Assist Prof Dr. Dibyakanta Seth | Agricultural and Biological Sciences | Academic Excellence Award

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Assist Prof Dr. Dibyakanta Seth | Agricultural and Biological Sciences | Academic Excellence Award🏆

Assistant Professor doctor. Dibyakanta Seth . National Institute of Technology Rourkela, India🎓

Professional Profile 

🌟Dr. Dibyakanta Seth: A Pioneer in Food Process Engineering 

🎓Early Academic Pursuits 

Dr. Dibyakanta Seth embarked on his academic journey in Agricultural Engineering with a Bachelor’s degree from the College of Agricultural Engineering and Technology at Orissa University of Agriculture and Technology in Bhubaneswar, India, in 2002. His passion for food technology led him to further studies at the Indian Institute of Technology (IIT), Kharagpur, where he earned a Master’s degree in Dairy Food Engineering in 2005. His quest for advanced knowledge culminated in a Ph.D. in Food Engineering & Technology from Tezpur University, Assam, India, in 2017. His doctoral research focused on developing spray-dried misti dahi (sweetened yogurt) powder, exploring process technology, bacterial cell encapsulation, texture improvement, and sorption studies.

👨‍🏫Professional Endeavors 

Dr. Seth’s career reflects a blend of academia and industry. Since June 2020, he has been serving as an Assistant Professor in the Department of Food Process Engineering at the National Institute of Technology (NIT), Rourkela, Odisha, India. Prior to this, he held positions as an Assistant Professor (Senior Scale) at Tezpur University and an Assistant Professor at Karunya University. His professional journey began as a Research Associate at the National Dairy Research Institute (NDRI) and included roles in industrial settings, such as a Technical Expert at APICOL and a Quality Control Engineer at Prithwiraj Dairy & Food Products Pvt. Ltd.

🔬Contributions and Research Focus 

Dr. Seth’s research has significantly advanced the field of food process engineering. His work encompasses the development of ready-to-reconstitute misti dahi powder, optimization of spray-drying conditions, and the study of high shear technology for clean label foods. He has been involved in numerous R&D projects and has made substantial contributions to the development of freeze-dried misti dahi powder and the impact of various processing conditions on food products.

🏆Accolades and Recognition 

Dr. Seth has been recognized for his contributions to food science and technology through several prestigious awards. These include the Fulbright-Nehru visiting scholar programme, the Young Scientist ICFP 2016 Award, and the Outstanding Faculty in Engineering Award by the Venus International Faculty Award (VIFA) in 2017. He has also received the Young Educator Award in the International Conference on Food Properties.

🌍Impact and Influence 

Dr. Seth’s impact extends beyond his research. His work has influenced food processing technologies and standards, particularly in dairy and yogurt products. His international and national technical talks, including those at prominent conferences in Sharjah, Bangkok, and Chennai, reflect his role as a thought leader in his field. His guidance of numerous M.Tech and B.Tech students has shaped the next generation of food engineers.

🚀Legacy and Future Contributions 

Dr. Seth’s legacy lies in his dedication to advancing food engineering through innovative research and teaching. His future contributions are expected to further push the boundaries of food process technology, with a continued focus on sustainable and clean-label food solutions. His ongoing mentorship of Ph.D. and M.Tech students and his involvement in the development of e-course materials demonstrate his commitment to both education and industry advancement.

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