Dr. M.B. Bera (MANAB BANDHU BERA)

Basic Details

Name

Dr. M.B. Bera (MANAB BANDHU BERA)

Designation

Professor & Former Dean (Academic), Dean (R&C), Dean (P&D) and Dean (SFW)

Department

Food Engineering &Technology

Contact

Phone (O)

91+1672-253176

Phone(R)

91+1672253177

Mobile

8499861328

e-mail

drmbbera@yahoo.com

Educational Details

Educational Qualification

Professional Qualifications

1.M.Sc.(Food Tech): First division passed with specialization in plantation product & flavor technology. Degree awarded by Central Food Technological Research Institute (CFRTI-Mysore), University of Mysore, in the year 1979.

2.Ph.D: Degree awarded by Indian Institute of Technology (IIT), Kharagpur (WB), in the year 1987.
Advance Training in Food research in abroad.

3.PG certificate (Food Tech) awarded by Hebrew University, Jerusalem, Israel in the year 2004

Experience

Experience

Professional Experiences: More than 32 years (Since 1980) in the area of Food Engineering & Technology and Food Biotechnology. Currently he is Senior most Professor the department
1.Professor, Department of Food Engineering & Technology: Sant Longowal Institute of Engineering & Technology, SLIET (Deemed University, Estt. by MHRD, Govt. of India) , Longowal (Pb). From 11-04-2000-till date ( Present Basic pay Rs.57330 +grade pay Rs.10000.00).
Nature of Responsibility & Assignments
•Teaching Post graduate & under graduate student. Supervising M.Tech. Ph.D thesis and also carrying out sponsored research grant from CSIR, beside these, overall administration of carrying out all the academic programmes such as, Certificate, Diploma, B.Tech. M.Tech and Ph.D.
•Administrative Responsibilities :
•Dean (Student & Faculty welfare): Since 18-7-2013- till date.
•Worked as Officer on special duty (OSD) on deputation to the National Institute of Technology (NIT) , Durgapur (WB) to establish a Centrally funded (MHRD/GOI) technical institute “Ghani Khan Choudhury Institute of Engineering & Technology (GKCIET) , Malda (WB) from 3-10-2010 to 2-10-2011.
•Worked as Director(Acting) , Sant Longowal Institute of Engineering & Technology, SLIET (Deemed University, Estt. by MHRD, Govt. of India) , Longowal (Pb) from 22-8-2008 to 02-9-2009.
•Worked as Dean (Academic) Sant Longowal Institute of Engineering & Technology, SLIET (Deemed University, Estt. by MHRD, Govt. of India) , Longowal (Pb) from 9th Oct’2007 -10th Feb’2010.
•Worked as Dean (Planning & Development) Sant Longowal Institute of Engineering & Technology, SLIET (Deemed University, Estt. by MHRD, Govt. of India) , Longowal (Pb) from 4th April 2006 8-10-07.
•Worked as Dean (R&D) Sant Longowal Institute of Engineering & Technology, SLIET (Deemed University, Estt. by MHRD, Govt. of India) , Longowal (Pb) from18th Oct,2002- July,2004

2.Associate Professor (Food Science & Technology), J.N.Agricultural University , Jabalpur ( 24th June, 1993- 10th April, 2000 ).

Asistant Professor Food Science & Technology), J.N.Agricultural University , Jabalpur (24th June, 1980- 23rd June, 1993)

Nature of Responsibility & Assignments.
Taught M.Sc (Food Sci & Tech) students , supervised both PG and Ph.D thesis. Carried out research work of food biotechnology project, funded by DBT.

Professional Memebership

Professional Membership

•Life member, ISTE

•Member, AFSTI (Mysore) (under renewal)

Award

Award

Young Scientist award of Madhya Pradesh Council of Science & Technology.

Publications

Publications

LIST OF PUBLICATIONS
Publication Year wise
Publication: Scholarly publications in recognized professional and / or academic journals
Total publications:  76
 

S. No.

Title

Name of journal

Refereed journal or not

Number of Citations (where possibl.

