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Department of Biotechnology Anna University

Dr. Kavitha Ravichandran


Visiting Faculty

Department of Biotechnology

Anna University, Chennai 600025


2235 8395

kavisri9@gmail.com







Education

Ph.D, Methods in Food Biotechnology, Institute of Food Technology and Food Chemistry, Berlin University of Technology, Berlin, Germany.
Food Science and Technology, American Institute of Baking, Manhattan, Kansas
Master of Science in Foods and Nutrition from PSG College, Coimbatore.

Experience

2015 - Visiting faculty at the Department of Bio- Technology, Anna University, Chennai-25
2014 - Co-guide at for B-tech Food Technology, Department of Bio-Technology, Anna University, Chennai-25
2013 - Visiting faculty at the Department of Bio-Technology, Anna University, Chennai-25
2009 to 2011 - Worked in project at Department of Methods in Food Biotechnology, Berlin University of Technology, Berlin, Germany.
2008 to 2010 - Conducted Food Science & Nutrition classes (part time) at Nelson Mandela State International School, Berlin, Germany.
2001 to 2004 - Product development consultant (Farm agro exim pvt ltd)
1998 - Research and Development manager, Pizza Corner Pvt Ltd.
1993 to 1998 - Technical Manager, McRennet Foods Pvt. Ltd.
Modern Food Industries (India), Chennai

Certification Courses

1996 Part time course on Total Quality Management, ISO 9000 Quality Systems and Statistical Process Control conducted by Indian Statistical Institute.
1993 Short term course on Baking Science and Technology at CFTRI Mysore, India conducted by Australian Wheat Board





Publications Important


  • Kavitha Ravichandran, Nay Min Min Thaw Saw, Adel A.A. Mohdaly, Ahmed M.M. Gabr, Anja Kastell, Heidi Riedel, Zhenzhen Cai, Dietrich Knorr, Iryna Smetanska. (2011) online. Impact of processing of red beet on betalain content and antioxidant activity. Food Research International. 03/2013; 50(2): 670–675.
  • Kavitha Ravichandran, Abdelrahman R. Ahmed, Dietrich Knorr, Iryna Smetanska (2012) The effect of different processing methods on phenolic acids content and antioxidant activity of red beet. Food Research International. 48(1); 16-20.
  • Kavitha Ravichandran, Ravichandran Palaniraj, Nay Min Min Thaw Saw, Ahmed M. M. Gabr, Abdelrahman R. Ahmed, Dietrich Knorr and Iryna Smetanska (2012) online. Effects of different encapsulation agents and drying process on stability of betalains extract. J.of Food Science and Technology. 2014; 51(9). ·
  • Kavitha Ravichandran, Nay Min Thaw Saw, Heidi Riedel, Cai Zhen Zhen, Inga Mewis, Iryna Smetanska. (2010). Obtaining of natural colorants from raspberries. Ministry of education, youth, research and sport. University of agronomical sciences and veterinary. Bucharest. Scientific Bulletin Biotechnology, XIV; 37 – 43.
  • Nay Min Thaw Saw, Heidi Riedel, Cai Zhen Zhen, Onur Kütük , Kavitha Ravichandran, Iryna Smetanska (2010). Effect of Elicitors and Precursors on the Synthesis of Anthocyanins in Grape Vitis Vinifera Cell Cultures. Energy Research Journal (ISSN 1949-0151) 1: 189-192.

Poster presentations

  • Membrane permeabilisation as a method for obtaining anthocyanins from raspberry plants. (2009). ESNA., Annual Meeting of the European society for new methods in Agricultural research.
  • Obtaining of anthocyanins from Red cabbage using different solvents mixtures and treatments. (2010). 58th International Congress and Annual Meeting of the Society for Medicinal Plant and Natural Product Research 7th Tannin Conference.
  • Incorporation of betalains to enrich the color of cereal products. (2011). 3rd International Spring Meeting . Cereals & Europe C & E , the European section of AACC International and the German Research Center for Food Chemistry (DFA).
  • The effect of different solvent and fermentation on anthocyanin in red cabbage (Brassica oleracea var. capitata f. rubra). (2010). Metabolomics and More, HelmholtzZentrum münchen, Technical Universität München.
  • Stimulation of anthocyanin synthesis in grape (Vitus Vinefera) suspension cultures by different enzymes. (2010). 58th International Congress and Annual Meeting of the Society for Medicinal Plant and Natural Product Research 7th Tannin Conference.
  • Effects of pulsed electric field and elicitors on production of phenolic acids and anthocyanins from grape (Vitis Vinifera). (2009). 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management held in Potsdam.

Reviewer For

  • LWT - Food Science and Technology
  • Journal of Food Engineering
  • Latin American Applied research and International Journal

Life Member

  • AFSTI - Association of Food Scientist and Technologist India
  • NIN - National Institute of Nutrition






Contact


Visiting Faculty, Department of Biotechnology

Department of Biotechnology

Anna University, Chennai 600025

kavisri9@gmail.com

044 - 2235 8395