Food Quality Analysis

Dr. Shukla has obtained his B.Sc., M.Sc. and D. Phil. degrees from University of Allahabad, India. During his doctoral work he has focused on the Electron Spin Resonance spectroscopy and optical absorption spectroscopy to study the transition ion doped single crystals. In addition to his exposure to the available CW-ESR spectrometers at leading institutes of his own country, he is enriched with hands on experience with modern CW and pulsed ESR spectrometers at several leading and University of St. Andrew’s, Scotland; and Kazan State University, Kazan. He has shared his research in many international events focused on Electron Spin Resonance Spectroscopy, organized in U.S.A., U.K., Germany, Spain, and Russia. Dr. Shukla has a good number publications to his credit in this filed in peer reviewed journals and books. Dr. Shukla is currently serving as Physics faculty at Ewing Christian College, Allahabad, India.

1. Importance of food quality analysis (in relation to food safety and human health and Covid-19 in particular) 2. FTIR spectroscopy combined with multivariate analysis in quality analysis of fats and oils 3. Fluorescence spectroscopy for beer quality analysis 4. Raman spectroscopy combined with multivariate analysis in quality analysis of food and pharmaceutical materials 5. Chromatographic methods for the analysis of oils and fats 6. Gas chromatography and multivariate analysis for wheat flours 7. Electrochemical sensors coupled with machine learning for food safety and quality inspection