C. Anandharamakrishnan Explained

Honorific Prefix:
C. Anandharamakrishnan
Birth Place:Coimbatore, India
Nationality:Indian
Alma Mater:Loughborough University, United Kingdom, Alagappa College of Technology, Anna University
Occupation:Director, National Institute of Interdisciplinary Science and Technology, (NIIST), Trivandrum, Former Director, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) Thanjavur (Formerly IIFPT), Senior Principal Scientist, CSIR-Central Food Technological Research Institute, Mysuru
Known For:Research in Food Engineering, Artificial Human digestive system for glycemic index studies, Food nanotechnology and 3D food printing
Website:www.anandharamakrishnan.com

Anandharamakrishnan Chinnaswamy, commonly referred as Anandharamakrishnan is an Indian scientist and academician, having expertise in Chemical Engineering and Food processing. He is working as Director of National Institute of Interdisciplinary Science and Technology, (NIIST) Trivandrum. Earlier, he served as Director of National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T) (Formerly known as Indian Institute of Food Processing Technology (IIFPT), Thanjavur, Tamil Nadu during the period April 2022 – November 2022 and as Chief Scientist at the CSIR - Central Food Technological Research Institute (CFTRI), Mysuru.

Education and professional career

Anandharamakrishnan completed his bachelor's degree (BTech) in Chemical Engineering (1990–94) and master's degree (MTech) 1994-1996 batch from Alagappa College of Technology, Anna University, India. He got scholarship under Commonwealth Scholarship programme of United Kingdom for pursuing PhD in Chemical Engineering at Loughborough University, United Kingdom, for his work on 'Experimental and Computational Fluid Dynamics Studies on Sprayfreeze-drying and Spray-drying of Proteins'.[1] He started his career as Scientist at Central Food Technological Research Institute (CFTRI), Mysuru from the year 1999 and became principal scientist in the year 2010. He then joined as Director, Indian Institute of Food Processing Technology, Thanjavur in the year 2016. During his tenure as Director, IIFPT has attained Institute of National Importance status by The National Institutes of Food Technology, Entrepreneurship and Management (NIFTEM) Act 2021 and subsequently IIFPT is renamed as National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)Thanjavur.[2] From November 2022, he is serving as Director of National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum.[3] His research endeavors are well documented in peer reviewed reputed international scientific journals.[4] He has two International patents, seven Indian patents and authored six books. He is ranked among the top 2 percentile of the scientist working in food science and technology as per the career long data updated to end-of-2020 published by Elsevier BV and Stanford University[5]

Legacy

Anandharamakrishnan is known for his pioneering research works in the field of Food processing with special focus on Food Engineering, Food nanotechnology, Engineered human digestive systems and Food 3D printing. His works also spanned across inter-disciplinary fields such as food industry waste utilisation, food processing equipment design, novel food matrix development for drug delivery and functional foods.

Engineered human stomach and small intestinal system

Anandharamakrishnan has developed engineered human stomach and small intestine dynamic digestive system called ARK® to study the digestion and absorption behaviour of the foods in human stomach. This ARK® system is designed to study the particle breakdown and digestive pattern of the cooked white rice in our alimentary canal.[6] This ARK® system simulates the physiological conditions of small intestine and records the level of absorption of micro nutrients and nanoformulated bioactive compounds present in foods.[7] This information is useful in the development of functional food and supplements. Recently, this ARK® system has been used to predict the glycemic response curve similar to that of in-vivo human blood glucose level.[8]

3D food printing

Anandharamakrishnan's research contributions are transforming food processing sector through multidimensional (3D / 4D) food printing. He has custom built in-house designed 3D food printer which could print wide range of food materials from semi-solid paste to hydrogels. He is credited with India's first publication on 3D[9] and 4D food printing.[10] Some of the novel printed food products are: Designer 3D printed egg, Customized and personalized delivery of curcumin through spontaneous color transformation of sago constructs using 4D food printing technology, Fiber and protein enriched personalized 3D printed snack from indigenous millets, pulses,[11] mushroom.[12] His researches have been focused on efficient utilization of milling fractions of rice using 3D printing,[13] 3D printed functional cookies from valorization of food waste,[14] towards development of sustainable foods of future. Also to promote health through 3D printed probiotic snack to improve the gut health,[15] 3D printed chicken nuggets – a customized snack with enrichment of dietary fiber to combat lifestyle disorders.[16] [17] Customized 3D printed biodegradable food package from agricultural biomass,[18] suitable alternative for petroleum-based food packing materials is also accounted to his reach accomplishments.

