Soubhagya Tripathy

WORK HISTORY

EDUCATION

ABOUT SOUBHAGYA TRIPATHY

Dr. Soubhagya Tripathy is a researcher in food process engineering at the Indian Institute of Technology Kharagpur, specializing in advanced extraction, encapsulation, and delivery systems for plant bioactive compounds. Soubhagya Tripathy earned his Ph.D. and M.Tech. degrees from the Department of Agricultural and Food Engineering at the Indian Institute of Technology Kharagpur, India, and his B.Tech. in Agricultural Engineering from the Odisha University of Agriculture and Technology, India. His Ph.D. research includes the integration of various non-thermal processing methods, including cold plasma, ultrasonication, microwave, and green solvents (NADES), as well as nanoencapsulation approaches, to enhance the bioavailability and targeted delivery of functional compounds. He has published extensively, contributing over 48 peer-reviewed research articles, reviews, and book chapters with leading publishers including Elsevier, Springer, Wiley, and Frontiers. His scholarly work has received widespread recognition, accumulating over 1,537 citations with an h-index of 19. His work spans green extraction strategies, nanotechnology-enabled delivery systems, edible films, drying kinetics, and valorization of agri-food wastes. Several of his papers have appeared in high-impact journals, including Food Research International, Chemosphere, Food and Bioprocess Technology, Trends in Food Science & Technology, Food Biophysics, Food Bioscience, and Biocatalysis & Agricultural Biotechnology. Soubhagya has presented his research at major international conferences, including IFT 2024 (USA), IUFoST 2024 (Italy), ASABE 2025 (Canada), Elsevier’s Future Foods 2025 (Singapore), and Food Chemistry Conference 2025 (UK). He is the recipient of prestigious recognitions, including the SERB-ITS international travel grant (2024), Best Oral Presentation Award at ET-SAFe 2025, and multiple honors for his contributions to food engineering. In addition to his research accomplishments, he has served as a teaching assistant for core undergraduate and postgraduate courses and supervised numerous student projects. He is an active reviewer for more than 40 international journals and currently serves as an academic editor for the International Journal of Food Science (Wiley) and as an editorial board member for Discover Foods (Springer). Soubhagya’s long-term research vision is to advance sustainable food processing through innovative non-thermal technologies, nano-enabled delivery systems, food packaging, and the valorization of agricultural byproducts to develop functional foods.