Dr. Namita S. Patil

Director of Research & Development

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BIOGRAPHY

Dr.Namita Sharad Patil currently serves as the Director of Research and Development at D. Y. Patil Agriculture & Technical University, Talsande, Kolhapur, a role she assumed in December 2025. She is also an Assistant Professor in the Department of Food Technology, where she has been contributing academically and scientifically since 2022. She previously served as Assistant Professor at Shivaji University, Kolhapur; Pad. Dr. D. Y. Patil CAET, Talsande and Dr. B. M. CAET, MandkiPalvan. She holds a Ph.D. in Food Technology from D. Y. Patil Agriculture & Technical University, where her doctoral work earned third place at an international conference at Amity University. Dr.Patil is ICAR ASRB NET qualified, secured AIR 14 in ICAR JRF, and holds an M.Tech. in Process and Food Engineering from GBPUAT Pantnagar and a B.Tech. from Mahatma Phule Agricultural University. She was also awarded a State Merit Certificate (2002) under the National Scholarship Scheme by the Government of Maharashtra. Her academic portfolio spans food packaging, cereal and snack technology, fruit and vegetable processing, and spices processing, while her research focuses on edible and sustainable packaging, process optimization, functional food development and waste valorization. She has supervised multiple undergraduate and postgraduate research projects and has contributed book chapters and research articles published by Springer, Elsevier, and in Scopus-, Web of Science–indexed, NAAS-rated, and UGC-CARE journals.

 

EXPERTISE INFORMATION​

EDUCATION QUALIFICATION
UG: B. Tech. (Ag. Engg.), Mahatma Phule Agricultural University, Rahuri, MS, India,2008)
PG: Process & FoodEngineering)G.B.P.U.A. & T, Pantnagar,Uttarakhand, India,2010)
NET:Post-Harvest Engineering and Technology, ASRB, NEW DELHI,2010
PhD: (Food Technology D. Y. Patil Agriculture & Technical University, Talsande,2025)

Teaching Experience 

  • Working as Assistant professor B. Tech (Food Tech), M. Tech (Food Tech),Msc (Food Science and Technology) in Department of Food Technology, at D.Y. Patil Agriculture and Technical University, Talsande, Kolhapur from June 2022 to till date.
  • Worked as Assistant professor M.Tech (Food Tech)in Department Of Technology, Shivaji University, Kolhapur from December 2013 to March 2016.
  • Worked as Visiting Faculty M.Tech (Food Tech)in Department Of Technology, Shivaji University, Kolhapur from June 2016 to December 2018
  • Worked as as Assistant professor in Pad.DR.D.Y.P.C.A.E.T, Talsande from JULY 2011 to MAY 2012.
  • Worked as Assistant professor B. Tech (AgriEngg ) in DR.B.M.C.A.E.T,Mandki-Palvan,Chiplun, from October 2010 To March 2011

 

 

 

Consultation

Consulting various agro food start up units since 2019.

 

Training

Worked as expert for online lectures for one month training in advances in food processing conducted by krishi career academy,Pune May 2021and July 2021.

Journals:

  1. 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. Journal ofFood Measurement and characterization (2025). https://doi.org/10.1007/s11694-025-03867-6
  2. 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
  3. 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
  4. 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.
  5. Anushree, A., Patil, N., Sudheer, K. P., &Vithu, P. (2025). Prediction of physicochemical quality attributes of ash gourd using NIR spectroscopy. Food Analytical Methods. Manuscript under review.
  6. Suse, S. N., Sahoo, A. K., Patil, N. J., &Suse, S. B. (2019). Development of healthy chocolate coated coconut balls by using herbal powders. Journal of Pharmacognosy and Phytochemistry, 8(3), 1116–1118.
  7. Patil, S. R., Patil, N. J., &Sahoo, A. K. (2019). Process optimization, sensory evaluation and physicochemical analysis of carrot milkshake. Journal of Emerging Technologies and Innovative Research, 6(6), 248–255.
  8. Patil, S., Sahoo, A. K., Patil, N. J., Lokhande, S. M., &Ranveer, R. C. (2019). Development of whey-fruit-based energy drink premixes. Journal of Postharvest Technology, 7(4), 25–32.
  9. Sawant, S. S., Patil, N. J., &Sahoo, A. K. (2018). Studies on physicochemical properties of papaya-blended aloe vera-based health drink. Journal of Pharmacognosy and Phytochemistry, 7(4), 1116–1118.
  10. Harkal, N. P., Patil, N. J., &Sahoo, A. K. (2018). Preparation of health drink by using Gurmar leaf, papaya juice, and carrot juice. Electronic International Interdisciplinary Research Journal, 7(Special Issue 13), 357–363.
  11. More, S. S., Patil, N. J., &Sahoo, A. K. (2018). Utilization of asparagus powder and rice bran oil in development of healthy cream biscuits. Electronic International Interdisciplinary Research Journal, 7(Special Issue 13), 398–405.
  12. Helkar, P. B., Sahoo, A. K., &Patil, N. J. (2016). Food industry by-products used as functional food ingredients: A review. International Journal of Waste Resources, 6(4). https://doi.org/10.4172/2252-5211.1000248
  13. Patil, N. J., Pandey, J. P., & Garg, S. K. (2015). Effect of two-stage drying mode on the quality attributes of dried onion slices. International Journal of Latest Trends in Engineering and Technology, 5(3), 149–156.
  14. Patil, N. J., Pandey, J. P., & Garg, S. K. (2014). Drying kinetics and modeling of onion slices in two-stage drying. International Journal of Processing and Post-Harvest Technology, 5(1), 41–47.
  15. Patil, N., &Gaikvad, S. P. (2012). Economic layout of raingun for sugarcane crop. International Journal of Agricultural Engineering, 5, 46–49.

International conference

  1. Patil, N., Mote, G., Khot, J., &Prathapan, K. (2025). A comprehensive study on the development and optimization of functional cookies based on finger millet and jaggery using simplex lattice mixture design approach and correlation between quality parameters. In Souvenir of International Conference on the Future of Food Science and Technology: Innovations, Sustainability and Health (p. 251). Amity University Noida. (Secured third position; ISBN 978-93-48954-56-5)
  2. Kadam, H., Patil, N., Mote, G., &Prathapan, K. (2025). Development of multigrain baked bhakarwadi. In Souvenir of International Conference on the Future of Food Science and Technology: Innovations, Sustainability and Health (p. 253). Amity University Noida. ISBN 978-93-48954-56-5
  3. Bhandare, A., &Patil, N. (2025). Plant-based protein extrudates: An alternative to animal meat. In Souvenir of International Conference on the Future of Food Science and Technology: Innovations, Sustainability and Health (p. 266). Amity University Noida. ISBN 978-93-48954-56-5
  4. Pathan, S., &Patil, N. (2025). A comprehensive review of edible cutlery: An emerging alternative to single-use plastics. In Souvenir of International Conference on the Future of Food Science and Technology: Innovations, Sustainability and Health (p. 48). Amity University Noida. ISBN 978-93-48954-56-5
  5. Patil, N., & Mote, G. (2024). Development and quality evaluation of functional cookies using jaggery as a natural sweetener. Paper presented at the International Conference on Recent Advances and Future Prospects in Formatting a Healthier Food System, Amity University, Noida, Uttar Pradesh, March 19–20, 2024.
  6. Harkal, N. P., Patil, N. J., &Sahoo, A. K. (2018). Preparation of health drink by using Gurmar leaf, papaya juice, and carrot juice. Paper presented at the International Conference on Advance Research in Life Sciences, SadguruGadageMaharaj College, Karad, March 27–28, 2018.
  7. More, S. S., Patil, N. J., &Sahoo, A. K. (2018). Utilization of asparagus powder and rice bran oil in development of healthy cream biscuits. Paper presented at the International Conference on Advance Research in Life Sciences, SadguruGadageMaharaj College, Karad, March 27–28, 2018.
  8. More, S. S., Patil, N. J., &Sahoo, A. K. (2018).Development of healthy and nutritious cream biscuits. Paper presented at the International Conference on Advance Research in Life Sciences, SadguruGadageMaharaj College, Karad, March 27–28, 2018.