1 Foujdar,R, Naik, RP, Palak and Bera, M.B (2019), Functional foods for lung cancer prevention.

ACTA scientific nutritional Health,3,2 Refereed

2 Sandeep Jangu, Manab B. Bera, Vikas  Nanda(2018), Characterization of different unifloral Indian honey based on  the physic-chemical and rheological ptroperties. The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology 42(2), 36-48  Refereed

3 R.Foujdar, H.K.Chopra , M.B.Bera(2018) Optimization and production of turmeric extract‐based nanoemulsion (TEBN) and its application in preservation of fatty fish fillet.Journal of food processing & preservation,, 42,9 Refereed cit 1

4  Rajni Kamboj, Manav Bandhu Bera, Vikas Nanda (2017). Mass transfer kinetics study of honey based apple preserve through osmotic dehydration .Asian Jounal of chemistry, 29(1) 166-170                

5 Janghu, Sandeep; Bera, Manab B.; Nanda, Vikas; Rawson, Ashish (2017) Study on Power Ultrasound Optimization and Its Comparison with Conventional Thermal Processing for Treatment of Raw Honey. Food technology & Biotechnology, 55,4 cit-1
 6 V Bali, PS Panesar and M.B. Bera (2016) Trends in utilization of agro-industrial waste/by-products for bacteriocin production and their application as biopreservative.Critical Reviews in Biotechnology, 6 ; 204-214 cit . 06

7  V. Bali, Parmjit S. Panesar, Manab B. Bera, and John F. Kennedy (2016) Bacteriocins: Recent trends and potential applications.Critical Reviews in Food Science and Nutrition, 56: 817-834 cit-14

8 V. Bali, P.S. Panesar*, M.B. Bera and R. Panesar (2015) Fructo-oligosaccharides: Production, purification and potential applications. Critical Reviews in Food Science and Nutrition, 55: 1475-1490. Cit-14

9 Kushwaha, S.C, Bera, M.B. and Kumar,P. (2015) Extraction of polyphenols from fresh pomegranate peel using Response surface methodology.Asian Journal of Chemistry; 27 (12):4320-4326

10  Kushwaha, S.C., Bera, M. B. and Kumar, P. 2015. An economical Approach for Production of Purified Ellagitannin Powder from Fresh and Fermented Pomegranate Peel.

Journal of Agricultural Engineering and Food Technology 2(1): 17-21. (Print ISSN: 2350-0085 Online ISSN: 2350- 0263).

Refereed

11

S.M.R. Joshi, M.B. Bera and P.S. Panesar (2014) Extrusion cooking of maize/spirulina mixture: factors affecting expanded product characteristics and sensory quality.

Journal of Food Processing and Preservation 38(2): 655-664

Refereed

15

12

Varinder Kaur, Manab  B Bera , Parmjit S.Paneser ,Harish Kumar and J.F.Kennedy (2014) Walen gum: Microbial production, characterization and application.

Intl. J of biological macromolecules,65, 454-461

Refereed

30

13

Satish Kushwaha, M. B. Bera and Pradyuman Kumar,(2013):Development of method for extraction of ellagitannin from fresh pomegranate peel, using response surface methodology.

Asian Journal of Chemistry (Print ISSN: 0970-7077 Online ISSN: 0975-427X

Refereed

14

Kushwaha, S. C., Bera, M. B. and Kumar, P. 2013.Nutritional composition of detanninated and fresh pomegranate peel powder.

IOSR Journal of Environment Science, Toxicology and Food Technology 7(1): 38 – 42.( (Print ISSN: 2319-2399 Online ISSN: 2319-2402)

Refereed

15

Rajni kamboj, M.B. Bera and Vikas Nanda (2013) Evaluation of physico chemical properties, trace metal content and anti oxidant activity of Indian honey .