Awards and honors

Books

Authored Books

Edited Books

References

  1. Web site: Director. iifpt.edu.in. 7 August 2017. 7 August 2017. https://web.archive.org/web/20170807153831/http://www.iifpt.edu.in/pages/director.html. dead.
  2. Web site: NIFTEM Act 2021. 23 Oct 2021.
  3. Web site: Business Line News . 11 November 2022 . 15 Nov 2022.
  4. Web site: Google Scholar . 19 May 2021.
  5. Web site: Elsevier Top Scientist . 2021 . 10.17632/btchxktzyw.3 . 27 Nov 2021 . Jeroen Baas . Boyack . Kevin . Ioannidis . John P. A. . 3 . Elsevier BV .
  6. Ranganathan. Saranya. Monica Vasikaran. Evanjalin. Elumalai. Arunkumar. Arthur Moses. Jeyan. C.. Anandharamakrishnan. 2021-01-25. Gastric emptying pattern and disintegration kinetics of cooked rice in a 3D printed in vitro dynamic digestion model. International Journal of Food Engineering. 17. 5. 385–393. 10.1515/ijfe-2020-0159. 234003928.
  7. S. Parthasarathi. J. Anu Bhushani. C. Anandharamakrishnan. Engineered small intestinal system as an alternative to in-situ intestinal permeability model. 222. 110–114. 2018. Journal of Food Engineering. 10.1016/j.jfoodeng.2017.11.019.
  8. S.R.. Priyadarshini. Elumalai. Arunkumar. J.A.. Moses. C. Anandharamakrishnan. Predicting human glucose response curve using an engineered small intestine system in combination with mathematical modeling. 293. 110395. 2021. Journal of Food Engineering. 10.1016/j.jfoodeng.2020.110395. 0260-8774. 228892257.
  9. T.. Anukiruthika. Arthur Moses. Jeyan. C.. Anandharamakrishnan. 2019-08-10. 3D printing of egg yolk and white with rice flour blends. Journal of Food Engineering. 265. 109691. 10.1016/j.jfoodeng.2019.109691. 202079196.
  10. S.. Shanthamma. R.. Preethi. Arthur Moses. Jeyan. C.. Anandharamakrishnan. 2021-04-22. 4D Printing of Sago Starch with Turmeric Blends: A Study on pH-Triggered Spontaneous Color Transformation. ACS Food Science & Technology. 1. 4. 669–679. 10.1021/acsfoodscitech.0c00151. 236378213.
  11. P.. Krishnaraj. T.. Anukiruthika. P.. Choudhary. Arthur Moses. Jeyan. C.. Anandharamakrishnan. 2019-08-30. 3D Extrusion Printing and Post-Processing of Fibre-Rich Snack from Indigenous Composite Flour. Food and Bioprocess Technology. 12. 10. 1776–1786. 10.1007/s11947-019-02336-5. 201667867.
  12. K.. Keerthana. T.. Anukiruthika. P.. Choudhary. Arthur Moses. Jeyan. C.. Anandharamakrishnan. 2020-05-07. Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroom. Journal of Food Engineering. 287. 110116. 10.1016/j.jfoodeng.2020.110116. 218950317.
  13. R.. Theagarajan. Arthur Moses. Jeyan. C.. Anandharamakrishnan. 2020-05-22. 3D Extrusion Printability of Rice Starch and Optimization of Process Variables. Food and Bioprocess Technology. 13. 6. 1048–1062. 10.1007/s11947-020-02453-6. 218772023.
  14. B.. Jagadiswaran. V.. Alagarasan. P.. Palanivelu. R.. Theagarajan. Arthur Moses. Jeyan. C.. Anandharamakrishnan. 2021-04-20. Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies. Future Foods. 4. 100036. 10.1016/j.fufo.2021.100036. 2666-8335 . free.
  15. K.S.. Yoha. T.. Anukiruthika. Wilson. Anila. Arthur Moses. Jeyan. C.. Anandharamakrishnan. 2021-04-10. 3D printing of encapsulated probiotics: Effect of different post-processing methods on the stability of Lactiplantibacillus plantarum (NCIM 2083) under static in vitro digestion conditions and during storage. LWT. 146. 111461. 10.1016/j.lwt.2021.111461. 234809228.
  16. Wilson.. Anila. T.. Anukiruthika. Arthur Moses. Jeyan. C.. Anandharamakrishnan. 2020-10-10. Customized Shapes for Chicken Meat–Based Products: Feasibility Study on 3D-Printed Nuggets. Food and Bioprocess Technology. 13. 11. 1968–1983. 10.1007/s11947-020-02537-3. 222254555.
  17. Wilson.. Anila. T.. Anukiruthika. Arthur Moses. Jeyan. C.. Anandharamakrishnan. 2020-04-05. Preparation of Fiber-enriched Chicken Meat Constructs Using 3D Printing. Journal of Culinary Science & Technology. 21 . 127–138. 10.1080/15428052.2021.1901817. 233528280.
  18. Nida.. Sundus. T.. Anukiruthika. Arthur Moses. Jeyan. C.. Anandharamakrishnan. 2020-03-11. 3D Printing of Grinding and Milling Fractions of Rice Husk. Waste and Biomass Valorization. 12. 81–90. 10.1007/s12649-020-01000-w. 216161821.
