Siddharth Vishwakarma

Siddharth Vishwakarma

Siddharth Vishwakarma is a researcher and academician with expertise in food process engineering and food science. He is currently working as a design engineer on the NIK-IIT Kharagpur project, focusing on capacity building of Fortified Rice Kernel (FRK) production across the nation. His main work involves developing rapid methods for quality testing of FRK, designing and simulating the machinery involved in the manufacturing process, and designing commercial FRK manufacturing plants.

Profile

Siddharth Vishwakarma is a dedicated Ph.D. candidate specializing in food process engineering with expertise in food safety, quality analysis, and the application of advanced technologies. His research projects have focused on the implications of fortification, extrusion, drying, hyperspectral imaging, image processing, CAD design, simulation, machine learning, and rheology. He is experienced in international collaborations and committed to improving the safety, functionality, and nutritional value of food products.

Patented Tech.

Storage Stable Instant Soluble Milk Tablets, System and Process Technology Thereof: Filed (Application no. 201931033700). Inventors: Siddharth Vishwakarma, Hari Niwas Mishra

A Method for Quick Estimation of Micronutrients in Fortified Rice Kernel using Hyperspectral Imaging Technology: Filed (Application no. 202431042052). Inventors: Hari Niwas Mishra, Siddharth Vishwakarma, Shubham Mandliya, Rahul Patel

A formulation suitable for Fortified Rice Noodles (FRN) and method of manufacturing thereof.: Filed (Application no. 202431049010, dated 26th June 2024). Inventors: Hari Niwas Mishra, Siddharth Vishwakarma, Shubham Mandliya.

Published Work

Vishwakarma, S., Mandliya, S., Dalbhagat, C. G., & Mishra, H. N. (2023). Investigation of Optimum Formulation for Rice Noodles Fortified from Marjoram, Basil, Spearmint, and Skim Milk Powder. NFS Journal, 33, 100158

Vishwakarma, S., Mandliya, S., Dalbhagat, C. G., & Panigrahi, C. (2023). Physical and Chemical Parameters as Qualitative Indicators of Used Frying Oils. Frying Technology: Recent Development, Challenges, and Prospects, 205

Vishwakarma, S., Mandliya, S., Dalbhagat, C.G., Majumdar, J., Mishra, H.N. (2023) Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles. Foods, 12(5), 1099

Vishwakarma, S., Mandliya, S., Dalbhagat, C. G., Singh, P. K., & Mishra, H. N. (2023). Rheological Modelling of Marjoram Fortified Rice Dough: Empirical and Machine Learning Approach. Journal of Food Process Eng., e14387

Recent Work and Activities

Designing of continous FRK manufacturing plant

Smart analysis methods for micronutrient determination in FRK

Awards, Scholarships and Achievements

SITARE-GYTI Award 2021 (₹1.5 million) for SMP tablet technology
Young Inventor Award at IPR cell of IIT Kharagpur for patent filing
John Deere Best Innovation Award in Agriculture at IIITDM Jabalpur

1st & Corresponding Authored Papers

7

Co-authored Papers

6

Research Metric

  • Total impact factor: 62.6
  • h-index: 8
  • Total citations: 323