International journal of Food Sci. Tech ,48,578-587

Refereed

12

16

V. Bali, P.S. Panesar and M.B. Bera (2013) Physiological, biochemical and molecular characterization of potential bacteriocin producer strain isolated from fermented barseem.

Acta alimentaria (2013) 43:515-525

Refereed

03

17

V. Kaur, M.B. Bera and P.S. Panesar (2013) Production and characterization of exopolysaccharide  produced by Alcaligenes faecalis B14 isolated from indigenous soil.

International Journal of Biotechnology and Bioengineering Research 4(4): 365-374

Refereed

05

18

Rajni kamboj, M.B. Bera and Vikas Nanda (2013) .Chemometric classification of Northern India unifloral Honey

 Acta Alimentaria an Internation journal of Food Science, 42 (4), 540-551.

Refereed

19

S. Kaur, P.S. Panesar and M.B. Bera (2012) Genetically modified foods: Global status, potential benefits and safety concerns.

Journal Punjab Academy of Sciences,9-10(1&2)28-33

Refereed

20

Shubhneet Kaur, Parmjit S. Panesar, Manab B. Bera and Varinder Kaur. (2012) Simple Sequence Repeat Markers in Genetic Divergence and Marker Assisted Selection of Rice Cultivars: A Review.

Critical Reviews in Food Science and Nutrition (on line published)

Refereed

21

V. Bali, P.S. Panesar, M.B. Bera and R. Panesar (2012) Fructo-oligosaccharides: Production, purification and potential applications.

Critical Reviews in Food Science and Nutrition (Published online)

Refereed

22

V Bali, Parmjit S. Panesar and M.B. Bera (2012). Biopresevation: an emerging tool in food processing industry.

Beverage and Food World, 39(10): 50-59. ISSN 0970-6194.

Refereed

 

23

S. Kaur, P.S. Panesar, M.B. Bera and Shweta Kumari (2012) Phsico-chemical, textural, pasting and in-vitro digestion properties of some basmati and non basmati rice cultivar.

International Journal of Food Properties, 17: 1055-1066

Refereed

4

24

Shweta Kumari, P.S. Panesar, M.B. Bera and B. Singh (2011) Permeabilization of yeast cells for β-galactosidase activity using mixture of organic solvents: a response surface methodology approach.

Asian Journal of Biotechnology 3(4): 406-414

Refereed

11

25

S. Kaur, P.S. Panesar and M.B. Bera (2011) Studies on evaluation of grain quality attributes of some basmati and non basmati rice cultivars.

Journal  of Food Quality 34: 435-441.

Refereed

26

Shweta Kumari, P.S. Panesar and M.B. Bera (2011) Production of β-galactosidase using Novel Yeast Isolate from Whey..

International Journal of Dairy Science 6(2): 150-157

Refereed

27

Reeba Panesar, P.S. Panesar and M.B. Bera (2011) Development of low cost medium for the production of biosurfactants.

Asian Journal of Biotechnology. 3(4): 388-396.

Refereed

12

28

V. Bali, P.S. Panesar and M.B. Bera (2011) Isolation, screening and evaluation of antimicrobial activity of potential bacteriocin producing lactic acid bacteria isolate.

Microbiology Journal 1(3):  113-119.

Refereed

19

29

Subhneet Kaur, P.S.Panesar, M.B.Bera (2011) Studies on evaluation of grain quality attributes of some Basmati and non basmati rice cultivar.

Journal of food quality ISSN 1745-4557

Refereed

30

K.Prasad,R.V.Vairagar, M.B.Bera (2010) Temperature dependent hydration kinetics of Cier arietrinum splits.

Food Research International, 43: 483-488

Refereed

27

31

Reeba Panesar, P.S.Panesar, N.Kumar and M.B.Bera (2010) Evaluation of bacterial strain for biosurfactant productin from agro industrial waste.

