Gopirajah Rajamanickam

Motivated Food Technologist with Doctorate in Food Engineering offering twelve years of global academic and industrial research experience; Provides technical support and innovative solutions to existing global customers in the cereal and dairy food industry; recognized for transferring novel technologies (ideation to commercialization), new product development, assessing operational needs and identify solutions to save costs, improve revenues and drive customer satisfaction; Design and implement plans to research, formulate, characterize, and test new products and ingredients, and work cross functionally with internal teams.

• Supervised team of 12 staff members at JCT institute of Technology.
• Collaborated with team of 12 members from cereal and dairy industrial research partners (France and US) in the development of "Weight loss yogurt" and "Extruded Fiber Cereal".
• Achieved 100% student pass rate through effectively helping with department program objective.
• Resolved product issue (chalky texture in yogurt, snack puffing, and alternate ingredient texture defects) through consumer testing.
• Awarded with International Travel grant award from DBT, ICMR, and CICS Govt. of India
• Awarded with 19th rank on the Science Direct Top 25 Most Downloaded Article

• Certified with ISO 17025 Lab quality management (NABL) and internal auditor training - Jan 2019
• HACCP & FSMS Training by MSME, Govt of India- Oct 2008
• Young Scientist Award at iCFP 2018, Sharjah, UAE - Jan 2018
• Certified three month Industrial Internship training at AAVIN Dairy, Erode - 2007

Published >10 SCI-indexed, Peer-reviewed Journal Articles (Google   Scholar citation: 380,   h-index: 6 – Updated: July 2023)

• J. Sumera, R. Gopirajah, and S. Rizvi (2022) High internal phase oil-in-water emulsions stabilized by supercritical carbon dioxide extruded whey protein concentrate, Food Chemistry, DOI: 10.1016/j.foodchem.2021.131362
• R. Gopirajah, S. Poonam, J. Sumera, and S. Rizvi (2020) “Emulsifying Properties of Milk Protein Concentrate Functionalized by Supercritical CO2 Extrusion”, 44 (10), Journal of Food Process and preservation. doi.org/10.1111/jfpp.14754
• P. Tina, R. Gopirajah, S. Krishnamoorthy and S. Rizvi (2020) “Modeling of product temperature in a supercritical fluid extrusion process through dimensional analysis" Journal of Food Process Engineering, doi.org/10.1111/jfpe.13561
• R. Gopirajah and C. Anandharamakrishnan (2020) “Magnetic Resonance Imaging-Based Computational Modeling of The Human Stomach” International Journal of Agricultural Science and Research, 10, PP:101-105. ISSN(P): 2250–0057.
• J. Sumera, R. Gopirajah, and S. Rizvi (2019) “Enhanced stability of emulsions made with super-critical Carbon dioxide extruded whey protein concentrate” Journal of Food Process Engineering, 42(6) doi.org/10.1111/jfpe.13183
• R. Gopirajah, and K. Muthukumarappan (2017) "Effect of Extrusion Process Conditions on the Physical Properties of Tef-Oat Healthy Snack Extrudates" Journal of Food Processing and Preservation, DOI:10.1111/jfpp.13559.
• R. Gopirajah, K.P Raichurkar, R. Wadhwa and C. Anandharamakrishnan (2016) “Glycemic response to dietary fiber-rich foods and their relationship with gastric emptying and motor functions: MRI Study” Food & Function, 7, 3964-3972.
• R. Gopirajah and C. Anandharamakrishnan (2016) “Advancement of Imaging and Modeling Techniques for Understanding Gastric Physical Forces on Food” Food Engineering Reviews, 8, 323-335.
• J. Aprajeeta, R. Gopirajah, C. Anandharamakrishnan (2015) “Shrinkage and porosity effects on heat and mass transfer during potato drying” Journal of Food Engineering 144, 119-128 (Listed in Science Direct Top 25 Most Downloaded article).
• Dibyakanta Seth, R. Gopirajah (2012) " Development of extruded snacks using soy, sorghum, millet and rice blend - A response surface methodology approach: Millet based extruded snack" International Journal of Food Science & Technology, vol. 47, no. 7, 1526–1531.
• R. Gopirajah and C. Anandharamakrishnan (2014) “Methods Integrating Physical Mechanisms Underlying the Food Digestion and Release of Nutrients in Human Stomach” Journal of Nutrition and Nutritional Epidemiology, 1(1), 1-13

Book Chapters – 5 Nos. 

• Gopirajah Rajamanickam, S. Parthasarathi, and C. Anandharamakrishnan: Drying Technologies for Foods: Fundamentals and Applications, Edited by PK Nema, BP Kaur and AS. Mujumdar, 01/2015: chapter Computational modeling techniques for drying of food products” pages 319-345; NIPA.
• R. Gopirajah and C. Anandharamakrishnan: Handbook of Drying for Dairy Products, edited by C. Anandharamakrishnan, 03/2017: Ch.11 Packaging of Dried Dairy Products. 344 pages May 2017, Wiley-Blackwell. ISBN: 978-1-118-93049-6
• R. Gopirajah and C. Anandharamakrishnan: Food Nanotechnology: Principles and Applications: Edited by C. Anandharamakrishnan and S. Parthasarathi, 2017: chapter: characterization of nanoparticles. Taylor and Fransis.
• Gabriela John Swamy, Ezhilarasi Perumal Natarajan, Gopirajah Rajamanickam Food Biopolymers: Structural, Functional and Nutraceutical properties: Edited by Adil Gani, 07/ 2019: Ch.2 Nutraceutical properties of lipids. Springer (Accepted and awaiting publication)
• Sangamithra A, Sreelakshmi S, Gopirajah Rajamanickam Food Biopolymers: Lipids and oil:An overview Edited by Adil Gani, 07/ 2019: Ch.2 Nutraceutical properties of lipids. Springer (Accepted and awaiting publication)

