About

Dr. MC Pandey has joined recently as Professor (SET) in Sharda University. Before his superannuation,   he was working as a Scientist ‘G and HOD of Freeze Drying and Animal Products Technology Division at Defence Food Research Laboratory under Defence Research and Development Organization. He obtained his B.Tech. in Agricultural Engineeringin 1982, M.Tech. in Process Engineering in 1984 and Ph.D. in Process and Food Engineering in 1998 from GB Pant University.Pantnagar

He joined DRL-DRDO at Tezpur in April 1985 and worked there up to July 1996. During this period he was engaged as a project leader of many projects and studied the use of different solar gadgets like solar street lighting system, solar lantern, solar battery charger, solar bunker lighting system etc in Services locations of remote area in N E region. He has developed different solar operating equipment utilizing photovoltaic module instead of regular workshop machinery for small works. He was also associated with the studies on climatic conditions and non-conventional sources of energy in North East region besides expansion of lab activities at DRL-Dett Salari and Tawang.

His tremendous effort at DIHAR-DRDO, Leh and at Nubra Valley during 1996-2002 witnessed the use of local agricultural resources for the research and development of various food products besides expansion of lab activities at DIHAR Dett Partapur (Siachen area). He also created awareness about greening and afforestation among Siachin troops with emphasis on therapeutic forest plants, fruit & vegetable plants besides floriculture to conserve and improve the echo system in the region.

In DFRL-DRDO during 2002 to Nov 2018, he was engaged in many projects and contributed towards food R&D for Statistical design and optimization of food processing parameters, frying kinetics of optimally processed foods, freeze drying of functional foods for high altitudes, developments of ready-to-eat frozen foods and development of convenient strip based testing kits for milk and frozen meat.

He has published more than 85 papers /book chapters and many presented in conferences and filed 11 patents. Contributed many scientific articles in Hindi for Raksha Khadya Vigyan Patrika publication and presented many papers in Hindi Sangosthi held at DFRL. As a faculty guided 27 post graduate students/ post graduate diploma students and 3 Ph.D. students. He was a regular faculty for PG diploma course,     MSc course and other short term courses arranged for civil and services at DFRL. He received many awards like Best Laboratory Scientist Award 2007, Best Poster/Paper/Review Paper Awards 17 times, DRDO National Technology Day Award 2012, National Science Day Award-2017, and DRDO Spin of Benefit Award-2017.          His synergetic activities as a member includes affiliation to AFST(I), Hill Horticulture Development Society, Indian Meat Science Association, Indian Poultry Association and Indian Dairy Association. He was chairman/members for Technical Committee for arrangement of various International and National Seminars and Symposia.

M.Tech. in Process Engineering in 1984 and Ph.D. in Process and Food Engineering in 1998 from GB Pant University.

He joined DRL-DRDO at Tezpur in April 1985 and worked there up to July 1996. During this period he was engaged as a project leader of many projects and studied the use of different solar gadgets like solar street lighting system, solar lantern, solar battery charger, solar bunker lighting system etc in Services locations of remote area in N E region. He has developed different solar operating equipment utilizing photovoltaic module instead of regular workshop machinery for small works. He was also associated with the studies on climatic conditions and non-conventional sources of energy in North East region besides expansion of lab activities at DRL-Dett Salari and Tawang.

His tremendous effort at DIHAR-DRDO, Leh during 1996-2002 witnessed the use of local agricultural resources for the research and development of various food products besides expansion of lab activities at DIHAR Dett Partapur (Siachen). He also created awareness about greening and afforestation among Siachin troops with emphasis on therapeutic forest plants, fruit & vegetable plants besides floriculture to conserve and improve the echo system in the region.

In DFRL-DRDO during 2002 to Nov 2018, he was engaged in many projects and contributed towards food R&D for Statistical design and optimization of food processing parameters, frying kinetics of optimally processed foods, freeze drying of functional foods for high altitudes, developments of ready-to-eat frozen foods and development of convenient strip based testing kits for milk and frozen meat.

