Brief Introduction

I am a professional Food Technologist, completed my post-graduation and doctoral degree in Food Technology. I am interested in fabrication of nanomaterials loaded with natural dyes and studying their properties and applications in next generation smart packaging to ensure the quality and safety of the packaged food products. It includes interfacing biological with organic nanomaterials, understanding biological process in their advance food packaging system, which develops industrially relevant new edible materials and green processes.

I published twenty-eight (28) research articles in national and international peer reviewed journals, seven (7) textbooks, four (4) book chapters, completed nine (9) major (>Rs. 10,00,000/-) research projects and one (1) ongoing research projects, twenty-five (25) papers in conferences with 8 H index, 8 i10 index, and 198+ citations (Google scholar) and three (3) patents filled & published. I disseminated two (2) patented technologies transfer for commercialization and successfully created three hundred fifty (350) entrepreneurs in Agriculture and allied field through incubation centre. I am having wider working experiences in both national and international food industry with various capacity (Quality Control and Research & Development Manager) for nine (9) years. I am professional teacher, researcher, and excellent academician from 2010 to till now, all together 21 years experiences in the field of food processing and technology at different capacities.

I am recipient of a number of fellowships, research projects and awards including Junior Research Fellowship (JRF) funded by ICAR (Indian Council of Agriculture and Research), Government of India; Core Research Grant (Plant Science), Scheme funded by Science & Engineering Research Board (SERB) (A Statutory body under Department of Science & Technology, Government of India); Awardee of National Eligibility Test (NET) for Assistant Professor from ICAR, Government of India. I am recipient of Best Teacher Award, Excellence in Research Award, Outstanding Scientist Award from Omm Shanti Narayan Foundation Trust for the year of 2021 and Outstanding Teacher Award from Society for Biotic and Environmental Research (SBER) for the year of 2022. On the ability to present research seminars, I participated/presented in several conferences including presentation in 2^nd International NIN Centenary Conference-2018 held in Hyderabad, India and 8^th International Food Convention, IFCON2018 CSIR-CFTRI, Mysore, India.

Thesis title: Value addition of Khoonphal (Haematocarpus validus), Meghalaya, India.
https://shodhganga.inflibnet.ac.in/handle/10603/307554.
Advisor: Prof. S. C. Deka, http://www.tezu.ernet.in/dfpt.

Thesis summary: The physicochemical and phytochemical characterization of indigenous edible fruits, application of ultrasound assisted extraction (UAE) and microwave assisted extraction of bioactive functional materials, microencapsulation through non-thermal technique and evaluation as a target delivery system by in vitro gastro-intestinal digestion (IVGID) simulation models and value addition and development of number of convenience food products (Ready to drinks fruit beverage, spray dried fruit powder, green processed fruit juice)

Professional experience:

1. Position: Quality Control (QC) Manager (Pvt, Ltd Company, Chennai/India) 01/09/2001 to 30/04/2005 
   Role and activities: Ensure all activities of quality & food safety comply with local law/ destination country law and FSSAI, BIS & ISO standards. Management of the quality control team and ensuring the safety quality agenda is managed effectively so that products are manufactured legally and safety in compliance with customers and internal specifications and standards. Ensuring that the procedures are communicated, maintained and trained out.
2. Position: Quality Control (QC) Manager (Multinational Company- Swiss and France Collaborated), France (FMCG and Food Industry), Country      02/05/2005 to 31/07/2008
   Role and activities: Manage and develop technical activities including Quality Assurance, Research & Development, Process optimize. Manage performance of the technical teams to ensure achievements related to budget, support to product management, and production. Develop strong QMS and ensure QMS is applied effectively in all related department. Ensure all the activities related to quality & food safety comply with local law/ destination country law and EU and FDA standards. Hygiene and GMP: define GMP tool and ensure the tool has up to date, consistent and appropriate cleaning procedures that meet the requirements of quality standards and customers. Ensure that the procedures are communicated, maintained, trained out and communicated.
3. Position: Research & Development Manager (Multinational Company-Hong Kong)            Periods:  01/08/2008 to 29/08/2010 
   Role and activities: Ensure research and development activities, which leading R&D efforts of company from its inception to develop a range of food products. Ensure that all R&D processes are documented from the organisation's quality standards as set and that all processes have SOPs in place. Implementing these SOPs on ground and their regular upgradation and process validation will be the key driver of high-quality standards across the organisation
4. Position: Assistant Professor-Food Technology                Periods:   30/08/2010 to 08.08.2012 (2 Y) 
   Institution name/country: Department of Food Science and Nutrition, Central Agricultural University. Indian Government University. https://cau.ac.in 
   Role and activities: Teaching and Research, Batchelor degree students (Fundamental of Food Processing and Preservation, Food Microbiology- Theory and Practical.
5. Position: Assistant Professor-Food Technology                       Periods:   09/08/2010 to till now (10 Y) 
   Institution name/country: Department of Agribusiness Management & Food Technology, North-Eastern Hill University/India. Indian Government University. https://www.nehu.ac.in.
   Role and activities: Teaching and Research, Master and Doctoral students (Fundamental of Food Processing and Preservation, Unit Operations in Food Processing, Food Microbiology- Theory and Practical, Postharvest Management of Horticultural Crops-Theory and practical, Cereal and Bakery Technology- Theory and Practical and Beverages and Fermentation Technology- Theory and Practical, and Advance Food Processing Technology) at ABMFT, NEHU, Meghalaya.
6. Position: Nodal Officer                                                            Periods:   30/08/2019 to till now (3 Y)
   Institution name/country: Incubation Centre, North-Eastern Hill University, Tura Campus, Meghalaya, https://nehuturaincubation.wixsite.com/main. 
   Role and activities: Conducting capacity training, organising hands on training, establishing processing units, creating common facility centre, developing entrepreneurship, livelihood improvements, idea pitch concept, pilot plant study, transfer of technology.