  19. Web site: Rashtriya Vigyan Puraskar (RVP) - 2024 : Final List of Awardees . awards.gov.in . CASU, Ministry of Home Affairs, Government of India . 15 August 2024.
  20. Web site: Rashtriya Vigyan Puraskar: Chandrayaan-3 team and 32 others selected for first ever edition . economictimes.indiatimes.com . The Economic Times . 15 August 2024.
  21. CSIR NIIST-KAS.pdf
  22. Web site: DBT - Tata Innovation Fellowship. 2021-05-15.
  23. Web site: NASI-Reliance Industries Platinum Jubilee Award. 2021-05-15.
  24. Web site: National Design Award. 2021-05-15.
  25. Web site: ICAR Rafi Ahmed Kidwai Award. 2021-05-15.
  26. Web site: All India Food Processors Association Special Platinum Jubilee Award . 2021-05-15.
  27. Web site: Padma Bhushan Prof. B.D. Tilak CHEMCON Distinguished Speaker Award 2016 . 2021-05-15.
  28. Web site: National Academy of Sciences India Annual Report 2019-20 . 2021-05-15.
  29. Web site: Fellow of National Academy of Agricultural Sciences . 2021-05-15.
  30. Web site: Fellow of AFSTi . 2021-06-02.
  31. Web site: Ranking of Scientist . 2021 . 10.17632/btchxktzyw.3 . 2021-11-26 . Jeroen Baas . Boyack . Kevin . Ioannidis . John P. A. . 3 . Elsevier BV .
  32. Web site: Food engineering Specialty Profiles and Rankings . 2024-08-13 . ScholarGPS.
  33. Book: Anandharamakrishnan . C . A.Moses . Jeyan . Anukiruthika . T . 3D Printing of Foods . 21 March 2022 . John Wiley & Sons . 978-1-119-67180-0.
  34. Book: Food Digestion and AbsorptionIts Role in Food Product Development Books Gateway Royal Society of Chemistry . 2024-08-13 . books.rsc.org . 2023 . 10.1039/9781839162428 . en . Anandharamakrishnan . C. . Moses . Jeyan Arthur . Priyanka . S. . 978-1-78801-858-6 .
  35. Book: Essentials and Applications of Food Engineering. 2019. 10.1201/9780429430244. 2021-06-02. Anandharamakrishnan. C.. Ishwarya. S. Padma. 9780429430244. 187621668 .
  36. Book: Techniques for Nanoencapsulation of Food Ingredients . SpringerBriefs in Food, Health, and Nutrition . 2014 . en . 10.1007/978-1-4614-9387-7. 978-1-4614-9386-0 .
  37. Book: Spray Drying Techniques for Food Ingredient Encapsulation. 2015. 10.1002/9781118863985. 2021-06-02. Anandharamakrishnan. C.. Ishwarya. S. Padma. 9781118863985.
  38. Book: Anandharamakrishnan . C. . Computational Fluid Dynamics Applications in Food Processing . 2013 . 978-1-4614-7989-5 . 10.1007/978-1-4614-7990-1 . 2021-06-02 . 199491335.
  39. Book: Industrial Application of Functional Foods, Ingredients and Nutraceuticals . 2024-08-13 . 978-0-12-824312-1 . en . Anandharamakrishnan . C. . Subramanian . Parthasarathi . 15 March 2023 . Elsevier Science .
  40. Book: Anandharamakrishnan . C. . Non-Thermal Technologies for the Food Industry: Advances and Regulations . Sinija . V. R. . Mahendran . R. . 2024-01-24 . CRC Press . 978-1-003-35930-2 . 1 . Boca Raton . en . 10.1201/9781003359302.
  41. Web site: Emerging Technologies for the Food Industry: Volume 1: Fundamentals of Food Processing Technology . 2024-08-13 . Routledge & CRC Press . en.
  42. Web site: Emerging Technologies for the Food Industry: Volume 2: Advances in Nonthermal Processing Technologies . 2024-08-13 . Routledge & CRC Press . en.
  43. Web site: Emerging Technologies for the Food Industry: Volume 3: ICT Applications and Future Trends in Food Processing . 2024-08-13 . Routledge & CRC Press . en.
  44. Book: Liposomal Encapsulation in Food Science and Technology . 2022-09-30 . 978-0-12-823935-3 . en-US . Anandharamakrishnan . C. . Dutta . Sayantani . Elsevier Science .
  45. Book: Food Nanotechnology Principles and Applications. 2019. 10.1201/9781315153872. 2021-06-02. Anandharamakrishnan. C.. Parthasarathi. S.. 9781315153872. 115595638 . C. Anandharamakrishnan. S. Parthasarathi.
  46. Book: Handbook of Drying for Dairy Products. 2017. Wiley . 10.1002/9781118930526. 9781118930526. 2021-06-02. Anandharamakrishnan. C.
  47. Book: Anandharamakrishnan . C. . Innovative Food Processing Technologies . Muthukumarappan . K . Knoerzer . Kai . Elsevier . 2020 . 9780128157824.

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