He has published more than 85 papers /book chapters and many presented in conferences and filed 11 patents. Contributed many scientific articles in Hindi for Raksha Khadya Vigyan Patrika publication and presented many papers in Hindi Sangosthi held at DFRL. As a faculty guided 27 post graduate students/ post graduate diploma students and 3 Ph.D. students. He was a regular faculty for PG diploma course,     MSc course and other short term courses arranged for civil and services at DFRL. He received many awards like Best Laboratory Scientist Award 2007, Best Poster/Paper/Review Paper Awards 17 times, DRDO National Technology Day Award 2012, National Science Day Award-2017, and DRDO Spin of Benefit Award-2017.          His synergetic activities as a member includes affiliation to AFST(I), Hill Horticulture Development Society, Indian Meat Science Association, Indian Poultry Association and Indian Dairy Association. He was chairman/members for Technical Committee for arrangement of various International and National Seminars and Symposia.

Experience

• 33 Year 7 Months

Qualification

• Ph D (Process and Food Engg)

Award & Recognition

LIST OF AWARDS

1. Best laboratory scientist award for the year 2007 given on Annual Day 28 Dec2007
2. Third best review paper- awards for ‘Freeze dried functional foods: A novel area of food research. Beverage and Food world, May, 30-34. 2007 by ‘Mallika Manral, M.C.Pandey, K.Radhakrishna and A.S. Bawa. 2007 given on Annual Day 28 Dec 2008.
3. National Technology Day was awarded on 11^th  May 2012 for oration on ‘Cold Chain Technology for Perishables: Design Management and Implications
4. Technology Group Award- was awarded on 28^th Dec 2012 i.e., on Lab Raising Day for the Development of milk testing kit.
5. Best All Rounder Award was awarded on 28^th Dec 2012 i.e., on Lab Raising Day.
6. Ist Best Review paper awards for ‘Unit operations in food processing Published in Book ‘Food Science 2013 on 28^th Dec 2014 during lab raising day.
7. IIIrd Best Review paper award-2015 “Studies on the effect of Rice Bran oil for the development of functional poultry product chicken shred” by Jalaram Reddy, K Jayathilakan and M C Pandey on 28^th Dec 2015 i.e., on Lab Raising Day.
8. Technology Group Award- was awarded on 28^th Dec 2015 i.e., on Lab Raising Day for the Development of Chicken biscuit.
9. National science day award: was awarded on 28^th day on Feb 2017.for the oration ‘Development of strip based milk testing kitat Bhagwantham auditorium at Metcalf house Delhi. It was chosen best article by the penal of selector for presentation at Delhi.
10. Ist Best Research Paper award 2017  awarded to Poonkodi Tamilmani and Mohan Chandra Pandey, for the paper Iron binding Efficiency of polyphenols comparision of effect of ascorbic acid and ethylenediaminetetra acitic acid on catechol and galloyl group. Published in Food Chemistry. 2016.197, 1275-1279 on annual day of DFRL on 11^th Jan 2018.
11. Defence Technology Spin off award 2017  awarded to DFRL on development of strip based milk testing kit to detect common adulterants and for development of edible cutlery, edible film and biodegradable food containers Both the team were rewarded on 14^th  May 2018.
12. Technology Group Award- 2018 was awarded on 28^th Dec 2018 i.e., on Lab Raising Day for the Development of chilled/ frozen testing meat/chicken testing kit

