Dr. Gurunath V Mote

Assistant Professor

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BIOGRAPHY

I am currently working as an Associate Professor (Food Technology) and Controller of Examinations at D. Y. Patil Agriculture and Technical University, Talsande, Kolhapur, where I have been actively engaged in undergraduate and postgraduate teaching, curriculum development, laboratory establishment and student research supervision. Over the years, Two Ph.D. scholars have completed their doctoral research under my guidance with notable publications and I am currently overseeing the research work of Six Ph.D. scholars. I have guided numerous B. Tech and M. Techresearch projects, focusing on product development, quality analysis, functional foods, and food processing technologies.

In addition to my teaching responsibilities, I have been committed to academic leadership and University development. I have contributed in areas such as examination coordination, accreditation support, syllabus restructuring, NAAC/NBA documentation, research publications, conferences and organizing academic/industrial training programs for students. My research work and publications reflect a dedicated effort toward innovation in food product development and food processing techniques. I have also received recognition, including the Shri Mahatma Gandhi RashtriyaAbhimanPuraskar, for my academic and research contributions.

EXPERTISE INFORMATION​

EDUCATION QUALIFICATION

B. Tech University Department of Chemical Technology,(U.D.C.T.), SantGadge Baba Amravati University, Amravati, Maharashtra, India

M. Tech Laxminarayan Institute of Technology, (L.I.T.), RashtrasantTukadojiMaharaj Nagpur University, Nagpur, Maharashtra, India
PhD University Institute of Chemical Technology (UICT), KavayitriBahinabaiChaudhari, North Maharashtra University, Jalgaon, Maharashtra, India

Any other qualification:
P.G. Diploma In Industrial Safety, Health and Environment Shivaji University, Kolhapur, Maharashtra, India

Industry Experience – 2Years

Research Experience- 6Years

Teaching Experience- 15 Years

Publications:

  • Patil, N., Mote, G., Khot, J. A., &Prathapan, K. (2025). Simplex Lattice Mixture Design Approach for Optimization of Jaggery Granules and Finger Millet Flour-Based Functional Muffins. Sugar Tech, 1-13.
  • Bhole, S. S., Mote, G. V., Ingale, V. M., &Khot, J. A. (2025). A Compressive Review On-Benefits Of Adding Sugar Substitution For Health By Using Date Fruits In Creating Food With Value Added Product. African Journal of Biomedical Research, 28.
  • Bhole, S. S., Mote, G. V., Ingale, V. M., Dhekale, J. S., Pillai, P. K., &Khot, J. A. (2024). “Effects of Conventional Extraction Methods on Physico-chemical and Nutritional Properties of Date Fruit Liquid Sugar of’IraniMazhafati’,‘Zahidi’,‘Black Buman’Varieties.”. Frontiers in Health Informatics, 13(4).
  • Patil, N., & Mote, G. (2024). Development and quality evaluation of functional cookies using Jaggery as a natural sweetener. Indian Journal of Agricultural Biochemistry, 37(2), 186-191.
  • Ashwini R. Raut1, Swapnali S. Bhole, Gurunath V. Mote, Dr. K. Prathapan, Jayendra A. Khot ,comparative study on extraction of concentrate from raisins and its application in jelly, ACTA SCIENTIAE, 07(2), November. 2024, 631-647
  • Balaji R. Lad, Vikramsinh M. Ingale *, Gurunath G. Mot1, Sandip B. Wategaonka2, K. Prathapan, Jayenrda A. Khot, Development of flavoured milk by adding extracted curcumin from turmeric, Journal of Postharvest Technology 2024, 12 (1): 49-59
  • B. Kumbhar, V. M. Ingale, S. M. Chavan, G. V. Mote, J. S. Ghatge, To study chemical properties of developed peanut butter,  International Journal of Creative Research Thoughts (IJCRT), 2024,25-30
  • Jadhav C. D., Mote G. V.,  Chakre K. M.,  Ingale V. M., and K. Prathapan, Development of multigrain herbal energy chocolate bar, international journal of food and nutritional sciences, Journal Volume 14, Iss 03, 2025, 1-6
  • Jayraj S. Patil , Gurunath G. Mote, K. Prathapan, Development of Spicy Cookies By Adding Jamun Seed Powder, International journal of food and nutritional sciences, journal volume 14, Iss 03, 2025, 54-70.
  • Patil, S. A., Udachan, I. S., Lokhande, S. M., Ranveer, R. C., Mote, G. V., &Khandekar, S. P. (2025). Effect of inhibitors on flour fortification: a nutritional approach. Journal of the Science of Food and Agriculture.
  • Manisha U. Gawas, Gurunath V. Mote*, D J Gavali, K. Prathapan, JayendraA.Khot, development of millet based maharashtrian frozen flatbread With fenugreek leaves, International journal of food and nutritional sciences, Journal Volume 14, Iss 03, 2025, 7-16
  • Patil, N.S.,1Powar, V.V.,2 Pawar, R. R.,3 &Mote, G.V., studies on minimization of microbial load during Fermentation stage of beer, International journal of food and nutritional sciences, Volume 11, Iss 08, 2022. 3772-3782.
  • Pawar, R. R., Patil, N.S., Powar, V.V., & Mote, G.V. Preparation of khapli wheat flour jaggery muffins, International journal of food and nutritional sciences, Volume 11, Iss 08, 2022. 3746-3753.
  • Powar, V.V., Pawar, R. R.,  Patil, N.S., & Mote, G.V.,Effect of sapota pulp and sapota powder on sensory and physico-chemical properties of burfi, International journal of food and nutritional sciences, Volume 11, Iss 08, 2022. 3754-3771
  • Anuja V. Dahatonde, Vikramsinh M. IngaleSheetal R. PatilGurunath V. Mote DEVELOPMENT OF PLUM LEATHER FORTIFIED WITH HONEY, Industrial Engineering Journal,  Volume : 54, Issue 2, No.4, February : 2025, 83-86
  • Sanjay H. Talware, Gurunath V. Mote, Prathapan K. Pillai, Saubai B. Wakshe, (2024) Physiochemical Analysis and Extraction of Anacardic Acid in Cashew Apple Vengurla 4, vengurla 7 Varieties:Chemical Profiling. Frontiers in Health Informatics, Vol.13(8) 2472- 2482 Anil Kusat, A.K. Sahoo, SiddharthLokhande, Gurunath Mote, IrannaUdachan, Optimisation of drying process parameters for bitter guard drying. Journal of Postharvest Technology, 09(2): 81-88.
  • S. Bhole1*, Gurunath. V. Mote2, Vikramsinh. M. Ingale3, K. Prathapan4, Jayendra. A. Khot, A Compressive Review On – Benefits Of Adding Sugar Substitution For Health By Using Date Fruits In Creating Food With Value Added Product, Afr. J. Biomed. Res. Vol. 28(1s) (January 2025); 334-345
  • D. Pathrikar, D. D. Patange, G. V. Mote, I. S. Udachan, S. M. Lokhande. (2021). Process development for goat milk shrikhand added with kiwi fruit. Journal of Postharvest Technology, 09(2): 89-100.
  • Shekade, D. P., Patil, P. D., Sahoo, A., & Mote, G. V. (2019). Development of functional powder from dragon fruit and taro leaves. Journal of Pharmacognosy and Phytochemistry, 8(3), 3657-3662.
  • GV Mote and Dr. AK SahooKarishma S Kamble. (2019).Process development of instant Moringa pod soup powder supplemented with herbs.Journal of Pharmacognosy and Phytochemistry, 8(3),3281-3286
  • SK Mastud, GV Mote, AK Sahoo (2018) Development of value added products by using purslane (Portulacaoleracea). Journal of Pharmacognosy and Phytochemistry, vol-7 issue 4,pp 1761-1766
  • GV Mote and AK Sahoo IP Karnalkar (2018). Nutrient rich baked sev. Journal of Pharmacognosy and Phytochemistry vol-7 issue 4 pp-1725-1729.
  • Gurunath V Mote Akashya K SahooDnyaneshwar P Shekade, Pravinkumar D Patil (2018),Potential Use of Dragon Fruit and Taro leaves as functional food: a Review. vol-1, issue-1 pp- 10-20
  • Mote, G. V., and Talib, M. I. (2017). Extraction and microencapsulation of polyphenols from Grape pomace. International Journal of Food and Nutritional Sciences, 6, No. 4, pp 96-102.
  • Mote, G. V., and Talib, M. I., (2017). Optimization of extraction and microencapsulation of polyphenols from pomace of Indian grapes. International Journal of ChemTech Research Vol.10 No.5, pp 576-582.
  • V. Mote1, M. I. Talib, (2013) Extraction of Polyphenols from Indian Grape Cultivars: A Review, International Journal of Science and Research. Volume 4 Issue 5  PP- 399-402
  • Nikhilesh M. AmlepatilSatish Y. Miraje D. Patil  A. K. Sahoo G. V. Mote, (2015)  Natural Color Extraction From Amaranth And Beetroot: A Review. INDIAN JOURNAL OF APPLIED RESEARCH, Volume : 5  Issue : 5. PP 19-20
  • Satish Y. Miraje*, Nikhilesh M. Amlepatil, A. K. Sahoo, G. V. Mote, Anthocyanin Extraction from Winery Waste Material: A Review (2015), Journal of Innovations in Pharmaceuticals and Biological Sciences, Vol 2 (2), 218-221
  • V. Mote, V. B. Tagad and M. Talib (2012). Preparation of Malt and Malt Beverage from Sorghum Grains. Golden Research Thoughts, Vol. 2 (Issue 3). pp 78-82.
  • P. Babar, M. G. Bhotmange, G. V. Mote and S. R. Mahalskar (2012). Studies on Dehydration of legume based sweet product puran by radio frequency heating technology. Green Farming Vol.3 (6) pp. 78-82.
  • I. Talib, V. R. Parate, G. V. Mote, V. B. Tagad (2013). Development of carbonated beverage from Pomegranate (punicagranatum l) Syrup.Golden Research Thoughts, Vol. 2 (Issue 9).pp 68-74.

