Sandeep Kumar Panda

Assistant Professor

Dr. Sandeep Kumar Panda has been trained in different laboratories of ICAR, CSIR, IIT and the University of Johannesburg during his Doctoral and Post Doctoral research career. Research interest of Dr. Panda deliberates in the application of fermentation technology towards the formulation of innovative food and beverages and essential biocommodities. In the current research works the team of Dr. Panda 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. Dr. Panda’s research work is directed towards food security challenges and poverty among communities of South East Asia and Africa. The team works in interlinking of 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 that is useful in generation of revenue in different tribal pockets of India as well as the globe has been one of the important research agendas of Dr. Panda.

Profile Links

Email :
[email protected]
Scopus Id :
Google Scholar :

Social Links

Educational Qualification

Research Interests
Major areas: Fermentation technology; Food microbiology; Microbial biotechnology

  1. Vitamin biofortification through fermentation of common energy-dense foods of India and South Africa for young children (3-10 years)
  2. Probiotic beverages from the local millets of Odisha

Awards & Honours
  1. Young Scientist Award  for the year 2020 in the category of Dairy and Food Microbiology, conferred by the Association of Microbiologists of India. 
  2. Young Scientist award for the year 2018 in the category of life sciences, conferred by Odisha Bigyan Academy, Govt. of Odisha
  3. Global Excellence Stature Fellowship in 2015 for Post Doctoral Research in University of Johannesburg, South Africa

  1. Life member, Association of Microbiologists of India

Outreach Activity
Works in 'Education for all' program.
Journals/Conferences :
Behera, S. S., Panda, S. H., Panda, S. K., & Kumar, A. (2019). Biochemical analysis of elephant foot yam (Amorphophallus paeoniifolius) lacto-pickle with probiotic Lactobacillus plantarum. Annals of Microbiology, 69 (6): 577-590. Publisher: Springer, ISBN: 1590-4261.

Behera, S. S., & Panda, S. K*. (2020). Ethnic and industrial probiotic foods and beverages: efficacy and acceptance. Current Opinion in Food Science, 32: 29-36. Publisher: Elsevier, ISSN: 2214-7993.

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.

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 & technology, 47(3), 452-458.

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.

Panda, S. K., Behera, S. K., Qaku, 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.

Panda, S. K., Swain, M. R., Singh, S., & Ray, R. C. (2013). Proximate compositions of a herbal purple sweet potato (Ipomoea batatas L.) wine. Journal of Food Processing and Preservation, 37(5), 596-604.

Behera, S. K., Panda, S. K., Pradhan, N., Sukla, L. B., & Mishra, B. K. (2012). Extraction of nickel by microbial reduction of lateritic chromite overburden of Sukinda, India. Bioresource Technology, 125, 17-22.

Panda, S. K., Patra, A. K., & Kar, R. N. (2012). Monitoring of multiple drug-resistant pathogens in a selected stretch of Bay of Bengal, India. Environmental monitoring and assessment, 184(1), 193-200.

Panda, S. K., Panda, S. H., Swain, M. R., Ray, R. C., & Kayitesi, E. (2015). Anthocyanin‐Rich Sweet Potato (I pomoea batatas L.) Beer: Technology, Biochemical and Sensory Evaluation. Journal of food processing and preservation, 39(6), 3040-3049.

Panda, S. K., Ray, R. C., Mishra, S. S., & Kayitesi, E. (2018). Microbial processing of fruit and vegetable wastes into potential biocommodities: a review. Critical reviews in biotechnology, 38(1), 1-16.

Panda, S. H., Das, S., Bal, P., Panda, S. K., Goli, J. 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.

Books :
1. Panda S.K., Kellershohn, J. and Russell, I. (2021). Probiotic Beverages., Academic Press,  USA. ISBN 9780128185889
2. Panda, S.K. (2019). Technology for wine and beer production from Ipomoea batatas. CRC Press, Boca Raton, USA. ISBN10 0367174952
3. Panda, S.K. and Shetty, P. H. (2018). Innovations in technologies for fermented food and beverage industries. Springer, Switzerland. ISBN 978-3-319-74819-1