Ph.D.
Food Process Engineering
Indian Institute of Technology Kharagpur, 2024
Thesis: Fortified Rice Noodles: Formulation and Manufacturing Technology.
Smart & Intelligent Food Processing
Dr. Siddharth Vishwakarma
Process Development Scientist
Researcher in smart and intelligent food processing with expertise in extrusion-based product development, food fortification, protein-rich structured foods, hyperspectral imaging, computer vision, AI/ML-based predictive modeling, CFD/DEM/FEM simulation, 3D printing, and process scale-up.
17
Journal Papers
15
Book Chapters
5
Patents / IP
About Me
Bridging academic research, translational R&D, product innovation, and process development.
Dr. Siddharth Vishwakarma is a food process engineering researcher and process development scientist working at the intersection of food fortification, extrusion technology, protein-rich foods, 3D printing, non-destructive food quality evaluation, and AI/ML-enabled process modeling. He completed his Ph.D. from IIT Kharagpur and subsequently worked as a Visiting Fellow at The Ohio State University. His work includes fortified rice noodles, fortified rice kernels, instant soluble skim milk tablets, high-protein structured foods, hyperspectral imaging-based micronutrient prediction, computer vision, and process scale-up for food manufacturing systems.
Education
Academic training in food process engineering and agricultural engineering.
M.Tech.
Food Process Engineering
Indian Institute of Technology Kharagpur, 2019
Project: Development of process technology for instant soluble skim milk tablets.
B.Tech.
Agricultural Engineering
Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, 2017
Project: Study of different types of sensors used in agriculture.
Professional & Research Appointments
Industry, international research, technology development, and doctoral research experience.
Process Development Scientist
- Industry-facing role translating laboratory-scale knowledge into product and process development.
- Works on protein extraction, formulation, process optimization, and scale-up studies.
Visiting Fellow
- Developed 3D-printed high-protein structured foods using oleogel systems with soy, pea, and whey proteins.
- Conducted MRI-based diffusion studies and regression modeling for oil migration in cocoa-oil systems.
- Performed structural and rheological characterization using XRD, DSC, rheometer, and NMR platforms.
Design Engineer
- Designed and simulated a continuous fortified rice kernel manufacturing unit using CAD, CFD, and FEM.
- Applied hyperspectral imaging, chemometrics, and machine learning for micronutrient prediction in FRK and fortified rice.
- Used YOLO and image-processing workflows for FRK classification, object detection, and homogeneity analysis.
Doctoral Researcher
- Developed food-to-food fortified rice noodles targeting iron, folic acid, and vitamin B12 deficiencies.
- Used MATLAB-based linear programming, multi-objective genetic algorithms, machine learning, and extrusion process optimization.
- Conducted rheological, textural, structural, sensorial, drying, sorption, and shelf-life modeling studies.
Research Strengths
Integrated experimentation, design, simulation, and data-driven modeling for food systems.
Smart Food Processing
- Sensors, hyperspectral imaging, computer vision, and AI/ML for rapid food quality evaluation.
- Image-based prediction, classification, object detection, and homogeneity analysis.
Extrusion & Fortification
- Fortified rice kernels, fortified rice noodles, protein-rich foods, and low-moisture meat analogues.
- Food-to-food fortification and micronutrient delivery through scalable food products.
Modeling & Scale-Up
- CFD, DEM, FEM/FEA, response surface methodology, genetic algorithms, ant-colony optimization, and regression models.
- Process design, machinery selection, optimization, and commercial manufacturing systems.
3D Printing & Protein Structuring
- 3D printing and oleogel/protein structuring for next-generation high-protein functional food products.
- Structural, rheological, thermal, and diffusion-based quality characterization.
Research Highlights
Selected patents, peer-reviewed publications, and funded technology development.
Patents & Intellectual Property
Recent Journal Publications
Impacts of time-to-freeze on quality attributes of low-moisture part-skim mozzarella cheese.
Funded Technology Development
BIRAC, DBT, Government of India
Development of Process Technology for Instant Soluble Skim Milk Tablets.
Completed project as PI with INR 1.5 million funding, focused on prototype layout, optimization, troubleshooting, and quality improvement.
Awards, Honors & Distinctions
Recognitions for research, innovation, presentations, and technology development.
Best Oral Presentation
National Seminar on Innovative Strategies for Global Nutrition Security: Focus on Fortification, Thiruvananthapuram, 2024.
FortiSF2024 Poster Award
Second Place, Poster Presentation, FortiSF2024 Symposium, IIT Kharagpur, 2024.
MISTI-2023 Expo
First Place, Poster Presentation, NRRI Cuttack, India, 2023.
SITARE-GYTI Award
BIRAC-Government of India award for SMP tablet technology with INR 1.5 million grant, 2021.
Young Inventor Recognition
Certificate of Student Invention / Young Inventor recognition, IPR Cell, IIT Kharagpur, 2019.
John Deere Innovation Award
Best Innovation Award in Agriculture, IIITDM Jabalpur, India, 2016.
Research Metrics
Publication, citation, and intellectual property summary.
17
Journal Papers
15
International Book Chapters
10
Google Scholar h-index
11
Google Scholar i10-index
9
Scopus h-index
5
Patents / IP
1
Granted Patent
₹1.5M
Sponsored Funding
Contact & Research Profile Links
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