Dr. Ajay Patel

About

Dr. Ajay Patel is an Assistant Professor in the Department of Food Science and Technology, School of Bio-Science and Technology, Sharda University, Greater Noida. His research addresses contemporary challenges in food processing and sustainability, with emphasis on bioactive compound extraction, utilization of agricultural by-products, functional food development, food safety, and process optimization. His work integrates engineering principles with food science to develop technologies that improve process efficiency, reduce post-harvest losses, and support sustainable utilization of agricultural resources.

With over seven years of teaching and research experience, he has developed expertise in food processing operations, non-thermal and green extraction technologies, food quality assessment, and analytical characterization of food materials. He possesses hands-on experience with advanced analytical and food processing instruments, including Supercritical Fluid Extraction (SCFE), Pressurized Liquid Extraction (PLE), High-Performance Liquid Chromatography (HPLC), Gas Chromatography (GC), UV–Visible Spectrophotometer, Rheometer, Microwave Plasma–Atomic Emission Spectroscopy (MP-AES), and CHN Elemental Analyzer. He is also well-versed in implementing food quality and safety management systems such as HACCP, GMP, CIP, and ISO 22000.

He has published 15 peer-reviewed research articles, two books, three book chapter, seven popular science articles, and six conference abstracts, and holds one patent. He has co-supervised a Ph.D. scholar on sustainable agro-waste management. His research has been presented at several National and International scientific conferences, including an international conference in Paris, France. Through his research, teaching, and collaborative activities, Dr. Patel continues to contribute to advancements in food science, sustainable food systems, and the development of technologies that address emerging challenges in food security, nutrition, and environmental sustainability.

Experience

• 7 years

Qualification

• PhD Food Engineering and Technology (IIT Delhi)
• M.Tech Food Process Engineering (IIT Kharagpur)

Award & Recognition

• IIT Delhi Early Doc-fellow award
• Awarded the AICTE Postgraduate (PG) Scholarship
• Awarded an institute assistantship/project assistantship fellowship

Research

Patents

• Patel, A., et. al. (2026). AI-Enabled Audit Apparatus for Foods and Beverages. UK Patent No. 6527532, filed May 20, 2026, issued June 01, 2026.

Journals

• Dhule, A., Patel, A., & Nema, P. K. (2025). Comprehensive Review on Superheated Steam Roasting and Its Effect on Food Quality Attributes. International Journal of Food Technology and Management, 1-8.
• Vinod S., Singh R. P. & Patel A. (2025). Study of Burning Behaviour of Four Different Varieties of Paddy Grown in Paddy Cultivating Districts of Haryana To Recognize the Air Pollutants Released Resulting in Health Effects and Climate Change. Journal of Chemical Health Risks, 15(3), 420-432.
• Ghodki, B. M., Patel, A., Choudhary, P., Kalnar, Y. B., & Narsaiah, K. (2023). TiO2‐epoxy nanocomposites coated steel: Surface morphology, spectroscopic, and photocatalytic characteristics. Surface and Interface Analysis, 55(5), 347-356.
• Gopalakrishnan, K., Chandel, M., Gupta, V., Kaur, K., Patel, A., Kaur, K., ... & Sharma, A. (2023). Valorisation of fruit peel bioactive into green synthesized silver nanoparticles to modify cellulose wrapper for shelf-life extension of packaged bread. Food Research International, 164, 112321.
• Patel, A., Naik, S. N., Satya, S., Ghodki, B. M., Jana, S., & Sharma, P. (2022). Utilization of Industrial Waste of Amla and Apple Pomace for Development of Functional Biscuits: Physical, Microstructural and Macroscopic properties. Journal of Food Processing and Preservation, 46(10), e16835
• Singh, R., Kaur, J., Bansal, R., Sharanagat, V. S., Singh, L., Kumar, Y., & Patel, A. (2022). Development and characterization of elephant foot yam starch based pH‐sensitive intelligent biodegradable packaging. Journal of Food Process Engineering, 45(3), e13984
• Arora, S., Virdi, I. K., Sharanagat, V. S., Kheto, A., Dhua, S., Suhag, R., ... & Patel, A. (2021). Roasting of black rice (Oryza sativa L.): Change in physico-functional, thermo-pasting, antioxidant and anthocyanin content. Journal of Food Measurement and Characterization, 15(3), 2240-2250.

Certifications

• A six-week online course on Statistical Techniques for Agriculturists organised by agMOOCs through Center for Development of Technical Education, IIT Kanpur and Commonwealth of Learning (COL), Canada. (July, 2022). 
• A four-week online course on Functional Foods: Concept, Technology and Health Benefits organised by agMOOCs through Center for Development of Technical Education, IIT Kanpur and Commonwealth of Learning (COL), Canada. (October, 2018). 
• An online non-credit course authorized by Stanford University and offered through Coursera on Stanford Introduction to Food and Health. (January, 2019). 
• An eight-week online course on Fundamentals of Agricultural organized by agMOOCs through Center for Development of Technical Education, IIT Kanpur and Commonwealth of Learning (COL), Canada. (May, 2019). 
• An eight-week online course on Resource Management in Rainfed organized by agMOOCs through Center for Development of Technical Education, IIT Kanpur and Commonwealth of Learning (COL), Canada. (May, 2019). 
• A five-week online course on Food & Beverage Management authorized by Università Bocconi and offered through Coursera. (August, 2019). 

Area of Interest

• Food Engineering
• Food Science & Technology
• Food Safety
• Agricultural and Post Harvest Technology