Asian J, Microbiol. Biotechnol. Environ, 12, 1-8

Refereed

32

Reeba Panesar, P.S. Panesar, N. Kumar and M.B. Bera (2010) Evaluation of bacterial strains for biosurfactant production from agro-industrial waste.

A Asian Journal of Microbiology Biotechnology & Environ. Sciences.12: 33-38.
 
49.

Refereed

33

P.S. Panesar, Y.V. Chavan, M.B. Bera, O. Chand and H. Kumar (2009) Evaluation of Acetobacter strain for the production of microbial cellulose.

Asian J. Chemistry. 21 : S099-S102.

Refereed

18

35

P.S. Panesar, G. Kaur, R. Panesar and M.B. Bera (2009). Synbiotic potential dietary suppliments in functional foods.

FST Bulletin, Food Science Central ,IFIS publishing UK http://foodsciencecentral.com/fsc/ixid15640).

Refereed

20

36

Gurpreet Kaur, P.S. Panesar, M.B. Bera and H. Kumar (2009) Hydrolysis of whey lactose using CTAB-permeabilized yeast cells.

Bioprocess & Biosystems Engineering 32: 63-67

Refereed

26

37

Gurpreet Kaur, P.S. Panesar, M.B. Bera and B. Singh (2009) Optimization of permeabilization process for lactose hydrolysis in whey using response surface methodology.

Journal of Food Process Engineering 32: 355–368

Refereed

5

38

Reeba Panesar, P.S. Panesar, D. Hasija, M.B. Bera and Harish Kumar (2009) Fermentative potential of Pseudomonas aeruginosa strain for biosurfactant production.

Biological Forum-An International Journal 1: 102-105.

Refereed

39

B.Singh, P.S. Panesar, V. Nanda, and M.B. Bera (2008) Optimization of osmotic dehydration process of carrot cubes in sodium   chloride solution.

International Journal  of Food  Engineering.  4, 1-22.

Refereed

10

40

M.B. Bera, P.S. Panesar, R. Panesar and B. Singh (2008) Application of reverse micelle extraction process for amylase recovery using response surface methodology.

      Bioprocess Biosystems Engineering 31: 379-384

Refereed

14

41

B. Singh, P.S. Panesar, V. Nanda and M.B. Bera (2008) Optimization of osmotic dehydration process of carrot cubes in sodium chloride solution.

International Journal of Food Engineering 4 (2) Art. 1, page 1-22.

Refereed

08

42

P.S. Panesar, Shweta Kumari, M.B. Bera and H. Kumar (2008) Lactulose: Production strategies and its applications.

J. Punjab Academy of Sciences 5-6 (1 & 2).

Refereed

43

R. Panesar, P.S. Panesar, R.S. Singh and M.B. Bera (2007) Applicability of alginate entrapped yeast cells for the production of lactose hydrolyzed milk.,

Journal of Food Process Engineering 30: 472-484.

Refereed

11

44

P.S. Panesar, R. Panesar, R.S. Singh and M.B. Bera(2007) Permeabilization of yeast cells with organic solvents for -Galactosidase activity.

Research Journal Microbiology 2: 34-41.

Refereed

45

R. Panesar, P.S. Panesar, R.S. Singh, J.F. Kennedy and M.B. Bera (2007) Production of lactose hydrolyzed milk using ethanol permeabilized yeast cells

Food Chemistry 101, (2): 786-790.

Refereed

75

46

R. Paneser, P.S. Paneser, R.S. Singh, J.F. Kennedy and M.B. Bera (2006) Process optimization for B-D galactosidase production using yeast culture.

J.Biol.Sci, 6, 193-197

Refereed

47

V. Nanda, A. Kaur, M.B. Bera, B. Singh and A.K. Bakshi (2006) Polynological studies and application of response surface methodology to establish the quality attributes in Eucalyptus honey.

