Dr. P. Karthik
School of Food Science and Biotechnology, Zhejiang Gongshang University, China
Editorial Board Member
I am Dr. P. Karthik working as a Post-doctoral researcher at Food Oral Processing lab in School of Food science and Biotechnology, Zhejiang Gongshang University, China. I have completed my Ph.D at the Department of Food Engineering, CSIR-Central Food Technological Research Institute, India. I did my B.Tech. in Biotechnology from Bharathidasan University and M.Tech. in Food Technology from Anna University at Tamil Nadu, India. My Ph.D thesis is “Micro and Nanoencapsulation of Omega-3 fatty acids by Emulsion and Spray-Freeze-Drying Techniques”. My research work is targeted at improving the physicochemical stability of omega-3 fatty acids using the spray drying, freeze drying, and spray-freeze-drying techniques. My research accomplishments include 13 research articles with 721 citations and a total impact factor of 39.871 having H-index 9. In addition, I have written two book chapters. One of the main objectives of my research is design and fabrication of spray-freezing equipment for producing micro and nanoencapsulated food bioactives, especially designed for thermolabile food components. The prepared nanoencapsulated bioactive (like Omega-3 fatty acids) nutrient delivery system can be used in food and pharmaceutical industries. In addition, this formulation can enhance the solubility, controlled release, bioavailability and protect the stability of micronutrients and bioactive compounds during food processing, storage, and distribution. So far, none of the work has been reported for spray-freeze drying of nanoencapsulated omega-3 fatty acids. Hence, it required special design of equipment and optimized conditions for producing nanoencapsulation of omega-3 fatty acids, which I have done in my research work. During my tenure as post-doctoral researcher, I have worked on manipulating oral behaviour of food emulsions using different emulsifiers. I also worked on modification of starch for formulation design of novel food emulsions. I have enhanced my ability to understand, interpret and effectively communicate the research problem, scientific data and inferences, respectively.