|Name||: DR. SHYAM NARAYAN JHA|
|Date of Birth||: 02/04/1964|
|Current Position and Address||Assistant Director General (Process Engineering), Room No: 407, KrishiAnusandhanBhawan – II, Indian Council of Agricultural Research, Pusa, New Delhi|
|Sno.||Degree/Certificate||Year of Passing||University/Institute||Subjects|
|1||B. Tech.||1987||RAU, Pusa, Bihar||Agricultural Engineering|
|2||M.Tech.||1990||IIT Kharagpur||Postharvest Engineering & Technology|
|3||Ph.D.||1995||IIT Kharagpur||Agricultural & Food Engineering|
|4||JSPS Postdoctoral||2000-02||Kochi University, Japan||Post-harvest Technology/ Nondestructive evaluation of Food Quality|
|Sno.||From||To||Organizations||Scale of Pay, Rs||Position held|
|i||30/12/2015||Till date||ICAR, HQ, New Delhi||37400 -67000/-RGP 10000/-||ADG (Process Engineering)|
|ii||06/05/2015||29/12/2015||ICAR-CIPHET Ludhiana||37400-67000/-RGP Rs.10000/-||Project Coordinator, AICRP on PHET|
|iii||16/05/2013||13/02/2014||ICAR-CIPHET Ludhiana||37400 – 67000/-RGP 10000/-||Director (Acting)|
|iv||17/02/2010||16/02/2015||ICAR-CIPHET Ludhiana||37400-67000/-RGP Rs. 10000/-||Head, AS&EC Division|
|v||26/11/2007||Till date||ICAR-CIPHET Ludhiana||37400 – 67000/- RGP 10000/-||Principal Scientist|
|vi||26/11/1999||25/11/2007||ICAR-CIPHET Ludhiana||12000 – 18300/- (unrevised)||Sr. Scientist|
|vii||28/07/1998||25/11/1999||ICAR-NDRI Karnal||10000 – 15000/- (unrevised)||Scientist (SS)|
|ix||10/11/1993||29/10/1994||ICAR-NAARM Hyd and CIAE Bhopal||8000– 3500/-(unrevised)||Scientist (Trainee)|
|x||30/07/1991||09/11/1993||RAU Pusa Bihar||2200-4000/-(unrevised)||SMS/ Jr. Scientist|
|xi||30/12/1989||31/05/1990||IIT Kharagpur||700-1600 (unrevised)||Jr. Research Officer|
Area of Specialization : Post-harvest/Food Engineering & Technology
I. Fellowships of
- National Academy of Agricultural Sciences (NAAS) India
- National Academy of Dairy Science India
- Indian Society of Agricultural Engineers (ISAE)
- Institution of Engineers India
- Japan Society for Promotion of Science (JSPS) Japan
- Gold medal 2018 of Indian Society of Agricultural Engineers for Outstanding contributions to science and Society (Life time achievements award)
- Best Research Paper of 2016 published in Journal of Agricultural Engineering
- ICAR Chaudhary Devi Lal Outstanding All India Coordinated Research Project (AICRP) Award 2015 as Project Coordinator of AICRP on Post-harvest Engineering & Technology
- Societal Innovation Prize of NRDC, Govt. of India - 2013
- ISAE Team Research Award (as Leader of Team) - 2012
- Recognition Award 2011-12 of National Academy of Agricultural Sciences
- Best Poster paper Award 2012 in 46th ISAE Annual convention and International symposium
- ICAR Rafi Ahmed Kidwai Award 2011 for outstanding research in Natural Resource Management & Agricultural Engineering. It is highest individual award of ICAR
- ISAE Commendation Medal - 2007-08 for outstanding contribution in Food Processing
- Dr. J.C. Anand Gold Medal-2006 of Horticulture Society of India
- First Best Scientist of the CIPHET Award in 2005
- Young Scientist Award for the year 1997 of AFST (I), CFTRI Mysore
- Second Best Poster Paper Award in International Food Conference -1993, CFTRI Mysuru
- Reddy Award - 1989-90 of ISAE for outstanding postgraduate thesis.