BEST ORAL/POSTER PAPER AWARDS IN CONFERENCES

1. Mallika Chaudhary, Pandey MC , Jayathilakan K, Radhakrshna K and Bawa A. S. Changes in te quality of sunflower oil during fish frying was awarded 2^nd prize as poster award in 16^th ICFOST 2004 under miscellaneous category.
2. Pandey M C,  Jayathilakan K, Mallika Chaudhary, , Radhakrshna K and Bawa A. S studies on kinetics of deep fat frying of fish(catla catla) was awarded 1^nd prize as poster award in 16^th ICFOST 2004 under animal products category.
3. Jayakumar V, Pandey MC,  Jayathilakan K, Mallika Chaudhary and Radhakrshna K. Development  and evaluation of thermally processed fish curry was judged the best paper in BIOVISION 2005 in International Symposium on Food Biotechnoloy at  at Deptt of Biotechnology Sahrdaya college of Engg and Technology Kodakara Trissur on 14-15 Oct 2005.
4. Mallika Chaudhary, M.C.Pandey, K. Jayathilakan, K.Radhakrishna and A.S.Bawa Changes in the Quality of Hydrogenated Vegetable Oil during Chicken Frying.  ISC Ahamadabad 2005.
5. Vandana Sohlia, Pandey MC, Radhakrishna K Bawa AS. Effect of binders and processing on physico-chemical, organoleptic and freezing properties of chicken patties 22-23 Mar 2007 in National conference on Food and Nutrition security: Food and biotechnologies interventions at Sant Longowal institute of Engineering and Technology, Longowal, Punjab. (Poster)
6. Jaithilakan K, Kudsia Sultana, Harilal PT, Pandey MC, Radhakrishna K and Bawa AS. Effect of cryoprotectants on the freezing characteristics of RTE Peas ‘n Chicken, International conference in food Technology (INCOTECH 2009) at Indian Institute of crop processing Thanjavur, Tamilnadu during 28-29^th August 2009.(Ist) (Oral)
7. Srihari K A, Pandey M C, Rajkumar Ahirwar, Harilal P T, K Radhakrishna and Bawa AS Evaluation of developed test strips for microbial quality of fresh milk (2^nd). International symposium on recent trends in processing & safety of specialty and operational foods at DFRL Mysore During 23-25 Nov 2011. (Poster)
8. Feby Lucose, Pandey M C and Radhakrishna K. Effect of different binders on textural properties of low salt meat system. International conference on food Technology for health promotion (ICFTHP-2012) during 27-28 Dec 2012 at School of social science JNU, New Delhi, India.(Poster)
9. Pandey M C, Srihari K A, Harilal P T, Rajkumar Ahirwar and Radhakrishna K Development and quality evaluation of albumin based functional food bar. International conference in food Technology (3^rd INCOTECH 2013) at Indian Institute of crop processing Thanjavur, Tamilnadu during 4-5^th Jan 2013. (Oral)
10. Feby lucose, Pandey M C and Radhakrishna K. Optimization of low salt restructured chicken nuggets using response surface methodology. 5^th Annual conference and national symposium of Indian Meat Science Association (IMSACON-V 2013) during 7^th -9^th Feb 2013 at National Research Centre on Meat, Hyderabad. 2^nd (Poster)
11. Jayathilakan K,  Rajkumar Ahirwar, Harilal P T, Shrihai K A, Pandey M C and Radhakrishna K Development and quality evaluation of protein rich mutton bar. 5^th Annual conference and national symposium of Indian Meat Science Association (IMSACON-V 2013) during 7^th -9^th Feb 2013 at National Research Centre on Meat, Hyderabad. (Oral)
12. Hygreeva D, M.C. Pandey and K. Radhakrishna. ‘Optimization of modified healthier chicken patties by using Response Surface Methodology at international conference on technological advances in super foods for health care – ICTASH-2013 during 3-4 May 2013, Pondicherry university, Kalapet Puducherry (First Best oral paper award)
13. K. Jalarama Reddy, K. Jayathilakan, M.C. Pandey and K. Radhakrishna. ‘Evaluation of the Physico-Chemical Stability of Rice Bran Oil and its Blends for the development of Functional Meat Products Oral presentation at ‘International conference on Technological Advances in Super Foods for Health Care Organised by International institute of Food and Nutritional Science & Bharathidarsan, Govt college for Women, Puducherry on 3-4 May 2013. (First Best oral paper award).
14. K. Jalarama Reddy, K. Jayathilakan, O.P.Chauhan, M.C. Pandey and K. Radhakrishna‘Effect of High pressure processing on physico-chemical quality characteristics of Chevon (Capra aegagrus hircus) by at National seminar on Food processing for sustainable food security and safety at IICT, Hyderabad during 24-25 October, 2013. (3 ^rd Best poster paper award)
15. Hygreeva D, O P Chauhan, M C Pandey& K Radhakrishna. “Effect of processing conditions on the quality characteristics of healthier precooked chicken meat patties”. At IFCON-2013, 18-21 Dec 2013, CFTRI, Mysore. (Best poster award)
16. Desugiri Hayagreeva, M C Pandey and O P Chauhan ‘Synergic effect of high pressure processing and natural antioxidants on quality characteristics of chicken spread formulated with heathier oil at national symposium on sustainable meat production for Nutritionl secuirity and consumer well being: challenges and Strategies, DUVASU, Mathura, UP-281001(Best oral)
17. Aisha Tabassum, Shiby Varghese and M C Pandey. Texture, drying kinetics and rehydratability of hot air dried chicken cubes. in National Seminar on ‘Education and Research perspective for current and future trends in Indian meat industry Organised by Association of Meat Scientist and Technologists and Deptt of Meat science and Technology Madras Veterinary College on 15-16^th Dec 2014. (Ist Best poster award)
18. Shefali Bharadwaj, Shiby V.K and Pandey M.C. 2015.  Freeze dried chicken porridge mix as a symbiotic and its potential benefits for armed forces. National symposium on microbes and human welfare, organized by post graduate department of biotechnology, JSS College of arts, Commerce and Science Ooty road, Mysuru- 570025.(Best poster award)
19. Divya, Dhananjay Kumar, Pandey MC and Ramana KV. Optimization of a simple renewable food grade medium for enhanced production of bacteriocins National conference on nutritional, functional and safety challenges of food Dept of food Process engineering, SRM University March 26-27, 2015 (First best poster paper)
20. Hygreeva D and M C Pandey. Development of phytonutrient enriched freeze dried chicken spread(RTE): Effect of ingredient combination on rheological and other quality characteristics presented oral paper in International symposium and 7^th conference of Meat Science Association at GADV&AS Univ, Ludhiana. 10-12 Dec 2016(Third best oral paper award).
21. Rajkumar Ahirwar, J Jayathilakan, khudsia Sultana and M C Pandey. Development of ready to eat (RTE) quercetin bar and its quality characteristics was awarded at IFCON-2018, 12-15 Dec 2018, CSIR-CFTRI, Mysore. (Best poster award)

