Dr. Praveen Kumar Dubey is a food science and technology academic whose work spans advanced food processing, functional food development, and innovative biotechnological interventions for nutrition and food sustainability. With formal training in biotechnology, food process engineering, and food science and technology, he has cultivated expertise at the intersection of food engineering, food biotechnology, product innovation, and health-oriented food systems. His academic journey includes service at reputed academic and research institutions, where he has contributed to teaching, laboratory development, and mentoring in food science and nutrition disciplines. Dr. Dubey’s research portfolio encompasses food reformulation for health benefits, valorization of agro-industrial by-products, gluten-free and functional food product development, utilization of pseudocereals and bioactive-rich plant resources, and application of emerging processing technologies for improved physicochemical and nutritional properties. His published scientific works reflect collaborative engagements with national and international researchers addressing critical challenges in food quality, safety, shelf-life enhancement, and value addition to underutilized crops and bioresources. His research outputs appear in internationally recognized journals covering food chemistry, food engineering, food biotechnology, and nutraceutical innovation, contributing to evidence-based advancements in sustainable food systems and consumer-focused health solutions. Dr. Dubey’s professional affiliations include membership in leading scientific societies in food science, reinforcing his commitment to collaborative advancement and knowledge dissemination in the field. Beyond scholarly publications, his academic service includes manuscript evaluation for reputable peer-reviewed journals, highlighting his credibility as an emerging expert in food technology. His work carries significant societal relevance, emphasizing nutrient-dense and inclusive food solutions, waste-to-wealth strategies, and science-based innovations that support public health nutrition, food security, and resource-efficient food processing. Through continuous research, teaching, and professional outreach, Dr. Dubey contributes to the global mission of developing safer, healthier, and more sustainable food systems. He has 95 citations from 16 documents with an h-index of 7.
Profiles: Google Scholar | Scopus | ORCID
Publications
1. Singh, H., Blennow, A., Gupta, A. D., Kaur, P., Dhillon, B., Sodhi, N. S., & Dubey, P. K. (2022). Pulsed light, pulsed electric field and cold plasma modification of starches: Technological advancements & effects on functional properties. Journal of Food Measurement and Characterization.
2. Dubey, P. K., Shukla, R. N., Srivastava, G., Mishra, A. A., & Pandey, A. (2019). Study on quality parameters and storage stability of mango coated with developed nanocomposite edible film. International Journal of Current Microbiology and Applied Sciences.
3. Pandey, A., Mishra, A. A., Shukla, R. N., Dubey, P. K., & Vasant, R. K. (2019). Development of the process for whey based pineapple beverage. International Journal of Current Microbiology and Applied Sciences.
4. Manoharan, S., Dubey, P. K., & Sharma, M. (2024). Recent advances in deep‐fat frying through pretreatments and edible coating to reduce oil absorption. Journal of Food Process Engineering.
5. Dubey, P. K., Kumar, K. S., Rawson, A., Anandakumar, S., Baskaran, N., & Others. (2023). Effect of pulsed electric field on physicochemical properties of rice and black gram fermented batter. Journal of Food Process Engineering.