Ravi Teja Mandapaka | Research & Reviews | Acharya Naga

ISSN: 2321-6204

Ravi Teja Mandapaka

Ravi Teja Mandapaka

Ravi Teja Mandapaka

Senoir Research Fellow

Acharya Nagarjuna University

India

 
 

Biography

Ravi Teja Mandapaka is working as a Senior Research Fellow at Food and Drug Toxicology Research Center.

 

Research Interest

Food Safety and Food Security: Public health hazards due to microbial contamination of foods: Importantfood borne infections and intoxications due to bacteria, moulds, viruses(Salmonella typhi, Helicobacter pylori, Campylobacter jejuni, Yersiniaenterocolitica, Bacillus cereus, Staphylococcus aureus, Clostridiumbotulinum, Escherichia coli, Mycotoxins, Hepatitis A virus & Rota virus) Symptoms, mode of transmission and methods of prevention. Assessing the microbiological quality of food, indicator organisms,microbiological standards, principles of GMP & HACCP in foodprocessing. Safety management at household and industrial level. Hazard Analysis and Critical Control Points (HACCP), GoodManufacturing Practices (GMP), Good Hygienic Practices (GHP),International Organisation for Standardization (ISO), Food Safety Laws, Social science concepts for analyzing food security, Food security and poverty at household and community levels, Nutritional concepts for analyzing food security, The role of science and institutions in food security, Policy reforms for increasing food security, Hunger Control, Global Food Security Issues, Food Protection, Food Economics. Food Toxicology:Introduction to food toxicology, Natural Toxicants Present in Foods (animal, plant toxins), Natural Toxicants Brought into the Food Through Spoilage (microbial toxins), Environmental factors influencing growth of toxigenic microorganisms, Toxicants formed in Processed Foods (food mutagens, carcinogens), Biotechnology in agriculture, Environmental Toxicants (heavy metals, pesticides, industrial contaminants), Food and feed additives and their toxicological evaluation, Control of agricultural products. Food Microbiology: Introduction to historical developments, Micro-organisms of Importance in food, Factors affecting the growth of microorganisms in food, Methods of Isolation and detection of microorganisms or their products in food, Spoilage of different groups of foods, Food Preservation, Food borne diseases, Indicators of food safety and quality, HACCP, Food Safety Standards. Sensory Evaluation:Establishing sensory panels, Selecting and recruiting panelists, orienting, screening for trained panels, training panelists, monitoring performance, Recognition tests for basic tastes, odour and aroma. Tests with other senses. Threshold tests. Analytical tests (Difference, Ranking,Descriptive, Scoping and Rating), Planning a Sensory Experiment (Designing the questionnaire and score card, Identifying descriptors), Designing Sensory Testing Facilities, Permanent and Temporary, Conducting the test (Preparing samples, Presenting samples, Using reference samples, Reducing panel response error, Consumer oriented tests, Product oriented tests, Shelf life studies, Product matching, Product mapping, Taint Investigation and Prevention), Collecting and analyzing sensory data, statistical analysis, interpretations, Report Writing. Food Processing:General aspects of food, industry, world food demand and global scenario, constituents of food, quality and nutritive aspects, Food additives, standards, deteriorative factors and their control, preliminary processing methods, conversion and preservation operation. Generation of Steam, Fuel Utilization, Electric Power Utilization, Process Controls in Food Processing, Systems for Heating and Cooling Food Products. Thermal Properties of Foods , Modes of Heat Transfer - Freezing Systems , Frozen Food Properties , Freezing Time refrigeration system for food products. Processing Systems, Microbial Survivor Curves, Influence of External Agents, Thermal Death Time, Spoilage Probability, General Method for Process Calculation, Preservation by heat and cold dehydration, concentration, frying, irradiation, microwave, heating, sterilization and pasteurization, fermentation and pickling, packing methods. Packaging Introduction, Food Protection,Product Containment, Product communication , Product Convenience, Mass Transfer in Packaging Materials, Innovations in Food Packaging, Food Packaging and Product Shelf-life, Food canning technology, fundamentals of food canning technology, Heat sterilization of canned food, container- metal, glass and flexible packaging, Canning procedures for fruits, vegetables, meats, poultry marine products.