Assoc. Prof. Dr. Nagamaniammai Govindarajan holds a Ph.D. in Process Development, Optimization, and Quality Evaluation of Nutraceutical and Functional Foods from SRM Institute of Science and Technology (SRM University), Chennai, completed in June 2014. She earned her Master of Technology in Food Technology and Biochemical Engineering from Jadavpur University, Kolkata, graduating with 71% in 2004. Additionally, she holds a Bachelor of Engineering in Food Processing and Preservation Technology from Avinashilingam Deemed University, Coimbatore, where she graduated with 69% in 2001. Her diverse academic qualifications form a strong foundation for her expertise in food science and technology.
Experience
Assoc. Prof. Dr. Nagamaniammai Govindarajan brings over 21 years of extensive experience in academia, corporate sectors, and research and development. She currently serves as an Associate Professor in the Department of Food Process Engineering at SRM Institute of Science and Technology, where she teaches M.Tech. courses, mentors Ph.D. and M.Tech. students, establishes industry linkages, and spearheads academic research initiatives. Previously, she was Professor and Head of the Department of Food Processing Technology at AMET University, where she successfully implemented activity-based teaching methodologies, established undergraduate program infrastructure, and secured external funding for research. Her industry experience includes serving as Assistant General Manager and Head (QA – R&D) at Sri Varadaraja Food Exports Pvt. Ltd., where she established quality systems adhering to ISO 9001:2015, ISO 22000:2005, HACCP, and organic processing standards. Dr. Govindarajan’s career reflects her commitment to excellence in teaching, research, and the food processing industry.
Research Interests
Assoc. Prof. Dr. Nagamaniammai Govindarajan’s research interests are deeply rooted in the field of food science and technology, with a particular focus on the development of nutraceutical and functional foods. She is dedicated to optimizing processing techniques to enhance the nutritional quality of food products and mitigate anti-nutritional factors. Her work explores the utilization of underutilized legumes, plant-based protein alternatives, and advanced food processing methods to address global nutritional challenges. Additionally, she is keenly interested in food safety, quality assurance systems, and innovative approaches to sustainable food production, contributing to advancements in both academic and industrial food science domains.
Skills
Assoc. Prof. Dr. Nagamaniammai Govindarajan possesses extensive research skills in food science and technology, with expertise in developing innovative processes for nutraceuticals and functional foods. She is adept at process development, optimization, and quality evaluation, focusing on enhancing the nutritional value of food products while mitigating anti-nutritional factors. Her skills include advanced techniques in food processing, such as leveraging legumes and plant-based proteins for sustainable alternatives. She is proficient in quality assurance systems, including ISO and HACCP standards, ensuring safety and compliance in food production. Additionally, her analytical abilities extend to experimental design, data interpretation, and collaborative research, contributing to impactful publications in leading scientific journals.
Publications
Traditional weaning foods and processing methods with fortification for sustainable development of infants to combat zero hunger: a review
- Authors: Kabeer, S., Mary, S.J., Govindarajan, N., Essa, M.M., Qoronfleh, M.W.
- Journal: Journal of Food Science and Technology
- Year: 2024
- Volume: 61(12), Pages: 2263–2274
Unlocking the potential of underutilized legumes: nutritional benefits, anti-nutritional challenges, and mitigation strategies
- Authors: Navin Venketeish, K.S., Govindarajan, N., Pandiselvam, R., Mousavi Khaneghah, A.
- Journal: Journal of Food Measurement and Characterization
- Year: 2024
- Volume: 18(11), Pages: 9588–9602
Optimization and extraction of annatto pigments obtained from Bixa orellana L. using supercritical fluid extraction
- Authors: Paramadhas, S., Selvi, P., Shridar, B., Govindarajan, N., Pandiselvam, R.
- Journal: Microchemical Journal
- Year: 2024
- Volume: 206, Article: 111494
Effect of drying methods on the biochemical and functional qualities of ready-to-mix traditional pearl millet porridge (Pennisetum glaucum)
- Authors: Sivasubramaniyan, V., Govindarajan, N., Kottur Senthilkumar, N.V., Kabeer, S.
- Journal: International Journal of Nutrition, Pharmacology, Neurological Diseases
- Year: 2024
- Volume: 14(3), Pages: 337–342
Effect of partial replacement of whole milk khoa with groundnut (Arachis hypogaea) and sunflower seeds (Helianthus annuus) milk on biochemical and functional properties
- Authors: Sivaraj, D., Govindarajan, N., Pandiselvam, R.
- Journal: Journal of Food Science and Technology
- Year: 2024
Impact of Different Processing Techniques on the Retention of Zinc in Foods
- Authors: Govindarajan, N., Kabeer, S., Venketeish, N.
- Book Chapter: Zinc: Early Development, Applications, and Emerging Trends
- Year: 2024
- Pages: 223–231
Effect of drying technique on physiochemical and nutritional properties of Eleusine coracana (finger millet) porridge powder
- Authors: Kabeer, S., Govindarajan, N., Radhakrishnan, P., Essa, M.M., Qoronfleh, M.W.
- Journal: Journal of Food Science and Technology
- Year: 2023
- Volume: 60(12), Pages: 3024–3034
Biosensors as freshness indicators for packed animal and marine products: A review
- Authors: Milintha, T.P.M., Kumaravel, B., Nagamaniammai, G., Qoronfleh, M.W., Chacko, L.
- Journal: International Food Research Journal
- Year: 2023
- Volume: 30(4), Pages: 848–854
Conclusion
Assoc. Prof. Dr. Nagamaniammai Govindarajan’s robust academic background, diverse professional experience, and impactful research outputs make her an excellent candidate for the “Best Researcher Award.” Her contributions to nutraceuticals, functional foods, and sustainable food processing reflect her commitment to advancing science and addressing global challenges.