Dattatreya Kadam | Agricultural Engineering | Editorial Board Member

Published on 19/11/202519/11/2025 by Popular Scientist

Dr. Dattatreya Kadam | Agricultural Engineering | Editorial Board Member

Indian Council of Agricultural Research-Central Institute for Research on Cotton Technology | India

Dr. Dattatreya Kadam is a distinguished Principal Scientist recognized for his extensive contributions to food process engineering, machine design, nanotechnology applications in food systems, and innovative drying technologies. His research has significantly advanced foam-mat drying, convective drying, solar-assisted drying, and thin-layer drying modeling across a wide range of fruits, vegetables, and medicinal plants. He has made notable strides in improving product quality, nutrient retention, and functional properties in dried foods, particularly in tomato, mango, pineapple, guava, basil, mint, and mandarin. Dr. Kadam’s work also extends to the development of innovative food packaging solutions, including nanotechnology-enabled active and intelligent packaging materials, reinforcing whey protein films with advanced nanostructures, and studying antimicrobial characteristics of engineered nanoparticles. His research integrates experimental design, mathematical modeling, physical property evaluation, and quality assessment to optimize food processing operations. He has also contributed to improvements in agricultural and food machinery, thermal systems, and postharvest processing of crops such as maize, cauliflower, and cottonseed. Dr. Kadam’s publications highlight his multidisciplinary expertise, addressing product stability, shelf-life enhancement, sensory quality, and physicochemical transformations during processing. His collaborative work has strengthened the scientific understanding of how process variables influence structural, biochemical, and functional attributes of food materials, helping industry and researchers adopt more efficient, sustainable, and quality-oriented technologies. Through his leadership roles and scientific output, he continues to influence advancements in food engineering, value addition, and nanotechnology-driven innovations, contributing to the modernization of agro-processing and supporting the development of high-quality food products with improved safety, functionality, and consumer acceptability.

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Featured Publications

Kadam, D. M., & Balasubramanian, S. (2011). Foam mat drying of tomato juice. Journal of Food Processing and Preservation, 35(4), 488–495.

Kadam, D. M., Pratibha, K., & Ramesh, K. (2012). Evaluation of guava products quality. International Journal of Food Science and Nutrition Engineering, 2(1), 7–11.

Kadam, D. M., Wilson, R. A., & Kaur, S. (2010). Determination of biochemical properties of foam-mat dried mango powder. International Journal of Food Science and Technology, 45(8), 1626–1632.

Mlalila, N., Kadam, D. M., Swai, H., & Hilonga, A. (2016). Transformation of food packaging from passive to innovative via nanotechnology: Concepts and critiques. Journal of Food Science and Technology, 53, 3395–3407.

Kadam, D. M., Goyal, R. K., Singh, K. K., & Gupta, M. K. (2011). Thin layer convective drying of mint leaves. Journal of Medicinal Plants Research, 5(2), 164–170.

Meda Theodory | Agricultural Engineering | Best Researcher Award

Published on 14/10/202514/10/2025 by Popular Scientist

Dr. Meda Theodory | Agricultural Engineering | Best Researcher Award

Lecturer | Moshi Co-operative University | Tanzania

Dr. Meda Theodory is a highly dedicated academic and researcher in the field of agricultural economics, with particular expertise in post-harvest loss reduction, bio-processing, technology adoption, and econometric analysis. As a Lecturer at Moshi Co-operative University, he has made substantial contributions to advancing knowledge and practice in agricultural value chains, focusing on enhancing efficiency and profitability for smallholder farmers. His research integrates economic modelling tools such as cost-benefit analysis, net present value, and benefit-cost ratio to assess the economic performance of post-harvest and processing technologies for key crops like rice and cassava. He has led and participated in research projects that address critical agricultural challenges in Tanzania, including post-harvest loss quantification and evaluation of indigenous versus modern technologies. Through his work, he provides evidence-based policy recommendations that support sustainable agricultural development and food security. In addition to his academic contributions, he has been actively involved in consultancy assignments related to agricultural value chains, grain management, and technology dissemination. His leadership as Head of the Department of Economics and Statistics at Moshi Co-operative University has been instrumental in strengthening academic programs, promoting interdisciplinary collaboration, and mentoring students and early-career researchers. He maintains active collaborations with national and international institutions, such as Sokoine University of Agriculture, and contributes to peer review for journals in agricultural economics and post-harvest technology. Dr. Theodory’s commitment to research excellence, applied economics, and innovation continues to have a meaningful impact on agricultural sustainability and rural development in Tanzania.

Profile: Scopus

Featured Publications

Theodory, M. (2025). Typology of technical options employed in postharvest grain management along rice value chain in Kilombero and Mbarali Districts, Tanzania. Sustainable Futures.

Sunantha Ketnawa | Agricultural and Biological Sciences | Best Researcher Award

Published on 03/02/202503/02/2025 by Popular Scientist

Ms. Sunantha Ketnawa | Agricultural and Biological Sciences | Best Researcher Award

Mae Fah Luang University Thailand

Dr. Sunantha Ketnawa is an accomplished researcher in food technology with expertise in food proteins, enzymes, and bioactive peptides. With a strong academic background and extensive research experience, she has made significant contributions to the field, particularly in enzyme partitioning, protein hydrolysates, and plant-based meat alternatives. She has worked in prestigious institutions across Thailand, Japan, the USA, and Spain, contributing to advancements in food science and technology.

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Education 🎓

Ph.D. in Food Technology (2015) – Mae Fah Luang University, Thailand
- Specialization: Food proteins, enzymes, bioactive peptides
- Dissertation: Alkaline Proteases from Giant Catfish Viscera
M.Sc. in Food Technology (2010) – Mae Fah Luang University, Thailand
- Specialization: Enzyme partitioning, food biochemistry
- Thesis: Bromelain from Pineapple Wastes
B.Sc. in Food Science and Technology (2005) – Chiang Mai University, Thailand
- Research: Functional Citrus By-Products in Bologna Sausages

Experience 💼

Post-Doctoral Researcher, Mae Fah Luang University (2021-2023)
- Development of plant-based meat analogues, protein extraction
Project Researcher, Chiba University, Japan (2019-2020)
- Rice digestibility, starch digestion inhibition
JSPS Post-Doctoral Research Fellow, Chiba University, Japan (2017-2019)
- Protein and plant-based food digestibility
Post-Doctoral Research Associate, Purdue University, USA (2016-2017)
- Protein hydrolysates from fish by-products
Assistant Researcher, Mae Fah Luang University, Thailand (2012-2014)

Research Interests 🔬

Food chemistry and biochemistry
Plant-based proteins and meat analogues
Protein hydrolysates and bioactive peptides
Starch digestibility and enzyme applications
Extraction of bioactive compounds from agricultural by-products
Antioxidant and functional food properties

Awards 🏆

Outstanding Student Award in Academic Publications, Mae Fah Luang University (2014)
Best Paper Award, Thai Society for Biotechnology Conference (2014)
Best Poster Award, Food Innovation Asia Conference (2013)
Academic Excellence Award (Bronze Coin), Chiang Mai University (2004)