Research

List of Publications

BOOK CHAPTER PUBLISHED

1. S Bhardwaj,V K Shiby and M C Pandey.2016. Development of low GI Pasta. In the book:  Food Process Engg and Technology(edited by S K Das et al.). Excel India Publishers, New Delhi, India- 110067. pp 546-555.
2. V K Shiby and M C Pandey.2016. Value added products based on Aocado.In the book:  Food Process Engg and Technology(edited by S K Das et al.). Excel India Publishers, New Delhi, India-110067. pp 567-574.
3. Pandey M C. 2013 ‘Unit operations in food processing in the book ‘Food Science Published by New India Publishing Agency, New Delhi. PP 13-36.
4. Vandana Sohlia, Pandey MC, Radhakrishna, K and Bawa AS 2011. chapter  published on “Waste utilization from meat industry” in the book “Food processing waste management technology” edited by V K Joshi and S K Sharma published by New India publishing agency , New Delhi. 110088 pp 125-159.
5. M.C. Pandey and A. S. Bawa. 2010 ‘Basic operations and conditions published  in the book ‘Handbook of Poultry Science and Technology Vol 2: Secondary Processing A John Wiley & Sons Inc., Publication., Hoboken, New Jersey,403-416

PAPER PUBLISHED

1. Feby Luckose, M C Pandey, P T Harilal. 2017. Effect of sodium chloride reduction on drying kinetics of restructured chicken jerky. Food Bioscience, 19,156-162.
2. K Jayathilakan, Khudsia Sultana and MC Pandey. 2017.Radiation Processing: an emerging preservation technique for meat and meat products. Defence Life Science Journal,2(2),133-141.
3. K Jayathilakan, Khudsia Sultana, Rajkumar Ahirwar and MC Pandey.2017. Development of compressed meat based bar using response surface methodology. Defence Life Science Journal,2(2),226-230.
4. Shefali Bharadwaj VK Shiby and MC Pandey. 2017. Glycemic index lowering effect of chicken solids on corn starch. Defence Science Journal, 67(5),518-522.
5. Aisha Tabassum, V.K.Shiby and M.C.Pandey. Quality Aspects and Storage evaluation of freeze dried probiotic pineapple lassi powder. Defence Life Science Journal,2(2),186-192.
6. Shiby V.K , Jayashree V , Sanchita S and  M.C.Pandey Effect of packaging materials and storage on quality attributes of freeze dried pine apple lassi powder for defence applications. Defence Life Science Journal,2(2), 193-198.
7. Shefali Bharadwaj VK Shib, MC Pandey and Natarajan Gopalan. 2017. Moisture sorption characteristics of Ready to eat chicken wheat crisp prepared using resistant starch and chicken powder with wheat flour. Defence Life Science Journal, 2(2),.163-168.
8. Aisha Tabassum, V K Shiby and M C Pandey. 2017. Conference paper published in proceeding of National Conference on ‘Advances in Food Processing Nutrition and Safety on 16^th and 17^th Feb 2017. At SRM University Kattankulathur, Tamilnadu-603203.
9. T Poonkodi and MC Pandey. . 2016 ‘Iron binding efficiency of polyphenols: comparison of effect of ascorbic acid and EDTA on catechol and gallyl groups. Food Chemistry. 197, 1275-1279.
10. S Bhardwaj,V K Shiby and M C Pandey.2016. Development of low GI Pasta. In the book:  Food Process Engg and Technology (edited by S K Das et al.). Excel India Publishers, New Delhi, India- 110067. pp 546-555.
11. Shefali Bhardwaj, VK Shiby, and MC Pandey. 2016. ‘Resistant starch as a dietary fibre and a pre-biotic. Indian Food Industry, 35(1), 30-42.
12. Desugari Hygreeva, MC Pandey and OP Chauhan. 2016. ‘Effect of HPP on quality characteristics of pre-cooked chicken patties containing wheat germ oil, wheat bran and grape seed extract. Journal of Food Processing and preservation.. doi. 10.1111/jfpp.12980.
