BIOGRAPHY
Vivek Kambhampati is working as an Assistant Professor in the Department of Food Process Engineering at the National Institute of Technology (NIT) Rourkela since June 2023. His areas of interest include process modeling & optimization, food safety & quality management, functional foods, drying & dehydration, novel non-thermal technology, and postharvest management. Before joining NIT Rourkela, he served as an Assistant Professor in the area of Food Technology and Management at the Indian Institute of Plantation Management (IIPM) Bengaluru (An Autonomous Organization of the Ministry of Commerce and Industry, Govt. of India). During his tenure at IIPM, he has received grants from the Department of Bio-Technology, Govt. of India and ASPIRE LBI, Ministry of Micro, Small & Medium Enterprises, Govt. of India for setting up of Food Processing Incubation and Skill Development Centre at Bengaluru Campus. He has also received grants from NABARD to conduct Management Development Programs (MDP), Skill Development Training, and Entrepreneurship Development Programs (EDP). Vivek also has experience working as an Assistant professor in the Department of Food Process Engineering at the Karunya Institute of Technology and Science, Coimbatore, Tamil Nadu. He has published numerous articles in peer-reviewed national and international journals with 500+ citations and 12 h & i-index. He is also serving as a reviewer in many reputed food science journals. Dr. Vivek Kambhampati pursued his Ph.D. in Food Process Engineering from National Institute of Technology (NIT) Rourkela, M. Tech in Food Engineering and Technology from Tezpur University, and B. Tech in Food Process Engineering from National Institute of Food Technology Entrepreneurship and Management Thanjavur (NIFTEM-T). He has qualified GATE and ICAR-NET in XE and Agricultural Structure and Process Engineering, respectively.
EXPERTISE INFORMATION
Research Group
- Food Properties, Post-Harvest Operations, Food Quality and Safety, Product Development and Ingredients Innovation
Areas of Interest
- Process Modelling & Optimization, Food Safety & Quality Management, Functional Foods, Drying & Dehydration, Novel Non-Thermal Technology, and Postharvest Management
VIVEK KAMBHAMPATI Assistant Professor Grade-II
Food Process Engineering
kambhampativ@nitrkl.ac.in
15
PUBLICATIONS2
SPONSORED PROJECTSPERSONAL INFORMATION
VIVEK KAMBHAMPATI
Assistant Professor Grade-II
Food Process Engineering
Room Number: FP-000
Department of Food Process Engineering, National Institute of Technology Rourkela, Sundargarh, Odisha, India - 769008
2019
Ph.D.
Food Process EngineeringNational Institute of Technology (NIT) Rourkela
2016
M.Tech
Food Engineering and TechnologyTezpur Univerisity
2014
B.Tech
Food Process EngineeringNational Institute of Food Technology Entrepreneurship and Management Thanjavur (NIFTEM-T)
Teaching Experience
- Food Process Engineering, National Institute of technology (NIT) Rourkela, 28 Jun 2023 - Present
- Food Technology and Management, Indian Institute of Plantation Management Bengaluru, 24 Jul 2020 - 27 Jun 2023
- Food Process Engineering, Karunya Institute of Technology and Sciences, 03 Sep 2019 - 17 Jul 2020
Design and development of low cost hurdle system for liquid foods: A non-thermal approach for a model pomegranate juice Science & Technology Department, Govt of Odisha
- Co-Investigator
- 36
- Running Sponsored
Investigating the Impact of Millet Marketing and Promotion on Purchasing Behaviours of Urban Consumers (Gen X, Y, Z): A study from the Odisha Millet Mission Perspective ICSSR
- Co-Investigator
- 12
- Running Sponsored
Total Publications: 15
R. Sasikumar, I. B. Mangang, V. Kambhampati, and A. Jaiswal,"Effect of ultrasound-assisted thin bed drying for retaining the quality of red bell pepper and compare the predictive ability of the mathematical model with artificial neural network", Journal of Food Process Engineering, vol.e14468., pp.1-13, wiley, October 2023, 10.1111/jfpe.14468 Article
M. Nagarajan, V. Kambhampati, and R. Sami,"Supercritical Fluid Extraction and Chromatography", Applications of Supercritical Fluid Extraction in Food Processing, ch.7, pp.1-25, Apple Academic Press, innovations in agricultural and biological engineering, https://www.appleacademicpress.com/-applications-of-supercritical-fluid-extraction-in-food-processing-/9781774919064, December 2023 Inbook
V. Kambhampati, S. Mishra, R. C. Pradhan, M. Nagarajan, P. K. Kumar, I. S. Singh, D. Manvi, and Na. Gowda,"A comprehensive review on microencapsulation of probiotics: technology, carriers and current trends", Applied Food Research, vol.3, no.1, Elsevier, June 2023, 10.1016/j.afres.2022.100248 Article
V. Kambhampati, S. Mishra, R. C. Pradhan, M. Nagarajan, P. K. Kumar, S. S. Singh, D. Manvi, and Na. N. Gowda,"A comprehensive review on microencapsulation of probiotics: Technology, carriers and current trends", Applied Food Research, vol.3, no.1(100248), pp.1-16, Elsevier, December 2022, 10.1016/j.afres.2022.100248 Article
V. Kambhampati, S. Mishra, and S. R,"Effect of ultra-sonication on postharvest quality parameters and microbial load on Docynia indica", Scientia Horticulturae, vol.225, pp.163-170, Elsevier 2017, 10.1016/j.scienta.2017.07.006 Article
- FP2202 : Food Processing Operations - II {Theory}
- FP3105 : Food Analysis and Quality Control {Theory}
- FP3301 : Processing of Spices, Condiments and Plantation crops {Theory}
- FP4210 : Food Business Management and Entrepreneurship Development {Theory}
- FP3172 : Food Analysis and Quality Control Laboratory {Practical}
Awards And Honours
- MHRD Fellowship, 2016
Memberships / Fellowships
- Probiotic Association of India, Life Member, 2021
- AFST(I) Life Member, 2019