C. Anandharamakrishnan

C. Anandharamakrishnan
Anandharamakrishnan in 2023
Born
Coimbatore, India
EducationLoughborough University, United Kingdom, Alagappa College of Technology, Anna University
OccupationsDirector, National Institute of Interdisciplinary Science and Technology, (NIIST), Thiruvananthapuram,

Former Director (Additional Charge), CSIR- National Environmental Engineering Research Institute (NEERI), Nagpur,

Former Director, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) Thanjavur (Formerly IIFPT),

Senior principal scientist, CSIR-Central Food Technological Research Institute, Mysuru.
Known forResearch in Food Engineering, Artificial Human digestive system for glycemic index studies, Food nanotechnology and 3D food printing
Websitewww.anandharamakrishnan.in

Anandharamakrishnan Chinnaswamy, commonly referred as Anandharamakrishnan is an Indian scientist and academician, having expertise in Chemical Engineering and Food processing. He is working as director of National Institute of Interdisciplinary Science and Technology, (NIIST) Thiruvananthapuram, Kerala. He also served as the Director of CSIR- National Environmental Engineering Research Institute (CSIR- NEERI), Nagpur, Maharashtra (31 December 2024 to 30 January 2025). Earlier, he served as director of National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T) (Formerly known as Indian Institute of Food Processing Technology (IIFPT), Thanjavur, Tamil Nadu during the period April 2022 – November 2022 and as chief scientist at the CSIR - Central Food Technological Research Institute (CFTRI), Mysuru, Karnataka.

In the first edition of the Rashtriya Vigyan Puraskar, Dr. Anandharamakrishnan was honoured with the Vigyan Shri Award, one of four prestigious categories, in recognition of his significant contributions to the field of food and agricultural processing.[1]

"The award would inspire me and my team in NIIST to make more meaningful contributions for the further advancement of science in India, and also for the benefit of society at large. We will strive to ensure that our research efforts have industrial relevance and are relevant for farmers and entrepreneurs as well," he said.[2]

Education and professional career

Anandharamakrishnan completed his bachelor's degree (BTech) in chemical engineering (1990–94) and master's degree (MTech) 1994-1996 batch from Alagappa College of Technology, Anna University, India. He got scholarship under Commonwealth Scholarship programme of United Kingdom for pursuing PhD in chemical engineering at Loughborough University, United Kingdom, for his work on 'Experimental and Computational Fluid Dynamics Studies on Spray freeze-drying and Spray-drying of Proteins'.[3] He started his career as scientist at Central Food Technological Research Institute (CFTRI), Mysuru from the year 1999 and became principal scientist in the year 2010. He then joined as director, Indian Institute of Food Processing Technology, Thanjavur in the year 2016. During his tenure as director, IIFPT has attained Institute of National Importance status by The National Institutes of Food Technology, Entrepreneurship and Management (NIFTEM) Act 2021 and subsequently IIFPT is renamed as National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)Thanjavur.[4] From November 2022, he is serving as director of National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum.[5] His research endeavors are well documented in peer reviewed reputed international scientific journals.[6] He has 3 International patents, 7 Indian patents, authored 7 books, and edited 15 books. He is ranked among the top 2 percentile of the scientist working in food science and technology as per the career long data updated to end-of-2020 published by Elsevier BV and Stanford University[7]

Legacy

Dr. Anandharamakrishnan is known for his pioneering research works in the field of Food processing with special focus on Food Engineering, Food nanotechnology, Engineered human digestive systems and Food 3D printing. His works also spanned across inter-disciplinary fields such as food industry waste utilization, food processing equipment design, novel food matrix development for drug delivery and functional foods.[8]

Engineered Human Stomach and Small Intestinal System

Dr. Anandharamakrishnan has developed engineered human stomach and small intestine dynamic digestive system called ARK® to study the digestion and absorption behaviour of the foods in human stomach. This ARK® system is designed to study the particle breakdown and digestive pattern of the cooked white rice in our alimentary canal.[9] This ARK® system simulates the physiological conditions of small intestine and records the level of absorption of micronutrients and nano-formulated bioactive compounds present in foods.[10] This information is useful in the development of functional food and supplements. Recently, this ARK® system has been used to predict the glycemic response curve similar to that of in-vivo human blood glucose level.[11]

