Dr. Avik Mukherjee
Dr. Avik Mukherjee Associate Professor Department of Food Engineering and Technology (Dean (Research & Development))
QUALIFICATIONS M.S. and Ph.D, University of Minnesota, USA; Post-doctoral Fellow, Colorado State University, USA

Microbial food safety and quality, Novel food preservation and packaging technologies, Food Safety and Management System (FSMS)

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 -

     - Dean (i/c) Research and Development (since September 2020)

     Dean (i/c) Academic Affairs (June 2018 - August 2020)

     - HoD, Food Technology, Haldia Institute of Technology (February 2008 - March                                                                                                                                 2017)

(ii) Member, Senate, Central Institute of Technology Kokrajhar, 2017-21 

(iii) Coordinator and Member, Board of Studies for Food Technology, Maulana Abul Kalam Azad University of Technology, Kolkata, during 2011 - 2017

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

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

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

(vii) 3rd Prize in Developing Scientist Competition, IAFP Annual Meeting, 2005, Baltimore, Maryland, USA

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

(ix) Minnesota IFT Travel Awards, 2003, 2004 Minnesota, 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


More than 1270 Google Scholar citations, 670 of which are in the last 5 years

4 books and 3 book chapters (1 published by Wiley-Blackwell)

18 international journals2 national journals, 28 conference proceedings, and 11 invited talks


Selected Publications

(i) Ray, S., A. Mukherjee, U. Ghosh. 2021. Bioalcohol generation from agro-industrial wastes: A comprehensive review. Accepted in Journal of Biofuels

(ii) S. Kumar, I.B. Basumatary, H.P.K. Sudhani, V.K. Bajpai, L. Chen, S. Shukla, A. Mukherjee. 2021. Plant extract mediated silver nanoparticles and their applications as antimicrobials and in sustainable food packaging: A state-of-the-art review. Trends in Food Sceince & Technology, 112: 651-666

(iii) I.B. Basumatary , A. Mukherjee, V. Katiyar, and S. Kumar. 2020. Biopolymer-based nanocomposite films and coatings: Recent advances in shelf-life improvement of fruits and vegetables. Critical Reviews in Food Science and Nutritionhttps://doi.org/10.1080/10408398.2020.1848789

(iv) Kumar, S., A. Mudai, B. Roy, I. B. Basumatary, A. Mukherjee, and J. Dutta. 2020. Biodegradable hybrid nanocomposite o chitosan/gelatin and green synthesized zinc oxide nanoparticles for food packaging. MDPI-Foods9: 1143

(v) Kumar, S., A. Mukherjee, and J. Dutta. 2020. Chitosan based nanocomposite films and coatings: Emerging antimicrobial food packaging alternatives. Trends in Food Science and Technology, 97: 196-209

(vi) 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

(vii) 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

(viii) 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

(ix) 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

(x) 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

(xi) 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

(xii) 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

(xiii) 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




# Course Name Code Credits Semester
1 Basic Microbiology UFET304 6 3
Units Chapter Course Materials/Slides

3 PhDs, 1 MTech