13. Desugari Hygreeva, and MC Pandey. . 2016 ‘Novel approaches in improving the quality and safety aspects of processed meat products through HPP technology – a Review. Trends in Food Science and Tech. 54, 1-11.
14. Khudsia Sultana, K Jayathilakan, PT Harilal and MC Pandey. 2016 ‘Comparative stability of egg snack fried in rice bran oil and sunflower oil under accelerated storage conditions. Focusing on Modern Food Industry. 5, 37-46.
15. VK Shiby, S Samyuktha and MC Pandey. 2016. ‘Development of a low cost mayonnaise product containing avocado pulp. International Journal of Current Research. 8(08), 35543-35551.
16. V K Shiby, Aisha Tabassum and M C Pandey. 2016. Mechanism of gel formation and applications in food products-A review. Indian Journal of Dairy Science, 69(6), 627-633.
17. V K Shiby and M C Pandey.2016. Value added products based on Aocado.In the book:  Food Process Engg and Technology (edited by S K Das et al.). Excel India Publishers, New Delhi, India-110067. 567-574
18. VK Shiby, Shamachari, Aisha Tabassum, Harilal, PT and Pandey, MC. 2016. Effect of Whey Protein Concentrate (WPC) on quality characteristics of freeze dried pineapple lassi (Indian fruit Yoghurt) powder.  Egyptian Journal of Dairy Science. 44(1), 45-54.
19. VK shiby and MC Pandey. 2016. Tapping the health benefits of avocado through food. Processing Beverage and Food world. 43( 2), 38-42.
20. K Jalaram Reddy,. K Jayathilakan and MC Pandey. 2016. Development of designer chicken shred with response surface methodology and evaluation of its quality characteristics J Food Sci Tecnol. 53(1): 41-480. 
21. VK Shiby , AP Sujatha, MC Pandey and K Radhakrishna. 2016. ‘Effect of processing steps and freezing methods on quality characteristics of Whey protein enriched freeze-dried grape juice powder. Journal of Dairy and Bioscience.14 (1), 11-19.
22. VK Shiby and MC Pandey. 2016. Eergy management in food processing sector for genuine green credentials. Beverage and Food World.. 43(3):29-32.
23. VK Shiby, Aisha Tabassum and MC Pandey. 2016. Packaging and shelf life of meat, poultry and fish. Beverage and Food World. 43(3):21-26.
24. Tamilmani Poonkodi and M C Pandey. 2015. ‘Thermal analysis of meat and meat products – A Review J of Thermal Analysis and Colorimetry. 120 (2). Online published. DOI: 10.1007/s10973-015-4696-8.
25. KA Srihari, PT Harilal and MC Pandey. 2015. ‘Inhibitory effect of certain spices and herbs powders and their extracts on normal and pathogenic meat microflora. Journal of Meat Science. 10(2). 1-6.
26. Feby Luckose, MC Pandey and K Radhakrishna. 2015. ‘Development of low salt restructured chicken nuggets by RSM and its quality evaluation. Inter Food Res. Journal. 226. 2403-2412.
27. Poonkodi Tamilmani and M C Pandey. 2015. ‘Optimization and evaluation of phenolic compounds and their anti-oxidant activity from coffee beans. Intr. J of Adv. Res. 3(4), 296-306.
28. K Jayathilakan, Khudsia Sultana, PT Harilal and MC Pandey. 2015. ‘Effect of ground chicken incorporation on the nutritional, textural and sensory characteristics of shelf stable biscuits. International Journal of Advanced Research. 3(6), 751-761.
29. K Jalaramareddy, K Jayathilakan and MC Pandey. 2015. ‘Development of designer chicken shreds with RSM and evaluation of its quality characteristics. J of Food Sci. Tech. (I).  Online published. DOI 10.1007/513197-015-1955-9.
30. K Jalaramareddy, K Jayathilakan and MC Pandey. 2015. ‘Effect of ionizing radiation on the protein and lipid quality characteristics of mutton kheema. Radiation Physics & Chemistry. 117. 217-224.