Courses taught and other services provided to students and the home institution:

• ABFT-C-108: Management of Food and Agribusiness
• ABFT-C-207: Fundamental of Food Processing and Preservation
• ABFT-F-306: Unit Operations in Food Processing
• ABFT-F-305: Food Microbiology (Theory and Practical)
• ABFT-F-307: Postharvest Management of Horticultural Crops (Theory and Practical)
• ABFT-F-403: Cereal and Bakery Technology (Theory and Practical)
• ABFT-F-406: Beverages and Fermentation Technology (Theory and Practical)
• ABFT-F-502: Advance Food Processing Technology (Theory and Practical)-PhD Students
• ABFT-F-503: Research Methodology in Science and Technology-PhD Students

Supervising and mentoring summary:

• Master Degree level (12) students have been awarded and (3) students are ongoing under my supervision, area-Food Processing and Technology
• Ph.D. Degree level (1) students are ongoing under my supervision, area-Food Processing and Technology

Overall publication credentials:

• https://scholar.google.co.in/citations?user=6awwETgAAAAJ&hl=en
• Citations: 201+, h-index: 8, i-10 index: 8
• Orcid Id: https://orcid.org/0000-0002-9280-5396

Research Projects

Completed/ongoing research projects:

1. Name of the project: Low-cost process development and quality evaluation of carbonated beverages made from Aloe vera Gel blend with extract of Amla, Sweet lime and Ginger in Meghalaya- North Eastern Region.
   Contribution: Principal Investigator (PI)
   Funding agency: Ministry of Food Processing Industry, Government of India,
   Period:2011-2014 (Completed)
   Project value (Rs): 32, 00,000/-
2. Name of the project: Agri-entrepreneurship skilled professional training for Agriculture graduate in Meghalaya
   Contribution: Principal Investigator (PI)
   Funding agency: MANAGE, Hyderabad, Ministry of Agriculture, Government of India
   Period: 2016-2017 (Completed)
   Project value (Rs): 10,00,000/
3. Name of the project: Skilled Capacity Training and Transfer of Technology in Agriculture and Allied Sector
   Contribution: Principal Investigator (PI)
   Funding agency: ICAR-NIBSM, Raipur, Chhattisgarh, Government of India
   Period: 2019-2020 (Completed)
   Project value (Rs): 60,00,000/-
4. Name of the project: Development of low-cost process technology for extraction of oleoresin, essential oils and its value-added products from Tejpatta and creating entrepreneurship for tribal people of Meghalaya
   Contribution: Principal Investigator (PI)
   Funding agency: TRIFED, Ministry of Tribal Affairs, Government of India
   Period: 2017-2020 (Completed)
   Project value (Rs): 26,00,000/-
5. Name of the project: Value addition of banana (Musa. sp) and creating small scale enterprises of Meghalaya tribal community though minimal processing technology
   Contribution: Principal Investigator (PI)
   Funding agency: Department of Biotechnology, Government of India
   Period: 2018-2021 (Completed)
   Project value (Rs): 71,06,000/-
6. Name of the project: Value chain on processing of novel duck meat and egg products under existing farming system of NER for entrepreneurship development
   Contribution: Principal Investigator (PI)
   Funding agency: Department of Biotechnology, Government of India
   Period:2018-2021 (Completed)
   Project value (Rs): 45,00,000/-
7. Name of the project: Extraction and characterization of functional phytochemicals from khoonphal (Haematocarpus validus) of Meghalaya and its value addition
   Contribution: Principal Investigator (PI)
   Funding agency: Department of Science & Technology, SERB, Government of India
   Period:2018-2021(Completed)
   Project value (Rs): 28,00,000/-
8. Name of the project: Skilled Capacity Training and Transfer of Technology in Agriculture and Allied Sector
   Contribution: Principal Investigator (PI),
   Funding agency: ICAR-NIBSM, Raipur, Chhattisgarh, Government of India
   Period:2020-2021 (Completed)
   Project value (Rs): 60,00,000/-
9. Name of the project: Development of vegetative propagation protocol and vacuum freeze dehydrated probiotic powder from Sohiong (Prunus nepalensis) fruit
   Contribution: Principal Investigator (PI),
   Funding agency: Department of Biotechnology, Government of India
   Period:2021-2024 (Ongoing)
   Project value (Rs): 1,20,00,000/

