CIFT

Staff Details

Fish processing / Scientist

Shri. Sreejith S 9400448248 ssreejith1985@gmail.com

 

 
Area of Research
  • Packaging Technolgy
  • Extrusion Technology
  • Application of Pulsed Light in fish processing and preservation
Education
  • B.F.Sc
  • M.F.Sc (Post Harvest Technology)
Current projects
  • Development of Standard Processes & Protocols for Innovative Products from Aquatic Resources, Shelf Life Modelling and Assessment of Energy Use (Co-PI)
  • Development of high value by products from fish and shell fish processing discards (Co-PI)
  • Indigenous Traditional Knowledge in marine fisheries sector of Kerala: Documentation and Analysis (Co-PI)
  • Development of clam cluster and clam processing facility at Perumbalam Village, Thycatusherry block Cherthala
Awards and recognitions
  • Junoir Research Fellowship from ICAR for the M.F.Sc Programme (2009-11) in Post Harvest Technology
Publications (Best 5 publications)
  • Development of thiamine and pyridoxine loaded ferulic acid-grafted chitosan microspheres for dietary supplementation. Niladri Sekhar Chatterjee, Rangasamy Anandan, Mary Navitha, K. K. Asha, K. Ashok Kumar, Suseela Mathew1 & C. N. Ravishankar. J Food Sci Technol DOI 10.1007/s13197-015-2044-4 
  • Multiresidue analysis of multiclass pesticides and polyaromatic hydrocarbons in fatty fish by gas chromatography tandem mass spectrometry and evaluation of matrix effect. Niladri S. Chatterjee Narayan Kamble , Sagar Utture, Suseela Mathew,, Kaushik Banerjee ,K. Ashok Kumar Food Chemistry 196 (2016) 1–8
  • S. Sreejith, M. P. Samant, J. K. Jakhar, D. C. Kothari, G. Venkateshwarlu (2014). Modeling the impact of extraction conditions on functional properties of gelatin from scales of Blackspotted croaker (Protonibea diacanthus). Proceedings of the National Academy of Sciences, India Section B: Biological Sciences. 84(4) 1021-1029.
  • J. K. Jakhar, S. Basu, S. Sreejith, M. K. Chouksey, V. Gudipati (2014). Optimization of process parameters for gelatin extraction from the skin of Blackspotted croaker using response surface methodology. Journal of Food Science and Technology. 51(11) 3235-3243.
  • S. Sreejith, G. Venkateswarlu (2013). Food quality preservation through nanotechnology. In CAFT Training manual on Responsible Harvest and Quality Standards for Seafood Export, CIFE. 46-49.
 

 


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