Career

Mr. Siddharth Vishwakarma is currently a Design Engineer at the Indian Institute of Technology Kharagpur, specializing in food process engineering. He is on the verge of completing his Ph.D. in Food Process Engineering at IIT Kharagpur, with a thesis submitted in April 2024. Previously, he completed his M.Tech. in Food Process Engineering at IIT Kharagpur and his B.Tech. in Agricultural Engineering from Jawaharlal Nehru Agricultural University, Jabalpur. Additionally, Mr. Vishwakarma is pursuing an online B.S. degree in Data Science and Applications from the Indian Institute of Technology Madras.

Mr. Vishwakarma's research interests include automation, IoT, cloud computing, AI in food processing operations, mathematical modeling to enhance product quality and efficiency, non-destructive quality analysis, and the development of sensors and functional food fortification. He possesses strong technical expertise in hyperspectral imaging, food engineering, process optimization, mathematical modeling, and various analytical techniques.

A dedicated researcher, Mr. Vishwakarma has published seven research articles and five review papers in peer-reviewed journals. He has also contributed to three published book chapters. His cumulative impact factor is 62.6, and his work has been cited approximately 323 times, with an h-index of 8. His publications appear in journals such as Carbohydrate Polymers, Journal of Food Science and Technology, and NFS Journal.

Mr. Vishwakarma has received multiple awards and recognitions, including the SITARE-GYTI Award 2021 for his work on SMP tablet technology and the Young Inventor Award from the IPR cell of IIT Kharagpur for patent filing. He has also been a recipient of the MHRD scholarship for his M.Tech. studies and has won several accolades for his presentations and research projects.

Mr. Vishwakarma is an active member of various professional organizations, including the Institute of Food Technologists (IFT) and the Association of Food Scientists and Technologists (India) (AFSTI). He has served as a teaching assistant at IIT Kharagpur, contributing to courses on food chemistry, product and process development, and non-thermal processing of food.

In addition to his research and academic pursuits, Mr. Vishwakarma has significant experience in collaborative projects. These include the development of android applications for homogeneity analysis of fortified rice and technologies for micronutrient-enriched low-moisture meat analogues. His contributions to the field of food engineering are well-recognized, and he continues to strive for advancements in food processing technology and innovation.