Publications

1. Sasikumar R, Das D (2021). Effect of conventional and nonconventional treatments on physicochemical properties and phytonutrients composition of blood fruit (Haematocarpus validus) juices. Carpathian Journal of Food Science and Technology, Accepted, Citation-0
2. Sasikumar R, Das AJ, Deka SC (2021). In vitro cytoprotective activity of cyanidin 3-glucoside extracts from Haematocarpus validus pomace on streptozotocin induced oxidative damage in pancreatic ß-cells. Saudi Journal of Biological Sciences, 28(7), 1-14. https://doi.org/10.1016/j.sjbs.2021.05.065. Citation-2
3. Vivek K, Singh SS, Sasikumar R, Sami R (2021). Consumer preference study on combined ultrasound and sodium hypochlorite treated fresh cut kiwifruits coated with chitosan using the fuzzy logic approach. The Journal of Microbiology, Biotechnology and Food Sciences, https://doi.org/10.15414/jmbfs.4054. Citation-2
4. Sasikumar R, Vivek K, Jaiswal AK (2021). Effect of spray drying conditions on the physical characteristics, amino acid profile and bioactivity of blood fruit (Haematocarpus validus Bakh.F. Ex Forman) seed protein isolate. Journal of Food Processing and Preservation, 44(12), https://doi.org/10.1111/jfpp.15401. Citation-1
5. Sasikumar R, Das D, Jaiswal AK (2021). Effects of extraction methods and solvents on the bioactive compounds, antioxidant activity and storage stability of anthocyanin rich blood fruit (Haematocarpus validus) extracts. Journal of Food Processing and Preservation, 43 (11). https://doi.org/10.1111/jfpp.15401. Citation-3
6. Sasikumar R, Vivek K, Chakkaravarthi S, Deka SC (2020). Physicochemical characterization and mass modeling of blood fruit (Haematocarpus validus) – An underutilized fruit of north-eastern India. International Journal of Fruit Science, 20 (5): 1-14 https://doi.org/10.1080/15538362.2020.1848752 . Citation -2
7. Sasikumar R, Das D, Chakkaravarthi S, Deka SC (2020). GC-HRMS screening of bioactive compounds responsible for antimicrobial and antioxidant activities of blood fruit (Haematocarpus validus Bakh.F. Ex Forman) of North-East India. Archives of Microbiology, 202 (7): 1-12. https://doi:10.1007/s00203-020-01985-x. Citation-3
8. Sasikumar R, Das M, Deka SC (2020). Process optimization for the production of blood fruit powder by spray drying technique and its quality evaluation. Journal of Food Science and Technology, 57 (6): 2269-2282. https://doi:10.1007/s13197-020-04264-1. Citation-4
9. Sasikumar R, Das M, Sahu JK, Deka SC (2020). Qualitative properties of spray dried blood fruit (Haematocarpus validus) powder and its sorption isotherms. Journal of Food Process Engineering, 43 (4): 1-2. https://doi:10.1111/jfpe.13373. Citation -4
10. Sasikumar R, Chutia H, Deka SC (2019). Thermosonication assisted extraction of blood fruit (Haematocarpus validus) juice and process optimization through response surface methodology. The Journal of Microbiology, Biotechnology and Food Sciences, 9 (2): 228-235. https://doi:10.15414/jmbfs.2019.9.2.228-235. Citation -7
11. Sasikumar R, Pradhan D, Deka SC (2019). Effects of thermosonication process on
    inactivation of Escherichia coli and Saccharomyces cerevisiae and its survival kinetics
    modeling in khoonphal (Haematocarpus validus) juice to extend its shelf life. Journal of Food Processing and Preservation, 43 (11). https://doi.org/10.1111/jfpp.14220. Citation -5
12. Sasikumar R, Vivek K, Deka, SC (2019). Sensory evaluation of ultrasound assisted
    microwave treated fruit (Haematocarpus validus) juice through fuzzy logic
    approach. International Food Research Journal, 26 (4): 1229-1236. Citation-7
