"The only source of knowledge is by experience" - Albert Einstein

Kumudhini Akasapu

PhD Research Scholar (PMRF) - IIT Guwahati

About Me

I am a recipient of the prestigious Prime Minister’s Research Fellowship (PMRF) currently pursuing my PhD under the supervision of Prof. Ramgopal Uppaluri in the School of Agro and Rural Technology at Indian Institute of Technology Guwahati, India. I have received my M.Tech degree in Food Engineering and Technology from Tezpur University, Assam in 2019. My exposure to research and analytical techniques during my M.Tech has developed a keen interest in me to pursue PhD and carry out further research in the field of Food Engineering and Technology, which motivated me to join PhD program at IIT Guwahati immediately after the completion of my M.Tech. Food Engineering is a challenging field which offers wide range of opportunities in processing and preservation of food produce. Food produces, especially the horticultural produce which include vegetables and fruits are highly perishable in nature and requires adequate processing to reduce their wastage, enhance their shelf life and make them available for consumers throughout the country. I am currently working on the development of a viable processing technology for the adequate processing of abundant Indian produce into easily affordable ready to cook vegetable soup mix formulations which will benefit the rural sector and the farmers of our country. [Download CV]

PhD Supervisor

Name: Kumudhini Akasapu
Profile: Full time Researcher
Email: k.akasapu@iitg.ac.in
Phone: +91 9515329612
Areas of Interest: Food Product Development, Food Processing and Preservation, Non-thermal Processing of Foods, Food Fortification
Professional Societies Membership: Association of Food Scientists & Technologists (INDIA)

Name: Prof. Ramgopal Uppaluri
Profile: Professor, Department of Chemical Engineering, IIT Guwahati
Email: ramgopalu@iitg.ac.in
Phone: +91 3612582260
Areas of Interest: Food Process and Product Development; Food Process Engineering; Vegetable Soup Product Design and Development; Design and Development of Vegetable based Cookies and Chips.


Indian Institute of Technology, Guwahati

Ph.D. Scholar [Course Details]
School of Agro and Rural Technology
July 2019 - Present
CGPA: 9.25/10

Tezpur University,

Department of Food Engineering and Technology
2017 – 2019
CGPA: 9.40/10

Karunya University, Coimbatore

Department of Food Processing and Engineering
2017 – 2019
CGPA: 8.01/10










In our country, different regions contribute to abundant produce of vegetables specific to the climatic conditions of those regions. Most of these produces are highly perishable in nature and requires adequate processing to enhance their shelf life and make them available for consumers throughout the country. This can be achieved by the development of indigenous technology for the appropriate processing of fresh produce into processed and ready-to-cook food products with adequate/enhanced nutrient supply and shelf life. Among the ready to cook food products, dehydrated vegetable soup mixes have gained a noticeable attention due to their ease of preparation, ability to provide flavor and nutrient stability, improved palatability, protection from oxidative and enzymatic spoilage and non-seasonal utility of vegetable produces. However, the commercially available soup formulations in the Indian market are being formulated with non- abundant and expensive produce and ingredients typical to Western landscape. This aspect is not benefiting the farmers and the rural sector in our country as major portion of the abundant Indian produce is being underutilized. Thus, there is a great necessity to emphasize on the use of abundant Indian ingredients and development of adequate processing technology. Present work involves the identification of optimal vegetable soup mix formulations based on abundant summer and winter vegetable produces of North-east India.

The following seven objectives have been set for my Ph.D. thesis:

Investigation of the influence of blanching and drying parameters on the moisture content, antioxidant activity and vitamin C content of selected abundantly produced winter and summer vegetables More >>

Identification of proximate vegetable soup mix constitution based on a trail-and-error methodology More >>

To evaluate the role of various sensory evaluation techniques in optimization of vegetable mix to corn flour to spice mix ratio More >>

To optimize vegetable mix constitution with respect to antioxidant activity and sensory scores using RSM based mixture model and to evaluate nutritional characteristics and invitro bioavailability More >>

To investigate the effect of various thickening agents as substitutes for corn flour and to optimize their composition

To determine the influence of water to solids ratio on the soup constitution optimality and classification of soups

To evaluate the storage characteristics and cost analysis of optimally formulated soup mix products

Click below button to know about M.TECH reseacrh work

In the present study, an innovative cold plasma treatment was used as a tool to fortify the white rice. Soaked and un-soaked white rice samples were treated with plasma at a constant voltage of 20 kV and varying time (10 min and 15 min). Plasma treated rice was fortified with iron and ascorbic acid solution. Optimum concentrations of iron and ascorbic acid per 100 g of rice (862.93 mg & 1398.27 mg for un-soaked and 848.04 mg & 1476.16 mg for soaked) were found by conducting experiments using Central Composite Design of Response Surface Methodology. Plasma treated rice was then fortified with the optimum concentrations of iron and ascorbic acid solution. Further, plasma treated fortified rice was blended with untreated rice in the ratio of 1:100 and 1:200 and were packed in LDPE and PP pouches and were stored at room temperature and in refrigerator. The samples were analyzed for the Fe 2+ bioavailability, colour and hardness at regular intervals during the storage.

Check "Publications" section for more details


Journals / Conferences

Research Paper (PhD)

Kumudhini Akasapu and Ramagopal V.S. Uppaluri, “Nutritional efficacy-based vegetables selection for ready to cook soup mix formulations development “, Agro and Food Processing Technologies: Proceedings of North-east Research Conclave (NERC) 2022 ,Springer Nature 157-192. https://doi.org/10.1007/978-981-19-9704-4_9 (Published)

Research Paper (PhD)

Kumudhini Akasapu and Ramagopal V.S. Uppaluri, "Efficacy of Score Deviation method as a novel sensory evaluation technique for the identification of optimal mixed vegetable soup formulations".International Journal of Gastronomy and Food Science. (Under Review)

Research Paper (PhD)

Kumudhini Akasapu and Ramagopal V.S. Uppaluri, "Hedonic, score deviation and fuzzy logic sensory analysis techniques for the development of optimal vegetable mix soup formulations: A comparative study and future insights".5th International Symposium on Processing of Foods, Vegetables and Fruits, June 22-23, 2023. (Accepted for Oral presentation)

Research Paper (M.TECH)

An innovative approach for iron fortification of rice using cold plasma

  • Study reported the effect of plasma on physical and thermal properties of rice.
  • We are reporting first time the effect of cold plasma on iron fortification of rice.
  • Amount of FeSO4 and ascorbic acid was optimized to improve the in vitro availability.
  • The bioavailability of iron during storage of fortified rice was also investigated.
  • The present study will be helpful to treat anaemia at community level.


Courses taught during PhD as a part of PMRF deliverables


Food Product Technology

CIT, Kokrajhar
UG 4th Semester
# Students : 17


Heat Transfer

CIT, Kokrajhar
UG 5th Semester
# Students : 17


Food Industry By-product Utilization

CIT, Kokrajhar
PG 2nd Semester
# Students : 17


Functional Foods and Nutraceuticals

CIT, Kokrajhar
PG 1st Semester
# Students : 8


Food Product Technology-1

CIT, Kokrajhar
Diploma 3rd Semester
# Students : 10


Food Packaging Technology

CIT, Kokrajhar
Diploma 3rd Semester
# Students : 30