Conference Publications

International 

• R. Gopirajah and C. Anandharamakrishnan. Textural and Rheological Characteristics of Food Influencing Nutrient Availability During Digestion, Proceedings of the ICFP2018, Sharjah, United Arab Emirates, January 22-24, 2018
• R. Gopirajah and K. Muthukumarappan, Utilization of Nutrients Present in Teff and Oat Flour Using Extrusion Technology, IFT 17, Las Vegas, United States, 25th to 29th June 2017.
• R. Gopirajah and C. Anandharamakrishnan. Particle tracing model for understanding the behavior of food particles inside the human stomach during digestion. The 12th International Congress on Engineering and Food (ICEF12), Quebec City, Canada, 14-18th June 2015 (International travel grant funded by DBT, ICMR, and CICS).

National (selected oral and poster presentations including full-length paper)

• R. Gopirajah. Functionalization of milk protein concentrate, two-day national conference, and workshop on Biopolymers, University of Kashmir, India, 30th to 31st Oct 2018 (Invited speaker).
• R. Gopirajah, N. Chanwal and C. Anandharamakrishnan “Finite Element Modeling of Freezing of Coffee Solution,” Proceedings of COMSOL 2011, Bengaluru, November 4-5,2011. (full-length paper)
• R. Gopirajah and V. Tirupathi “Preservation of cauliflower by minimal processing” National Conference on Food Security & Entrepreneurship Development through Innovation, Sep 2008 held at Thrissur (Best poster award).

• Served as a “Mentor – 2018” for Master student project at Cornell University, US.
• “Placement coordinator” for B. Tech in Kalasalingam University, Madurai, Tamil Nadu.
• “Head of the Department of Food Technology” managing eight faculties at JCT, Coimbatore.
• “Leader of organizing committee” in five days Faculty development program on “Recent trends in Food Processing - 2019” held at JCT, Coimbatore.
• Co-Mentored Master student project at CSIR-CFTRI – 2015.
• Served as a “PhD representative – 2016” for Department of Food Engineering (CFTRI, Mysore)
• “Executive committee member” of Association of Food Scientists & Technologists, India (AFSTI) – Mysuru, Chapter – 2013.
• Volunteered “National seminar cum workshop on Innovative Prospects in Food Processing - 2010” held at Kongu Engineering College, Erode.
• Served as “Editorial board advisory” of Cambridge Scholar Publications (CSP) - 2018.

• Invited as Guest lecture on the topic “Advances in food extrusion” organized by Department of Food Technology, Kongu Engineering College, India, 20th Mar 2021
• Keynote speaker in National Webinar on “Food Structure Vs Nutrient Bioavailability” organized by Department of Food Technology, Bannari Amman, Institute of Technology, Sathyamangalam on 1st August 2020.
• Awarded the Best poster on the title “Preservation of cauliflower by minimal processing” in National Conference on Food Security & Entrepreneurship Development through Innovation, Sep 2008 held at Thrissur.
• Secured first place in “Chess” - TNAU sports tournament.
• Runner up Hockey – TNAU 2006 Inter college Sports tournament.
• Secured 3rd place in 5000 metre Marathon.

• Undergone training at Haagen-Dazs ice cream pilot plant at Arras, France - May 2023
• Undergone training at cereal extrusion manufacturing site at Covington, US - April 2023
• Worked as a project assistant (Level 3) at CFTRI, Mysuru on a DST funded project entitled “Computational fluid dynamics (CFD) simulation and experimental validation for design, development, and scale-up of selected unit operations in food processing” - Jun 2011 to Nov 2011
• Worked as Technical Officer at ABT Industries Pvt Ltd, India converting 2.5 lakh liters of fluid milk per day into dairy products such as ghee, curd, flavored milk, and milk powder - Oct 2007 to Apr 2008
• Undergone three months in-plant training at “Aavin-Tamil Nadu Co-operative Milk Producers' Federation Limited - 2007” in Erode, Tamil Nadu.
• Submitted HACCP case study in Erode AAVIN Industry and Optimization of process parameters (steam consumption/hr) in khoa making.

• Dr. Syed Rizvi, Professor, Food Science, Cornell University, Ithaca, NY 14850, US, E-mail: SRizvi@cornell.edu
• Er. R. Vishwanathan, Head, Dpt. of Food & APE, AEC & RI, TNAU, Kumulur, Tiruchirappalli 621712, India, E-Mail: drrviswanathan@rediffmail.com
• Dr. C. Anandharamakrishnan, The Director, NIIST, Thiruvananthapuram, Kerala 695019, E-Mail: c.anandharamakrishnan@gmail.com