Brijesh K Tiwari, PhD, FIFST

Adjunct Senior Lecturer

Address: Dublin Institute of Technology, Dublin 1, Ireland

Tel: +353-1-402-4408

e-mail: brijesh.tiwari@teagasc.ie

LinkedIn: goo.gl/AKTHsf

Scholar: goo.gl/NoMOAY

Skype: brijesh.kumar.tiwari

ORCID: orcid.org/0000-0002-4834-6831

ResearcherID: K-6227-2013

Biography

Dr B K Tiwari is a senior research officer at TEAGASC and adjunct Senior Lecturer at Dublin Institute of Technology, obtained his Masters degree at the Central Food Technological Research Institute (India) in 2003, and his PhD at the University College of Dublin (Ireland) in 2009. Before starting his PhD, he was employed as a Research Scientist at the Indian Institute of Crop Processing Technology (IICPT, India). Subsequently during his PhD studies he secured a Lecturer position in University College Dublin and later moved to commence a fulltime faculty position in Manchester Metropolitan University (MMU) in 2010; later in 2011 he was appointed as a Senior Lecturer in MMU. He leads a team of 6 postdoctoral researchers/Research officers and 10 PhDs in the area of novel food processing technologies. His research output includes over 110 peer-reviewed research publications and over 70 book chapters. He has also co-edited 9 books and is a book series editor for IFST Advances in Food Science book series.  He is currently the Editor-in-chief of the Journal of Food Processing and Preservation.

Research

Dr Tiwari’s research interests relate to novel food processing, extraction and preservation technologies, with a strong focus on investigation of biochemical and microbial kinetics in food and food products. . The research has been funded through various competitively won sources including the EU Horizon 2020, Irish Research Council, Department of Agriculture, Food & the Marine, Enterprise Ireland, Knowledge Exchange & Innovation Funds (KEIF, UK), Science Without Borders (Brazil) and industry

Career Highlights

Key career achievements include:

  1. Secured research funding (€ 3.9 million) for my team and client income of € 450,000 from Irish and UK food industry partners.
  2. Published over 110 peer reviewed publications (average SCI impact factor: 3.6 (food science average: 1.8) with h index of Web of Science, Scopus and Google Scholar h index values of 32 (Web of Science), 34 (Scopus) and 39 (Google Scholar) respectively; 70 book chapters; edited 9 books and Book Series Editor (IFST Advances in Food Science Series).
  3. Supervised 4 PhDs to completion as major supervisor and currently supervising 5 PhDs (major supervisor); 3 (co-supervisor) and thesis committee member of 3 PhDs.
  4. Established strong collaborative research links with national/international industry, academic and food research centres as evidenced by national and overseas funding awards and joint research outputs.

Selected Publications

EDITED BOOKS

Novel Food Fermentation Technologies, Springer Publish Co. Eds (K.S. Ojha and B.K. Tiwari), (ISBN- 978331942455).

Seaweed Sustainability: Food and Non-Food Applications, Elsevier Publishing Co. Eds (B.K. Tiwari and D. Troy), (ISBN-9780124186972).

Sustainable Food Processing, Wiley-Blackwell Publishing Co. Eds. (B.K. Tiwari, Tomas Norton, Nicholas M. Holden), (ISBN 9780470672235).

Pulse Chemistry and Technology – A text book, Royal Society of Chemistry, UK Eds. (B.K. Tiwari and Narpinder Singh), (ISBN 9781849733311).

Novel thermal and non-thermal technologies for fluid foods, Elsevier Publishing Co. Eds (P.J. Cullen, B.K. Tiwari, and V.V. Valdaramidis) (ISBN: 978-0123814708).

Handbook of phytochemicals: sources stability and extraction, Wiley-Blackwell Publishing Co. Eds. (B.K. Tiwari, Nigel Brunton and Charles Brennan) (ISBN: 9781444338102).

Pulse Foods: Quality, Technology, and Nutraceutical Application, Elsevier Publishing Co. Eds (B.K. Tiwari, A. Gowen and B. McKenna), (ISBN-13: 978-0-12-382018-1).

Starch-based polymeric materials and nanocomposites: Starch chemistry, processing and applications, CRC Press Eds. (J. Ahmed, B.K. Tiwari, S.H. Imam and M.A. Rao) (ISBN: 9781439851166).

Ozone in Food Processing, Wiley-Blackwell Publishing Co. Eds. (C.P. O’Donnell, B.K. Tiwari, PJ Cullen) (ISBN: 9781444334425).

