Dr. Sandeep Kumar Panda
Assistant Professor
M.Sc, Ph.D, (Microbiology),
ICAR-CTCRI - Utkal University

Email :[email protected]

Postdoctoral Experience:

University of Johannesburg, South Africa
Indian Institute of Technology, Bhubaneswar, India

Research Interest

Major areas: Fermentation technology; Food microbiology; Microbial biotechnology

Research interest deliberates in the application of fermentation technology towards the formulation of innovative food and beverages and essential biocommodities. In the current research works our team has been focused in the application of microbial technology to underutilized fruits and vegetables for the development of functional foods and beverages. Further, the study is more interesting when it is observed in a molecular level, such as depletion of toxic and risky compounds and generation of health beneficial compounds during the course of fermentation. The morphological and textural changes in the nano-level are important as it affects the organoleptic property of the final product.

Food security challenges and poverty among communities of South East Asia and Africa provokes us to interlink social engineering to fermentation technology so that the knowledge and technology can be harnessed in the community level for the preservation and bioprocessing of perishable fruits and vegetables. Effective planning and training on fermentation technology in the community level can be useful in generation of revenue in different tribal pockets of India as well as the globe.

Awards/Honours

Global Excellence Stature Fellowship, University of Johannesburg, South Africa.

Patents

Probiotic rich fermented Amla (Embilica officinalis) fruits and a method of preparation thereof, Application number: 201831010089 (India)

Book

Panda, S.K. and Shetty, P. H. (2018). Innovations in technologies for food and beverage industries. Springer, Switzerland. ISBN 978-3-319-74819-1

Selected Publications

Full List
  1. Panda, S. H., Das, S., Bal, P., Panda, S.K. & Mohanty, N. (2018). Characterization of novel folate producing Lactobacillus rhamnosus and its appliance in fortification of ragi (Eleusine coracana) gruel. Food Bioscience, 21: 100-106.
  2. Panda, S. K., Ray, R. C., Mishra S.S. & Kayitesi, E. (2017). Microbial processing of fruit and vegetable wastes into potential biocommodities: a review. Critical Reviews in Biotechnology, 38 (1): 1-16. 
  3. Panda, S.K., Behera, S.K., Quaku, X.W., Sekar, S., Ndinteh, D.T., Nanjundaswamy,  H.M., Ray, R.C., Kayitesi, E. (2017). Quality enhancement of prickly pears (Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum - ATCC 9338. LWT-food Science and Technology, 75, 453-459.
  4. Panda, S. K., Mishra S.S., Kayitesi, E. & Ray, R. C. (2016). Microbial-processing of fruit and vegetable wastes for production of vital enzymes and organic acids: Biotechnology and scopes. Environmental Research, 146,161-172.
  5. Panda, S. K., Panda, S.H., Swain, M.R., Ray, R.C. & Kayitesi, E. (2015). Anthocyanin rich sweet potato (Ipomoea batatas L.) beer: technology, biochemical and sensory evaluation. Journal of Food Processing and Preservation 39, (6), 3040-3049.

Book

  • Panda, S.K. and Shetty, P. H. (2018). Innovations in technologies for food and beverage industries. Springer, Switzerland. ISBN 978-3-319-74819-1

Selected Publications

  1. Panda, S. H., Das, S., Bal, P., Panda, S.K. & Mohanty, N. (2018). Characterization of novel folate producing Lactobacillus rhamnosus and its appliance in fortification of ragi (Eleusine coracana) gruel. Food Bioscience, 21: 100-106.
  2. Panda, S. K., Ray, R. C., Mishra S.S. & Kayitesi, E. (2017). Microbial processing of fruit and vegetable wastes into potential biocommodities: a review. Critical Reviews in Biotechnology, 38 (1): 1-16. 
  3. Panda, S.K., Behera, S.K., Quaku, X.W., Sekar, S., Ndinteh, D.T., Nanjundaswamy,  H.M., Ray, R.C., Kayitesi, E. (2017). Quality enhancement of prickly pears (Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum - ATCC 9338. LWT-food Science and Technology, 75, 453-459.
  4. Panda, S. K., Mishra S.S., Kayitesi, E. & Ray, R. C. (2016). Microbial-processing of fruit and vegetable wastes for production of vital enzymes and organic acids: Biotechnology and scopes. Environmental Research, 146,161-172.
  5. Panda, S. K., Panda, S.H., Swain, M.R., Ray, R.C. & Kayitesi, E. (2015). Anthocyanin rich sweet potato (Ipomoea batatas L.) beer: technology, biochemical and sensory evaluation. Journal of Food Processing and Preservation 39, (6), 3040-3049.
  6. Panda, S.K., Sahu, U.C., Behera, S.K. & Ray, R.C. (2014). Bio-processing of bael [Aegle marmelos L.] fruits into wine with antioxidants. Food Bioscience, 5, 34-41.
  7. Panda, S., Pradhan, N., Mohapatra, U., Panda, S.K., Rath, S., Rao, D.S., Nayak, B.D., Sukla, L.B., & Mishra, B.K. (2013). Bioleaching of Copper from pre and post thermally activated low grade chalcopyrite contained ball mill spillage. Frontiers in Environmental Science and Engineering, 7 (2), 281-293.
  8. Behera, S.K., Panda, S.K., Pradhan, N., Sukla, L.B. & Mishra, B.K. (2012). Extraction of nickel by microbial reduction of laterite chromite overburden of Sukinda, India, Bioresource Technology, 125: 17-22.
  9. Panda, S.K., Swain, M.R., Singh, S. & Ray, R.C. (2012). Proximate compositions of a herbal purple sweet potato (Ipomoea batatas L.) wine. Journal of Food Processing and Preservation, 37 (5): 596-604.
  10. Ray, R.C., Panda, S.K., Swain, M.R. & Sivakumar, P.S. (2012). Proximate composition and sensory evaluation of anthocyanin rich purple sweet potato (Ipomoea batatas L.) wine, International Journal of Food Science and Technology, 47 (3): 452-458.
  11. Panda, S.K., Patra, A.K. &  Kar, R.N. (2012). Monitoring of multi drug resistant pathogens in a select stretch of Bay of Bengal, India. Environmental Monitoring and Assessment, 184(1): 193-200.