__________________________________________________________________________

Name:     Dr. Sumita Das                                                                                         

Designation : Professor

 

        Dr. Das joined this Institute in January, 2009

 

Mobile No.: +919474447755

Phone No.: +913224 252900; Extn. 354

Email:  sumitadas.dt@gmail.com

               sumitadas@hithaldia.in

 

 Contact Details: 

Department of Food Technology

Haldia Institute of Technology
ICARE Complex, HIT Campus, Haldia, PO: HIT,                                       

Dist. PurbaMedinipur, West Bengal, INDIA
PIN-721657
 

 Education

                 

Ph.D.: Dairy Chemistry (West Bengal University of Animal & Fishery Sciences)

M.Tech:  Dairy Chemistry (West Bengal University of Animal & Fishery Sciences)

B. Tech: Dairy Technology (West Bengal University of Animal & Fishery Sciences)

 

Experience

Teaching: Eleven years at Haldia Institute of Technology

Research: Three years Research Associate in a ICAR funded R & D project at West Bengal University of Animal & Fishery Sciences

Industry: Nil

Course Taught

 

Odd Semester 2018-19

FT 303 Chemistry of Food

Course Home

FT 591 Food Processing Lab I

Course Home

Even Semester 2018-19

FT 601 Food Process Technology III (Milk and Milk Products)

Course Home

FT 892 Product Development and Quality Control Lab

Course Home

Areas of Research

Product formulation and optimization, Value addition for traditional food products, Quality assurance and management

Research Grants

Nil                                                          

Research Guidance at Doctoral level

 

A. Ph.D. Awarded:   NA                                         

 

 

B. Working as a Ph.D Scholars: NA

      

Publications

 

Books/Book Chapter:

 

1.  Chatterjee G. and Das S. (2019). Food Safety and Quality Management Systems: Regulatory Framework and Challenges. In Recent Trends in Management, New Delhi: Abhijeet Publications. ISBN: 978-93-88865-08-1

 

 

Journal Publications:

 

1.  Gourab Chatterjee, Sumita Das, Rahel Suchintita Das & Amit Baran Das (2018). Development of green tea infused chocolate yoghurt and evaluation of its nutritive value and storage stability. Progress in Nutrition, 20(S1): 237 - 245.

2.  Sumita Das and Gourab Chatterjee (2017). Measurement of Degree of Rancidity: An Approach for Food Quality Evaluation. International Journal of HIT Transaction on ECCN, 3 (1A): 72 – 81. ISSN: 0973-6875.

3.  G. Chatterjee, J. De. Neve, A. Dutta and S. Das. (2015). Formulation and statistical evaluation of a ready-to-drink whey based orange beverage and its storage stability. Revista Mexicana de Ingenier´ıa Qu´ımica, 14 (2): 253-264. ISSN: 1665-2738.

4.  Sumita Das, Suman Kumari and Gourab Chatterjee (2017). Application of nanotechnology to make sea water drinkable. Beverage & Food World, 44(4): 32 – 37. ISSN: 0970-6194.

5.  Sumita Das and Gourab Chatterjee (2016). Determination of 5-Hydroxy methyl furfural in sugar containing foods. Beverage & Food World, 43(1): 39 – 42. ISSN: 0970-6194.

6.  Sumita Das, M. K. Sanyal (2013). Importance and Measurement of Protein Quality. Beverage & Food World, 40 (5): 41 – 44.

7.  M. K. Sanyal, S. C. Pal, S.K. Gangopadhyay, S. K. Dutta, D. Ganguli, S. Das, P. Maiti. (2011). Influence of stabilizers on quality of sandesh from buffalo milk. Journal of Food Science & Technology, 48(6): 740 – 744.

8.  Sanyal M.K., Das Sumita and Maity P. (2008). Bactofugation - A process for removal of bacteria from milk. Beverage & Food World, 35 (8): 38- 40.

9.  Das S., Ray P.R., Bandyopadhyay A.K. and Ghatak P.K. (2003). Physico-chemical quality of market milk in Kolkata and its suburbs. Indian Journal of Animal Health, 42 (2): 156-160.

 

 

Conference Publications:

1.      Gourab Chatterjee, Sumita Das, Swasti Ghosh, Sreejita Dutta, Riddhi Ghosh. Interaction of dietary inulin and fructo-oligosaccharides (FOS) with gut microbiota: An overview to predict implication in human health. Proceedings of International Seminar onRecent Advances in Molecules & Materials (RA2M-2018)” jointly organized by School of Applied Science and Humanities, Haldia Institute of Technology and Indian Chemical Society, at Haldia Institute of Technology, Haldia.  August 2 – 3, 2018, PPS-VII, pg. 125.

