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Dr. Yogesh Kumar

Home > Food Science and Technology > Faculty | Food Science and Technology > Dr. Yogesh Kumar

Dr. Yogesh Kumar
Assistant Professor

RESEARCH AREA

Food Engineering; Processing of Cereals and Pulses; Emerging Processing Technologies; Food Biopolymers; Food Rheology; Biodegradables materials

EDUCATION

  • Ph.D. in Food Engineering and Technology from Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, India (2019-2025)
  • M. Tech. in Food Process Engineering and Management from National Institute of Food Technology Entrepreneurship and Management (NIFTEM-K), Kundli, Haryana, India (2017-2019)
  • B. Tech. in Agricultural Engineering from Uttar Banga Krishi Viswavidyalaya, Pundibari, West Bengal, India (2013-2017)

AWARDS/HONORS

  • UGC-NET (2019, 2021)
  • National Doctoral Fellowship, AICTE, 2019
  • GATE Post Graduate Scholarship, AICTE, 2017

PROFESSIONAL MEMBERSHIP

  • Life member of Association of Food Scientists & Technologists (India)
  • Life member of Indian Society of Agricultural Engineers (India)
  • Member of Cereals & Grains Association

Dr. Yogesh Kumar is an Assistant Professor (Research) in the Department of Food Science and Technology at Graphic Era University, Dehradun, India. His research primarily focuses on starch science and technology, food rheology, and food engineering, with a strong emphasis on developing sustainable and functional food materials. Dr. Kumar has authored and co-authored more than 60 research and review papers in high-impact international journals and has edited a book published by Springer Nature. He serves as an Academic Editor for the Journal of Food Processing and Preservation (Wiley) and has reviewed over 200 manuscripts for reputed journals from Elsevier, Springer, and Wiley. His current research interests also include the development of biopolymer-based biodegradable and intelligent food packaging materials, mathematical modeling of food processes, and valorization of food industry by-products for functional ingredient development. Dr. Kumar’s long-term goal is to integrate engineering principles with food science innovations to create sustainable, high-performance, and health-oriented food systems, contributing to both academic advancement and industrial innovation.