3D/4D Food Printing

Dr. Anandharamakrishnan's research contributions are transforming food processing sector through multidimensional (3D / 4D) food printing. He has custom built in-house designed 3D food printer which could print wide range of food materials from semi-solid paste to hydrogels. He is credited with India's first publication on 3D[12] and 4D food printing.[13] Some of the novel printed food products are: Designer 3D printed egg, Customized and personalized delivery of curcumin through spontaneous color transformation of sago constructs using 4D food printing technology, Fiber and protein enriched personalized 3D printed snack from indigenous millets, pulses,[14] mushroom.[15] His researches have been focused on efficient utilization of milling fractions of rice using 3D printing,[16] 3D printed functional cookies from valorization of food waste,[17] towards development of sustainable foods of future. Also to promote health through 3D printed probiotic snack to improve the gut health,[18] 3D printed chicken nuggets – a customized snack with enrichment of dietary fiber to combat lifestyle disorders.[19][20] Customized 3D printed biodegradable food package from agricultural biomass,[21] suitable alternative for petroleum-based food packing materials is also accounted to his reach accomplishments.

CSIR Designer Rice

Dr. Anandharamakrishnan has developed a diabetic-friendly, nutrient-enriched designer rice through extrusion technology.[22][23] Dr. Anandharamakrishnan has received the Tata Transformation Prize 2024, instituted by the Tata Sons and The New York Academy of Sciences, for developing the designer rice.[24] He mentioned "CSIR–NIIST is pleased to collaborate with Tata Consumer Products in advancing the societal impact of indigenous technologies. This partnership underscores the Institute’s mandate to translate laboratory output into solutions that contribute to national priorities in nutrition, wellness, and industrial competitiveness."[25] The developed rice kernels contain over 20% protein and have a low glycemic index (GI < 55), along with enhanced dietary fiber content compared to normal rice, which supports digestive health and prolonged satiety. In addition, the rice is fortified with essential micronutrients including iron, folic acid, and vitamin B12 to improve its nutritional quality and address micronutrient deficiencies.[25] This is a significant step towards simultaneously combating lifestyle-related diseases and malnutrition by transforming a traditional staple into a smarter and nutritionally advanced food. The Dossier reported it to be the cornerstone of ‘Green Revolution 2.0’, marking a strategic pivot in India’s agricultural history.[26] The technology has been successfully transferred to Tata Consumer Products Limited and SS Soul Foods of Tamil Nadu.[22][23]

Sustainable Packaging Solutions

Dr. Anandharamakrishnan serves as the Mission Director of the ‘National Mission on Sustainable Packaging Solutions for Net Zero Future’, India’s 1st integrated mission-mode project on sustainable packaging. The program, funded by the CSIR and led by CSIR-NIIST, is developing a comprehensive solution framework to meet sustainable packaging demands, including alternative packaging materials, innovative recycling/reuse methods, and advanced testing and monitoring facilities.[27] The initiative focuses on achieving a net-zero future through advanced, integrated innovations that leverage the collective strengths of partnering CSIR labs and industry partners. The mission also aims to establish a state-of-the-art biodegradability testing and monitoring center. Apart from these focus areas, the mission also explores innovative solutions to address issues related to microplastics, the utilization of packaging waste, and blockchain-based traceability solutions for the packaging industry.[28]

Awards and honors

Dr. C. Anandharamakrishnan receiving Vigyan Shri Award from President Droupadi Murmu in August 2024

Awards and honors

Election to prestigious international academies

Election to prestigious national academies

Other notable recognitions

  • Listed among the top 5% of scientists globally in the Global Scientist Index by Scirank Global.[42]
  • Listed on the 2025 Asian Scientist 100 by Asian Scientist.[43]
  • Ranked as Top 2 percentile of the scientist working in Food Science by Elsevier BV and Stanford University.[7]
  • Ranked #1 among the Highly Ranked Scholars by ScholarGPS in the field of Food Engineering in Prior Five Years.[44]

