CSIR-Central Food Technological Research Institute | India
Veeranna H is a dedicated researcher in the field of food science and technology, currently pursuing his Ph.D. in Food Science at the Central Food Technological Research Institute, Mysuru, under the University of Mysore. His research focuses on flour milling, baking, and confectionery technology, with a special interest in product development, food quality improvement, and acrylamide reduction in cereal-based products. With prior experience as a project assistant in multiple research initiatives, he has contributed significantly to advancements in food safety, processing, and value addition. His academic and professional journey reflects strong expertise and innovation in food science.
Professional Profile
Google Scholar
Education
Veeranna H has pursued his academic journey with a strong foundation in food science and allied disciplines. He completed his undergraduate studies in science with a focus on physics, chemistry, and mathematics. Building on this foundation, he advanced his academic profile with a postgraduate degree in food technology, gaining knowledge in processing, quality analysis, and product development. His current pursuit of a doctoral degree in food science emphasizes flour milling, baking, and confectionery technology. Through this progression, he has developed deep subject knowledge, practical research experience, and a passion for applying science to address challenges in food technology.
Professional Experience
Veeranna H has gained rich professional experience through his work at the Central Food Technological Research Institute. He has served as a project assistant in both the Flour Milling, Baking and Confectionery Technology Department and the Traditional Foods and Sensory Science Department. His contributions include projects on developing coconut-based sports foods, nutraceuticals, and functional high-fiber and high-protein products. He has also worked on improving roller flour milling processes and quality enhancement of cereal-based foods. His roles have involved hands-on research, product development, process optimization, and client-oriented demonstrations, contributing to both scientific understanding and industry-oriented applications.
Awards and Recognition
Throughout his research career, Veeranna H has received several recognitions for his contributions to food science. He has earned awards for best poster presentations at international and national conferences for his innovative research on acrylamide reduction and the impact of milling on food quality. His project proposals have also received distinction at major scientific events, reflecting the relevance and applicability of his work. These recognitions highlight his scientific creativity, problem-solving abilities, and commitment to advancing food safety and quality. His academic publications and presentations further establish his credibility and growing influence in the scientific community.
Research Skills
Veeranna H possesses strong research skills spanning experimental design, analytical testing, and product development. He has hands-on expertise in grain milling techniques, rheological testing, and food quality evaluation. His work includes sensory analysis, microbiological techniques, and advanced analytical tools such as HPLC and GC-MS. He is skilled in developing new food formulations, optimizing processes, and conducting compositional and storage studies. His abilities extend to animal handling for nutritional assessments and applying food safety protocols including HACCP and GMP. These competencies enable him to conduct comprehensive investigations and translate research findings into practical, industry-relevant solutions.
Notable Publications
Enrichment of Peanut butter using Curcuma Longa (turmeric) industrial byproducts and its impact on shelf life
Author: A Praveen, V Hitlamani, S Nagarajan, RS Matche, SR Chaudhari
Journal: Food Chemistry 461, 140839
Year: 2024
Citations: 9
Development of high-fiber and high-protein virgin coconut oil-based spread and its physico-chemical, and sensory qualities
Author: V Hitlamani, P Huded, GS Kumar, R Chetana
Journal: Journal of Food Science and Technology 61 (11), 2196-2204
Year: 2024
Citations: 6
Technology processing strategies to reduce the Acrylamide formation in wheat-based bakery products and future prospects: A review
Author: V Hitlamani, AA Inamdar
Journal: Food Control 162, 110437
Year: 2024
Citations: 6
Valorization and the potential use of garlic (Allium sativum L.) skin in food industries
Author: V Hitlamani, AA Inamdar
Journal: Food and Humanity 3, 100437
Year: 2024
Citations: 5
Formulation of a virgin coconut oil based spicy spread and its physico-chemical properties
Author: V Hitlamani, MR Asha, GS Kumar, R Chetana
Journal: Food and Humanity 1, 933-939
Year: 2023
Citations: 5
Conclusion
Veeranna H is a versatile and motivated food science researcher with a strong academic foundation, diverse professional experience, and recognized contributions in food technology. His work demonstrates an integration of theoretical knowledge with practical applications, particularly in cereal processing, product development, and food safety improvements. By combining innovation with scientific rigor, he has contributed to advancing both academic research and industrial practices. His skills, awards, and publications reflect a promising career trajectory. With a commitment to excellence, he continues to explore novel strategies that enhance food quality, safety, and sustainability, making a valuable impact in the field of food science.