|Name||:||Dr. K. Suresh Kumar|
|Designation||:||Professor & Head|
Dr. K.Suresh Kumar is an Associate Professor and Head of Food Biotechnology at the Indian Institute of Crop Processing Technology, Thanjavur, India. He received his M.Sc (Ag) inAgricultural Microbiology from Annamalai University in 1995. He received his Ph.D. in Agricultural Microbiology in 2000 from IARI, New Delhi. He started his career as Scientist in NBRI, Lucknow, later Joined IICPT in 2004. He also served as Officer In-charge in the Regional Centre Guwahati, and Liasion Officer for IICPT at Chennai.
He handled projects as PI in areas like Tapioca waste water treatment using Spirulina, Rice wine from rice byproducts, notable one is NAIP–ICAR funded project in 2009 on "Ethnic Fermented Foods and Beverages by rationalization of Indigenous knowledge”. He has guided 15 undergraduates and 10 postgraduates and 1 International student from other colleges in their project and dissertation work. He teaches Food microbiology for B.Tech, M.Tech and allied courses to PhD students. He has under gone International and National level trainings in Predictive Microbiology. He has experience in Food Safety Management System and Audit as per ISO/ 22000: 2005. His research is focused on microbes involved in fermentation, Food biotechnology, Spirulina and other SCP and Microbial safety of mushroom. He has organized more than 50 training on hygiene practices to street food vendors in North east states inclusive of TN and HACCP & GMP training to Industry and Academicians. He has visited Bangkok, USA and Spain for attending conferences and Training programs.