31. Aisha Tabassum, V.K.Shiby and M.C.Pandey. 2015. ‘Drying characteristics of low fat chicken cubes and effect of sodium chloride replacement on physical, textural and rehydration properties. Intl. J. Advanced Research. 3(10) 139-152.
32. Shiby VK, Pandey MC. 2015. ‘Development of Freeze Dried Fruit Lassi (Indian Fruit Yoghurt) Powders Using D-Optimal Mixture Design. MOJ Food Process Technol. 1(3): 00015. DOI: 10.15406/mojfpt.2015.01.00015
33. Rajkumar Ahirwar, PT Harilal, KA Srihari and MC Pandey. 2015. Quality changes in milk adulterated with detergent, urea, ammonium sulphate and neutralizers. Asian J Dairy & Food Res. 34(4). 285-289.
34. K Jayathilakan, Khudsia Sultana, K Jalaramareddy and MC Pandey. 2015. ‘Radiation processing of meat and meat products – an overview. International Journal of New Technology and Research. 1(5). 05-12.
35. Feby Luckose, MC Pandey and Virat Abhishek.2015. ‘Effect of sodium chloride replacement on sensory and physico-chemical properties of restructured chicken jerkyAsian Australian Journal of Animal Sciences.Published online Oct 5, 2015. https://doi.org/10.5713/ajas.15.0573 
36. Shiby V.K, Aisha Tabassum, Johnsy George, M.C.Pandey and K.Radhakrishna. 2015. Effect of different drying methods on moisture sorption, microstructure and other quality characteristics of chicken cubes.  International Journal of Advanced Research International Journal of Advanced Research. 3(12), 1200 – 1213.
37. Rajkumar Ahirwar, K Jayathilakan, K Jalarama Reddy, MC Pandey and HV Batra. 2015. ‘Development of mushroom and gluten based meat analogue using response surface methodology. International Journal of Advanced Research.  3(1). 923-930.
38. Feby Luckose, Mohan Chandra Pandey, Om Prakash Chauhan, Khudsia Sultana, Virat Abhishek. 2015. ‘Effect of High Pressure Processing on the Quality Characteristics and shelf life of low sodium restructured chicken nuggets. Journal of Food and Nutrition Research. 54(4), 334-345.
39. K Jalaramareddy, K Jayathilakan OP Chauhan and MC Pandey. 2015. ‘Effect of HPP on physico-chemical and microbiological characteristics of chevon meat. Food and Bio-process technology.  8 (12). 2347-2358.
40. K Jalaramareddy, K Jayathilakan and MC Pandey. 2015. ‘Olive oil as a functional component for meat and meat products. J of Food Sci. Tech. (I). Online published. DOI 10.1007/s13197-015-f852-x.
41. Rajkumar Ahirwar, K Jayathilakan, MC Pandey and HV Batra. 2015. Meat analogue: eco friendly and healthy food choice. Indian Food Industry. 34 (1).
42. K. Jalarama Reddy, K. Jayathilakan, and M.C. Pandey. 2014.‘Studies on the effect of Rice bran oil for the development of functional poultry product – Chicken shreds International Journal of Advanced Research 2 (11):182-194. 2014.
43. Feby Luckose and MC Pandey. 2014. ‘Combined effect of non-meat proteins and different binders on low salt poultry meat systems. International Journal of Advanced Research, 2(11), 413-424. 2014.
44. Desugari Hygreeva, M.C. Pandey, K. Radhakrishna.2014. ‘Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Science, Volume 98, Issue 1, Pages 47-57, 2014. (IF 2.90)
45. Shiby V.K., M.C. Pandey, K.Radhakrishna and A.S.Bawa.2014. Technology, applications and modelling of ohmic heating a review. Journal of food science and Technology (Springer) 51(10), 2304 -2317, 2014. (IF 2.02)
