Rahul Kumar

Assistant Professor @Department Of Food Engineering & Technology, Tezpur University, Assam

Assam, IN

I am an Assistant Professor in Food Engineering and Technology with a strong interdisciplinary background spanning food science, process engineering, and sustainable food systems. My research focuses on the extraction and valorisation of bioactive compounds, development of functional foods, and innovative approaches to waste-to-value and clean-label product design.I completed my PhD at the University of Reading, where I worked on green extraction technologies (ultrasound and microwave-assisted processes) to recover high-value compounds such as betalains, carotenoids, and polyphenols from agri-food residues. My work has contributed to advancing sustainable food biochemistry and circular bioeconomy approaches.My experience extends across academia and industry. I have worked as a Postdoctoral Researcher on Xylo-oligosaccharides stability and applications, and as an NPD Food Scientist, where I led seaweed-based product innovation, including the development of clean-label breads, meat alternatives, and snacks.I have a strong interest in translating research into real-world impact through:Oleogel-based fat replacement systemsBioactive extraction and encapsulationSustainable food processing and product developmentData-driven and geospatial approaches to food systemsAlongside research, I am actively involved in teaching and mentoring undergraduate and postgraduate students, and I contribute to the scientific community as a reviewer for multiple international journals and through international collaborations.My work aims to bridge the gap between fundamental science and industrial application, contributing to healthier, more sustainable, and innovative food systems.