C. Anandharamakrishnan

• Development of dynamic gastro intestinal system.
• Micro and nanoencapsulation of food bioactive compounds and probiotic bacteria.
• Electrospinning and electrospraying processes.
• 3-D printing of foods.
• Computational modeling of food processing operations.
• Spray drying, freeze drying and spray-freeze-drying processes.
• Development of nanosensor for food adulterant deduction.

Anandharamakrishnan’s research activities are focused on scientific eminence, aiming on societal benefits with industrial relevance. His key area of research is on the development of Asia’s first ‘engineered human stomach and small intestinal model system’, mimicking the complex bio-mechanical and chemical function of the human digestive system. Further, he developed India’s first indigenous food 3D printer and India's first scientific publication on 3D food printing. 3D printing technology has huge potential in terms of globalization of customized printed foods, personalized nutrition, and applications in food packaging. Recently his publication reported that the printability of egg fraction and food fibers based on the personalized nutrition requirements. He is the national expert in spray-freeze-drying and electrospray-freeze drying of food ingredients developed conditions for micro and nano encapsulation of nutraceutical ingredients for potential health benefits. He has also worked extensively on improving in-vitro digestibility and bioavailability of macro and micronutrients. He had also initiated the Mission Onion Program, under which his team developed first-of-its-kind fully automated shallots processing unit. Further, he launched Mission Coconut Program, and developed a range of value-added products; including tender coconut water powder, enriched coconut milk, coconut nutri-chips and coconut neera.

• Tata Innovation Fellowship (DBT, Govt. of India) 2019-20
• NASI Reliance Industries Platinum Jubilee award in Biological Sciences (2018)
• National Design Award in Environmental Engineering (2019)
• All India Food Processors’ Association (AIFPA) conferred him with the Special Platinum Jubilee Award for development of food processing technology and innovation (2018)
• Alkyl Amines Padma Bhushan Prof. B.D. Tilak CHEMCON Distinguished Speaker Award from the Indian Institute of Chemical Engineers (2016)
• Prof. Jiwan Singh Sidhu award by the AFST(I) for excellence in teaching in the area of food science and technology (2010)

• Associate Editor, International Journal of Food Engineering
• Academic Editor, PLOS ONE
• International Editorial Advisory Board, Drying Technology

• Fellow of National Academy of Sciences for his manifold contributions in the field of agri-food processing and nano-scale technologies of food and bioactive ingredients - 2019.
• Fellow of National Academy of Agricultural Sciences for his outstanding contributions in the field of Agriculture Engineering and Technology - 2019.
• Fellow of Association of Food Scientists and Technologists (India) -2017
• Fellow of Royal Society of Chemistry (FRSC)
• Fellow of Royal Society of Biology (FRSB)
• Fellow of Institute of Engineers (India)

• Essentials and Application of Food Engineering by C. Anandharamakrishnan and S. Padma Ishwarya.ISBN 9781138366558
• Food Nanotechnology Principles and Applications by C. Anandharamakrishnan and S. Parthasarathi.ISBN 9781498767170

• Spray Drying Techniques for Food Ingredient Encapsulation by C. Anandharamakrishnan, Padma Ishwarya S. ISBN 978-1-118-86419-7
• Handbook of Drying for Dairy Products by C. Anandharamakrishnan ISBN 978-1-118-93049-6
• Computational Fluid Dynamics Applications in Food Processing by C. Anandharamakrishnan ISBN 978-1-4614-7990-1
• Techniques for Nanoencapsulation of Food Ingredients by C. Anandharamakrishnan ISBN 978-1-4614-9387-7

• An athermal process for the concentration of Garcinia extract C. Anandharamakrishnan, Naveen Nagaraj, G.K. Jayaprakasha, B.S. Jena, M.C. Varadaraj, K.S.M.S. Raghavarao
• A process for the encapsulation Garcinia extract C. Anandharamakrishnan, G.K. Jayaprakasha, R.S. Barhate, B.S. Jena, S.G. Jayaprakashan, K.S.M.S. Raghavarao
• A novel process for the recovery of proteins from cheese whey C. Anandharamakrishnan,R.S. Barhate, K.S.M.S. Raghavarao
• Powder-from-g-pedunculata A process for the encapsulation Garcinia extract C. Anandharamakrishnan, G.K. Jayaprakasha, B.S. Jena, R.S. Barhate, S.G. Jayaprakashan, K.S.M.S. Raghavarao
• A process for enriching Ar.turmerone from turmeric oleoresin Industry waste G.K. Jayaprakasha, C. Anandharamakrishnan, P.S. Negi, K.K. Sakariah
• A process for the recovery of proteins from fish waste C. Anandharamakrishnan, G.S. Joseph, A. Tamilselvi and K.S.M.S. Raghavarao

