Prof. Charanjit Riar | Food Technology | Innovation Award

Sant Longowal Institute of Engineering and Technology, Longowal, India

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Early Academic Pursuits 🎓

Dr. Charanjit Singh Riar’s journey in academics began in the picturesque region of Baramula, Kashmir, where he completed his early education. He demonstrated a strong foundation in the sciences, studying at the Government High School Baramula and completing his matriculation in 1987. His academic potential shone through with consistent performances in his higher secondary education, completing his +2 in 1989 with a focus on subjects like English, Physics, Chemistry, and Biology. 🎒Driven by a passion for food sciences, Dr. Riar pursued his undergraduate degree in Food Technology from Khalsa College, Amritsar, under the Guru Nanak Dev University (GNDU), Amritsar, completing it in 1993 with an impressive 68% score. 📜 His thirst for knowledge led him to further specialize in Food Technology, completing his M.Sc. from GNDU in 1996. This solid academic grounding became the cornerstone of his future contributions to food science and technology. He also diversified his expertise by acquiring an M.Sc. in Total Quality Management (TQM) from Sikkim Manipal University in 2005, where he focused on Statistical Quality Control (SQC) and Management Systems. 📈

Professional Endeavors 👨‍🏫

Dr. Riar’s academic career blossomed when he joined Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Punjab. He began his tenure as a lecturer and eventually rose to the esteemed position of a Professor in the Department of Food Engineering and Technology. His research, teaching, and leadership have been integral to the department’s success over the years. 👨‍🔬With a Ph.D. from SLIET under PTU, Jalandhar, Dr. Riar’s doctoral research focused on “Studies on Effect of Incorporating Rice Flour/Starch on the Quality of Pasta Products.” 🍝 His research in food rheology and sensory evaluation of plum paste also showcases his broad expertise in food processing technologies. Through hands-on research, he contributed significantly to understanding food material behavior and its industrial applications.

Contributions and Research Focus 📚🔬

Throughout his academic and professional career, Dr. Riar has maintained a strong research focus on cereal technology and fruits and vegetable technology. His work has led to an extensive array of published research papers, with 90 research publications between 2016-2020, of which 82 were published internationally. His major contributions to food technology, especially in understanding the rheology and sensory characteristics of processed foods, have cemented his place as a leader in the field. His work on pasta products incorporating rice flour/starch has had significant implications for improving food product quality and industrial processes. 🍞His consultancy work, particularly for Rai Agro Industries Ltd., allowed him to apply his academic knowledge to real-world applications, further strengthening the bond between academia and industry. His expertise with high-end food engineering equipment like Alveoconsistograph, Farinograph, and Texture Analyzers positions him as a specialist in the domain of food material analysis and process optimization. ⚙️

Accolades and Recognition 🏅

Dr. Riar’s work has not gone unnoticed. His inclusion in the prestigious Marquis Who’s Who in Science and Engineering, the Leading Scientists of the World by the International Biographical Centre, Cambridge, and 2000 Outstanding Scientists speaks volumes about his global recognition. 🌍 These accolades are a testament to his pioneering research and academic excellence in food engineering and technology.

Impact and Influence 🌟

Dr. Riar’s influence extends beyond the classroom and laboratory. His research has significantly impacted both academia and the food processing industry, driving innovation in food product development, quality control, and industrial applications. His work in food rheology, for instance, has guided how food textures and qualities are analyzed, influencing both industrial processes and consumer product development. 🍇Dr. Riar’s expertise in training and his deep understanding of food laws, safety standards, and biotechnological interventions have been instrumental in shaping young minds. He has consistently contributed to academic programs and workshops, ensuring the next generation of food technologists is well-equipped with modern skills. 👨‍🏫 His involvement in AICTE and ICAR-sponsored courses reflects his dedication to continuous learning and professional development.

Legacy and Future Contributions 🏛️🚀

As Dr. Charanjit Singh Riar continues his academic and professional journey, his legacy is already well established in the field of food engineering. His research in rice flour/starch integration into pasta products and his deep involvement in consultancy work have established new standards in food technology. 🧑‍🔬 His vast experience with industrial food processing equipment and methodologies ensures that his contributions will continue to benefit both academia and industry.Looking forward, Dr. Riar’s work on food laws, biotechnological interventions, and total quality management positions him to address the challenges of the future—food safety, sustainability, and innovation in food processing. 🌾 He will continue to inspire future researchers, scientists, and industry professionals, leaving behind a rich legacy in the realm of food engineering and technology.