Area of Research
  • Product Development Development of high value nutritional foods from Aquatic resources
  • Application of High Pressure Processing technique in fish preservation.
  • 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)
Awards and recognitions
  • Smt. Nirmala C Kulkarni M.F.Sc. girl student Research Award (2012-13)
  • Dr. HiralalChoudhuri gold medal for MFSc programme (Post Harvest Technology)
Publications (Best 5 publications)
  • Sarika Kunnath, Satyen Kumar Panda, Bindu Jaganath & Venkateshwarlu Gudipati, 2015. Effect of high pressure processing on textural and microbiological quality of pink perch (Nemipterusjaponicus) sausage during chilled storage. High Pressure Research, DOI: 10.1080/08957959.2015.1103372
  • Sarika Kunnath, Manjusha Lekshmi, Mithlesh K Chouksey, Nagalakshmi Kannuchamyand Venkateswarlu Gudipati, 2015. Textural Quality and Oxidative stability of restructured Pangasius mince: effect of protein substrate mediated by transglutaminase. Journal of Food Science and Technology. 52(1):351–358
  • SarikaKunnath, ManjushaLekshmi, Nagalakshmi Kannuchamy and Venkateswarlu Gudipati, 2015
    Proximate and fatty acid compositions of different body portions in cultured Pangasianodonhypophthalmus (Sauvage, 1878). Indian J. Fish., 62(4) : 152-155, 2015



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