Dr. R. Mahendran is Professor at National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM-Thanjavur). He has acquired graduation in B. Tech (Chemical Engineering) and M. Tech (Industrial Biotechnology) from SASTRA University, and Ph.D. in Food Process Engineering from Tamilnadu Agricultural University, Coimbatore, India. Prior to his association with NIFTEM-Thanjavur, he worked as Production Officer Krebs Biochemicals and Industries Ltd. Nellore, Andhra Pradesh and worked as Scientist in Department of Science and Technology, Government of India at New Delhi from 2006 to 2010. Dr. Mahendran joined in NIFTEM-Thanjavur in 2010 and presently heading the department, Centre of Excellence in Nonthermal Processing, one of the unique centres in the world.

Dr. Mahendran’s research focus includes Cold plasma applications on Agri-Food, Food structure shape transformation and novel nonthermal processing on food systems. Mahendran has authored over 100 publications in reputed journals apart from popular articles and book chapters. He has been awarded with Dr. V. Subrahmanyan, Best Scientist Award for the year 2021 for his outstanding research contributions and received “Best Whole Grain Researcher - South Asia - 2023 Award” from Whole Grains Research Foundation, Canada. He is the fellow of Institute of Food Science and Technology (IFST) and Fellow of Institution of Engineers (IEI). Dr. Mahendran is the Life member of various professional bodies including The Institution of Engineers, AFST(I), ISTE, ISC, IIChE, ISAE and ISFE.

Presently, Dr. R. Mahendran is Associate Editor in
Journal of Quality Assurance and Safety of Crops & Foods

Editorial board member in
Comprehensive Reviews in Food Science and Food Safety
Journal of Food
Journal of Food Process Engineering
Journal of Food Processing and Preservation
Journal of Food Bioengineering

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