Profile of Dr. Pintu Choudhary

• B.Sc. in Food Technology: College of Agriculture, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand
• M.Tech. in Food Science and Technology: National Institute of Food Technology, Entrepreneurship, and Management, Thanjavur (NIFTEM–T), Tamil Nadu
• Ph.D. in Food Process Engineering: National Institute of Food Technology, Entrepreneurship, and Management, Thanjavur (NIFTEM–T), Tamil Nadu

Professional Area

• Research Interests:  Food Nanotechnology, Plant proteins, Encapsulation of bioactives, 3D Food Printing, Non-thermal processing of food

Memberships/Fellow of Societies

• Life Member: Association of Food Scientists & Technologists, India
• Life Member: Indian Society of Agricultural Engineers, India
• Life Member: Indian Science Congress Association, India
• Member: Association of Official Analytical Chemists, India
• Member: Cereals & Grains Association, USA

KEY PUBLICATIONS:

• Navjot Kaur, Hamid, Kshirod Kumar Dash, Rafeeya Shams, Ayaz Mukarram shaikh, Pintu Choudhary, (2025). Multifaceted Properties of Fenugreek Seeds: Physicochemical, Functional, and Antioxidant Perspective. Journal of Food Processing and Preservation. (Impact Factor: 2.5)
• Navjot Kaur, Hamid, Rafeeya Shams, Kshirod Kumar Dash, Poonam Choudhary, Sandeep Mann, Pintu Choudhary, (2025). Extraction of Gum from Fenugreek Seeds: Structural Composition, and Rheological Characterization, Food and Humanity, 100775. (Cite Score: 1.7)
• Kaur, N., Hamid, Dash, K. K., Choudhary, P., & Shams, R. (2025). Sustainable and versatile applications of cellulose nanocrystals in food processing: a comprehensive review. Polymer Bulletin, 1-27.(Impact factor: 7.7)
• Charles, A. P. R., Rajasekaran, B., Awasti, N., Choudhary, P., Khanashyam, A. C., Majumder, K., … & Jin, T. Z. (2025). Emerging chitosan systems incorporated with polyphenols: Their applications in intelligent packaging, active packaging, and nutraceutical systems–A comprehensive review. International Journal of Biological Macromolecules, 142714. (Impact factor: 7.7)
• Bahndral, A., Shams, R., & Choudhary, P. (2024). Plant-based chitosan for the development of biodegradable packaging materials. Carbohydrate Polymer Technologies and Applications, 8, 100598. (Impact factors: 6.2)
• Kaur, N., Choudhary, P., & Jaiswal, A. K. (2025). Recent progress in bioactive loaded hydrogels for food applications. Journal of Agriculture and Food Research, 101756.(Impact factors: 6.2)
• Khan, Z.S., Mandliya, S., Suri, S., Bhinder, S., Choudhary, P., Mandal, S., Chandla, N.K., Kar, K., Toker, Ö.S., Smaoui, S. and Bhat, M.S., (2024). Protein Complexations and Amyloid Fibrilization as Novel Approaches to Improve Techno-Functionality of Plant-Based proteins. Sustainable Food Technology. (Impact Factor: 5.6)
• Jadhav, H.B., Alaskar, K., Desai, V., Sane, A., Chaudhary, P., Annapure, U., Uddin, J. and Nayik, G.A., (2024). Transformative impact: Artificial intelligence in the evolving landscape of processed food-a concise review focusing on some food processing sectors. Food Control, P.110803. (Impact factors: 5.6)
• Jadhav, H.B., Choudhary, P., Deshmukh, N.D., Singh, D.K., Das, M., Das, A., Sai, N.C.S., Muthusamy, G., Annapure, U.S., Ramniwas, S. and Mugabi, R., (2024). Advancements in non-thermal technologies for enhanced extraction of functional triacylglycerols from microalgal biomass: A comprehensive review. Food Chemistry: X, P.101694. (Impact factors: 6.5)
• Jadhav, H. B., Choudhary, P., Annapure, U., Ramniwas, S., Mugabi, R., & Nayik, G. A. (2024). The role of sonication in developing synbiotic Beverages: A review. Ultrasonics Sonochemistry, 106941. Elsevier (Impact factors: 8.7)