National conference

  1. Patil, N. (2023). Development of nutrient-dense horse gram chikki coated with chocolate. Paper presented at the National Conference on Science and Technology for Sustainable Development, Jaysingpur College, Jaysingpur, December 16, 2023.
  2. Kurkute, P., Tiwari, A., Patil, N., & Mote, G. V. (2023). Development and physicochemical analysis of foxnut and Bengal gram-based nutrient-rich cookies. Poster presented at the National Conference on Science and Technology for Sustainable Development, Jaysingpur College, Jaysingpur, December 16, 2023. (Secured second prize)
  3. More, S. S., Patil, N. J., &Sahoo, A. K. (2018). Development of healthy and nutritious cream biscuits. Paper presented at the National Seminar on Food, Nutrition and Healthcare (BIOINNOVA 2018), Thakur College of Science & Commerce, Kandivali, Mumbai.
  4. Kusat, A. S., Desai, G. B., Patil, N., &Sahoo, A. K. (2014). Active and intelligent packaging: A review. Paper presented at the National Seminar on Recent Trends in Food Technology and Management (RTFTM-2014), CSIBER, Kolhapur, March 28–29, 2014 (p. 22).
  5. Tondgaonkar, S. B., Khirsagar, R. B., Taur, A. T., Sahoo, A. K., &Patil, N. (2014). Effect of pH on recovery and quality of pectin extracted from rough lemon (Citrus jambhari) peel. Paper presented at the National Seminar on Recent Trends in Food Technology and Management (RTFTM-2014), CSIBER, Kolhapur, March 28–29, 2014 (p. 30).
  6. Deshpande, V. V., Khade, S. S., Sutar, P. B., Patil, N., &Sahoo, A. K. (2014). Preparation of whole pomegranate juice. Paper presented at the National Seminar on Recent Trends in Food Technology and Management (RTFTM-2014), CSIBER, 

Book Chapters 

  1. 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
  2. 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)
  3. 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)
  4. 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

  1. Martin, M., Patil, N.*, Shirkole, S., Vijay Raghavan, & Mote, G. V. (under process). 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)
  2. Nagpure, T., Patil, N.*, Shirkole, S., & Vijay Raghavan. (in press). Automated quality control in food engineering. In Food Quality Assurance: The Engineering Approach. CRC Press, Taylor & Francis Group.
  3. Bhandare, A., &Patil, N. (2025).Plant-based protein extrudates: An alternative to animal meat. In Technological and Nutritional Advances in Plant-Based and Functional Food Systems. Elsevier. (Scopus indexed) 

Reviewer: 

1.International Research Journal of Multidisciplinary Tecnovation, a Scopus indexed journal

 

2.Food Measurement and characterization, Springer Nature

 

3.Journal of Food processing and preservation,Wiley 

4.Food Science &Nutrition,Wiley 

Workshops / FDP / Short Term Training –

 

International FDP

  1. 5-Day Online International Faculty Development Program (FDP) on Applied Statistical Analysis Using SPSS for Research and Academic Writing, taking place from October 14th to October 18th, 2024 organized by D Y Patil University, Pune, Ambi and INTI International University, Malaysia.
  1. 1-week international research development & innovation programme on “IPR, Grants & Publications organized by D.Y. Patil Agriculture and Technical University, Talsande and ISTE from June 24 to June 28, 2024
  1. 30 Days International Agriculture Winter School Cum Training Programme in Novel Approaches in Agricultural Systems, Jointly Organized By ICAR ATTARI & All KVKMarch 1- 30,2025

