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Snehal Khandekar | Food Science & Technology | Best Researcher Award

Mrs. Snehal Khandekar , DY Patil Agriculture & Technical University, talsande, India.

Mrs. Snehal Khandekar is a distinguished researcher in the field of Food Science and Technology, known for her groundbreaking work in food preservation, safety, and sustainable food processing techniques. She holds a Master’s degree in Food Technology and has contributed extensively to research on enhancing food quality and reducing waste. Khandekar’s innovations in developing eco-friendly packaging and her research into the nutritional enhancement of food products have gained international recognition. Her dedication to improving food safety standards and promoting sustainability in the food industry makes her a deserving candidate for the Best Researcher Award.

Profile:

Orcid Profile

Education

Mrs. Snehal Khandekar is currently pursuing her Ph.D. at Shivaji University, Kolhapur, building on her strong academic foundation in Food Science and Technology. She earned her M.Sc. in Food Science and Technology from Shivaji University in April 2009, graduating with a first-class distinction and an impressive 72.83%. Prior to this, she completed her B.Sc. in Food Technology and Management from the same university in April 2007, achieving an outstanding 83% with a first-class distinction. Earlier in her academic journey, she passed her H.S.C. from the Maharashtra State Board, Pune, in February 2004, securing a first-class grade with 60%. She completed her S.S.C. in March 2001, obtaining 71.73% and a first-class distinction.

 

Professional Experience

Mrs. Snehal Khandekar has accumulated 14 years of experience, including 13 years as an Assistant Professor and one year in the food industry. She most recently served as a full-time Assistant Professor in the Department of Food Science and Technology at Shivaji University, Kolhapur, from January 2021 to June 2024, while also contributing as a lecturer for the B.Tech Food Technology program. She skillfully held the position of Head of the Department of Food Technology and Management at the College of Non-Conventional Vocational Courses for Women, under the CSIBER trust in Kolhapur. Prior to this, she worked as a full-time Assistant Professor in the same department from 2009 to 2011, 2013 to 2015, and 2016 to December 2020. Her industrial experience includes working as a Junior Scientist in the Research & Development department at Rich Graviss Products Pvt. Ltd., Pune (April 2012-March 2013), and managing quality control and HACCP responsibilities at Jani Candies & Toffees Pvt. Ltd., Pune.

 

Areas of Interest 

Mrs. Snehal Khandekar’s areas of interest encompass various aspects of Food Science, Technology, and Nutrition. She is particularly focused on the processing and technological advancements of different food products, ensuring their quality and safety. Her expertise extends to the preservation and shelf-life evaluation of food products, as well as understanding and enhancing their nutritional values. Additionally, she is deeply involved in research and development within the field of Food Science and Nutrition, aiming to innovate and improve food processing and nutritional standards.

Honors / Rewards

Mrs. Snehal Khandekar has received numerous honors and awards for her contributions to the field of Food Science and Technology. She was awarded the Best Poster Presentation Award at the International Conference on Advanced Agricultural Technologies in December 2023 for her innovative work on foam-mat drying of milk products. She topped the NPTEL Swayam Examination on Modern Food Packaging Technologies, focusing on regulatory aspects and global trends. In 2021, she was recognized as a “Youth Icon” by Waachanvishwa Production Pvt. Ltd. Kolhapur. Khandekar secured third prize at the Avishkar 2019-2020 Research Project Competition at Shivaji University and also won third prize for her poster presentation on “Utilization of Banana Peel in Multigrain Cookies” at a national conference in 2014. Additionally, she earned second prize for her scientific project “Instant Pulav Mix” during National Science Day 2009 at Shivaji University. She was also awarded the Shivaji University Merit Scholarship for her academic excellence in her M.Sc. program in 2008 and has been honored by Speed 24 News Live, Kolhapur, for her significant contributions to the field of Food Technology.

 

Top Note Publications

Khandekar, S. P., Udachan, I. S., Lokhande, S. M., Patil, P. D., Madavi, A. B., Nangare, D. M., & Patil, S. A. (2024). A Taguchi approach to assess the effects of LED illumination on quality characteristics of guava RTS. Food Bioscience, 60, 104367. Published by Elsevier Ltd. Scopus Indexed. https://doi.org/10.1016/j.fbio.2024.104367 (IF 4.8).

Patange, D. D., Patil, S. A., & Khandekar, S. P.* (2024). Applications of Foam-Mat Drying for Milk and Milk Products: An Innovative Preservation Technique. Manuscript Number: JFUTFO-D-24-00048R1. Accepted for publication in Journal of Future Foods. Published by Elsevier Ltd. Scopus Indexed (IF 5.2).

Patil, S. A., & Khandekar, S. P.* (2024). LED Induced Non-thermal Preservation of Muscle Foods: A Systematic Review. Under revision & review process in International Journal of Food Microbiology. Published by Elsevier Ltd. Scopus Indexed (IF 5.0).

Khandekar, S. P.*, & Udachan, I. S. (2024). A Review on Novel Cassia Tora Gum- Composition, Structure, Production, Modification and its Applications in the Food Industry. Accepted for publication in Journal of Environmental Biotechnology. Scopus Indexed (IF 2.1).

Khandekar, S. P.*, & Patil, S. A. (2024). Development and Storage Stability of Limonia acidissima (Wood Apple) and Fragaria ananassa (Strawberry) infused Whey-based RTS Beverage. Accepted for publication in Bulletin of Environment, Pharmacology and Life Sciences, 13(6), 2024. Web of Science Indexed (IF 2.59).

Bongarde, D. M., Desai, Y. P., Shinde, R. S., Karvekar, A. A., Patil, P. D., & Khandekar, S. P.* (2024). Optimizing Starfruit Quality: Techniques for Reduction of Oxalate & Caramboxin Content. Bulletin of Environment, Pharmacology and Life Sciences, 13(11), 2024. Web of Science Indexed (IF 2.59).

Khandekar, S. P.*, & Patil, S. A. (2024). Development and Quality Evaluation of an Instant Soup Premix Enriched with King Mackerel (Scomberomorus cavalla) Powder (JPHT-FT-2024-0067). Accepted for publication in Journal of Postharvest Technology. Indexed in UGC-CARE and NAAS (4.25).

Patil, S. A., Udachan, I. S., Lokhande, S. M., Ranveer, R. C., & Khandekar, S. P.* (2024). Effect of Inhibitors on Flour Fortification: A Nutritional Approach. Under revision & review process in Journal of Food Composition & Analysis. Published by Elsevier Ltd. Scopus Indexed (IF 4.0).

Khandekar, S. P.*, & Udachan, I. S. (2024). Oral paper presentation on “A Review on Novel Cassia Tora Gum – Composition, Structure, Production, Modification and its Applications in the Food Industry” in the 7th International Conference GABELS, Kathmandu, Nepal, held on 8th–10th June 2024.

Khandekar, S. P.*, Chavan, S. N., Patil, S. A., & Sahoo, A. K. (2022). Oleogel as potential replacement for solid fats in food processing: A systematic review. Journal of Food, Agriculture and Environment, 20(3), 41-46. e-ISSN: 1459-0263.

Snehal Khandekar | Food Science & Technology | Best Researcher Award

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