Books

Authored Books

  • Anandharamakrishnan, C.; Moses, Jeyan A.; Santhoshkumar, P. (2026). 4D Printing of Foods: Fundamentals, Applications and Prospects. Wiley. doi:10.1002/9781394305285. ISBN 9781394305285.
  • Anandharamakrishnan, C.; Moses, Jeyan A.; Anukiruthika, T. (2022). 3D Printing of Foods. Wiley. doi:10.1002/9781119669838. ISBN 978-1-119-66982-1.
  • Anandharamakrishnan, C.; Moses, Jeyan A.; Priyanka, S. (2023). Food Digestion and Absorption: Its Role in Food Product Development. Royal Society of Chemistry. doi:10.1039/9781839162428. ISBN 978-1-83916-242-8.{{cite book}}: CS1 maint: date and year (link)
  • Anandharamakrishnan, C.; Ishwarya, S. Padma (2019). Essentials and Applications of Food Engineering. Taylor & Francis. doi:10.1201/9780429430244. ISBN 978-0-429-43024-4.
  • Anandharamakrishnan, C.; Ishwarya, S. Padma (2015). Spray Drying Techniques for Food Ingredient Encapsulation. Wiley. doi:10.1002/9781118863985. ISBN 9781118863985.
  • Anandharamakrishnan, C., ed. (2014). Techniques for Nanoencapsulation of Food Ingredients. SpringerBriefs in Food, Health, and Nutrition. doi:10.1007/978-1-4614-9387-7. ISBN 978-1-4614-9386-0.
  • Anandharamakrishnan, C. (2013). Computational Fluid Dynamics Applications in Food Processing. doi:10.1007/978-1-4614-7990-1. ISBN 978-1-4614-7989-5.

Edited Books

  • Sachin, Mandavgane; Anandharamakrishnan, C.; Shweta, Deotale, eds. (2026). Millets: A Sustainable and Nutritious Crop. Springer. doi:10.1007/978-3-032-16300-4. ISBN 978-3-032-16300-4.
  • Anandharamakrishnan, C.; Moses, Jeyan Arthur; Murugesan, Pramila; Leena, M. Maria, eds. (2025). Utilizing Microfluidics in the Food Industry. Elsevier. doi:10.1016/C2022-0-02046-8. ISBN 978-0-443-13453-1.
  • Anandharamakrishnan, C.; Moses, Jeyan Arthur; Leena, Maria, eds. (2025). Nanotechnology for Sustainable Food Packaging. Wiley. doi:10.1002/9781119875154. ISBN 9781119875154.
  • Anandharamakrishnan, C.; Moses, Jeyan Arthur; Yoha, K. S., eds. (2025). Conductive Hydro Drying of Foods. doi:10.1016/C2021-0-02586-4. ISBN 978-0-323-95602-4.
  • Anandharamakrishnan, C.; Subramaniam, Parthasarathy, eds. (2023). Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds. Academic Press. doi:10.1016/C2021-0-02586-4. ISBN 978-0-12-824312-1.
  • Anandharamakrishnan, C.; Sinija, V. R.; Mahendran, R. (2024). Non-Thermal Technologies for the Food Industry: Advances and Regulations. Taylor & Francis. doi:10.1201/9781003359302. ISBN 978-1-003-35930-2.{{cite book}}: CS1 maint: date and year (link)
  • Sunil, C.K; Athmaselvi, K.A; Venkatachalapathy, N; Anandharamakrishnan, C.; Balasubramaniam, V. M., eds. (2024). Unit Operations in Food Grain Processing. Academic Press. doi:10.1016/C2022-0-00599-7. ISBN 978-0-443-18965-4.
  • Anandharamakrishnan, C.; Moses, Jeyan Arthur, eds. (2024). Emerging Technologies for the Food Industry, Volume 1: Fundamentals of Food Processing Technology. Apple Academic Press. doi:10.1201/9781003413592. ISBN 9781003413592.
  • Anandharamakrishnan, C.; Moses, Jeyan Arthur, eds. (2024). Emerging Technologies for the Food Industry, Volume 2: Advances in Nonthermal Processing Technologies. Apple Academic Press. doi:10.1201/9781003413615. ISBN 9781003413615.
  • Anandharamakrishnan, C.; Moses, Jeyan Arthur, eds. (2024). Emerging Technologies for the Food Industry, Volume 3: ICT Applications and Future Trends in Food Processing. Apple Academic Press. doi:10.1201/9781003413660. ISBN 9781003413660.
  • Anandharamakrishnan, C.; Dutta, Sayantani, eds. (2023). Liposomal Encapsulation in Food Science and Technology. Academic Press. doi:10.1016/C2020-0-01138-2. ISBN 978-0-12-823935-3.
  • Anandharamakrishnan, C.; Rawson, Ashish; Sunil, C. K., eds. (2022). Handbook of Millets - Processing, Quality, and Nutrition Status. Springer Nature. doi:10.1007/978-981-16-7224-8. ISBN 978-981-16-7223-1.
  • Anandharamakrishnan, C.; Parthasarathi, S., eds. (2019). Food Nanotechnology: Principles and Applications. CRC Press. doi:10.1201/9781315153872. ISBN 978-1-315-15387-2.
  • Anandharamakrishnan, C., ed. (2017). Handbook of Drying for Dairy Products. Wiley. doi:10.1002/9781118930526. ISBN 978-1-118-93049-6.

