Academic Details : Snehasis Chakraborty has completed B.Sc (Chemistry Hons.) in 2007 and B.Tech (Food Technology
& Biochemical Engg) in 2010 from Jadavpur University. He has completed Master of Technology
in Food Process Engg from IIT Kharagpur in 2012 on the thesis topic named “Effect of added
sugar on the inactivation of strawberry enzymes during combined high pressure and temperature
Currently he is pursuing his PhD from Agricultural & Food Engg. Department, IIT Kharagpur andthrust area of research is "High Pressure Processing of Food".
Area of Work : High Pressure Processing of High Value Foods
Effect of High pressure processing (HPP) on enzymatic activity, microbiological aspects and physicochemical characteristics of the sugar rich food product has to be investigated so that total process can be optimized. Treating sugar-rich food product may lead to enhanced inactivation of enzymes during HPP in comparison with treating the product before mixing with sugar.