A    Acta Alimentaris, 35,409-422

Refereed

48

V. Nanda, M.B. Bera and A.K. Bakshi (2006). Optimization of the process parameters to establish the quality attributes of hydroxymethylfurfural content and diastatic activity of sunflower (Helianthus anuus) honey using response surface methodology.

European Food Research and Technology. 222, 64-70

Refereed

14

49

P.S. Panesar, D. Hasija, M.B. Bera and H. Kumar (2006) Biosurfactants: Properties and Applications,

J. Punjab Academy of Sciences 3: 41-49

Refereed

50

R.Panesar, P.S. Panesar, R. S.
Singh, J. F. Kennedy and
M.B.Bera (2006) Process optimization for b-D-galactosidase production using yeast culture.

Journal of Biological Sciences 6: 193-197.

Refereed

06

51

R. Panesar, R.S. Singh, P.S. Panesar and M.B. Bera (2005) Screening of matrices for the immobilization of yeast cells for lactose hydrolysis

Asian Journal of Microbiology Biotechnology & Environmental Sciences 7(2): 319-322.

Refereed

52

R. Panesar, R.S. Singh, P.S. Panesar and M.B. Bera (2005) Cell permeabilization technology and its applications in lactose hydrolysis.

Biospectrum 7: 37-40.

Refereed

53

R. Paneser, R.S. Singh, P.S. Paneser and M.B. Bera (2005) Screening of the matrices for the immobilization of yeast cells for lactose hydrolysis.

Asian J.Microbial Biotechnology Environ.7,319-322

Refereed

54

V. Kukreja, and M.B. Bera (2005) Lipase from Pseudomonas aerugenosa MTCC 2488 : Partial purification, characterization and calcium ependent thermostability.

Indian Journal of Biotechnology, 4, 222-226

Refereed

12

55

R. Panesar, P.S. Panesar, R.S. Singh and M.B. Bera (2002) Screening of yeast strains for galactosidase production.

Indian Journal of Microbiology 42:259-261.

Refereed

56

V. Kaushik, H.K. Sharma, K. Prasad, and M.B. Bera (2001) Utillization of husk ash from rice milling industry  A review.

Jr.of Industrial pollution control, 17, 201-206

Refereed

11

57

P.S. Paneser, S.S. Marwaha, Reeba Paneser, M.B. Bera (2001) Performance of Zymomonas Mobilis strain on glucose and molasses medium.

Asian Jr.of Microbial Biotech & Env. Sci. ,3,283-285.

Refereed

58

M.B. Bera, C.J. Singh, D.C. Shrivastva, K.S. Kumar and Y.K. Sharma (2001) Storage stability of color substances in thermally processed chilli powder.

J.Fd. Sci & Tech, 38,8

Refereed

59

M.B. Bera, D.C. Shrivastva, C.J. Singh, K.S. Kumar and Y.K. Sharma (2001). Development of cold grinding process, packaging and storage of cumin powder.

J.Fd. Sci & Tech. 38,257

Refereed

60

S. Gour, Y.K. Sharma and M.B. Bera (1999) Emulsification capacity of raw and autoclaved faba bean flour (Vicia faba.L)

J.Fd. Sci. Tech, 36,538

Refereed

61

S.K. Rao, G. Satpute and M.B. Bera (1995) Studies on genetic variability, heritability expected genetic advance and correlations for parching characters in gulabi gram.

Legume Research, 18.149.

Refereed

62

Y.K. Sharma and M.B. Bera (1995) Comparative studies in the nitrogen solubility of raw and autoclaved flour of kalitur and bragg soybean varieties.

J. Dairing, Food, Home Science. 14.94

Refereed

63

M.B. Bera, A. Aggarwal and Y.K. Sharma (1995) Energy accounting in fruits and vegetable canning industry

J. Food Sci Tech. 32, 343

Refereed

64

C.H. Vinod and M.B. Bera (1995) Surface heat transfer coefficient of Faba bean puffed with sand

J. Food Sci. and Tech. 32. 94

Refereed

65

S.K. Jain, R.K. Jain and M.B. Bera (1994) Qualitative and quantitative aspect of dust pollution on dhal mill.

