Nikhil Kumar Mahnot [ Food Science Project ]

Nikhil Kumar Mahnot [ Food Science Project ]

Assistant Professor

MTech (Tezpur)

Food Processing and Technology

Department of Bioengineering and Technology
Gauhati University, Guwahati, 781014

  •  Food Processing and Technology
  •  NonThermal/Novel Processing and Technology
  •  Juice preservation

  • Food Chemistry
  • Instrumental Methods in Food Analysis.
  • Emerging Trends in Food Processing.
  • Food Engineering
  • Post Harvest Technology of Plantation Products
  • Food and Industrial Microbiology
  • Food Product Development and sensory evaluation.
  • Dairy Chemistry and Dairy Products.
  • Food-Packaging Principles and Practice.

 1. Inactivating pathogenic microorganism using cold plasma. (Pending)
Inventors: Nikhil Kumar Mahnot & Kevin M. Keener.
Application number: WO2017200930A1
Date of application: 19/05/2016 (USPTO)

1. Best Graduate at the Dpt. of Botany , Cotton College, 2009.

2. Gold Medalist -M.Tech in Food processing and Technology (Tezpur university), 2012.

3. DST INSPIRE Fellow for pursuing Ph.D, 2012.

4. Nehru-Fulbright Fellow - Purdue University , Indiana, USA, 2015.

1. Purkayastha, M.D., Kalita, D., Mahnot, N.K ., Mahanta, C.L., Mandal, M., & Chaudhuri, M.K. (2012). Effect of L-ascorbic acid addition on the quality attributes of micro-filtered coconut water stored at 4 C. Innovative Food Science & Emerging Technologies 16, 69-79. 

2. Mahnot, N.K., Kalita, D., Mahanta, C.L.,& Chaudhuri, M.K. (2014). Effect of additives on the quality of tender coconut water processed by nonthermal two stage microfiltration technique. LWT-Food Science and Technology, 59 (2), 1191-1195.

3. Saikia, S., Mahnot, N.K.,  & Mahanta, C.L. (2015). Effect of spray drying on four fruit juices on physiochemical, phytochemical and antioxidant properties. Journal of Food Processing and Preservation, 39(6), 1656-1664.

4. Saikia, S., Mahnot, N.K., & Mahanta, C.L. (2015). Optimization of phenolic extraction from Averrhoa carambola pomace by response surface methodology and its microencapsulation by spray and freeze drying. Food Chemistry, 117, 144-152.

5. Saikia, S., Mahnot, N.K., & Mahanta, C.L. (2016). A comparative study on the effect of conventional thermal pasteurization, microwave, ultrasound treatments on the antioxidant activity of five fruit juices. Food Science and Technology International, 22(4), 288-301.

6. Saikia, S., Mahnot, N.K., & Mahanta, C.L. (2016).Phytochemical content and antioxidant activities of thirteen fruits of Assam, India. Food Bioscience, 13, 15-20.

7. Saikia, S., Mahnot, N.K., Mahanta, C.L., Chattopadhyay, P., & Agnihotri, A. (2018). Optimization of carambola pomace fibre fortified mix fruit beverage powder, its characterization and in vivo study. Journal of Saudi Society of Agricultural Sciences.

8. Mahnot, N.K., Mahanta, C.L., Keener, K.M., Misra, N.N. (2019). Strategy to achieve a 5-log Salmonella inactivation in tender coconut water using high voltage atmospheric cold plasma (HVACP), Food Chemistry 284, 303-311 

9. Mahnot, N.K., Saikia, S. & Mahanta, C.L. (2018). Quality characterization and effect of sonication time on bioactive properties of honey from North East India. Journal of Food Science and Technology, 56(2), 724.