BOOK SERIES

 IFST Advances in Food Sciences, Wiley-Blackwell Publishing Co.

PEER REVIEWED PUBLICAITONS

Ojha, K. S., Mason, T. J., O'Donnell, C. P., Kerry, J. P., & Tiwari, B. K. (2017). Ultrasound technology for food fermentation applications. Ultrasonics Sonochemistry, 34, 410-417.

Troy, D. J., Ojha, K. S., Kerry, J. P., & Tiwari, B. K. (2016). Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overview. Meat Science, 120, 2-9.

Ojha, K. S., Alvarez, C., Kumar, P., O'Donnell, C. P., & Tiwari, B. K. (2016). Effect of enzymatic hydrolysis on the production of free amino acids from boarfish (Capros aper) using second order polynomial regression models. LWT - Food Science and Technology, 68, 470-476.

Ojha, K. S., Kerry, J. P., Alvarez, C., Walsh, D., & Tiwari, B. K. (2016). Effect of high intensity ultrasound on the fermentation profile of Lactobacillus sakei in a meat model system. Ultrasonics sonochemistry, 31, 539-545.

Álvarez, C., Tiwari, B. K., Rendueles, M., & Díaz, M. (2016). Use of response surface methodology to describe the effect of time and temperature on the production of decoloured, antioxidant and functional peptides from porcine haemoglobin by sub-critical water hydrolysis. LWT - Food Science and Technology, 73, 280-289.

Hayes, M., & Tiwari, B. K. (2015). Bioactive carbohydrates and peptides in foods: An overview of sources, downstream processing steps and associated bioactivities. International journal of molecular sciences, 16(9), 22485-22508.

Kadam, S. U., O'Donnell, C. P., Rai, D. K., Hossain, M. B., Burgess, C. M., Walsh, D., & Tiwari, B. K. (2015). Laminarin from Irish brown seaweeds Ascophyllum nodosum and Laminaria hyperborea: Ultrasound assisted extraction, characterization and bioactivity. Marine drugs, 13(7), 4270-4280.

Kadam, S. U., Pankaj, S. K., Tiwari, B. K., Cullen, P. J., & O'Donnell, C. P. (2015). Development of biopolymer-based gelatin and casein films incorporating brown seaweed Ascophyllum nodosum extract. Food Packaging and Shelf Life, 6, 68-74.

Kadam, S. U., Tiwari, B. K., Álvarez, C., & O'Donnell, C. P. (2015). Ultrasound applications for the extraction, identification and delivery of food proteins and bioactive peptides. Trends in Food Science and Technology, 46(1), 60-67.

Kadam, S. U., Tiwari, B. K., & O'Donnell, C. P. (2015). Effect of ultrasound pre-treatment on the drying kinetics of brown seaweed Ascophyllum nodosum. Ultrasonics sonochemistry, 23, 302-307.

BOOK CHAPTERS

  • Ojha, K. S., Kerry, J. P., Tiwari, B. K., & O'Donnell, C. (2016). Freezing for Food Preservation Reference Module in Food Science: Elsevier.
  • Ojha, K. S., Tiwari, B. K., O'Donnell, C., & Kerry, J. P. (2016). Emerging Nonthermal Food Preservation Technologies A2 - Leadley, C.E Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies (pp. 257-274): Woodhead Publishing.
  • Garg, R., Abela, D., Tiwari, B.K., & Valdramidis, V. (2016). Chapter 18 - Potential industrial applications of decontamination technologies for fresh produce A2 - Kotzekidou, Parthena Food Hygiene and Toxicology in Ready to Eat Foods (pp. 313-336). San Diego: Academic Press.
  • Misra, N.N., Cullen, P.J. and Tiwari, B.K. (2016). Ultrasound processing applications in the meat industry, Emerging technologies for meat Processing: Wiley Publishing Co
  • Ojha, K. S., Tiwari, B. K., Kerry, J. P., & Cullen, P.J. (2016). Online meat quality and compositional assessment techniques, Emerging technologies for meat Processing: Wiley Publishing Co.

Back to Top

 
  • Prospective Students
  • International Students
  • Incoming Students
  • Current Students
  • Staff
  • Alumni
  • Business & Entrepreneurs
  • Donors
  • Media

  • Connect with DIT

    Home/Contact/Sitemap/A-Z/Help/Cookie & Privacy Statement/

    Member of the European University Association
    © 1998 - 2017 Dublin Institute of Technology

    -->