Profile
Dr. Amit is working at BRIC-NABI and served as Scientist at BRIC-IBSD from 2012 to 2023. His research focus is biomanufacturing of functional fermented foods and nutraceuticals, food and gut microbial biotransformation, bioactive peptides, and enzymes for production of nutraceuticals. He visited the University of East Anglia under Royal Society International Exchange Award for research on enzymes for nutraceuticals production. He is studying the effect of fermented foods on gut microbiome and associated metabolic disorders in collaboration with Quadram Institute of Bioscience (UK). He is Associate Fellow of The Indian National Science Academy and Member of National Academy of Science, India. He is awarded INSA Distinguished Lecture Fellow 2024, Young Scientist Award 2022 from International Bioprocessing Association, Young Scientist Award 2016 from Association of Food Scientists and Technologists (India), Young Scientist Award 2015 by Association of Microbiologist of India, AU-CBT Excellence Award by the Biotech Research Society of India, etc.
Current Focus Areas
Production of functional foods and nutraceuticals using microbial resources associated with traditionally fermented foods applying foodomics approaches
To study effect of fermented foods (soybean, milk and millets) on gut health and metabolic disorders
Microbial Enzymes from microbial resources from extreme ecological niches for application in food bioprocess
Selected Publications
Chourasia R, Phukon LC, Abedin MM, Sahoo D, Rai AK*. 2022. Production and characterization of bioactive peptides in novel functional soybean chhurpi produced using Lactobacillus delbrueckii WS4. Food Chemistry. 387, 132889.
Padhi S, Chourasia R, Kumari M, Singh SP, Rai AK*. 2022. Production and characterization of bioactive peptides from rice beans using Bacillus subtilis. Bioresource Technology. 351, 126932.
Abedin MM, Chourasia R, Phukon LC, Singh SP, Rai AK*. 2022. Characterization of ACE inhibitory and antioxidant peptides in yak and cow milk hard chhurpi cheese of the Sikkim Himalayan region. Food Chemistry X, 13, 100231.
Sanjukta S, Padhi S, Sarkar P, Singh SP, Sahoo D, Rai AK*. 2021. Production, characterization and molecular docking of antioxidant peptides from peptidome of kinema fermented with proteolytic Bacillus spp. Food Research International. 141, 110161. 5.
Rai AK, Bhaskar N, Baskaran V. 2013. Bioefficacy of EPA-DHA from lipids recovered from fish processing wastes through biotechnological approaches. Food Chemistry, 136, 80-86.