46. M C Pandey.2014. Novel approaches for meat preservation to cater the future needs. Proceedings of NATIONAL symposium on sustainable meat production for Nutritional security and consumer well-being: Challenges and Strategies.held at  DUVASU, during 28-30^th Dec 2014, Mathura. UP-281001, 77-82.
47. Pandey MC, Harilal PT and Radhakrishna K.2014. Effect of processing conditions on physico-chemical and textural properties of shami kebab. International Food Research Journal, 21(1): 223-228 (2014).
48. Jalarama Reddy K, M C Pandey, Harilal P T, Radhakrishna K. 2013.“Optimization and quality evaluation of freeze dried mutton muchurian”. International food research Journal 20 (6): 3101-3106.
49. PR Tejasvi, MC Pandey, Feby Luckose and K Radhakrishna 2013. Effect of Binders and Cooking Methods on the Quality Characteristics of Enrobed Chicken Nuggets. Indian Journal of Meat Science. 9(1), 50-57.(NAAS: 3.53)
50. Desugari Hygreeva, M C Pandey and K Radhakrishna.2013.“A preliminary study on evaluation of antioxidant activity and oxidative stability of wheat germ oil in poultry and mutton meat systems”. International Journal of food and nutritional sciences, Vol 2, Iss 3 (July-Sept - 2013) pp. 40-46
51. Pandey MC, Harilal PT, Jayathilkan K, Srihari KA and Radhakrishna K. .2013. Development of freeze dried functional carrot muskmelon juice powder. International Journal of food and fermentation Technology 3(1): 85-91. 2013.(NAAS: 4.26)
52. M.C. Pandey, P.T. Harilal, C. Shushunova, C. Akshaya and K. Radhakrishna. 2013. Quality evaluation of frozen ready-to-eat shelf stable shami kebab during frozen storage (-18±2°c) 67(4), 52-57
53. Feby Luckose, M C Pandey, K Radhakrishna.2013. Effect of amino acid derivatives on physical, mental & physiological activities. Critical reviews in food science & technology. Online  publication (http://dx.doi.org/10.1080/ 10408398.2013. 708368),  26^th Nov 2013.(IF 4.82)
54. V.K. Shiby, ^,M.C.Pandey and  K Radhakrishna.(2013) Effect of WPC and other additives on quality of freeze dried grape juice powder and optimization of blend composition  Egyptian J. Dairy Science 41(2) 171-180.(ISSN:0378-2700)
55. K Jalaram Reddy, K Jayathilakan, M C Pandey, K Radhakrishna, (2013)  Evaluation of the physico-chemical stability of Rice Bran oil and its blends for the development of functional meat products, International Journal of Food and Nutritional Sciences, Vol-2, Issue 2, Apr-Jun 2013, 46-53.
56. Jayathilakan.K.,Khudsia Sultana, Pandey.M.C.,Radhakrishna.K, (2013)  Ionizing radiation in processing and preservation of Meat and Meat products, Proceedings of Technical Seminar on Radiation Technologies for Food Processing, Agriculture and Water Resources Management, 30^th March, 25-30 pp.
57. Jayathilakan.K. Khudsia Sultana, Pandey.M.C. Radhakrishna.K, (2013) Effect of natural antioxidants on the quality characteristics of irradiated meat and poultry products. Proceedings of 3^rdINCOFTEC 2013ISBN-1-0-978-81-926250-0-3.
58. Jayathilakan K, Khudsia Sultana, Pandey M C and Radhakrishna K(2012). Effect of freeze drying and storage on β-carotene and ascorbic acid stability of mango milk shake. International Journal of food and fermentation Technology, 2(2) 137-143.(NAAS: 4.26)
59. M C Pandey Cold chain technology for persishable: Design management and implication., DRDO Technology Spectrum, May 2012, pp 107-113
60. Patil M.M, Mallesha, Pandey M.C, Ramana, K.V 2011. ‘Optimization of bacteriocin production by Pediococcus acidilactici MPK1 using response surface methodology. International Journal of Environmental Science, 2(2) 678-685.