References

  1. ↑ "President of India presents Rashtriya Vigyan Puraskar –2024".
  2. ↑ "CSIR-NIIST Director receives Rashtriya Vigyan Shri Award from President". The Hindu. 22 August 2024.
  3. ↑ "Director". iifpt.edu.in. Archived from the original on 7 August 2017. Retrieved 7 August 2017.
  4. ↑ "NIFTEM Act 2021" (PDF). Retrieved 23 October 2021.
  5. ↑ "Business Line News". 11 November 2022. Retrieved 15 November 2022.
  6. ↑ "Google Scholar". Retrieved 19 May 2021.
  7. 1 2 Jeroen Baas; Boyack, Kevin; Ioannidis, John P. A. (2021). "August 2021 data-update for 'Updated science-wide author databases of standardized citation indicators'". Elsevier Data Repository. 3. Elsevier BV. doi:10.17632/btchxktzyw.3.
  8. ↑ "Director | NIIST". www.niist.res.in. Archived from the original on 13 December 2023. Retrieved 11 June 2026.
  9. ↑ Ranganathan, Saranya; Vasikaran, Evanjalin Monica; Elumalai, Arunkumar; Moses, Jeyan A.; Anandharamakrishnan, Chinnaswamy (24 May 2021). "Gastric emptying pattern and disintegration kinetics of cooked rice in a 3D printed in vitro dynamic digestion model ARK ®". International Journal of Food Engineering. 17 (5): 385–393. doi:10.1515/ijfe-2020-0159.
  10. ↑ Parthasarathi, S.; Bhushani, J. Anu; Anandharamakrishnan, C. (April 2018). "Engineered small intestinal system as an alternative to in-situ intestinal permeability model". Journal of Food Engineering. 222: 110–114. doi:10.1016/j.jfoodeng.2017.11.019.
  11. ↑ Priyadarshini, S.R.; Arunkumar, Elumalai; Moses, J.A.; Anandharamakrishnan, C. (March 2021). "Predicting human glucose response curve using an engineered small intestine system in combination with mathematical modeling". Journal of Food Engineering. 293 110395. doi:10.1016/j.jfoodeng.2020.110395.
  12. ↑ Anukiruthika, T.; Moses, J.A.; Anandharamakrishnan, C. (January 2020). "3D printing of egg yolk and white with rice flour blends". Journal of Food Engineering. 265 109691. doi:10.1016/j.jfoodeng.2019.109691.
  13. ↑ Shanthamma, S; Preethi, R.; Moses, J. A.; Anandharamakrishnan, C. (21 May 2021). "4D Printing of Sago Starch with Turmeric Blends: A Study on pH-Triggered Spontaneous Color Transformation". ACS Food Science & Technology. 1 (4): 669–679. Bibcode:2021AFST....1..669S. doi:10.1021/acsfoodscitech.0c00151.
  14. ↑ Krishnaraj, Prithvika; Anukiruthika, T.; Choudhary, Pintu; Moses, J. A.; Anandharamakrishnan, C. (October 2019). "3D Extrusion Printing and Post-Processing of Fibre-Rich Snack from Indigenous Composite Flour". Food and Bioprocess Technology. 12 (10): 1776–1786. doi:10.1007/s11947-019-02336-5.
  15. ↑ Keerthana, K.; Anukiruthika, T.; Moses, J.A.; Anandharamakrishnan, C. (December 2020). "Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroom". Journal of Food Engineering. 287 110116. doi:10.1016/j.jfoodeng.2020.110116.
  16. ↑ Theagarajan, Radhika; Moses, J. A.; Anandharamakrishnan, C. (June 2020). "3D Extrusion Printability of Rice Starch and Optimization of Process Variables". Food and Bioprocess Technology. 13 (6): 1048–1062. doi:10.1007/s11947-020-02453-6.
  17. ↑ Jagadiswaran, Bhagya; Alagarasan, Vishvaa; Palanivelu, Priyadharshini; Theagarajan, Radhika; Moses, J.A.; Anandharamakrishnan, C. (December 2021). "Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies". Future Foods. 4 100036. doi:10.1016/j.fufo.2021.100036.
  18. ↑ Yoha, Kandasamy Suppiramaniam; Anukiruthika, Thangarasu; Anila, Wilson; Moses, Jeyan Arthur; Anandharamakrishnan, Chinnaswamy (July 2021). "3D printing of encapsulated probiotics: Effect of different post-processing methods on the stability of Lactiplantibacillus plantarum (NCIM 2083) under static in vitro digestion conditions and during storage". LWT. 146 111461. doi:10.1016/j.lwt.2021.111461.
