Name

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

Designation

Professor & Dean (SFW)

Department

Food Engineering &Technology

Phone (O)

91+1672-253176

Phone(R)

91+1672253177

Mobile

8499861328

e-mail

drmbbera@yahoo.com

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

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.

Award

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

Publications

LIST OF PUBLICATIONS
Publication Year wise

1988
1.M.B. Bera and R.K. Mukherjee (1988). Nutritional evaluation of rice bran protein concentrate. The Indian Journal Nutri. Diet, 25, 50

1989
2. 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
3.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

1990
4.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
5. 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. J.Fd. Sci. & Tech. 27-15

1991
6.M.B. Bera and R.K. Mukherjee (1991) Flow Properties of rice bran protein concentrate . J.Fd. Sci. Tech 28.27.
7.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
8.A. Selot, 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
9.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

1992
10. M.B. Bera (1992) Use of deoiled rice bran: Present status and future possibilities. Indian Food Industries, 11.36
11.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

1994
12.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

1995
13.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
14.M.B. Bera, A. Aggarwal and Y.K. Sharma (1995) Energy accounting in fruits and vegetable canning industry J. Food Sci Tech. 32, 343
15.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
16.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.

1999
17.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

2001
18.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
19.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
20.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.
21.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

2002
22. 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.

2005
23.V. Kukreja, and M.B. Bera (2005) Lipase from Pseudomonas aerugenosa MTCC 2488 : Partial purification, characterization and calcium dependent thermostability. Indian Journal of Biotechnology, 4, 222-226
24. 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
23. 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.
24. 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.

2006
26. R. Panesar, P.S. Panesar, R. S. Singh, J. F. Kennedy and M. B. Bera (2006) Process optimization for -D-galactosidase production using yeast culture. Journal of Biological Sciences 6: 193-197.
27. P.S. Panesar, D. Hasija, M.B. Bera and H. Kumar (2006) Biosurfactants: Properties and Applications, J. Punjab Academy of Sciences 3: 41-49
28. 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
29. 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. Acta Alimentaris, 35, 409-422
30. 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

2007
31. 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.
32. 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.
33. 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.
34. R. Panesar, P.S. Panesar, R.S. Singh, J.F. Kennedy, M.B. Bera (2007) Production of lactose-hydrolyzed milk using ethanol permeabilized yeast cells. Food Chemistry, 101, 786-790.
35. 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 Processing Engineering, 30: 472-484.

2008
36. 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).
37. 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.
38. 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
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.
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, 379-38

2009
41. 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.
42. 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
43. 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
44. 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)
45. 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.

2010
46. Reeba Panesar, P.S. Panesar, N. Kumar and M.B. Bera (2010) Evaluation of bacterial strains for biosurfactant production from agro-industrial waste. Asian Journal of Microbiology Biotechnology & Environ. Sciences.12: 33-38.
47. 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
48. K.Prasad,
R.V.Vairagar, M.B.Bera (2010) Temperature dependent hydration kinetics of Cier arietrinum splits. Food Research International, 43: 483-488
49. 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

2011
50. 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.
51. 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.
52. 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.
53. 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.
54. 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.

2012
55. 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 (Accepted manuscript)
56. S. Kaur, P.S. Panesar, M.B. Bera and V. Kaur (2012) Simple sequence repeat markers in genetic divergence and marker assisted selection of rice cultivars: A review. Criti. Review in food science and nutrition (Accepted Manuscript)
57. V Bali, PS Panesar and M.B. Bera (2012). Fructo-oligosaccharides: Production, purification and potential applications. Critical Reviews in Food Science and Nutrition, (Accepted Manuscript).
58. 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.
59. 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
60. V. Bali, P.S. Panesar and M.B. Bera (2012) Physiological, biochemical and molecular characterization of potential bacteriocin producer strain isolated from fermented barseem. Acta Alimentaria (Accepted manuscript)
61. 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)
62. 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)
63. V Bali, PS Panesar and M.B. Bera (2012) Trends in utilization of agro-industrial waste/by-products for bacteriocin production and their application as biopreservative. Critical Reviews in Biotechnology, (Communicated).
2013
64. 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
65. 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
66. 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 (Accepted Manuscript).

