Dr. Arpita Das

• PhD from Dept of Food Technology and Biochemical Engineering, (Jadavpur University), 2014.
• M.Sc. in Microbiology, Bangalore University, 2008.
• B.Sc. in Microbiology, University of Calcutta, 2006.

• Different fields of food microbiology and water microbiology
• Functional food.
• Nutraceuticals.
• Microencapsulation of bacteria/Nano materials and its application in food technology.
• Waste water treatment.

• Assistant Professor, Dept. of Biotechnology, Adamas University, India, 2017-till date.
• Visiting faculty at Jadavpur University, Dept of Pharmaceutical Engineering, Kolkata 2016-17.
• Faculty at Swami Vivekananda Group of Institution (Dept. of Microbiology), Kolkata 2016-17.
• Post Doctoral Fellow of Erasmus Mundus – TechnoII Fellowship in University of Babes Bolyai, Romania 2015.
• Research Fellow, UGC Research Fellowship in Science for Meritorious student 2008-09.

• Number of research papers published in International peer-reviewed SCI/Scopus Proceedings: 10
• Number of research papers published in National refereed journals: 4
• Number of Book-Chapters: 13

For Details, Visit: https://adamasuniversity.irins.org/profile/160290

Selected Publication (s):

1. Das Arpita., Raychaudhuri Utpal. & Chakraborty Runu. (2012). Cereal based functional food of Indian subcontinent: a Review. Journal of Food Science and Technology. 49: 665-672. Publisher: Springer.
2. Das Arpita, Raychaudhuri Utpal. & Chakraborty Runu. (2012). Effect of Freeze-drying and oven drying on antioxidant properties of fresh wheatgrass. International Journal of Food Sciences and Nutrition. 63(6): 718-721. Publisher: Taylor and Francis.
3. Das Arpita., Raychaudhuri Utpal. & Chakraborty Runu. (2012). Antimicrobial effect of edible plant extracts on the growth of some food borne bacteria including pathogens. Nutrafoods. 11(3) 99-104. Publisher: Springer.
4. Das Arpita, Raychaudhuri Utpal. & Chakraborty Runu. (2013). Nutraceuticals drived from plant sourcese (herbals). In. Nutraceuticals & Functional Foods: Natural Remedy. (Ed.) Brar SK, Dr. Sudinder Kaur, Dhillon GS. Nova Science. Inc., USA.
5. Das Arpita, Ray Sohini, Raychaudhuri Utpal. & Chakraborty Runu. (2013). Innovative formulation of rice cake for celiac people and its characterization. Natural Products: An Indian Journal. 9(8) 331-338. Publisher: Trade Science Inc.
6. Das Arpita, Ray Sohini, Raychaudhuri Utpal. & Chakraborty Runu. (2014). Microencapsulation of probiotic bacteria and its potential application in food technology. International Journal of Agriculture, Environment and Biotechnology. 6(1) 63-69. New Delhi publishers.
7. Das Arpita, Raychaudhuri Utpal. & Chakraborty Runu. (2013). Effect of Wheatgrass for Enhancing the Nutritional, Textural, total Antioxidant & Sensory Characteristics of ‘Idli’ – An Indian Steamed Rice Cake. Journal of Food Technology. 11(3) 67-74. Medwell Publishers.
8. Das Arpita, Raychaudhuri Utpal. & Chakraborty Runu. (2014). Optimisation of wheatgrass fortified steamed rice cake using response surface methodology. Journal Food Research and Technology. 2(1) 24-30. Jakraya Publications.
9. Das Arpita & Chakraborty Runu. (2014). Interest of functional food for low income countries. Current Opinion in Clinical Nutrition and Metabolic
   Care. 17(6) 582-8. doi: 10.1097/MCO.0000000000000111. Publisher-Lippincott Williams & Wilkins.
10. Das Arpita & Chakraborty Runu. (2015). Sweeteners- classification, sensory and health effects. In. Encyclopedia of Food and Health. (Ed.) Caballero & Finglas & Toldrá . Elsevier, Academic Press. Print Book ISBN: 9780123849472.
11. Das Arpita, Raychaudhuri Utpal. & Chakraborty Runu. (2015). Effect of different fortifying ingredients on quality parameters of Steamed Rice Cake. Conference: 3S-Safety, Security and Sustainability, At Jadavpur University, Kolkata-700032.
12. Das Arpita & Chakraborty Runu. (2015). Role of Encapsulation in Food and Nutrition. In. Emerging Technologies and Innovations in Food Engineering by Murlidhar Meghwal and M R Goyal under book series, “Innovations in Agrc. & Biological Engineering”, Apple Academic Press, Inc.
13. Das Arpita & Chakraborty Runu. (2015). Antioxidant Nutraceuticals with Probiotic Applications. In. Antioxidant Nutraceuticals: Preventive and Healthcare Applications by Sarvadaman Pathak by Taylor and Francis, Inc.
