National Institute of Technology Rourkela

राष्ट्रीय प्रौद्योगिकी संस्थान राउरकेला

ଜାତୀୟ ପ୍ରଯୁକ୍ତି ପ୍ରତିଷ୍ଠାନ ରାଉରକେଲା

An Institute of National Importance

Faculty Profile

ORCID ID
Scopus ID
Researcher ID
Google Scholar ID

BIOGRAPHY

Dr. Mohd Khalid Gul, works as an Assistant Professor (Food Process Engineering) at National Institute of Technology, Rourkela, an Institute of National Importance. Khalid has worked in various positions in the past, including as an Academic Visiting Researcher at the School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom, Postdoctoral Fellow at Gyeongsang National University in South Korea and at Shanghai Jiao Tong University in China, as well as an Assistant Professor at the Islamic University of Science and Technology in Awantipora, India, and with Coca Cola India. His work spans across academic institutions and industries located in India, South Korea, China, and the United Kingdom. His research interests include investigating different aspects of food colloids, such as their functionalities and modifications, sensory-satiety relationships, interactions between proteins and polysaccharides, encapsulation, and food safety. To date Khalid has published over +62 peer reviewed journal articles and book chapters. He is part of the Editorial Board for Food Packaging and Shelf Life, and Associate Editor for Frontiers in Nutrition - Food Science.

EXPERTISE INFORMATION

Research Group
  • Food Quality and Safety
Areas of Interest
  • Correlation between food structure-quality/nutritional/functional properties
  • Functional Biopolymers for Food and Health
  • Food Safety, Packaging and Shelf Life

Mohd Khalid Gul Assistant Professor Grade-II

Food Process Engineering

gulmk@nitrkl.ac.in

Biosketch

17

PUBLICATIONS

2

DOCTORAL STUDENTS

1

CONTINUING EDUCATION

PERSONAL INFORMATION

Mohd Khalid Gul

Assistant Professor Grade-II

Food Process Engineering

Room Number: FP-100

Department of Food Process Engineering, National Institute of Technology Rourkela, Sundargarh, Odisha, India - 769008

2016

Ph.D.
Processing and Food Engineering
Punjab Agricultural University, Ludhiana, India

2012

M.Tech
Food Engineering and Technology
Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India

2010

B.Tech
Food Technology
IUST, Awantipora, Srinagar, India

Teaching Experience
  • Food Quality/Engineering,  National Institute of Technology, Rourkela, Odhisa, India,   02 Mar 2020 - Present
  • Food Engineering/Quality Control,  IUST, Awantipora, Srinagar, India,   01 Mar 2016 - 30 Oct 2017
Post Doctoral Research Experience
  • Food Science and Nutrition,  University of Leeds, Leeds, United Kingdom,   28 Oct 2022 - 30 Apr 2023
  • Food Science and Engineering,  Shanghai Jiao Tong University, Shanghai, China,   02 Dec 2018 - 28 Feb 2020
  • Food Science,  Gyeongsang National university, Jinju, South Korea,   01 Nov 2017 - 31 Oct 2018
Industrial Experience
  • Production and Quality Control,  Hindustan Coca Cola Beverages Pvt Ltd,   01 Mar 2010 - 30 Jun 2010

26
GOOGLE SCHOLAR H-INDEX 39
GOOGLE SCHOLAR I10-INDEX 0
SCOPUS H-INDEX
Total Publications: 17
View All Publications

J. Song, C. Sun, M. K. Gul, A. Mata, and Y. Fang,"Prolamin-based complexes: Structure design and food-related applications", Comprehensive Reviews in Food Science and Food Safety, vol.20, pp.1120-1149, Wiley 2021, 10.1111/1541-4337.12713       Article

M. K. Gul,"Recent advances in the structure, synthesis, and applications of natural polymeric hydrogels", Critical Reviews in Food Science and Food Safety, vol.62, Taylor and Francis Online, January 2021, 10.1080/10408398.2020.1870034       Article

K. Subrahmanyam, M. K. Gul, R. Sehrawat, and F. M. Allai,"Impact of in-package cold plasma treatment on the physicochemical properties and shelf life of button mushrooms (Agaricus bisporus)", Food Bioscience, vol.52, Elsevier, January 2023, 10.1016/j.fbio.2023.102425       Article

S. Soltanahmadi, M. Wang, M. K. Gul, E. Stribi?Caia, and A. Sarkar,"Tribology and rheology of potato protein and pectin mixtures and Maillard conjugates", Sustainable Food Proteins, vol.1, no.4, pp.149-163, American Oil Chemists’ Society Publications 2023, https://doi.org/10.1002/sfp2.1018       Article

A. Sarkar and M. K. Gul,"Glycation influencing lubrication: Tribology principles derived from nature to inspire future food colloid design", Current Opinion in Colloid & Interface Science, pp.101782, Elsevier, December 2023, https://doi.org/10.1016/j.cocis.2023.101782       Article

Breaking New Ground in Sustainable Foods: Advanced Techniques for Analysing Next-Generation Plant, Animal, and Marine-based Foods Food Process Engineering (Short-term Course)

  • FP2103 : Principles of Food Technology {Theory}
  • FP3501 : Dairy Process Engineering {Theory}
  • FP4108 : Food Laws, Regulations and Certifications {Theory}
  • FP4206 : Emerging Technologies in Food Processing {Theory}
  • FP4212 : IT Applications in Food industry {Theory}
  • FP6205 : Advanced Food Plant and Equipment Design {Theory}
  • FP4572 : Livestock, Fish and Marine Products Laboratory {Practical}

Ph.D. Students [2]
Food Processing, analysis and packaging
Debojit Baidya Choudhury
Enrolled: Jul 2022
Continuing
Supervisor
Food structure and colloids
Kadavakollu Subrahmanyam
Enrolled: Jul 2022
Continuing
Supervisor

Awards And Honours
  • SERB International Research Excellence (SIRE) Award 2022 by Science and Engineering Research Board,   2022
  • BK-21, Brain Korea, Postdoctoral Fellowship, South Korea,   2017
  • Qualified Agricultural Scientists Recruitment Board-National Eligibility Test,   2015
Memberships / Fellowships
  • Associate Editor, Frontiers in Nutrition, Section: Nutrition and Food Science Technology,   2022
  • Life Member, Indian Society of Agricultural Engineers,   2021
  • Life Member, Institute of Engineers- India,   2021
  • Life Member, Association of Food Scientists and Technologists-India,   2020
  • Member Editorial Board, Food Packaging and Shelf Life, Elsevier Science,   2018