  19. ↑ Wilson, Anila; Anukiruthika, T.; Moses, J. A.; Anandharamakrishnan, C. (November 2020). "Customized Shapes for Chicken Meat–Based Products: Feasibility Study on 3D-Printed Nuggets". Food and Bioprocess Technology. 13 (11): 1968–1983. doi:10.1007/s11947-020-02537-3.
  20. ↑ Wilson, Anila; Anukiruthika, T; Moses, J.A; Anandharamakrishnan, C. (2 January 2023). "Preparation of Fiber-enriched Chicken Meat Constructs Using 3D Printing". Journal of Culinary Science & Technology. 21 (1): 127–138. doi:10.1080/15428052.2021.1901817.
  21. ↑ Nida, Sundus; Anukiruthika, T.; Moses, J. A.; Anandharamakrishnan, C. (January 2021). "3D Printing of Grinding and Milling Fractions of Rice Husk". Waste and Biomass Valorization. 12 (1): 81–90. Bibcode:2021WBioV..12...81N. doi:10.1007/s12649-020-01000-w.
  22. 1 2 "'From lab to plate': CSIR–NIIST to transfer 'designer rice' to industry to tackle nutrition, lifestyle challenges". The Times of India. 16 February 2026. ISSN 0971-8257. Retrieved 11 June 2026.
  23. 1 2 THG PUBLISHING PVT LTD, The Hindu (16 February 2026). "Protein-rich 'designer rice' developed by CSIR-NIIST to be released tomorrow". The Hindu. ISSN 0971-751X. Retrieved 11 June 2026.
  24. ↑ "Tata Transformation Prize Winners - NYAS". 7 October 2025. Retrieved 11 June 2026.
  25. 1 2 "Tata Consumer Products Collaborates with CSIR–NIIST to Advance Science-Backed Food and Beverage Innovations | Tata Consumer Products". www.tataconsumer.com. Retrieved 11 June 2026.
  26. ↑ "Designer rice can re-engineer India's metabolic future - The Dossier". 3 April 2026. Retrieved 11 June 2026.
  27. ↑ THG PUBLISHING PVT LTD, The Hindu (27 July 2024). "CSIR launches national mission on sustainable packaging solutions". The Hindu. ISSN 0971-751X. Retrieved 11 June 2026.
  28. ↑ GlobalData, Packaging Gateway (29 July 2024). "India's CSIR launches National Mission on Sustainable Packaging".
  29. ↑ "Rashtriya Vigyan Puraskar (RVP) - 2024: Final List of Awardees" (PDF). awards.gov.in. CASU, Ministry of Home Affairs, Government of India. Retrieved 15 August 2024.
  30. ↑ "Rashtriya Vigyan Puraskar: Chandrayaan-3 team and 32 others selected for first ever edition". economictimes.indiatimes.com. The Economic Times. 7 August 2024. Retrieved 15 August 2024.
  31. ↑ "Tata Transformation Prize - NYAS". 19 September 2023. Retrieved 17 December 2024.
  32. ↑ "ICAR Rafi Ahmed Kidwai Award" (PDF). Retrieved 15 May 2021.
  33. ↑ "DBT - Tata Innovation Fellowship" (PDF). Retrieved 15 May 2021.
  34. ↑ "NASI-Reliance Industries Platinum Jubilee Award". Retrieved 15 May 2021.
  35. ↑ "National Design Award" (PDF). Retrieved 15 May 2021.
  36. ↑ "All India Food Processors Association Special Platinum Jubilee Award". Retrieved 15 May 2021.
  37. ↑ "Padma Bhushan Prof. B.D. Tilak CHEMCON Distinguished Speaker Award 2016". Retrieved 15 May 2021.
  38. ↑ "National Academy of Sciences India Annual Report 2019-20" (PDF). Retrieved 15 May 2021.
  39. ↑ "Fellow of National Academy of Agricultural Sciences". Retrieved 15 May 2021.
  40. ↑ "Fellow of AFSTi". Retrieved 2 June 2021.
  41. ↑ CSIR NIIST-KAS.pdf
  42. ↑ Global, SciRank. "SciRank Global | World's Top 5% Scientists". SciRank Global. Retrieved 11 June 2026.
  43. ↑ "C. Anandharamakrishnan – Asian Scientist Magazine". www.asianscientist.com. Retrieved 11 June 2026.
  44. ↑ "Food engineering | Specialty Profiles and Rankings". ScholarGPS. Retrieved 22 January 2025.
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