14. Das Arpita, Nath Arijit & Chakraborty Runu. (2015). Functional food of Indian subcontinent. In. Emerging Technologies and Innovations in Food Engineering by Murlidhar Meghwal and M R Goyal under book series, “Innovations in Agrc. & Biological Engineering”, Apple Academic Press, Inc.
15. Das Arpita, Raychaudhuri U, Chakraborty R (2015) Viability of Microencapsuls Containing Lactic Acid Bacteria under Stimulated Gastrointestinal Conditions while Incorporated in Steamed Rice Cake. Journal of Nutritional Health & Food Engineering, 3(2): 00106-12. DOI: 10.15406/jnhfe.2015.03.00106. Publisher- MedCrave.
16. Abhilash Nair, Alexandrina Zuza, Paul-Şerban Agachi, Arpita Das, Marius Brehar, Győző Ferencz Barabás. (2015). Sensitivity analysis using adm1 model for biogas production. Studia Universitatis Babes-Bolyai Chemia. 60(4):143-156.
17. Arijit Nath, Arpita Das, Chiranjib Bhattacharjee (2015). Application of biocomposite Polymer in Food Packaging. In. Emerging Technologies and Innovations in Food Engineering by Murlidhar Meghwal and M R Goyal under book series, “Innovations in Agrc. & Biological Engineering”, Publisher- Apple Academic Press, Inc.
18. Das Arpita & Chakraborty Runu. (2016). An Introduction to Sweeteners. In. Sweeteners by J.-M. Mérillon, K.G. Ramawat under book series, “Reference Series in Phytochemistry”, by Springer International Publishing, Switzerland. DOI 10.1007/978-3-319-26478-3_1-1.
19. Das Arpita, Ray Sohini, Raychaudhuri Utpal. & Chakraborty Runu. (2016). “Effect of maltodextrin and storage time on overall quality of wheat grass fortified rice cake. International Food Research Journal. Publisher-Faculty of Food Science and Technology, Universiti Putra Malaysia. 24(2): 720-725.
20. Runu Chakrabortya and Arpita Das. (2018). Artificial Sweeteners. In Melton, L.,Shahidi, F., Varelis, P. (Eds.), Encyclopedia of Food Chemistry, vol. 1, pp. 30–34. Elsevier. ISBN: 9780128140260.
21. Titas Ghosh, Aparajita Sengupta and Arpita Das*. (2019). Nutrition, Therapeutics and Environment Impact of Oyster Mushrooms: A Low Cost Proteinaceous Source. Journal of Gynecology and Women’s Health. 14(1): 555876. DOI: 10.19080/JGWH.2019.14.555876.
22. Arijit Nath, Máté András Molnár, Krisztina Albert, Arpita Das, Szilvia Bánvölgyi. Edit Márki, Gyula Vatai. (2019). “Agrochemicals from nanomaterials-Synthesis, mechanisms of biochemical activities and applications” in the book “Analysis, fate, and toxicity of engineered nanomaterials in plants” Elsevier. Vol. 84, 263-312. https://doi.org/10.1016/bs.coac.2019.04.004. ISBN: 9780128198315.
23. Arijit Nath, Titas Ghosh, Abinit Saha, Klára Pásztorné Huszár, Szilvia Bánvölgyi, Renáta Gerencsérné Berta, Ildikó Galambos, Edit Márki, Gyula Vatai, Andras Koris, and Arpita Das*. Soybean-Based Functional Foods through Microbial Fermentation: Processing and Biological Activities. (2020). In book “Plant-Based Functional Foods and Phytochemicals From Traditional Knowledge to Present Innovation”. Edited by Megh R. Goyal, Arijit Nath and Hafiz Ansar Rasul Suleria. published by Apple Academic Press, Inc. Hard ISBN: 9781771889292.
24. Soumili Sen, Manoj Kumar Singh and Arpita Das*. (2020). Effects of Food Production and Consumption on Environment and Climate. Lecture Notes in Bioengineering, Springer. Accepted for publication.
25. Murlidhar Meghwal, Harita Desai, Sanchita Baisya, Arpita Das, Sanghmitra Gade, Rekha Rani, Kalyan Das and Ravi Kumar Kadeppagari. (2021). Valorization of Waste Cooking Oil into Biodiesel, Biolubricants and other Products” in its current form for publication in Biotechnology for Zero Waste – Emerging Waste Management Techniques. Wiley. Accepted for publication.
26. Priyanka Jana, Rudra P. Saha and Arpita Das*. (2020). A review on isolation of keratin protein from nonconventional resources and its application in daily diet to enhance hair quality. Lecture Notes in Bioengineering, Springer. Accepted for publication.
27. Saikat Samanta, Ashish Ranjan Sharma, Abinit Saha, Manoj Kumar Singh, Arpita Das, Manojit Bhattacharya, Rudra P Saha, Sang-Soo Lee, Chiranjib Chakraborty. (2021). The bacteriophage Mu lysis system – A new mechanism of host lysis?. ID: 15537. BIOCELL. Accepted for publication.

• Doctoral Thesis Advisor / Supervisor : 1 (Under progress)
• Post Graduate Thesis Advisor : 5 (Awarded)

• Journal Reviewer: Journal Of Ethnic Food, Frontiers, Journal of food science and Technology.
• Professional body Life membership
  1. The Biotech Research Society, India
  2. Microbiology Society (UK)