J.Fd. Sci. & Tech. 31.55

Refereed

66

S. Gour, Y.K. Sharma, M.B. Bera and G.P. Keshervani (1992) Nitrogen solubility of raw and autoclaved faba flour

J.Fd. Sci. & Tech. 29.15

Refereed

67

M.B. Bera (1992) Use of deoiled rice bran: Present status and future possibilities.

Indian Food Industries, 11.36

05

68

M.B. Bera, R.K. Mukker, R. Mishra, B. Apoorve and S. Mukherjee (1991) Energy management in baking industry,

J.Fd.Sci.Technol.28,356

Refereed

69

M.B. Bera, S. Mukherjee, G.P. Keshervani and Y.K. Sharma (1991) Moisture adsorption isotherm of coriander powder and fractionation of bound water based on binding energies

.J.Fd. Sci. and Tech. 28.,216

Refereed

70

M.B. Bera, S. Mukherjee, R.K. Singh and M. Gurung (1991) studies on the cooking rate equation of Dhal.

J.Fd. Sci and Tech 28-114

Refereed

71

M.B. Bera and R.K. Mukherjee (1991) Flow Properties of rice bran protein concentrate

J.Fd. Sci. Tech 28.27.

Refereed

72

M.B. Bera, K.L. Sahu, S. Mukherjee, M. Bargale and Y.K. Sharma (1990) Temprature dependence of the soaking and cooking rate of Faba bean (Vicia faba L) dal.

1.      J.Fd. Sci. & Tech. 27-15

Refereed

05

73

M.B. Bera, H. Das and R.K. Mukherjee (1990). Moisture adsorption characteristics and storage stability of rice bran protein concentrate.

Labensm. Wise U. Technol. 23,221

Refereed

74

M.B. Bera and S. Mukherjee (1989). Preparation of rice bran protein concentrate and its use in bread.

The Indian Journal Nutri. Diet, 26,98

Refereed

75

M.B. Bera and R.K. Mukherjee (1989). Solubility, Emulsifying and Foaming properties of rice bran protein concentrate.

J, Food Sci. (USA) 54(1) 142-145

Refereed

162

76

M.B. Bera and R.K. Mukherjee (1988). Nutritional evaluation of rice bran protein concentrate.

The Indian Journal Nutri. Diet, 25,50

Refereed

 09

 

Research/Projects

Research

Research experience and Area of research: Food Engineering & Food Biotechnology Technology.
Recent area of research: Protein Technology and biopeptides, Bacteriocine production & utilization in food preservation, Microbial production Exo-polysaccharides, Pro and Prebiotic production and their utilization, functional foods & nutraceuticals, Engineering properties of food ingredient.
Sponsored Projects Undertaken:
•Department of Biotechnology DBT (Govt. of India) sponsored project (March, 1998) tentitled “Training in food Biotechnology and research in Bioconversion of food ( Rs. 46.00 Lakh) Undersigned was the coordinator (research) of the project and worked in the areas of bioconversion of locally available cheaper raw material for food formulation.

•Min. of Human Resource Development (Govt. of India) sponsored project of Rs. 6.00 Lakh under Thrust area scheme titled “ Bio separation of Microbial Amylase Enzyme: Process Optimisation and Validation”.(2001-2003)

•All India council of Technical Education (AICTE) sponsored project of Rs.7.00 lakh on Entrepreneur development and Management (2002-2004)

•Min. of Human Resource Development (Govt. of India) sponsored project of Rs. 20.00 Lakh under MODROB project titled Infrastructure Development and Augmentation of Molecular Biology & Biotechnology lab (2003-2004)
•CSIR funded project Titled “Lactulose production by permeabilized yeast cells using immobilized cell technology (Rs 17.00 lacs) under Dr.P.S.Paneser –PI, Dr.M.B.Bera-CO-PI.