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Dr. Moirangathem Kalpana Devi

Dr. Moirangathem Kalpana Devi

Assistant Professor (Food, Nutrition & Dietetics)

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Qualification:

  • Ph.D. (Food Process Engineering) Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, India, Year 2017
  • M. Tech. (Agricultural Process & Food Engineering) Faculty of Engineering and Technology, Sam Higginbottom Institute of Agriculture Technology and Sciences (SHIATS), Allahabad, U.P., India, Year 2012
  • B. Tech. (Agricultural Engineering), College of Agricultural Engineering and Post-Harvest Technology (CAEPHT) Ranipool, East Sikkim, India, Year 2010

Broad Current Research Interest:

  • Microwave heating
  • Cereal Processing
  • Agricultural waste Management
  • Minimal processing of fruits and vegetables

Teaching interests:


Sl. No.
Subjects
Program
Organization

1.
Processing of Livestock, Fish and Marine Products
B.Tech (Food Process engineering)
NIT Rourkela, Odisha

2.
Processing of Spices, Condiments and Plantation crops
B.Tech (Food Process engineering)
NIT Rourkela, Odisha

3.
Emerging Technologies in Food Processing
B.Tech (Food Process engineering)
NIT Rourkela, Odisha

4.
Principles of Food Technology
B.Tech (Food Process engineering)
NIT Rourkela, Odisha

5.
Food Ingredients and Additives
B.Tech (Food Process engineering)
NIT Rourkela, Odisha

6.
Dairy Process Engineering
B.Tech (Food Process engineering)
NIT Rourkela, Odisha

7.
Dairy Process Engineering Laboratory
B.Tech (Food Process engineering)
NIT Rourkela, Odisha

8.
Horticultural Processing Laboratory
B.Tech (Food Process engineering)
NIT Rourkela, Odisha

9.
Food Analysis and Quality Control Laboratory
B.Tech (Food Process engineering)
NIT Rourkela, Odisha

10.
Research Practice
B.Tech (Food Process engineering)
NIT Rourkela, Odisha

11.
Food Packaging and Storage Design Laboratory
B.Tech (Food Process engineering)
NIT Rourkela, Odisha

12.
Product Development Laboratory I
B.Tech (Food Process engineering)
NIT Rourkela, Odisha

13.
Food Waste and Utilization of Industrial byproduct
B.Tech (Food Process engineering)
NIT Rourkela, Odisha

14.
Horticultural Product Processing
B.Tech (Food Process engineering)
NIT Rourkela, Odisha
Sl.
No.		 Subjects Program Organization
1. Processing of Livestock, Fish and Marine Products B.Tech (Food Process engineering) NIT Rourkela, Odisha
2. Processing of Spices, Condiments and Plantation crops B.Tech (Food Process engineering) NIT Rourkela, Odisha
3. Emerging Technologies in Food Processing B.Tech (Food Process engineering) NIT Rourkela, Odisha
4. Principles of Food Technology B.Tech (Food Process engineering) NIT Rourkela, Odisha
5. Food Ingredients and Additives B.Tech (Food Process engineering) NIT Rourkela, Odisha
6. Dairy Process Engineering B.Tech (Food Process engineering) NIT Rourkela, Odisha
7. Dairy Process Engineering Laboratory B.Tech (Food Process engineering) NIT Rourkela, Odisha
8. Horticultural Processing Laboratory B.Tech (Food Process engineering) NIT Rourkela, Odisha
9. Food Analysis and Quality Control Laboratory B.Tech (Food Process engineering) NIT Rourkela, Odisha
10. Research Practice B.Tech (Food Process engineering) NIT Rourkela, Odisha
11. Food Packaging and Storage Design Laboratory B.Tech (Food Process engineering) NIT Rourkela, Odisha
12. Product Development Laboratory I B.Tech (Food Process engineering) NIT Rourkela, Odisha
13. Food Waste and Utilization of Industrial byproduct B.Tech (Food Process engineering) NIT Rourkela, Odisha
14. Horticultural Product Processing B.Tech (Food Process engineering) NIT Rourkela, Odisha

Fellowships/Grants/Selections:

   
Sl. No.   		    
Fellowship   		    
Awarding agency   		    
Duration   		    
Year   
   
1.   		    
Ph.D. Institute fellowship   		    
MHRD   		    
5 years   		    
2012 – 2017   
   
2.   		    
ITP fellowship   		    
IWMI, Hyderabad   		    
3 months   		    
2010   

Sl. No.
Fellowship
Awarding agency
Duration
Year

1.
Ph.D. Institute fellowship
MHRD
5 years
2012 – 2017

2.
ITP fellowship
IWMI, Hyderabad
3 months
2010

Academic positions:


Sl.
No. 		   
Designation   		    
Organization   		    
Duration      		    
Year   
   
1.   
Assistant Professor (Ad-hoc) 		   
NIT Rourkela, Odisha   		    
3 years   		    
2017 – 2020   
Sl.
No.
Designation
Organization
Duration
Year

1. 		Assistant Professor (Ad-hoc)
NIT Rourkela, Odisha
3 years
2017 – 2020

Symposia/conferences:

   
Title   		    
Organization   		    
Date   		    
Year   
   
42nd ISAE   Annual Convention and Symposium    		    
Central Institute   of Agricultural Engineering (CIAE), Bhopal,   		    
1st – 3rd Feb
   
   		    
2008   

Title
Organization
Date
Year

42nd ISAE Annual Convention and Symposium
Central Institute of Agricultural Engineering (CIAE), Bhopal,
1st – 3rd Feb
2008

Workshops:

   
Title   		    
Organization   		    
Date   		    
Year   
   
Author Workshop    		    
Springer and IIT   Kharagpur   		    
12th Feb   		    
2014   

Title
Organization
Date
Year

Author Workshop
Springer and IIT Kharagpur
12th Feb
2014

Professional affiliations:

   
Professional bodies   		    
Membership No.   
   
