Research Cluster Overview

Research Cluster: Sustainable World
Topic: Biodegradable packaging, adsorbent materials, biomass-based dryers, valorization of food waste, functional and nutraceutical foods
Theme: Aligned with SDGs 1, 2, 3, 4, 6, 7, 9, 11

Environmental sustainable technology in food refers to innovative practices and technologies that reduce the environmental impact of food production and processing. It includes biodegradable packaging, renewable energy integration, plant-based meat alternatives, and reducing greenhouse gas emissions. These approaches aim at enhancing sustainability across the food value chain while ensuring food safety and health.

Expected Outcomes

• Understand the types of food waste commonly generated in the bakery sector (e.g., fruit peels, stale bread)
• Describe methods for extracting bioactive compounds (e.g., solvent extraction, cold pressing)
• Develop bakery recipes incorporating extracted bioactive compounds (e.g., adding citrus peel extract to muffins)
• Conduct comparative analyses of the nutritional profiles of traditional vs. modified bakery products
• Create bakery products using food waste-derived bioactive compounds (e.g., antioxidant-rich bread)

Current Projects

• Extraction of bioactive compounds from food waste and its application for bakery product development

Faculty Details & CVs

Lead Faculty: Dr. Sumit Kumar
Designation: Assistant Professor
Department: Food Technology
Location: Bangalore
Contact: 6397399431
Email: sumit.kumar@jainuniversity.ac.in

Faculty Members:
Dr. Sumit Kumar — CV 1, CV 2

Collaborating Opportunities

Internal: FCRC, JAIN UNIVERSITY
External: Nil
Other Collaborations: Nil