13. Sasikumar R, Deka SC (2018). Influence of thermosonication treatments on bioactive compounds and sensory quality of fruit (Haematocarpus validus) juice. Journal of Food
    Processing and Preservation, 42 (8). http://dx.doi:10.1111/jfpp.13701. Citation-10
14. Vivek K, Mishra S, Sasikumar R (2017). Effect of ultra-sonication on postharvest quality parameters and microbial load on Docynia indica. Scientia Horticulturae, 225: 163–170. http://dx.doi.org/10.1016/j.scienta.2017.07.006. Citation-7
15. Sasikumar R, Vivek K, Chakaravarthy S, Deka SC (2017). Effect of post-harvest quality parameters on ultra-sonication treatment of khoonphal (Haematocarpus validus) of Meghalaya, North-East India. Journal of Food Processing Technology 8: 668. http://dx.doi:10.4172/2157-7110.1000668. Citation -4
16. Sasikumar R, Vivak K (2016). Optimization of sugar substitutes in therapeutic beverages using response surface methodology. International Journal Agricultural and Food Science, 6 (2):19-23. Citation-1
17. Vivek K, Pratibha S, Sasikumar R (2016). Optimization of iron rich extruded Moringa oleifera snack product for anemic people using response surface methodology (RSM). Journal of Food Processing Technology, 7 (12): 1-6. Citation-5
18. Sasikumar R, Anilkumar, Vivek K, Deka SC (2015). Effect on partial substitution of sweet potato flour on the quality of white wheat bread: Organic sweet potato grown from west garo hill, Meghalaya, North East India. Journal of Root Crops, 41 (1): 48-55. Citation -1
19. Sasikumar R, Deka SC (2015). Studies on the process development and shelf life of low-calorie therapeutic aloe vera RTS beverage by using artificial sweetener. Madras Agricultural Journal, 102 (7-9): 298-302. Citation-1
20. Sasikumar R, Jha Y.K, Chakaravarthy S (2015). Studies on encapsulated enzymes to accelerate proteolysis in cheddar cheese. International Journal of Food and Nutritional Science, 4 (5): 32-37. Citation -2
21. Sasikumar R (2015). Storage stability of functional beverages prepared from aloe vera, blended with bael fruit. International Journal of Food Quality and Safety, 1: 39-44. Citation-2
22. Sasikumar R (2015). Preparation of therapeutic RTS beverage from aloe vera gel and aonla fruit juice evaluation of storage stability, Asian Journal of Dairy and Food Research. 34 (2): 151-155. Citation-5
23. Sasikumar R (2015). Development, quality evaluation and shelf-life studies of probiotic beverages using whey and aloe vera juice. Journal of Food Processing Technology, 6 (9): 1-5. Citation-5      
24. Sasikumar R, Vivek k (2015). Process development therapeutic RTS beverages from blend of aloe vera and pineapple. Journal Agriculture and Technology, 2 (2): 7-14. Citation-2
25. Sasikumar R (2014). Studies on prospects and constraints of agro-based food processing industries in North-East, India. Journal Agriculture and Technology, 1 (2): 66-71. Citation-2
26. Sasikumar R (2013). Low-cost process development of cheese spread from buffalo milk by using exogenous enzymes and quality evaluation. Beverage and Food World, 40 (7): 63-66. Citation-2
27. Sasikumar R (2013). Effect of processing on physiochemical and sensory parameters of low calorie therapeutic RTS beverage blend of aloe vera and aonla fruit using artificial sweeteners. Asian Journal of Food and Agro-Industry, 6 (6): 337-346. Citation-11
28. Sasikumar R, Ray RC, Paul PK, Suresh CP (2013). Development and Storage Studies of Therapeutic Ready to Serve (RTS) Made from Blend of Aloe vera, Aonla and Ginger Juice. Journal of Food Processing Technology, 4 (5): 232-237. Citation-34

