International Journal of Food Science and Nutrition Engineering

International Journal of Food Science and Nutrition Engineering is devoted to the publication of original manuscripts and review articles relevant to the topics of food science and nutrition. It is an international peer-reviewed journal that includes peer-reviewed research covering all aspects of experimental nutrition and various aspects of food science. The Journal gives a comprehensive view of the food chain and the interactions between diet and health. It focuses on recent developments and applications of modern genetics as well as enzyme, cell, tissue, and organ-based biological processes to produce and improve foods, food ingredients, and functional foods. Papers based on fundamental and interdisciplinary research will be particularly encouraged. The research described should be innovative either in the approach or in the methods used. The significance of the results for the food science and food industry communities should be specified.

Ruplal Choudhary

Editorial Board Member of International Journal of Food Science and Nutrition Engineering

Assistant Professor, Southern Illinois University, USA

Research Areas

Nonthermal Food Processing, Nanotechnology Application for Food Safety, Fruits and Vegetables Processing, Dairy Processing, Machine Vision and Spectroscopy in Food Processing and Packaging, Biomass Pretreatment


2008PostdoctorateUniversity of Manitoba, Winnipeg, MB, Canada
2004Ph.DBiosystems Engineering, Oklahoma State University, Stillwater, OK, USA
1994M.Tech.Dairy and Food Engineering, Indian Institute of Technology, Kharagpur, India
1991B.Tech.Agricultural Engineering, J.N. Agricutrural University, Jabalpur, M.P., India

Publications: Journals

[1]  Bandla S., Choudhary R., Watson D., Haddock J. 2011. UV-C treatment of soymilk in coiled tube UV reactors for inactivation of Escherichia coli W 1485 and Bacillus cereus endospores. LWT Food Science and Technology (In press).
[2]  Nanyam Y, Choudhary R., Gupta L., Paliwal, J. 2011. A Decision-Fusion Strategy for Hyperspectral Fruit Inspection. Biosystems Engineering (In press).
[3]  Liang Y., Tang T., Umagiliyage A.L., Siddaramu T., McCarroll M., Choudhary R. 2011. Utilization of sorghum bagasse hydrolysates for producing microbial lipids. Applied Energy (Accepted manuscript)
[4]  Choudhary R., Umagiliyage A.L., Liang Y., Siddaramu T., Haddock J., Markevicius G. 2011. Microwave pretreatment for enzymatic saccharification of sweet sorghum bagasse. Biomass and Bioenergy (In press).
[5]  Liang Y., Tang T., Siddaramu T., Choudhary R., Umagiliyage A.L. 2011. Lipid production from sweet sorghum bagasse through yeast fermentation. Renewable Energy (Accepted manuscript).
[6]  Choudhary R., Bandla S., Haddock J., Watson D., Abughazaleh A., and Bhattacharya B. 2011. Design and testing the efficacy of a dean flow UV reactor to inactivate Escherichia coli W 1485 and Bacillus cereus in raw cow milk and skim milk. Journal of Food Engineering 107(1): 14-20.
[7]  Singh C.B., Choudhary R., D.S. Jayas and J. Paliwal. 2010. Wavelet analysis of signals in agriculture and food quality inspection. Food and Bioprocess Technology, 3: 2-12
[8]  Choudhary R., S. Mahesh, J. Paliwal, and D.S. Jayas. 2009. Identification of wheat classes using wavelet features from near infrared hyperspectral images of bulk samples. Biosystems Engineering. 102(2): 115-127
[9]  Choudhary R., T.J. Bowser, P. Weckler, N.O. Maness, and W. McGlynn. 2009. Rapid estimation of lycopene concentration in watermelon and tomato puree by fiber optic visible reflectance spectroscopy. Postharvest Biology and Technology. 52: 103-109.
[10]  Choudhary R., J. Paliwal, and D.S. Jayas. 2008. Classification of cereal grains using wavelet, morphological, colour, and textural features of non-touching kernel images. Biosystems Engineering. 99(3) 330-337.
[11]  Choudhary R. 2006. Bio-imaging and sensing applications in food and dairy processing industries. Beverage and Food World. 33(3):42-47.