2.      Gourab Chatterjee , Sumita Das, Shreejita Ghosh, Manami Sandel, Sulagna Pal. Potential application of pulsed light Technology for Improved retention Functional bio-active Components in RTS Fruit beverages: An overview. Proceedings of International Seminar onRecent Advances in Molecules & Materials (RA2M-2018)” jointly organized by School of Applied Science and Humanities, Haldia Institute of Technology and Indian Chemical Society, at Haldia Institute of Technology, Haldia.  August 2 – 3, 2018, PPS-XII, pg. 129.

3.      Yamini, Isharia Akhtar, Disha, Laxmi Chand, Gourab Chatterjee and Sumita Das. Health Benefit and Virtues of Probiotics in Indian Diet. Proceedings of International Seminar onRecent Advances in Molecules & Materials (RA2M-2018)” jointly organized by School of Applied Science and Humanities, Haldia Institute of Technology and Indian Chemical Society, at Haldia Institute of Technology, Haldia.  August 2 – 3, 2018, PPS-XIV, pg. 130 – 131.

4.      Sumita Das, Rahel Suchintita Das, Ankita Neogi and Gourab Chatterjee. Development of Whey Based Pomegranate Beverage and Evaluation of its Storage Stability. Proceedings of 70th Annual Session of Indian Institute of Chemical Engineers: Chemcon 2017 on VERSATILITY OF CHEMICAL ENGINEERING TO MEET SOCIETAL CHALLENGES. Haldia Institute of Technology, Haldia, WB, INDIA. December 27 – 30, 2017, FT 00641, pg. 13 – 14.

5.      Gourab Chatterjee, Rahel Suchintita Das and Sumita Das. Food Irradiation: Safety, Regulatory and Quality Challenges. Proceedings of BRNS sponsored National Workshop on “Application of Nuclear Science in Biochemical Engineering, Agricultural Productivity and Food Safety”. School of Chemical Engineering, Food Technology and Biotechnology, Haldia Institute of Technology, Haldia. August 30 - 31, 2019. Pg. 48 - 56.

6.      Anindita Sarkar, Barsha Maity, Priyanka Gupta, Gourab Chatterjee and Sumita Das. Application of Irradiation in Food Industry. Proceedings of BRNS sponsored National Workshop on “Application of Nuclear Science in Biochemical Engineering, Agricultural Productivity and Food Safety”. School of Chemical Engineering, Food Technology and Biotechnology, Haldia Institute of Technology, Haldia. August 30 - 31, 2019. Pg. 57.

7.      Manami Sandel, Sagar Dutta, Priyanka Saha, Sumita Das and Gourab Chatterjee. Food Irradiation: Safety and Quality Concerns. Proceedings of BRNS sponsored National Workshop on “Application of Nuclear Science in Biochemical Engineering, Agricultural Productivity and Food Safety”. School of Chemical Engineering, Food Technology and Biotechnology, Haldia Institute of Technology, Haldia. August 30 - 31, 2019. Pg. 59 - 60.

8.      Sumita Das. Bioactive peptides from Milk: An Overview. Proceedings of National Seminar on “Food Safety and Quality Management: Current Status, Limitation and Challenges (FSQM-2018)”. Department of Food Technology, Haldia Institute of Technology, Haldia, West Bengal, India. October 11, 2018. Pg. 45 - 49.

9.      Gourab Chatterjee, Tithiparna Sen and Sumita Das. Health Risk of Processed Foods: An Overview. Proceedings of National Seminar on “Health Risk of Processed Foods” organized by Ramnagar College, Depal in collaboration with EGRA SSB College, Egra, affiliated to Vidyasagar University on March 9, 2018.

10.  Gourab Chatterjee, Debasmita Banerjee, Sumita Das. Interaction of dietary polyphenols and human gut microbiota: An overview of implications in human health. Proceedings National Seminar on “New Horizons in Biotechnology - 2017”. Department of Biotechnology, Haldia Institute of Technology, Haldia, WB, INDIA.  February 17 – 18, 2017. Poster-22, pg. 24. ISBN 978-81-927768-4-2

11.  Sumita Das and Gourab Chatterjee. Impact of additives on antioxidant potential of different commercially packaged tea samples: A comparative study. Proceedings of National Seminar on “Trends and Innovation in Food Processing Technology: Prospects and Challenges”. Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur – 784028, Assam, India. February 9 – 10, 2017. PS-28, Pg. 77.

12.  Gourab Chatterjee, Tithiparna Sen, Soumyadip Ghosal and Sumita Das. Application of high pressure processing for improved retention of functional bioactive compounds in fruit and vegetable based beverages: An overview. Proceedings of National Seminar on “Trends and Innovation in Food Processing Technology: Prospects and Challenges”. Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur – 784028, Assam, India. February 9 – 10, 2017. OP-10, Pg. 28.

13.  Sumita Das and Gourab Chatterjee. Development of green tea infused chocolate yoghurt and evaluation of its storage stability. Proceedings of DST sponsored National Seminar on “New Horizons in Biotechnology”. Department of Biotechnology, Haldia Institute of Technology, Haldia, WB, INDIA.  October 14 – 15, 2015. Poster-73, pg. 80. ISBN: 978-81-927768-6-6.

14.  Gourab Chatterjee, Sumita Das, Ankita Mukherjee and Jayeeta Sen. Recent advances in the development of whey based functional beverage formulation and its storage stability: A review. Proceedings of DST sponsored National Seminar on “New Horizons in Biotechnology”. Department of Biotechnology, Haldia Institute of Technology, Haldia, WB, INDIA.  October 14 – 15, 2015. Poster-43, pg. 60. ISBN: 978-81-927768-6-6.

15.  Sumita Das, Gourab Chatterjee, Saumya Shreya and Sovini Basu. Potential application of nanobiosensors for ensuring food quality and safety: A review. Proceedings of National Seminar on “Nanoscience and Nanotechnology: NSNN – 2015”. Department of Applied Science, Haldia Institute of Technology, Haldia, WB, INDIA.  October 9 – 10, 2015, pg. 52 – 53. ISBN: 978-93-5254-967-2.

16.  Gourab Chatterjee, Sumita Das, Ankita Neogi, Debasmita Banerjee and Maryum Saba Akhter. Potential application, challenges and limitation of nanoencapsulation technologies as novel bioactive food ingredient delivery systems: A review. Proceedings of National Seminar on “Nanoscience and Nanotechnology: NSNN – 2015”. Department of Applied Sciences, Haldia Institute of Technology, Haldia, WB, October 9 – 10, 2015 Pg. 53 – 58. ISBN: 978-93-5254-967-2

17.  Sumita Das. An Overview of Novel Non-thermal Food Processing Technologies. Proceedings of National Seminar on “Non Thermal Processing Techniques: Emerging Innovation for Sustainable, Safe & Healthy Foods”. Department of Food Technology, Haldia Institute of Technology, Haldia, WB, INDIA. March 21 – 22, 2014. Pg. 25-29. ISBN: 978-81-92-7768-2-8.

18.   Rohit Kumar Tiwary, Sushovan Mistry, Gourab Chatterjee & Sumita Das. Total phenolic estimation & DPPH free radical scavenging assay for different commercially packaged tea samples. Proceedings of National Seminar on “Non Thermal Processing Techniques: Emerging Innovation for Sustainable, Safe & Healthy Foods”. Department of Food Technology, Haldia Institute of Technology, Haldia, WB, INDIA March 21 – 22, 2014. OP 17, Pg. 52, ISBN: 978-81-92-7768-2-8.

19.   Poulami Moitra, Anjan Mishra, Gourab Chatterjee, Sumita Das. A Review on Opportunities and Challenges in High Pressure Processing (HPP): An Alternate to Thermal Processing of Foods. Proceedings of National Seminar on “Non Thermal Processing Techniques: Emerging Innovation for Sustainable, Safe & Healthy Foods”. Department of Food Technology, Haldia Institute of Technology, Haldia, WB, INDIA. March 21 – 22, 2014. OP 14, Pg. 49, ISBN: 978-81-92-7768-2-8.

20.  Suman Kumari and Sumita Das. Application of Pulsed Light in Food Processing.  Proceedings of National Seminar on “Non Thermal Processing Techniques: Emerging Innovation for Sustainable, Safe & Healthy Foods”. Department of Food Technology, Haldia Institute of Technology, Haldia, WB, INDIA.  March 21 – 22, 2014. PP 42, Pg. 95, ISBN: 978-81-92-7768-2-8.

21.   Sumita Das and Gourab Chatterjee. Determination of 5-Hydroxymethyl Furfural in sugar containing foods. Proceedings of National Seminar on “Innovations in Dairy Processing in India – Post Operation Flood Scenario”. Faculty of Dairy Technology, West Bengal University of Animal & Fishery Sciences, Mohanpur Campus, Nadia, WB, INDIA, March 14 – 15, 2014.  No. 37.

22.   M.K. Sanyal, S.C. Pal, P. Maity, T.K. Maity and S. Das. Significance of SNF/Fat Ratio in Buffalo Milk on the Quality of Rasogolla. Proceedings of National Seminar on “Innovations in Dairy Processing in India – Post Operation Flood Scenario”. Faculty of Dairy Technology, West Bengal University of Animal & Fishery Sciences, Mohanpur Campus, Nadia, WB, INDIA. March 14 – 15, 2014.  No. 29.