Research Monographs, Text Book/Chapters

1. Sasikumar R, Sankar Chandra Deka (2019). Effect of Ultrasound-Assisted Treatment on Postharvest Quality of Khoonphal (Haematocarpus validus) of Meghalaya North-East India. Innovations in Food Processing Technologies. (Nandan Sit, Laxmikant S. Badwaik and Amit Baran Das). New India Publishing Agency (NIPA), New Delhi. ISBN: 9789386546517. Citation-5     
2. Sasikumar R, Chakkaravarthy S, Vivek,K (2017). Food Processing Technology, A Technical Manual, Biotech Publication, New Delhi. ISBN: 9788176223706. Citation-0   
3. Sasikumar R (2015) Text book on Post Harvest Technology of Fruits and Vegetables Biotech publication- New Delhi. ISBN: 9788176223485. Citation-1     
4. Sasikumar R (2014) Fermentation Technologies in Food Production, Progress in Biotechnology for food application. (Wing-Fu Lai). OMICS Group e-books, USA. 1-20. ISBN: 9781632780102. Citation-3
5. Ramesh C. Ray, Aly F. El Sheikha and Sasikumar R (2014) Oriental Fermented Functional Probiotic Foods. Microorganisms and Fermentation of Traditional Foods (Ramesh C. Ray and Didier Montet). CRC Press, Taylor & Francis, New York. (9) 281-309. ISBN: 9781482223088. Citation-3   
6. Sasikumar R (2014) Recent Innovation in Food Packaging Technology, Dairy and Food Processing Industry (Recent Trends). (Mishra.B.K). Biotech Books,New Delhi.(2) 12-29. ISBN: 9788176223003. Citation-1     
7. Sasikumar R(2013). Food Processing Technology in Agro based sector. Biotech publication- New Delhi. ISBN: 9788176223493. Citation-4     
8. Kowsalya S, Sasikumar R (2012), (1st Ed.) Commercial Production Methods of Spirulina, Lap Lambert Academic Publishing AG & Co.KG, Germany. ISBN: 9783848427871. Citation-4     
9. Sasikumar R, Sivakumar P.S, (2012), (1st Ed.) Agri Food Crops Processing, value addition, packaging & Storage, New India Publishing Agency (NIPA), New Delhi. ISBN: 9789381450406. Citation-2   
10. Sasikumar R (2011), (Ed.) Accelerated Cheese Flavour Development, Lap Lambert Academic Publishing AG & Co.KG, Germany. (International). ISBN: 9783845435497. Citation-5

Invited presentations:

1. Interactive Session on Research & Development in Food processing sector in North Eastern States “Low-cost Process development of snack foods from local farm produce by applying Single screw extrusion technology” organized by Indian chamber of commerce and Ministry of Food Processing Industries, New Delhi, India on 10th February 2011.
2. One day Awareness programme “Processing and value addition of underutilized minor forest products” organized by Khadi & Village Industries Commission (Ministry of Micro, Small & Medium Enterprises, Govt. Of India) on 29th February 2012.
3. National conference on “Traditional Beverages in North East India and quality development” organized by Association of Food Science and Technology-Manipur Chapter and Central Agricultural University (AFST- M & CAU, Imphal) on 11-12th April 2015.
4. North East Food Processing & Technology Summit-2015 on “Food Processing Technologies in North Eastern Sates of India” organized by FINER- Guwahati, India on 19th September 2015.
5. North East Food Processing Conclave on “Application of Food Processing Technologies in North East India” organized by Indian Chamber of Commerce and Ministry of Food Processing Industries, New Delhi, India on 6th October 2015.
6. International Conference Recent Advances in Agricultural, Biological and Applied Sciences Research-2022 “Novel Alginate and β-Lactoglobulin matric used as wall material for encapsulation of polyphenols to improve efficiency and stability” at Nagaon, Assam, India on 8^th-9^th Aug 2022.

