C. Anandharamakrishnan

About

C. Anandharamakrishnan is a prominent food scientist whose research sits at the intersection of advanced manufacturing technologies and food engineering, with a particular focus on 3D food printing, encapsulation, and automation in food processing. His work has made significant strides in applying additive manufacturing techniques to develop novel food products that address personalized nutrition and specialized dietary requirements. His most influential contribution, a 2021 study on 3D-printed encapsulated probiotics, has garnered 114 citations, demonstrating the growing interest in his innovative approach to protecting beneficial microorganisms like *Lactiplantibacillus plantarum* through post-processing methods that enhance stability during digestion and storage. His research extends to culturally significant foods, as evidenced by his work on 3D printing traditional Indian fermented foods such as pearl millet-fortified idli, bridging heritage cuisine with cutting-edge technology. More recently, his 2024 contribution on robotics and automation in the food industry signals his expanding vision for the future of food manufacturing. Anandharamakrishnan's interdisciplinary approach, connecting food science, biotechnology, and engineering, positions him as a forward-thinking researcher shaping the next generation of intelligent food production systems.

Research Focus

Key Achievements

Top Papers

1. 1
   3D printing of encapsulated probiotics: Effect of different post-processing methods on the stability of Lactiplantibacillus plantarum (NCIM 2083) under static in vitro digestion conditions and during storage

   114 citations · 2021
2. 2
   Effect of <scp>3D</scp> printing conditions and <scp>post‐printing</scp> fermentation on pearl millet fortified <i>idli</i>

   30 citations · 2022
3. 3
   Robotics and Automation in the Food Industry

   8 citations · 2024

Key Collaborators

Contact & Links