Assoc. Prof. Dr. Nagamaniammai Govindarajan, SRM Institute of Science and Technology, India
Dr. Nagamaniammai Govindarajan is an Associate Professor in the Department of Food Process Engineering at SRM Institute of Science and Technology, India. She is an accomplished academician, researcher, and industry expert with over 21 years of experience spanning academia, corporate roles, quality assurance, research and development, and entrepreneurship.
Education:
Dr. Nagamaniammai Govindarajan has an impressive academic record, with a Ph.D. in the development and optimization of nutraceutical and functional foods from amla, completed at SRM Institute of Science and Technology in 2014. She holds a Master of Technology in Food Technology and Biochemical Engineering from Jadavpur University (2004) and a Bachelor of Engineering in Food Processing and Preservation Technology from Avinashilingam Deemed University (2001). Her academic achievements have laid a solid foundation for her expertise in food technology, particularly in the research and development of functional and nutraceutical products.
Professional Profiles:
ORCID Profile
With over 21 years of professional experience, Dr. Nagamaniammai has held key roles in academia, research, and industry. As an Associate Professor in the Department of Food Process Engineering at SRM Institute of Science and Technology, she has contributed to teaching, research, and guiding postgraduate and doctoral students. Her previous roles include leadership positions, such as Professor and Head of the Department at AMET University, and Assistant General Manager in Quality Assurance and R&D at Sri Varadaraja Food Exports Pvt. Ltd., where she established quality systems and implemented innovative food processing solutions. Her expertise spans areas like new product development, quality assurance, and academic research, making her a versatile professional.
Research Interests:
Dr. Nagamaniammai’s contributions to research are evident from her roles in leading R&D projects at prominent organizations like Aachi Masala Foods. She has spearheaded the development of numerous innovative food products, including ready-to-eat meals, health mixes, and FMCG products. Her focus on integrating traditional and modern food technologies, coupled with her leadership in managing large research teams, has significantly advanced the field of food technology.
Publications:
1. Traditional weaning foods and processing methods with fortification for sustainable development of infants to combat zero hunger: a review
Journal of Food Science and Technology
2024-12 | Journal Article | DOI: 10.1007/s13197-024-06065-2
Contributors: Safreena Kabeer, S Jeroline Mary, Nagamaniammai Govindarajan, Musthafa Mohamed Essa, M. Walid Qoronfleh2. Effect of partial replacement of whole milk khoa with groundnut (Arachis hypogaea) and sunflower seeds (Helianthus annuus) milk on biochemical and functional properties
Journal of Food Science and Technology
2024-09-19 | Journal Article | DOI: 10.1007/s13197-024-06082-1
Contributors: Divyadharshini Sivaraj, Nagamaniammai Govindarajan, Ravi Pandiselvam3. Impact of Different Processing Techniques on the Retention of Zinc in Foods
2024-04-02 | Book Chapter | DOI: 10.1201/9781003412472-19
Contributors: Nagamaniammai Govindarajan, Safreena Kabeer, Navin Venketeish4. Effect of drying technique on physiochemical and nutritional properties of Eleusine coracana (finger millet) porridge powder
Journal of Food Science and Technology
2023-12 | Journal Article | DOI: 10.1007/s13197-023-05806-z
Contributors: Safreena Kabeer, Nagamaniammai Govindarajan, Preetha Radhakrishnan, Musthafa M. Essa, M. Walid Qoronfleh5. Development of multigrain ready-to-eat extruded snack and process parameter optimization using response surface methodology
Journal of Food Science and Technology
2023-03 | Journal Article | DOI: 10.1007/s13197-022-05390-8
Contributors: G. Karun, Aryasree Sukumar, G. Nagamaniammai, R. Preetha6. Effect of different drying techniques on the nutrient and physiochemical properties of Musa paradisiaca (ripe Nendran banana) powder
Journal of Food Science and Technology
2023-03 | Journal Article | DOI: 10.1007/s13197-022-05498-x
Contributors: Safreena Kabeer, Nagamaniammai Govindarajan, R. Preetha, Kingsly Ambrose, Musthafa Mohamed Essa, M. Walid Qoronfleh7. Study on the Effect of Prawn (Machrobrachuim rosenbergii) Chitosan Coating on Peeled Shallot (Allium ascalonicum)
Current Research in Nutrition and Food Science Journal
2019-12-31 | Journal Article | DOI: 10.12944/CRNFSJ.7.3.31
Contributors: G. Nagamaniammai, M. Chithra, M. Udhaya Ganga
Conclusion: