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A.D.PATEL INSTITUTE OF TECHNOLOGY

(The Charutar Vidya Mandal (CVM) University)

GSIRE An ISO 9001:2015 Certified Institute

Dr. Anil S. Nandane - Faculty Profile

Faculty Profile

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Dr. Anil S. Nandane

Associate Professor

Institute Email Address fpt.anil.nandane@adit.ac.in

Personal Email anilnandane@gmail.com

University Email anil.nandane@cvmu.ac.in

Phone 9924947589

Download Resume

Academic Profile

Qualification

B.Tech. (Food Sci), M.Tech. (Food Sci), Ph.D.(Food Processing Technology)

Experience Details

20.5

Academic Experience

4.0

Industry Experience

24.5

Total Experience

D.O.J @ ADIT: 09 Aug 2005

About Faculty

Presently, working as Associate Professor at Department of Food Processing Technology, A.D. Patel Institute of Technology ( The CVM University) New Vallbh Vidyanagar Anand. He has total 24 years of professional experience including 20 years of academic and 4 years of industrial & research experience. He obtained B.Tech. and M.Tech. (Food Sciences) degrees from Marathwada Agricultural University, Parbhani, Maharashtra and Ph. D. in Food Processing Technology from Sardar Patel University, Vidyanagar, Anand. He has published 20+ research papers and contributed 6 book chapters.

Teaching Interests

Food Chemistry
Introdcution to Food Processing Technology
Food Fermentation Technology
Food Analytical Techniques
Bakery and Confectionery Technology
Technology of Milk and Milk Products

Research Interests

Soy Protein-Based Films
Composite Edible Coatings
Osmotic Dehydration
Bio-preservation
Value Addition
Response Surface Methodology (RSM)

Professional Experience

Associate Professor

A.D. Patel Institute of Technology

July 2009 Onwards

Lecturer/ Assistant Professor

A.D. Patel Institute of Technology

Aug 2005 to June 2009

Senior Research Fellow

NATP Project- Value Addition of Safflower Petals, College of Food Technology, Parbhani, Maharashtra.

Jan 2003 to Dec 2004

Quality Control Officer

Makson Healthcare (P) Ltd., Mandideep, Bhopal, Madhya Pradesh.

Aug 2000 to Aug 2002

Educational Qualifications

Ph. D.

Food Processing Technology

Sardar Patel University, Anand, • 2012

M.Tech.

Food Sciences

Marathwada Agricultural University, Parbhani, Maharashtra. • 2000

B.Tech.

Food Sciences

Marathwada Agricultural University, Parbhani, Maharashtra. • 1998

Research Projects

Co-Consultant, Project Title Developement of Vitamin Enriched Straberry Jam

Agency: Eris Life Sciences Pvt. Ltd, Shivarth Ambit, Plot No 142/2 Ramdas Road Off SBR, Bodakdev, Ahmedabad.

Amount: 25000 • Status: Completed

Co-Investigator, Project Title Development and optimization of edible coating formulations to improve the postharvest quality and shelf-life of underutilized short lived fresh fruits by using RSM

Agency: Ministry of Food Processing Industries G.O.I.

Amount: 170000 • Status: Completed

Events Organized

World Food Day Celebration 2023

Role: Coordinator

Date: 13 Oct 2023

Place: A.D. Patel Institute of Technology

Webinar on "Beer:Malt to Golden Liquid" by Ms. Parthi Desai, Assistant Manager- Quality, AB InBev Pvt. Ltd. Mysuru o

Role: Coordinator

Date: 20 Mar 2023

Place: A.D. Patel Institute of Technology

Sri. GCP Rangarao and Dr H A B Parpia Memorial Lectures organized by Association of Food Scientists and Technologists

Role: Coordinator

Date: 21 Dec 2022

Place: A.D. Patel Institute of Technology

National Science Day 2022

Role: Coordinator

Date: 28 Feb 2022

Place: A.D. Patel Institute of Technology

International E-Conference on “Post COVID Journey of Food Processing Sectors”

Role: Member organizing committee

Date: 17 Sep 2021

Place: A.D. Patel Institute of Technology

FDPs / Workshops / Certifications

Interdisciplinary Refresher Course on Engineering and Technology

Organization: Malviya Mission Teachers Training Center, Mizoram University

Year: 2025

One-week online Faculty Development Program on “Process Optimization”

Organization: UPL University of Sustainable Technology, Vataria, Ankleshwar,

Year: 2024

One Week National level Online Faculty Development Program on Outcome Based Education and Application of Generative AI in Teaching and Research

Organization: The IQAC of Vasireddy Venkatadri Institute of Technology, Guntur, Andhra Pradesh and The IQAC of Siddaganga Institute Of Technology, Tumkur, Karnataka

Year: 2024

Online NEP Orientation and Sensitization program under Malaviya Mission Teacher Training Program (MM-TTP)

Organization: UGC-MMTTC, Sardar Patel University, Vallabh Vidyanagar,

Year: 2024

7 Day National Level Online Faculty Development Program on ChatGPT & AI Tools for Educators

Organization: Marian College Kuttikkanam (Autonomous)in association with The Kerala State Higher Education Council

Year: 2023

7 Day National level Online Faculty Development Program on Outcome Based Education

Organization: St. James College of Nursing and St. James College of Pharmaceutical Sciences, Chalakudy in association with The Kerala State Higher Education Council

Year: 2023

AICTE-ISTE approved Orientation/Refresher Program on “Blockchain Technologies and Application”

Organization: Pacific School of Engineering, Surat.

Year: 2022

AICTE-ISTE approved Orientation/Refresher Program on “Computational Methods of Analyzing, Modelling and Predicting the Behavior of Exploitative or Applicatory Biological Systems

Organization: VVP Engineering College, Rajkot.

Year: 2021

International Faculty development program on “Pedagogical shift from text to hypertext : language and literature to the digital natives”

Organization: Sri S. Ramasami Naidu Memorial College and University of Malaya, Malaysia

Year: 2021

Student Mentoring

3

PG Students

42

UG Students

Membership Details

AFSTI
ISTE
IE(I)

Publications

Impact of Extrusion Process on the Macro- and Micronutrient in Extruded Food Products: Challenges and Future Trends

Anil S. Nandane, Pravin M. Ganorkar, Rahul C. Ranveer, Hrishikesh Patil, Fahad Al-Asmari, Papungkorn Sangsawad, Nilesh Nirmal, and Fatih Ozogul

Food and Bioprocess Technology (May 2025). issn: 1935-5149. doi: 10.1007/s11947-025-03886-7.,

Formulation optimization and characterization of biodegrdable containers incorporated with orange peel powder and tamarind seed powder

Foram Sirodaria, Ajay R. Tapre, and Nandane A.S.

Journal of Food Science and Technology 62 (2025), pp. 292–299. issn: 0022-115. doi: doi.org/10.1007/ s13197-024-06027-8.,

Storage stability of microencapsulated anthocyanin extracted from kokum (Garcinia indica) rind

Ranveer R.C. Rathod N.B. Nandane A.S. Sahoo A.K. and Ganorkar P.M.

Food Research 6 (Dec. 2022), pp. 298–305. issn: 2550-2166. doi: doi.org/10.26656/fr.2017.6(6).870.,

Effect of starch modification on physico-chemical, functional and structural characterization of cassava starch (Manihot esculenta Crantz)

Dolas K, Ranveer Rahul, Tapre A., Nandane Anil, and Sahoo A

Food Research 4 (Apr. 2020), pp. 1265–1271. issn: 2550-2166. doi: 10.26656/fr. 2017.4(4).075.,

Enzyme-Assisted Extraction of Anthocyanin from Kokum (Garcinia indica Choisy) Rinds

Ranveer Rahul, Nandane A, Ganorkar Pravin, and Sahoo A

European Journal of Nutrition Food Safety 12 (Dec. 2020), pp. 125–133. issn: 2347-5641. doi: 10.9734/EJNFS/2020/v12i1030309.,

Optimization of Formulation and Process Parameters for Soy Protein-Based Edible Film Using Response Surface Methodology

Nandane Anil and Jain R.

Journal of Packaging Technology and Research 2 (Oct. 2018), pp. 203–210. issn: 2520-1034. doi: 10.1007/s41783-018-0045-2.,

RSM-Based Optimization of Edible-Coating Formulations for Preserving Post-Harvest Quality and Enhancing Storability of Phalsa (Grewia asiatica L.)

Dave Rudri, Ramana Rao T. V., and Nandane Anil.

Journal of Food Processing and Preservation 40.3 (2017), pp. 509–520. issn: 1745-4549. doi: https://doi.org/10.1111/jfpp.12630.,

Improvement of post-harvest quality of pear fruit with optimized composite edible coating formulations

Dave Rudri, Ramana Rao T. V., and Nandane Anil.

Journal of Food Science and Technology 54 (Sept. 2017), pp. 1–11. issn: 0022-1155. doi: 10.1007/s13197-017-2850-y.,

Optimization of edible coating formulations for improving postharvest quality and shelf life of pear fruit using response surface methodology

Nandane Anil, Dave Rudri, and Ramana Rao T. V

Journal of Food Science and Technology 54 (Dec. 2016). issn: 0022-115. doi: 10.1007/s13197-016-2359-9.,

Research Metrics

10

h-index

460

Total Citations

10

i10-index

Scopus, WOS

Indexed In