Ph.D
Dr. Veerapandi Loganathan is an Assistant Professor in the Department of Food Technology at TKM Institute of Technology, Kollam, Kerala, India. He holds a B.Tech. in Biotechnology, an M.Tech. in Food Technology, and a Ph.D. in Food Technology. With more than seven years of teaching and research experience, his expertise focuses on functional foods, grain science, food processing and preservation, food packaging, drying technologies, green extraction techniques, nanotechnology, bioactive compounds, artificial intelligence applications in food engineering, and sustainable food processing.
Dr. Loganathan has authored over 19 research articles, six book chapters, and seven patents. He actively serves as a reviewer for international peer-reviewed journals and collaborates on multidisciplinary research in food science and agricultural technologies. His current research emphasizes emerging technologies including microwave-assisted extraction, cold plasma, spray drying, computational modeling, and nanotechnology for improving food quality, safety, and sustainability. He is committed to advancing innovative research, mentoring students, and contributing to the global scientific community through editorial services, peer review, and collaborative research.