2014
67. 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

INTERNATIONAL CONFERENCES
1.Y.K. Sharma and M.B. Bera (1989) Preparation of high protein extruded food based on minor millet, and soy protein isolate blend. Proc. Forth world soy bean research conference (IV WSRC) March 2, 1989, Argentina, pp 1197-1801.
2.D.S. Singh,
M.B. Bera, H. Joglekar and D.S. Minnahas (1990) Moisture adsorption isotherm and storage stability of Gulab Jamun mix. “Proceedings of International Conference of Agriculture Engineering” Bankok. Thailand, 3-4 Dec. 1990, Vol 2, 604.
3.M.B. Bera,
A. Selot, S. Mukherjee, G.P. Keshervani and Y.K. Sharma (1990). Moisture adsorption isotherm, Fractionation of bound water and storage stability of Chilli Powder “Proceedings of International Conference of Agricultural Engineering, ” Bankok, Thailand, 3-4 December 1990, Vol. 2, 610.
4.V. Kukreja,
A. Sharma, B.C. Sarkar and M.B. Bera (2004) Use of response Surface methodology for optimizing process parameters for the production of lipase enzyme from Pseudomonas aeruginosa. International Conference of Mathematical Biology.
5.M.B. Bera (2005) Food Technology: R&D Vision beyond 2005. Winter school on emerging trends in food technology and food business development in India, PAU- Ludhiana, 19 Dec, 2005.
6.M.B. Bera (2005) Food safety situation analysis: Present and future prospectives. National seminar on Food quality and safety standards of agricultural raw and processed produces, 26-27 April, 2005, organised by CIPHET and held at NASC, complex Pusa, New Delhi.
7.M.B. Bera (2006) Food Technology: R&D Vision beyond 2005. Workshop on Technological development in processing and quality assurance of foods. NDRI- Karnal. 23-24 August 2006.
8.V. Bali, P.S. Panesar and M.B. Bera (2012). Synbiotics: biotechnological strategies & potential applications. In: Lecturer Compendium of staff development programme on “Biotechnological interventions in food processing”12th-17th March, 2012 held at Sant Longowal Institute of Engineering & Technology, Longowal. pp 31-43.
9.V. Bali, P.S. Panesar and M.B. Bera (2012) Effect of bacteriocin extracted from Enterococcus faecium BS 13 on shelf life of paneer and khoya. Proceedings of International conference on food technology for health promotion. International Journal of Food and Nutritional Sciences 2(1): 5-11.
10.S. Kumari,
P.S. Panesar, M.B. Bera and R. Panesar (2013) Permealization of a newly isolated Kluyveromyces sp. for the preparation of whole cell biocatalysis with β-galactosidase activity. Proceedings of International conference on food technology for health promotion. International Journal of Food and Nutritional Sciences 2(1): 22-26.

NATIONAL CONFERENCES
1.S.K. Sharma, M.B. Bera and S. Mukherjee (1989). Investigation on influence of cylinder speed and moisture content on milling of Faba Bean. Proc. Silver Jublees. Conv. Indian Soc. Agric. Engrs. (Process & Food engg.) Udaipur, 5-8 Jan, pp 78.
2.S. Mukherjee, M.B. Bera and S.K. Sharma (1989). Moisture adsorption characteristics of Faba bean. (Vicia faba L.) dal and flour. Proc. Silver Jublee Conv. India Soc. Agric Engrs (Process & Food Engg. Udaipur,
5-8 Jan. pp 105.
3.M.B. Bera,
D.S. Singh, Minnahas and H. Joglekar (1990) Moisture adsorption isotherm and storage stability of ice cream mix. Proc XXVI Annual Conv. India Soc. Agric. Nov. 12-14, pp 75.
4.M.B. Bera and R.C. Chouhan (2001) Food Research for Product and Process development: Institute–Industry interaction. The R&D Challenges before Indian Industries – Time to have look at our university. Ed: Lal, Mathur and Mathur TIT-Patiala, Allied Publ. Ltd. New Delhi. pp 76-77.

BOOK CHAPTERS
1.V. Bali, P.S. Panesar, M.B. Bera and V. Kaur (2011) Potential applications of Lactic acid bacteria in functional foods. In: Bio-processing of foods, Asiatech Publishers, Inc., New Delhi, Edited by: PS Panesar, HK Sharma and BC Sarkar; ISBN 81-87680-X-27; Pg: 3-14.
2.V. Bali, P.S. Panesar and M.B. Bera (2013). Bacteriocin: Microbial production, purification and applications (In press).

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.