61. Pandey M C, Manral Manral, Srihari KA, Jayathilkan K, Radhkrishna K and        Bawa AS. 2010. Quality of fried broiler chicken leg pieces stored at different temperatures.  Journal of Food Science and Technology, 47(4) 454-457. (IF 2.02)
62. Mallika Manral, Pandey M.C. and Radhakrisna K. 2009. ‘Food traceability –a concept unheard of India Food Industry, 28(5&6), 45-48.
63. Pandey MC, Harilal PT, Mallika Manral, Jayathilakan K, Srihari KA, Radhakrishna K, and Bawa AS. 2009. Freeze –dried rabri powder: Product Development and quality evaluation. J Food Sci Technol., 46(1), 46-48. (IF 2.02)
64. Vandana Sohlia, Pandey MC, Radhakrishna K Bawa AS. 2008. Effect of binders and processing on physico-chemical, organoleptic and freezing properties of chicken patties  J Food  Sci  Technol, 45(4), 335-338. (IF 2.02)
65. Pandey MC, Mallika Manral, K.Jayathilakan, K.Radhakrishna and A.S. Bawa.    2008. Heat and mass transfer kinetics of fish (catla-catla) during frying. J. Food Sci. Technol,45(1), 61-64. (IF 2.02)
66. Mallika Manral, M.C.Pandey, K.Jayathilakan, K.Radhakrishna and A.S. Bawa. 2008. Effect of fish (catla-catla) frying on quality characteristics of sunflower oil.   Food Chemistry, 106, 634-639. (IF 3.86)
67. Mallka Manral, M.C.Pandey, K.Radhakrishna and A.S. Bawa. 2007. Freeze dried functional foods: A novel area of food research. Beverage and Food world, May,30-34.
68. Jayakumar V, Pandey MC, Jayathilakan K, Mallika Manral.2007. Development and evaluation of thermally processed pearlspot (Etroplus suratensis) fish curry. Journal of Food Science and Technology (I), Mysore, India, 44(4), 350-352. (IF 2.02)
69. S G Sudhakar, M C Pandey, M Manral, K Radhkrishna, A S Bawa.2006. Effect of enrobing with carboxy methyl cellulose or hydroxy propyl methyl cellulose in corn or gram flour on moisture and fat content of chicken during frying. Journal of Food Science and Technology, Mysore, 43(4),377-381.
70. M C Pandey, K Jayathilakan, K Radhakrishna, A S Bawa.2006 Moisture loss and fat uptake of chicken during frying using response surface methodology, Journal of Food Science and Technology, Mysore, 43(3),291-293.
71. M Choudhary, M C Pandey, K Radhkrishna, A S Bawa 2005. Nano-Technology: Applications in Food Industry. Indian Food Industry 24(4),
72. M C Pandey, S Doley 1991. Feasibility Studies of Solar Gadgets in Kameng District in Arunachal Pradesh. Journal of North Eastern council,13
73. J C Aich, M C Pandey,.1990. Equilibrium Moisture Content of Dehydrated Black Lai Leaves (Vegetable Mustard), Journal Of Agricultural Issues 2(1&2), 79-83.
74. M C Pandey, S Doley, B Singh 1990. Solar powered drilling machine. Invention Intelligence,25(7), 313-315.
75. M C Pandey, S Doley, B Singh 1990. Development of Solar Spraying Machine, Inventional Intelligence, 25(8),366-367.
76. M C Pandey, S Doley, B Singh 1990. Solar Powered runs Hacksaw Machine in Remote Areas. Invention Intelligence,25(12), 552-554.
77. M C Pandey, J C Aich 1989. Equilibrium moisture content of dehydrated mushroom (Pleurotus sajor caju). Journal of Food Science and Technology,26(2) 108-109
78. M C Pandey, S Doley, J C Aich 1989. Solar Bunker Lighting system Invention Intelligence,24(12), 558.
79. M C Pandey, J C Aich, B Singh. .1988  Solar Powered Wood Cutter - A Practical Proposition Invention Intelligence,23(8),230-231.
80. J C Aich M C Pandey 1987. Conventional and Non-conventional energy sources in North Eastern Region. Journal of North Eastern council, 8(1-9), 20-22.

Certifications

Area of Interest

• Process and  Food Engg