 

Journal Publications:

  • Patil, N.S., Mote, G., Desai, V. et al. A comprehensive study of microstructural, functional, and nutritional quality of functional cookies utilizing finger millet and Jaggery, and optimization using simplex lattice mixture design and artificial neural networks. Food Measure (2025). https://doi.org/10.1007/s11694-025-03867-6
  • Patil, N., Mote, G., Khot, J. A., &Prathapan, K. (2025). Simplex lattice mixture design approach for optimization of jaggery granules and finger millet flour-based functional muffins. Sugar Tech. https://doi.org/10.1007/s12355-025-01557-7
  • Patil, N., & Mote, G. (2024). Development and quality evaluation of functional cookies using jaggery as a natural sweetener. Indian Journal of Agricultural Biochemistry, 37(2), 186–191. https://doi.org/10.5958/0974-4479.2024.00027.X
  • Tambave, K., Patil, N., & Mote, G. V. (2025). Development of cassava starch-based active packaging material with tulsi extract. International Journal of Polymeric Materials and Polymeric Biomaterials. Manuscript under review.
  • Kurkute, P., Tiwari, A., Patil, N., & Mote, G. V. (2024). Development and physicochemical analysis of foxnut and Bengal gram–based nutrient-rich cookies. Science and Technology for Sustainable Development. ISBN 978-81-968308-7-8
  • Bhandare, A., Anushree, A., Patil, N.*, Shirkole, S., Mote, G., &Prathapan, K. (2025). Nanotechnology applications in meat packaging. In Innovative Technologies for Meat Processing. CRC Press, Taylor & Francis Group. (Scopus indexed)
  • Patil, N., Mote, G., Khot, J., &Prathapan, K. (2025). Jaggery: A natural source of functional and nutraceutical food and a healthy alternative to sugar. In Revolutionizing Agri-Food Systems: Sustainability, Health, and Innovation. Springer Nature. (Scopus indexed)
  • Anusree, A., Patil, N., Prathapan, K., & Mote, G. V. (2025). Exploring the nutritional and health potential of microgreens: A comprehensive review. In Revolutionizing Agri-Food Systems: Sustainability, Health, and Innovation. Springer Nature. (Scopus indexed)
  • Accepted
  • Martin, M., Patil, N.*, Shirkole, S., Vijay Raghavan, & Mote, G. V. (in press). Preventing PUFA oxidation: Technological advancements in food and nutraceuticals. In Omega-3 and Omega-5 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology and Delivery. Elsevier. (Scopus & Web of Science indexed)

 

Conference Publications:

  • Gurunath Mote and Kumar Chakre Paper presented inInternational Conference on Emerging Opportunities, Innovations and Challenges in Food Processing, Nutrition and Sustainable Development (ICE-FOOD 2025) was held at the College of Food Technology, Yavatmal, from October 13-16, 2025.
  • Gurunath Mote*, SupriyaKhade, S. Udachan1,A.K. Sahoo1 Fortification of Fnugreek seeds powder in Soya sticks. 33rd Indian Engineering Congress, Udaipur on 21-23 December 2018.
  • G R. Kumbhar . A.K. Sahoo1.G.V. Mote1 . I. S. Udachan1Development of economical colour measuring instrument for solid food.33rd Indian Engineering Congress, Udaipur on 21-23 December 2018.
  • V. Mote and M.I. Talib. Microencapsulation of grape pomace polyphenols using spray drying technique. National conference on Rural livelihood models for sustainable development Organized by YashwantraoChavan School of Rural Development, Shivaji University, Kolhapur, on 14th -15th September, 2017.
  • V. Mote, M. I. Talib, (2015) Extraction of Polyphenols from Indian Grape Cultivars. XXIV Indian Convention of Food Scientists & Technologist organized by AFST(I) and Parbhani chapter, Parbhani on 18th -19th  December, 2015.
  • V. Mote presented paper in National conference on “Recent Trends and Future Prospect in Multidisciplinary Approches in Microbiology-RTFPM 2014 organized by Rajaram College Kolhapur on 4-5thOctomber 2014.
  • V. Mote presented paper in National conference on “Recent Trends in Food Technology and Management” Organized by Department of Food Technology and Management CSIBER, Kolhapur on 28TH and 29 March 2014.
  • V. Mote, S. B. Wakshe and M. I. Talib, Extraction of Colour from Plant Seed. International Conference on Global Opportunities for Latest Developments in Chemistry and Technology (GOLD-CT-2014) organized by School of Chemical Science, North Maharashtra University, Jalgaon on 06th – 08th February 2014.
  • V. Mote, I. S. Udchan and M. I. Talib, Studies on Development of weaning food from sorghum malt 7th International  Food Convention ( IFCON 2013), Organized by AFSTI (I) Mysore on 18 – 21 December 2013.  
  • V. Mote, M. I. Talib and A. K. Sahoo, Production of Alcohol from Sweet Sorghum. National conference on resent advances in chemical sciences and technology, organized by University Institute of Chemical Technology North Maharashtra University, Jalgaon on 21th September 2013.
  • V. Mote, S. M. Lokhande, I.S. Udchan and A. K. Sahoo, Development of Flavored Coconut Milk. National Seminar on Resent Advances in Food and Fermentation technology, organized by Department of Food Technology, University Institute of Chemical Technology North Maharashtra University, Jalgaon on 25th September 2013.
  • V. Mote and M. I. Talib. Dehydration of fruits using Radio Frequency drying technology. 3rd International Conference on Food Technology 2013: “ Food Processing Technologies – Challenges & Solutions for Sustainable Food Security” conducted at Indian Institute of Crop Processing Technology, Thanjavur, India on 4th and 5th January 2013
  • V. Mote. Preparation of Malt and Malt Beverage from Sorghum Grains. National Conference on Emerging trends in Chemical Engineering and Biotechnology. organized by P.I.E.T, Nagpur during 22nd -23rd December, 2010
  • Raut P.A. and Mote G. V. Realizing the Potential of Nanobiotechnology. 17th Indian Convention of Food Scientists & Technologist-2005, organized by AFSTI Mysore during 9th and 10th December, 2005.
  • SonaliRana, V. Mote and P. D. Patil. Extraction of Cashew Nut Shell Liquid (CSNL). A National conference on on Emerging Technologies for Sustainable Developments( NCET-2012).Organized by Department of Technology Shivaji University Kolhapur, on 27th and 28th December, 2012.
  • Babar K. P. V. Mote, Thorat S.S and Mhalaskar S.R. Study on Preparation Toffee from Carrot (Daucuscarota,L). A National conference on Emerging Technologies for Sustainable Developments( NCET-2012).Organized by Department of Technology Shivaji University Kolhapur, on 27th and 28th December, 2012.
  • V. Mote, M. I. Talib and P. D. Patil. Biological Activities of Polyphenols from Fruit Peels. A National conference on Current Research in Chemical Sciences Organized by Department of Chemistry Shivaji University Kolhapur, on 22nd and 23rd January, 2013.

 

Book Chapters:

  • Bhandare, A., Anushree, A., Patil, N.*, Shirkole, S., Mote, G., &Prathapan, K. (2025). Nanotechnology applications in meat packaging. In Innovative Technologies for Meat Processing. CRC Press, Taylor & Francis Group. (Scopus indexed)
  • Patil, N., Mote, G., Khot, J., &Prathapan, K. (2025). Jaggery: A natural source of functional and nutraceutical food and a healthy alternative to sugar. In Revolutionizing Agri-Food Systems: Sustainability, Health, and Innovation. Springer Nature. (Scopus indexed)
  • Anusree, A., Patil, N., Prathapan, K., & Mote, G. V. (2025). Exploring the nutritional and health potential of microgreens: A comprehensive review. In Revolutionizing Agri-Food Systems: Sustainability, Health, and Innovation. Springer Nature. (Scopus indexed)
  • Accepted
  • Martin, M., Patil, N.*, Shirkole, S., Vijay Raghavan, & Mote, G. V. (in press). Preventing PUFA oxidation: Technological advancements in food and nutraceuticals. In Omega-3 and Omega-5 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology and Delivery. Elsevier. (Scopus & Web of Science indexed)

 

  • Fruit and Vegetable Processing
  • Post-Harvest Technology
  • Technology of Minimally Processed Foods
  • Food Processing Technology
  • Food Engineering
  • Food Laws and Regulations
  • Food Supply Chain Management
  • Entrepreneurship Development in Food Industry

PG Students: Completed: 27, Ongoing: 07

PhD Scholars: 02Ongoing: 06

Shri Mahatma Gandhi RashtriyaAbhimanPuraskar 2023, NitiAayog New Delhi

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