Professor, Anna University, India
Dr. M. Sukumar is a distinguished Professor at the Centre for Food Technology, Anna University, Chennai, India. With a profound expertise in Bio-engineering, Food Technology, and Chemical Engineering, he specializes in process development, environmental biotechnology, and the implementation of advanced technologies such as membrane preparation, wastewater treatment, and bioremediation. His dedication to the field of Biochemical Engineering is reflected in his comprehensive approach to research and problem-solving. Dr. Sukumar’s work significantly contributes to advancements in functional foods, biopolymers, and food preservation technologies.
Profile
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Education π
Dr. M. Sukumar holds a B.E. in Chemical Engineering and an M.Tech in Chemical Engineering. He further advanced his expertise with a Ph.D. in Biochemical Engineering. His academic and research background underscores a deep commitment to the field of chemical and biochemical engineering, with a focus on applying engineering principles to biochemical processes and innovations.
Professional Experience πΌ
Dr. Sukumar has extensive experience in Environmental Biotechnology, specializing in process development, scale-up, design, and quality control. His expertise encompasses various areas such as biosorption, waste management, and the development of sustainable biotechnological solutions. His projects have included work on functional foods, natural polymers, and innovative food preservation methods.
Research Interests π¬
Dr. M. Sukumarβs research interests encompass several cutting-edge areas within biochemical engineering:
Functional Foods: Designing and developing foods that offer enhanced health benefits beyond basic nutrition.
Drying and Frying Techniques: Investigating how these processing methods affect the characteristics and quality of food.
Biopolymers: Creating and applying biopolymers in drug delivery systems to improve therapeutic efficacy.
Food Preservation: Utilizing Modified Atmospheric Packaging (MAP) and Hurdle Technology to extend the shelf life and safety of food products.
Biosensors: Developing sensors for the detection of food adulterants, ensuring food quality and safety.
Awards π
Conference Grant: Rs. 40,000 from Council of Scientific & Industrial Research (CSIR) and Ministry of Earth Science (MOES) for Bio-explore (2009).
Publications Top Notes π
Microencapsulation of Prebiotics Extracted from Citrus Seeds and Establishing their Stability for Food Vehicles, JK Pallavi, M Soundarya, M Sukumar (2024), Acta Scientiarum Polonorum Technologia Alimentaria, 23(2), 151-161. link
Assessing the Influence of Partial Substitution of Wheat Flour by Brown Rice Flour, Kale and Pithecellobium Dulce Extract on Noodle Properties, Hemalatha Murali, M Sukumar (2024), International Journal of Research in Engineering, Science and Management, 7(5), 120-125. link
Process Kinetics Optimization for Extraction of Essential Oil from the Peel of Citrus sinensis for the Development of Food Packaging Film, Muthahar Fazila Amanullah, Padmapriya Rasamani, M Sukumar (2024), Journal of Food Process Engineering, 47(4), e14613. link
Quorum Quenching Effect and Kinetics of Active Compound from S. aromaticum and C. cassia Fused Packaging Films in Shelf Life of Chicken Meat, CC Mohan, K Harini, K Sudharsan, KR Krishna, M Sukumar (2019), LWT, 105, 87-102. link
Symbiotic Impact of Honey Treatment and Package Atmosphere on Quality Retention and Shelf Life Extension of Jackfruit Bulbs, LL Udayasooriyan, MJ Peter, V Renuka, S Meenakshisundaram, K Sudharsan, P Meenakshi, D Karishma, M Sukumar (2019), Scientia Horticulturae, 246, 161-167. link