Books

• Gaikwad Pratik & Choudhary, P., (2025). Biotechnological Innovations in Food Processing – Transforming the Future of Nutrition and Sustainability’– Springer. 10.1007/978-3-031-96526-5
• Pratik Gaikwad, Vivek H Sharma, & Choudhary, P., (2025) One Health Harmony: Global Perspectives on Veterinary Sciences for a Sustainable Future, Wiley

Book Chapters

• Gaikwad, P.S., Choudhary, P., Shaikh, K., Dange, D., Haria, R.B. (2025). Introduction to Biotechnology in Food Processing. In: S. Gaikwad, P., Choudhary, P. (eds) Biotechnological Innovations in Food Processing. Springer, Cham. https://doi.org/10.1007/978-3-031-96526-5_1
• Rawat, S., Magar, Z.A.A., Gaikwad, P.S., Negi, T., Rai, S., Choudhary, P. (2025). Biotechnological Horizons in Food Processing: Future Perspectives and Challenges. In: S. Gaikwad, P., Choudhary, P. (eds) Biotechnological Innovations in Food Processing. Springer, Cham. https://doi.org/10.1007/978-3-031-96526-5_15
• Bahndral, A., Shams, R., & Choudhary, P. (2025). Biodegradable Food Packaging and Additive Manufacturing Technology. Nanotechnology for Sustainable Food Packaging, 237-279.
• Kaur, N., Hamid, & Choudhary, P. (2025). Nanotechnology Solutions in Food Packaging: Present and Future. Nanotechnology for Sustainable Food Packaging, 409-426.
• Rawat, S., Thivya, P., Verma, D., Gaikwad, P. S., & Choudhary, P. (2025). Chemistry of ohmic heating of foods. In Chemistry of Thermal  and Non-Thermal Food Processing Technologies (pp. 73-91). Academic Press.

Popular Article

• Dhananjay Kumar Singh, Adity Bahndral, Divya Rore, Lavanya M.N., Pintu Choudhary (2022). Recent Applications of Smart/ Stimuli-Responsive Hydrogels: An Overview. Food Infotech, India

Awards/ Achievements:

• The winning team “The India Smart Protein Innovation Challenge 2021-22” conducted by Good Food Institute, India with a cash prize of 10,7000.00
• Among the top 10 finalist teams in “The India Smart Protein Innovation Challenge-2020” conducted by Good Food Institute, India with collaboration in Gastrotope
• Food Safety Mitra, Food Safety and Standard Authority of India, India
• Certified Publon Academy Peer Reviewer
• Indian Council of Agricultural Research (ICAR) – National Eligibility Test-2018, 2021
• All India 1^st Rank, Junior Food Analyst Examination, Food Safety and Standards Authority of India, India
• Senior Research Fellow, Council of Scientific and Industrial Research (CSIR), India
• Master Research Assistantship, National Institute of Food Technology, Entrepreneurship, and Management, Thanjavur (NIFTEM–T), Ministry of Food Processing Industries, Government of India, Thanjavur
• Best oral presentation award, in national conference on Whole Grain for Healthy Life, for the paper titled Rheological and textural property of west Indian dish “dhokla” at National Institute of Food Technology, Entrepreneurship, and Management, Thanjavur (NIFTEM–T) on16th October 2015
• Qualified GATE examination in Life Science, 2014
• All India Rank 5^th in Indian Council of Agricultural Research, JRF examination, 2014
• National Talent Scholarship, Indian Council of Agricultural Research, India

A. Department of Food Technology

M. pintuchoudhary@rpcau.ac.in

T. + 91-7500237829

Google Scholar: https://scholar.google.com/citations?user=mrvnrecAAAAJ&hl=en

Vidwan-ID: 321874

ORCID: 0000-0002-9803-0034