1. Indian Society of Agricultural Engineers,   ISAE   		    
SM-7312   
   
2. Association of Food Scientists &   Technologists (India), AFST(I)   		    
2/R127/14/ZON   
   
3. Institute of Food Technologists (IFT), Chicago, USA   		    
00839620   
   
Professional bodies   		    
Membership No.   
   
1. Indian Society of Agricultural Engineers,   ISAE   		    
SM-7312   
   
2. Association of Food Scientists &   Technologists (India), AFST(I)   		    
2/R127/14/ZON   
   
3. Institute of Food Technologists (IFT), Chicago, USA   		    
00839620   

Other professional contribution:

Organizing members of National Conference on Advances in Food Processing for Sustainable Food Security, Department of Food Process Engineering, NIT Rourkela, 17–18 May, 2019

Awards/recognitions:

  • M.Tech Gold-Medalist (Agricultural Process & Food Engineering) SHIATS, Allahabad (2012)
  • Awarded ITP Fellowship of International Watershed Management Institute (2010)

Publications:

Scopus Index/SCI journals: 

1.Kumar V, Devi MK, Panda BK, Shrivastava SL (2019) Shrinkage and rehydration characteristics of vacuum-assisted microwave dried green bell pepper. Journal of Food Process Engineering. e13030.DOI:https:doi.org/10.1111/jfpe.13030. [Scopus Index/SCI journal]

2. Kumar V, Devi MK, Shrivastava SL (2019) Effect of vacuum-assisted microwave drying on color change kinetics of green bell pepper. Journal of Agricultural Science and Technology, 21(4). [Scopus Index/SCI journal]

3. Devi MK, Das SK (2018) Microwave popping characteristics of paddy as affected by sample placement and geometry and process optimization. Journal of Food Engineering, 221:45–53. https://doi.org/10.1016/j.jfoodeng.2017.09.026. [Scopus Index/SCI journal]

4. Devi MK, Das SK (2017) Kinetics of color changes of popped rice during microwave popping: Effect of salt and moisture content. Journal of Food Process Engineering. e12560. https://doi.org/10.1111/jfpe.12560. [Scopus Index/SCI journal]

5. Swarnakar AK., Devi MK, Das SK (2014) Popping characteristics of paddy using microwave energy and optimization of process parameters. International Journal of Food Studies, 3:45–59. [Scopus Index]

NAAS/Care Journals: 

1. Kumar V, Devi MK, Panda BK, Shrivastava SL (2019) Shrinkage and rehydration characteristics of vacuum-assisted microwave dried green bell pepper. Journal of Food Process Engineering. e13030.DOI:https:doi.org/10.1111/jfpe.13030. [Naas score: 7.70]

2. Kumar V, Devi MK, Shrivastava SL (2019) Effect of vacuum-assisted microwave drying on color change kinetics of green bell pepper. Journal of Agricultural Science and Technology, 21(4). [Naas score: 6.90]

3. Devi MK, Das SK (2018) Microwave popping characteristics of paddy as affected by sample placement and geometry and process optimization. Journal of Food Engineering, 221:45–53. https://doi.org/10.1016/j.jfoodeng.2017.09.026. [Naas score: 10.50]

4. Devi MK, Das SK (2017) Kinetics of color changes of popped rice during microwave popping: Effect of salt and moisture content. Journal of Food Process Engineering. e12560. https://doi.org/10.1111/jfpe.12560. [Naas score: 7.70]

E)Abstracts and Presentations in National and International conferences/Symposium/Workshops:

International Conferences:

1. Devi MK, Das SK (2016) Color change kinetics of popped rice during microwave popping of salted paddy. International Conference on Emerging Technologies in Agricultural and Food Engineering (ETAE 2016), IIT Kharagpur, West Bengal, India 28–30 Dec 2016

2. Devi MK,Swarnakar AK, Das SK (2015) Popping of paddy in domestic microwave oven: Effects of sample factors and oven factors on popping characteristics. Institute of Food Technologists (IFT 15), , McCormick Place South, Chicago IL, USA 11–14 Jul 2015

3. Devi MK, Gaikwad N (2014) Shelf life study of minimally processed beet root through modified atmospheric packaging. The 2nd International Conference on Emerging Food Safety Risk: Challenges for Developing Countries, NIFTEM, Sonepat, Haryana, India 9–10, Jan 2014.

  • Achievements
  • A PhD degree from an Institute of Eminence “IIT Kharagpur” West Bengal
  • University Gold medal in M.Tech Agricultural Process and Food Engineering
  • ITP fellowship of International Watershed Management Institute (IWMI), Hyderabad during B.Tech

  • What subject you teach at SSU ?

  • Fundamentals of Food Science, Fruits and Vegetables: Preparation and Utilization, Food Chemistry

  • Dr. M Kalpana Devi says:
  • “The idea which inspired me to join SSU is that Sri Sri University, Odisha founded on the ideals of imparting quality and holistic education envisions to be the global powerhouse of producing skilled graduates who would stand to offer out-of-the-box solutions, and above all be humane.
    In its holistic mission, the University has formulated its curricula integrating the different philosophies and modern technicalities and learning aids. Like every big dream has a blueprint or a road-map of achievable targets. The University too stands to work towards its mission with a global vision on its end.”
  • Interests:
  • Academic and Research