• Krishnaraj, P., Anukiruthika, T., Choudhary, P., Moses, J. A., & Anandharamakrishnan, C. (2019). 3D Extrusion Printing and Post-Processing of Fibre-Rich Snack from Indigenous Composite Flour. Food and Bioprocess Technology, 1-11.
• Anukiruthika, T., Moses, J. A., & Anandharamakrishnan, C. (2019). 3D printing of egg yolk and white with rice flour blends. Journal of Food Engineering, 109691.
• Nachal, N., Moses, J. A., Karthik, P., & Anandharamakrishnan, C. (2019). Applications of 3D Printing in Food Processing. Food Engineering Reviews, 1-19.
• S Parthasarathi, J Anu Bhushani, and C. Anandharamakrishnan (2018). Engineered small intestinal system as an alternative to in-situ intestinal permeability model, Journal of Food Engineering, Volume 222, 110-114.
• Gopirajah, R., Raichurkar, K. P., Wadhwa, R., & Anandharamakrishnan C (2016).The glycemic response to fibre rich foods and their relationship with gastric emptying and motor functions: an MRI study,Food & function, 7(9), 3964-3972.
• Rajam R, Karthik P, Parthasarathi S, Joseph GS, Anandharamakrishnan C (2012).Effect of whey protein – alginate wall systems on survival of microencapsulated Lactobacillus plantarum in simulated gastrointestinal conditions, J Funct Foods. 2012;4(4):891-898.
• Bhushani JA, Karthik P, Anandharamakrishnan C (2016).Nanoemulsion based delivery system for improved bioaccessibility and Caco-2 cell monolayer permeability of green tea catechins, Food Hydrocoll, 56:372-382c.
• Devi V., Jaiswal M., Sundari SS, Moses JA, C. Anandharamakrishnan (2019).Spray freeze drying: emerging applications in drug delivery, Journal of controlled release, Volume 300, Pages 93-101.
• C. Anandharamakrishnan, C.D. Rielly and A.G.F. Stapley (2008).Loss of solubility of α-lactalbumin and β-lactoglobulin during spray drying of whey proteins, LWT- Food Science and Technology, 41, 270-277.
• Karthik P, Anandharamakrishnan C (2013).Microencapsulation of Docosahexaenoic Acid by Spray-Freeze-Drying Method and Comparison of its Stability with Spray-Drying and Freeze-Drying Methods, Food Bioprocess Technol. 2013;6(10):2780-279.
• Bhushani, J. A., Kurrey, N. K. & C. Anandharamakrishnan (2017). Nanoencapsulation of green tea catechins by electrospraying technique and its effect on controlled release and in-vitro permeability, J. Food Eng. 199, 82–92.
• P. Karthik, Padma Ishwarya S., C. Anandharamakrishnan (2018). Droplet Coalescence as a Potential Marker for Physicochemical Fate of Nanoemulsions during in-vitro small intestine digestion, J. Colloids and Surfaces A: Physicochemical and Engineering Aspects.
• Padma Ishwarya S, Anandharamakrishnan C (2015).Spray-Freeze-Drying approach for soluble coffee processing and its effect on quality characteristics, J Food Eng. 2015;149:171-180
• Hundre SY, Karthik P, Anandharamakrishnan C (2015). Effect of whey protein isolate and β-cyclodextrin wall systems on stability of microencapsulated vanillin by spray–freeze drying method, Food Chem. 174:16-24.

Other list of publications

• Food 3D Printing, “Get ready for 3D-printed cookies”, The Hindu.
• Mobile Processing Unit, “IIFPT’s mobile units to help tomato farmers”, Deccan Chronicle.
• Mobile Processing Unit “Now, mobile processing units to make value-added products”, The Times of India.
• Mobile Processing Unit “Five mobile units for processing vegetables launched in Tamil Nadu”, The New India Express.
• Artificial small intestine system to study food, drug absorption, The Hindu.
• Low-cost Kit to Detect Vitamin A in Milk, The New Indian Express.
• Mission Onion "Farmers Producers’ company floated", The Hindu.
• Mission coconut program, The Hindu.
• Neera tapping, Deccan chronicle
• From waste to wealth- Jackfruit plate, The Better India
• Safe Management of Paddy to prevent post harvest losses, The Hindu.
• Perambalur farmers get training in value addition to shallot, The Hindu.
• National seminar on recent trends in food processing- Experts dwell on recent trends in food processing, The Tribune.
• Punjab farmers get training in food processing, packaging, The Hindu.
• Indian Institute of Crop Processing Technology (IICPT) rechristened as the Indian Institute of Food Processing Technology (IIFPT), The Hindu.
• IIFPT focuses on training entrepreneurs, The Hindu.
• IIFPT-Best Institute for Women Skill Development, The Hindu.
• It’s opportunities galore in food processing sector, say experts, The Hindu.
• IICPT gets new director, The Hindu.