chakraborty C, Bandyopadhyay K, Ray S and Paul A Indian J Dairy Sci,ISSN:0019-5146 (NAAS Rating: 4.19;Accepted)

22. Formulation of carrot powder fortified value added biscuit for nutritional and health benefits, Ray S,Journal of Food Processing&Technology,2018,Vol9.P 38,DOI 10.4172/2157-7110-C1-079

23. A Study on Antimicrobial Properties and Medicinal Value of Adhatoda vasica, Centella asiatica, Paederia foetida, Nyctanthes arbor-tristis,Ocimum tenuiflorum, Paul A,Barman A K, Roy P K and Ray S, Int.J.Curr. Microbiol. App. Sci 2018 7(5)1406-1413, ISSN: 2319-7706, https://doi.org/10.20546// ijcmas.2018.705.167

24. Production and evaluation of physicochemical, nutritional, sensorial and microbiological properties of mixed fruit juice blend Patir Baruah Gayary and Ray S, Academia Journal of Food Research 7(2): 012-020, February 2019 ,DOI: 10.15413/ajfr.2019.0106,ISSN 2315-7763

25. Impact of Osmodrying on Qualitative Properties of Fruits Viz. Pineapple Cube, Apple Cube and Banana Slice, Ray S, Agriculture and Food Sciences Research, Vol. 6, No. 1, 22-29, 2019,ISSN(E) 2411-6653/ ISSN(P) 2411-6653, DOI:10.20448/journal.512.2019.61.22.29

26. Effect of Storage Conditions on Quality Characteristics of Spicy and Nonspicy Varieties of Pork Sausages, Agriculture and Food Sciences Research, Vol. 6, No. 1, 50-56, 2019, ISSN (E) 2411-6653/ ISSN (P) 2411-6653, DOI: 10.20448 / journal.512.2019.61.22.29

Publications (List of papers published in Nonrefeered Journals)

1.Recent Development of Health Beneficial Lactic Beverages by the Application of Lactic Acid Bacteria, Ray S, Beverage& Food World Journal, July 2012, vol.39, Issue7, pp 27-29, 32, ISSN:0970-6154

2. Studies on the Suitability of Kinema Powder for Biscuit Manufacturing Process, Ray S, Beverage& Food World Journal, September 2012, vol.39, No.9, pp 21-24, ISSN: 0970-6154

3.Studies on the Development of Carrot Powder and its Utilization in Value added Biscuit production, Sadhu S, Roy S and Ray S, Beverage& Food World Journal, February 2013, Vol.40, No.2, pp 52-54, ISSN:0970-6154

4. Studies on the Development of Pork Sausage under Refrigerated Storage Condition, Ray S, Beverage& Food World Journal, May 2013, Vol.40, No.5, pp 31-35, ISSN: 0970-6154

5. Development of a process for the production of herbal ice cream and evaluation of its Quality, Paul A, Shyam A and Ray S, Beverage& Food World Journal, July 2013, Vol.40, No.7, pp 40-43 ISSN:0970-6154,

6.Studies on the development of Osmodried Fruits viz. Pineapple, Apple, Banana etc. and Determination of Their Quality Characteristics, Mitra R and Ray S, Beverage & Food World Journal, September 2013,Vol.40,No.9,pp 25-29,ISSN:0970-6154

7. Fermentative Production of wine from different Fruit Juices: An Overview, Ray S, Beverage& Food World, January 2015 Journal, Vol.42, No.1, pp 52-56, ISSN: 0970-6154 8. Impact of Natural Antioxidant on Food Stability and Human Health: A Review, Ray S, Beverage& Food World Journal, February 2015, Vol.42, No.2, pp21-26, ISSN: 0970-6154

9. Development of Different Jackfruit Products-A Review, Ray S, Beverage& Food World Journal, August 2015, Vol.32, No.8, pp35-38, ISSN: 0970-6154

10.Development and Evaluation of Quality of Carrot Fortified Chips,Mandal P,Jha P&Ray S, Beverage & Food World Journal, November 2015,Vol.42,No.11,pp 46-48,ISSN: 0970-6154

11. A Comparative Study on Drying Kinetics of Tray Dried Cucumber Under Different Temperature and Their Physicochemical Properties,Dipsri & Ray S, Beverage& Food World Journal, December 2015, Vol.42,No.12,pp 46-50,ISSN:0970-6154

12. Detection of Adulteration of Milk and Milk Products: Recent Trends, Ray S, Paul A, Bandyopadhyay K and Chakraborty C, Indian Food Industry Mag,Vol 35 No 4,12-18,Jul-Aug 2016,ISSN:0972-2610

13. Recent Developments in Functional Dairy Products and their Health Benefits, Ray S, Indian Dairyman, 72-75, June 2017, ISSN 0019-4603

14.Beneficial Effects of Probiotic Foods, Barman A K, Roy P K, Singh B P and Ray S,Indian Farmer 4 (Issue 8):581-586,August 2017,ISSN 2394-1227

15. Foreign Body Identification in Food, Barman A K, Panda D K and Ray S,Indian Farmer 5(Issue 6) : 641-646,June 2018,ISSN 2394-1227

16. Mushroom Toxins Its Control In Food & Feed, Barman A K and Ray S, Agriculture World, Vol.4 (Issue 7): 74-77, July 2018, ISSN 2455-8184

17. Microwave Heating of Foods, Roy P K, Barman A K and Ray S, Indian Food Industry Mag, Vol 37 No 3, 32-35, May-June 2018, ISSN: 0972-2610