Staff of the Department of Food Science – University of Copenhagen

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). Later he worked as a Lecturer in Chemistry at Canara Engineering College, Mangalore, India (2011-2013). He received his PhD degree in Chemical Sciences from the University of Camerino, Italy (Eureka Fellowship) in April 2017. He has previously worked as a Guest Researcher at the Department of Food Science, University of Copenhagen during May 2015-May 2016. He was awarded the Australia Awards-Endeavour Research Fellowship by the Australian Government and worked as a Research Fellow at the Royal Melbourne Institute of Technology (RMIT) University, Australia (May 2016-December 2016). Later he worked as a Postdoctoral researcher at the Department of Food Science, University of Copenhagen during Feb 2017-Jan 2018 and Feb 2018-Oct 2018. He was appointed as Assistant Professor in Food Protein Chemistry in November 2018. 

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 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 understanding the mechanism of protein-polyphenol interaction in dairy foods. 

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

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