- National Merit Scholarship, till B Tech degree
III. Professional Affiliations
- Life member of Dairy Technologies Society of India
- Life member of Indian Dairy Engineers Association
- Life Member of Association of Food Scientists and Technologists (India)
- Editor(Processing, Dairy and Food Engineering) (since 2012)ofJournal of Agricultural Engineering
- Associate Editor (since 2017) of Journal of Institution of Engineers (Series A) published by Springer
8. (a) List of Research Publications including popular articles, if any See in another dropdown button
List of best professional outputs/outcomes relevant to his field of specialization
- Formulation of colour based maturity index and eating quality of mango and method to predict them nondestructively (BIS standard IS 9304 revised in 2012, patent grant no: 250880, Licensed to M/S Neotel Systems and Services Pvt Ltd, Chandigarh. Considered pioneer for research on nondestructive methods for quality evaluation of food in India (ICAR Citation: Rafi Ahmed Kidwai Award 2011).
- Developed physico-chemical properties based maturity indices for nine mango cultivars and method of predicting them along with eating quality using NIR spectroscopy (patent no 309470, besides development of FTIR technique to authenticate sweetness of mango juice (Jha and gunasekaran 2010), identification and behavioural study of properties and their modeling for computing freshness index (Jha& Matsuoka 2002) of eggplant fruits, overall quality index of apple (Jha et all 2012), and roasting behaviour of gorgon nut (Euryale ferox) (Jha 2005).
- Development of CIPHET Evaporative Cooled Storage Structure with maximum possible cooling efficiency (up to 20 oC drop from outside temperature, licensed to 5 agencies and given drawing and designs to more than 20 farmers/entrepreneurs) for storage of fruits and vegetables (Jha S. N. 2008). Recently Govt of Odisha, Chhatisgarh and Bihar have included it in their NHM programme. In addition developed containers for horticulture train in sponsorship of NHB for distant transport of fruits/vegetables.
- Development of process technologies & machinery for popping and decortication of makhana (patent application no. 674/DEL/2013)licensed to M/S Jwala Engineering and Consultancy Services, Ambala for commercialization). The Govt of Bihar has started giving 50 % subsidy on this machine. This has won NRDC Societal Innovation Award 2013.
- Development of ready to constitute makhanakheer mix (Licensed for commercialization on royalty basis to M/S Vijay Raj and Company, Darbhanga, Bihar, M/s Ultra Bio Naturals, Baddi, Himachal Pradesh and M/s A1 Foods India Pvt Ltd, RR District Telangana and at least two companies are in pipe linefor licensing, Patent grant no 287541). Pioneering the research in post-harvest processing of makhana (ICAR Citation: Rafi Ahmed Kidwai Award 2011 and Citation of NAAS Recognition Award 2012).
Highlights of contributions to the area of specialization Major contributions to the area of specialization are: development and commercialization of process and machinery for popping of makhana (Euryale ferox) and their value added product ready to constitute makhanakheer mix, mechanized system for manufacturing chhana ball for continuous manufacture of rassogolla being used by AMUL, nondestructive techniques to know ripeness; eating quality of mangoes; freshness index of eggplant and correlation of the same with market price after storage, andoverall quality index of apple. Enrichment of literature by giving new mathematical concepts of roasting of grains, modeling of colour values of mango, and extraction of juice from citrus fruits. A community level evaporatively cooled storage structure design is much in demand. Development of a porous brick using biomaterials for construction of storage structures and farmhouses is an important contribution for utilization of farm residues. About 250 research papers/book chapters/conference presentations/ patents and five books are highly cited in literature. Total citations are more than 2372 and h-index 29 on Google Scholar as on 24/04/2019. Major areas of professional interests are nondestructive methods of quality evaluation of food, development of new products/process and machinery and design and development of storage structures for fruits and vegetables and guiding/working on new ideas of future needs. Both all India Coordinated Research Projects (AICRP) on Post-harvest Engineering and Technology and Plastic Engineering and Technology, under my leadership as Coordinator and Director of ICAR-CIPHET received the best AICRP awards of ICAR. Present activities are planning, monitoring, policy support and management of research in the field of Post-harvest Engineering and Technology and to give leadership to various research projects and consultancy works in the field of agro-processing and value addition at National Level.
