Staff Details

Microbiology, fermentation & biotechnology / Head of division

Dr. M.M. Prasad 9490798256


Area of Research
  • Human health hazard bacteria from aquatic environments
  • Emerging pathogen
  • Bioprocessed fish products
  •  PhD: Osmania University Telangana  
  • BSc Andhra University, waltair
  • MSc: Punjab Agricultural University Ludhiana
Current projects
  • Innovative product development for value addition, nutrient fortification and shelf-life extension of farmed and wild fresh water and marine fish  (1000661032[P-95/2014 (3).
  • Molecular heterogeneity and bioprospecting of aquatic and fish bacteria for novel molecules and genes(1000665009 [MFB-9/2015(3)]
  • Assessing environmental aspects of fish, fishery products and effects of chemical hazards (1000661035[p-98/2016(3)]
Awards and recognitions
  • B. Sc. distinction with first rank (74.25%)
  • Pre Ph.D.: Passed with first rank
  • I.C.A.R., Junior Fellowship in Microbiology (1981-1983). Selected with second rank in all India merit list
  • ICAR-AHRD Fellowship, 2001 UTF/IND/162/IND-FISH PROCESSING TECHNOLOGY, Sponsored by Food and Agriculture Organization of the United Nations, Rome, Italy
  • Won best paper award for the presentation of “Role of bacteria in aquaculture” in the National Seminar on “Aquatic Environment and Fisheries: Problems and SolutionsPrasad MMand Bandyopadhyay JK (2003). CICFRI, Barrackpore, India. pp: 89-95.
  • Nutritional and Physical Properties of noodles incorporated with Seaweed PureeJesmi Debbarma, Viji, P, B.M. Rao and MM Prasad (2016). National Seminar on Fisheries and Aquaculture: Livelihood Security, Sustainability and Conservation. Organized by NESFA (North Eastern Society of Fisheries and Aquaculture) & Asian Fisheries Society (Indian Branch)Organized by NESFA (North Eastern Society of Fisheries and Aquaculture) & Asian Fisheries Society (Indian Branch) at Lembucherra Tripura (W). 21-22 January 2016) PHT/ O-15)
Publications (Best 5 publications)
  • Prasad MM and Seenayya, G (2008).""The impact of Salinicoccusroseus and heat treatment of salt on the shelf life of cured Sciaenids (JohniusdussumieriDussumieri's croaker)"" J. Aqua Fish Product Technol. 17 (3):  253-265.
  • Prasad MM, Thampuran, N. and Seenayya, G. (2007). Efficacy of Heat Treatment of salt contaminated with Salinicoccusroseus on shelf life of cured ribbonfish (Trichuruslepturus, Linnaeus 1758). Fish Technol. 44(2):205-212.
  • Prasad MM and Seenayya, G (2007). Reduction of Halophilic Bacterial Load in Solar salt by Sun drying. J. Aqua Fish Product Technol. 16 (3):43-53
  • Prasad MM and Seenayya G (2000).Effect of spices on the growth of red halophiliccocci isolated from salt cured fish and solar salt. Food. Res. International. 33: 793-798.
  • Prasad MM, K. Gopakumar and Seenayya G (1999).Major microbial points (MMP) in halobacterial contamination of fish curing environments of Andhra coast, India. Indian J. fish. 46(3): 227-236.
  • Prasad MM and Seenayya G (1998). Major Microbial contamination points (MMP) in fish curing environments of Andhra coast, India”. J. Food Sci. Technol. 53(5): 458 – 460.
  • Prasad MM and Panduranga Rao CC (1995). ""Salmonella infantis and S. newportin market prawns”.   J. Food. Sci Technol. 1995 32(2):135-137.




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