National

 

  1. 5-day online workshop on AI-enabled Computer Vision Systems for Advanced Food Quality Evaluation,” organized by the Department of Food Process Engineering at NIT Rourkela from July 14th to 18th, 2025 to explore how cutting-edge AI is transforming food quality assessment.
  1. One-day National workshop on “Advancement in Food Extrusion Technology: Processing, equipment and innovation ” organized by College of Horticulture & Food Technology, Devihosur-Haveri (University of Horticultural Sciences, Bagalkot) karnataka on 30/07/2025
  2. Three-day workshop on sensory evalution of food conducted by National Agriculture and Food Analysis and Research Institute Pune. (6 oct-8 oct,2016)
  3. Two-week ISTE STTP on Environmental studies conducted by IIT Bombay (2 oct-12 oct,2015)
  4. Two-week ISTE STTP on pedagogy for effective use of ICT in engineering Education conducted by IIT Bombay (5 Jan-31 Jan 2015)
  5. One day FOOD TECH FORUM 2K15” organized by Department of Technology (Food Technology) ,ShivajiUniversity,Kolhapur,on 16th october,2015
  6. One day workshop on “Effectiveness in Teaching for organizational Excellence” organized by training and Placement Cell, Department of Technology ,ShivajiUniversity, Kolhapur on 3rd Jan 2013
  7. One day Technomeet on theme “Food prices:From crises to stability” organized by Department of Technology(Food Technology) ,ShivajiUniversity,Kolhapur,on 16th october,2011
  8. One day seminar on” United We Stand Against Hunger” organized by Department of Technology (Food Technology) ,ShivajiUniversity,Kolhapur,on 16th october,2010
  9. Krishi Yashvant-2009, a state level paper presentation on Farm mechanization, Food processing and value addition at Pad. Dr.D.Y.P.C.E.A.T,Talsande on 26th -27th februvary,2009
  10. One day seminar on “Scope and Opportunities in Agricultural Engineering” on 30th
  11. March,2007 at Pad. Dr.D.Y.P.C.E.A.T,Talsande Jointly with The institute of Engineers (India) ,Kolhapur Local centre,
  12. One day seminar on” Scope and opportunities in Agricultural sector” organized by Association of Engineer

PROFESSIONAL MEMBERSHIP

Life Member of Indian Society of Agriculture Engineer (ISAE) NEW DELHI (India)

UG (B.Tech Food Tech)

  • Food Packaging,
  • Technology of Cereal and Bakery Products
  • Legumes and Oil Seed Technology
  • Fruit and Vegetable Processing Technology,
  • Processing of Spices and Plantation crops
  • Fundamentals and Applications of Heat Transfer,
  • Beverage Technology
  • Elective I
  • Principle of food preservation
  • Current Topics in Food Science and Technology

PG (M.Tech Food Tech),

  • Emerging Technologies in Food Packaging
  • Modern Techniques in processing of fruits and vegetable
  • Elective I- Spices, herbs and condiments
  • Food Additives and Contaminants

PG (Msc Food Science and Technology)

  • Cereals and Snack Food Processing Technology
  • Food packaging
  • Food Engineering
  • Lab Course II,
  • Lab Course IV

 

UG B.Tech  (AgriEngg.)

  • Process Equipment and Design
  • Fluid mechanics
  • Building Materials
  • Structure Design
  • Storage Engineering
  • Engineering Properties of Biological Materials

Research Scholars:

PG Students-
Completed- 27:
Ongoing: 16

  • All India Competitive Exam Conducted By ICAR (Indian Council of Agricultural Research) For M.TechAll India Rank : 14, 2008
  • JRF Awarded For M.Tech Studies By ICAR, New Delhi
  • A Merit Certificate from the State of Maharashtra under National Scholarship Scheme in 2002
  • Third Position under theme 4 for doctoral research at International Conference on The Future of Food Science and Technology: Innovations, Sustainability and Health’, Amity University, Noida.
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