Oral/Poster presentation in international conferences:

• International Conference “A comparative study of thermosonication extraction with conventional method of blood fruit (Haematocarpus validus) juice based on its functional properties” held in National Institute of Nutrition, Hyderabad, Telangana, India from 11-13, November, 2018.
• International Conference “Effect on functional phytochemicals of khoonphal juice microencapsulation through spray dried powder drink” held in National Institute of Nutrition, Hyderabad, Telangana, India from 11-13, November, 2018.
• International Conference “Effect of inlet temperature and carrier agent concentration on khoonphal (Haematocarpus validus) juice powder by spray drying” held in CSIR-CFTRI, Mysore, India from 12-15 December, 2018.
• Value chain analysis: A case studies on pineapple value addition from North East India. International seminar on Look East Policy: Perspectives from the South East-Asian architecture, organized by NEHU, Tura Campus, Tura, Meghalaya, 26th to 27th June, 2015.
• International Seminar “Value chain analysis: A case study on pineapple value addition from West Garo Hills, Meghalaya, India” held in Department of Management, North-Easter Hill University, Meghalaya, India from 26-27, June, 2015.
• International Conference “Value added products and quality evaluation of bael fruits from Meghalaya” held in UBKV & IARI, New Delhi, India from 22-24, May, 2014.
• International Conference “Problem and prospects of fruits and vegetables processing industry: An empirical study in West Garo Hills, Meghalaya, North-East India” held in Department of Management, North-Easter Hill University, Meghalaya, India from 26-27, June, 2014.
• Process optimization of microencapsulated polyphenols from khoonphal pomace by jet flow vibration technology and its evaluation as a target delivery system. 27th Indian Convention of Food Scientist and Technology RAINBOW, organized by AFST-Tezpur University, 30th Jan 2020 to 1st Feb 2020.
• Process Optimization of Microencapsulated Polyphenols from Blood Fruits Pomace Extract by Novel Jet Flow Vibration Technology and Evaluation as a Target Delivery System. Biotic Science Congress (BioSCon), 2022, International Conference Recent Advances in Agricultural, Biological and Applied Sciences Research-2022, 8^th -9^th Aug 2022.
• Nutrtional and Anti-Nutrient Composition, Bioavailability, and Acute Toxicity Potential of Haematocarpus validus. Biotic Science Congress (BioSCon), 2022, International Conference Recent Advances in Agricultural, Biological and Applied Sciences Research-2022, 8^th -9^th Aug 2022.
• Promotion of Potential Agri-Business Ventures in North-East India: A Way Forward. , International Conference Recent Advances in Agricultural, Biological and Applied Sciences Research-2022, 8^th -9^th Aug 2022.

Professional honors, awards and fellowships:

• ICAR (Indian Council of Agricultural Research, Government of India) JRF in Master Degree-1999 2001  
• National Eligibility Test (NET) conducted by ICAR, Government of India in Food Science & Technology in 2001
• Best Teacher Award for the year of 2021 by Omm Shanti Narayan Foundation Trust,
• Outstating Scientist Award for the year of 2021 by Omm Shanti Narayan Foundation Trust,
• Excellence in Research Award for the year of 2021 by Omm Shanti Narayan Foundation Trust
• Outstanding Teacher Award for the year of 2022 by Society for Biotic and Environmental Research (SBER)

Patents filed/published/granted:

Community services:

• Soft skill interventions under Cashew Nut Processing Cluster at Selsella Block of West Garo Hills, Meghalaya, Cashew Nut Processing with special emphasis on Energy Conservation and Reducing Breakage. (Creating awareness and entrepreneurship)
• Hard skill interventions under Cashew Nut Processing Cluster at Selsella Block of West Garo Hills, Meghalaya, Commercial Cashew Nut Processing in remote rural areas. (Creating small and medium entrepreneurs in remote rural areas)
• Establishing Piggery, Kuroiler, Duckery and Apery Units in different parts of Meghalaya, India
• Establishing Meat and Poultry Processing Units in different parts of Meghalaya, India
• Scale up livelihood Business Incubator (LBI) and Technology Business incubator (TBI) (Upliftment of living standard of rural people).

Membership and activities in professional associations:

• AFST- (Association of Food Science and Technology)- Life Member
• ISRC (Indian Society for Root Crops) –Life Member
• COBACAS (Cooch Behar Association for Cultivation of Agricultural Science)- Life Member
• MASU (Madras Agricultural Student Union)- Life Member
• Society for Biotic and Environmental Research (SBER)- Life Member