Number of books Authored/edited :05
(a) Number of patents/copyrights/trademarks/IPR granted/applied for and highlights of translational research contributions
|Patent granted||: 03|
|Patent filed||: 05|
|NCBI Registrations of microbes/MTCC depositions of culture||: 82|
Technologies developed, licensed and/or commercialized with details
|1||CIPHET Evaporatively Cooled Storage Structure for fruits and Vegetables||It is ideally designed 5 tonne storage structure based on water evaporation. It is most suitable for storage of fruits and vegetables in hot and dry region. Adopted by farmers, government and private agencies. It is also included in NHB pack house project|
|2||Tomato primary processing and puree making plants||Licensed to two entrepreneurs Mr. UshirShantoshMurlidhar, Maharstra and Mr. Amaranatha Reddy of Madanapally, AP. Machinery designed are being sold by M/S Osaw Agro Industries, Pvt. Ltd., Ambala without license since 2003|
|3||Ventilated and insulated freight containers for fruits & vegetables||Designed, tested in collaboration of CONCOR, TRANSAFE and NHB for long distance transport of fresh fruits and vegetables through road and rail. National Horticulture Board, Gudgawn Govt. of India tested and commercialized the technology. Latter Rail transport system was named as Horticulture Train. Performance of the system was excellent.|
|4||Method of determining maturity of mango in tree||It computes maturity of mango based on TSS and colour .Patent grant number 250880. Technology is licensed to M/S Neotel Systems and Services Pvt Ltd, Chandigarh and formulae has also been adopted in BIS standard IS 9304: 1979 revised in 2012 (Guide for harvest and storage of mango).|
|5||Mechanized system for popping and decortication of makhana seeds (Gorgon nut, Euryale ferox)||This is the first machine for popping and decortication of makhana seeds (capacity 30 kg/h efficiency 95 %) raw seeds. It has been licensed twice to M/S Jwala Engineering and Consultancy Services; Ambala It almost eliminates all the drudgery involved in manual method and also improves the quality of popped makhana. Simply decortication of seeds can also be done which was hitherto not possible. About 10 plants have come up on this in different part of India. It has won NRDC Societal Innovation Award. Patent no 674/DEL/2013|
|6||Method of predicting maturity stage and eating quality of Indian mangoes using near Infrared spectroscopy||A single maturity index of 8 major varieties of mango was developed using various bio-chemical properties; and a NIR prediction model with protocol predicts ripeness level and eating quality nondestructively. It has opened new vistas of research and many projects/works now are being carried out in this field. Patent no 309470.|
|7||Ready to Constitute MakhanaKheer mix||Makhanakheer can be prepared instantly and without cooking. It is the First product patent of ICAR. Patent Grant no 287541. Technology has been licensed to M/S Vijay Raj and Company Darbhanga Bihar, M/s Ultra Bio Naturals, Baddi, Himachal Pradesh and M/s A1 Foods India Pvt Ltd, Telangana. Licensing process by M/S Mithila naturals Faridabad is in progress. The product is highly acceptable and profitable.|
|8||Autoclavable microencapsulation system||It is an autoclavablemicroencpsulator having multi stage jet break up system using two fluid nozzle for clean production of microcapsules. Licensed to M/S Singh Glass Work, Ludhiana and is being sold in laboratories, institutions for R & D purposes. Patent Application no 3014/DEL/2011.|
|9||Method of manufacturing porous bricks||The process uses paddy straw, wheat straw and earth as major ingredient for manufacturing porous brick, which is about having one third less weight than the traditional brick with strength equivalent to Class II brick. It is very good for partitioning wall, having high insulation properties. Good for making Evaporative Cooled Storage Structure. Patent Application no. 1883/DEL/ 2008 and is Licensed to M/S RajinderDev& Company, Ludhiana for manufacturing and marketing.|
|10||A mechanized system for continuous production of chhana ball for making rassogolla||The system developed produces about 46 chhana ball of homogeneous and uniform size and weight of 6 g per minute. It helped in mechanization of rassogola and gulabjamun production in the country. Technology is Licensed to AMUL, Anand and is commercialized.|
|11||Value Chain/ Agro-processing centres||(i) Value Chain on makhana popping is comprising, cleaning, drying, grading, roasting and popping, grading of popped makhana and value added products like, bran, ready to constitute makhanakheer mix were developed; and first part has been established at about 10 places in India. |
(ii) Value Chain for primary processing and manufacturing of tomato puree and the same is being manufactured and sold by Osaw Agro Industries Pvt Ltd. Ambala.
