Dr. K.Suresh Kumar is a Professor and Head of Food Safety and Quality Testing at the Indian Institute of Food Processing Technology, Thanjavur, India. He received his M.Sc (Ag) in Agricultural Microbiology from Annamalai University in 1995. He received his Ph.D. in Agricultural Microbiology in 2000 from IARI, New Delhi. He started his career as Scientist in NBRI (CSIR), Lucknow, later Joined IIFPT in 2004. He also served as Officer In-charge in the Regional Centre Guwahati, and Liasion Officer for IIFPT at Chennai.
He handled projects as PI in areas like Tapioca waste water treatment using Spirulina, Rice wine from rice byproducts, notable one is NAIP–ICAR funded project in 2009 on "Ethnic Fermented Foods and Beverages by rationalization of Indigenous knowledge”. He has guided 20 undergraduates and 10 postgraduates and 2 International students in their project and dissertation work. He teaches Food microbiology, Food safety management, Analytical techniques for food quality for M.Tech and allied courses to PhD students. He has under gone International and National level trainings in Predictive Microbiology . He has experience in Food Safety Management System and Audit as per ISO22000 and in NABL ISO/ 17025 : 2017. His research is focused on microbes involved in fermentation, Food biotechnology, Spirulina and other SCP. Currently he is looking after NABL accredited and FSSAI referral Food safety and quality testing laboratory. He has organized more than 50 training on hygiene practices to street food vendors in North east states inclusive of TN and HACCP & GMP training, Analytical techniques in chemical testing of food to Industry and Academicians. He has visited Thailand , USA, Spain, Srilanka and UK for attending conferences, workshops and Training programs.
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