Mahesha Manjunatha Poojary

Mahesha Manjunatha Poojary

Assistant professor, tenure track

Profile

Mahesha M. Poojary obtained his MSc degree in Chemistry from the National Institute of Technology Karnataka, India (2011) and PhD degree in Chemical Sciences from the University of Camerino, Italy (Eureka Fellowship, April 2017). He was appointed as Assistant Professor in Food Protein Chemistry in November 2018. 

Previous employment

  • Postdoctoral Researcher, Department of Food Science, University of Copenhagen. Feb 2018-Oct 2018.
  • Postdoctoral Researcher, Department of Food Science, University of Copenhagen. Feb 2017-Jan 2018.
  • Lecturer, Canara Engineering College, Mangalore, India. Jun 2011-May 2013.

Research mobility

  • Visiting Researcher, Technische Universität Dresden, Germany (Apr–Jul 2019).
  • Visiting Researcher, DTU, Denmark (Mar 2017–Jan 2018, part-time).
  • The Australia Awards-Endeavour Research Fellow, RMIT University, Australia (Jun–Dec 2016).
  • Visiting Researcher, University of Copenhagen, Denmark (Dec 2015–May 2016).
  • Guest PhD Student, University of Copenhagen, Denmark (May–Nov 2015).
  • Doctoral Research Fellow, University of Camerino, Italy (May 2013–Oct 2016).
  • Visiting Research Fellow, Center for DNA Fingerprinting and Diagnostics (CDFD), India (May–Jul 2010).
  • Visiting Student, Indian Institute of Spices Research (ICAR), India (May–Jun 2008).

Research interests

His research interest lies primarily in the area of food protein chemistry, protein oxidation, food chemical toxicology and food analytical chemistry. He is skilled in gas and liquid chromatography based method development and validation.

He is also interested in conventional and non-conventional food processing, extraction and analysis of nutrients or bioactive compounds and, GC-MS and LC-based metabolomics. 

Current research

His current work is focussed on the improvement of the quality and stability of dairy products by thermal and non-thermal food processing. He is also working on understanding the chemistry of protein modification/oxidation during food processing. This also includes exploring the mechanism of protein-polyphenol interaction in dairy foods. 

Teaching

  • Food Chemistry
  • Advanced Food Chemistry
  • Food Enzymes and Applications

 Key words: Chromatography, Mass Spectrometry, Maillard Reaction, Protein Oxidation, Food Chemical Toxicology, Plant Polyphenols, High-Pressure Processing, UV-food Processing. 

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