(iii) Twenty Agro-processing centres as project Coordinator and about 31 as ADG (PE) established throughout country in farmers’ field and they are running successfully with greater profits.
a. Post-graduation : 4 (co-supervisor)
Summary of vision as Leader in the field
India’s agricultural production is at all time high and is almost in increasing order, but according to latest ICAR study post-harvest losses of 45 major crops are of more than Rs. 92 thousand crore. People therefore have started talking, “whether we produce more for losing more?” Importance and attention as this field needs, have not been given. We do process almost all commodities primarily, but these commodities need harvesting, transport and secondary and tertiary processing by our food industries. They but say, “our most of varieties, especially of fruits and vegetables, are not processable,” and therefore many products are imported. In other side, our farmers are not getting enough income despite bumper production, and thus they must be attracted and retained in food processing business for their produces. Country therefore needs to rethink to enhance income of each citizen for living a dignified life; and CSIR-CFTRI can play a pivotal role by prioritizing its thrust areas as follows:
- Determine the profitable processable characteristics/attributes of Indian agricultural commodities and pass them to commodities Institutes to develop such varieties only so that our food industries use only Indian produce as raw materials (Establishment of Collaboration amongst different stakeholders).
- Alternatives of cultivating food grains needs to be searched, because how long our natural resources will be available for production of foods are not fully known. Climate change is other big threat to our production system. Basic and strategic research therefore needs to be started to manufacture food grains in factory using modern technologies such as bio-technology, nanotechnology, fermentation technologies, super critical extraction, distillation technologies, extrusion technologies and new tools and machinery. Not only India, but the whole world wants food factory to feed ever increasing population.
- India must go for precision postharvest management for all commodities at least by 2035; and that is only possible when all PHT activities of the country is an integrated part of digital India programme. We can play a catalytic role in developing instrument measurable indices/parameters for perceptional attributes such harvesting/maturity or ripeness index, quality index, pricing index (based on nutritional values) etc. of agricultural commodities.
- We should engage ourselves to develop modern and cheap community storage structures for using at panchayat or block levels for food grain and on-farm storage structures for perishables for promoting decentralized storage of food grains and perishables. Development of hybrid cold storage using solar energy may help in reducing post-harvest losses of perishables considerably.
- Complete biomass (crop residues, fruits and vegetables by-products etc.) needs to be utilized in better manner for production of energy, high value-low volume compounds and establishment of pilot plants for manufacturing them in production catchments.
- The traditional and modern fried foods lead to increased level of blood cholesterol. Food Scientists should start working on development of process protocols and new frying mediums like fat replacer in food products for zero or minimum absorption of oil/fat by them.
- India has a treasure of traditional foods which are slowly disappearing. This treasure needs to be preserved. Concerted and accelerated efforts are required to mechanize the process of the same for quality production without human intervention.
- Nowadays lifestyle of people, their working environments and climate are cause of various diseases such as headache, cancer, irregular blood pressure etc. We should devote to develop such disease curing food products.
- Food Safety is one of the major concerned for the country. Available test methods are time and resource consuming. Multi-institutional efforts are needed to create facilities for working on sensor and sensor based technology for in-situ quality check of food, application of artificial intelligence in decision making; internet of things for stored food products for saving them from spoilage.
- Substantial increase in number of research publications and their quality, accelerated technology licensing and commercialization, and if possible, establishment of its own products manufacturing and marketing wings for making the institutions financially self-sufficient.