Dr. Yogesh Kumar | Wine chemistry | Best Researcher Award

PhD Scholar at Department of Agricultural and Food Sciences, University of Bologna, Italy,

Yogesh Kumar, a PhD scholar at the University of Bologna, has demonstrated exceptional commitment to research in the fields of dealcoholized wine, wine chemistry, and food science and technology. With 16 publications in prestigious journals, he has made significant advancements in the optimization of membrane-based wine dealcoholization techniques and their impact on sensory attributes. His work bridges academic rigor and practical applications, with a notable emphasis on quality preservation and innovation. His academic journey includes a B.Tech from NIFTEM (India), a master’s degree in Italian Food and Wine from the University of Padua, and a PhD focusing on cutting-edge wine chemistry. Additionally, his contributions to book chapters, collaborative research, and conferences highlight his proactive engagement with the global research community.

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Education

Yogesh Kumar pursued a Bachelor’s in Food Technology and Management from the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), India (2016–2020), where he explored the rheological modeling of ultrasonicated mayonnaise. He later earned his Master’s degree in Italian Food and Wine at the University of Padua (2020–2022), researching bentonite’s effects on white wine profiles. Currently, he is undertaking his PhD at the University of Bologna, investigating advanced membrane technologies in dealcoholized wine production, focusing on preserving its quality. His academic journey reflects his commitment to innovation and excellence in food and wine sciences.

work Experience

Yogesh Kumar has accumulated a wealth of academic and research experience, notably in wine chemistry and food science. His PhD research at the University of Bologna involves innovative dealcoholization techniques for wines. During his Master’s at the University of Padua, he conducted in-depth studies on fining agents and wine profiles. As an undergraduate, he explored emulsion stability and rheological properties at NIFTEM, India. Yogesh has completed seven research projects, authored 16 publications, and contributed to three book chapters. He has also actively participated in international conferences, showcasing his work on non-thermal food processing technologies and encapsulated food products.

Awards and Honors 🏆

Yogesh Kumar has been recognized for his contributions to food and wine sciences. His accolades include being awarded the “Young Scientist Award” for his research on dealcoholized wines. He has received several conference presentations and recognition for his impactful publications in SCI and SCIE-indexed journals. With an H-index of 5, Yogesh has garnered significant attention for his innovative work on wine chemistry and advanced food technologies. Additionally, his collaborations in interdisciplinary projects have led to awards celebrating innovation in food and beverage research.

Research Focus

Yogesh Kumar’s research emphasizes sustainable and innovative food and wine processing technologies. His primary focus is on dealcoholized wine production using membrane-based techniques, ensuring the preservation of sensory and chemical attributes. He has also explored non-thermal processing methods, ultrasonication, fining agents, and microfluidization to enhance product quality. Yogesh is committed to bridging the gap between research and industry applications by addressing consumer needs while advancing the science of food and beverages.

Skills

Wine Chemistry & Analysis
🧪 Membrane Technology
📊 Rheological Modeling
🍴 Food Processing Innovation
📚 Scientific Writing & Publication
🤝 Collaborative Research
🌍 Interdisciplinary Project Management

Conclusion

Yogesh Kumar’s robust academic background, innovative research, and contributions to food and wine sciences make him a strong candidate for the Best Researcher Award. His ability to integrate advanced techniques with practical outcomes sets him apart in a niche research domain. By addressing areas such as patents, community impact,

Publications to Noted

Ultrasonication of mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical properties and emulsion stability

Authors: Y Kumar, S Roy, A Devra, A Dhiman, PK Prabhakar

Citations: 70

Year: 2021

Effect of moisture content on the engineering properties of Jamun (Syzgium cuminii) seed

Authors: A Bajpai, Y Kumar, H Singh, PK Prabhakar, M Meghwal

Citations: 37

Year: 2020

Ultrasonic modulated rice bran protein concentrate: Induced effects on morphological, functional, rheological, and thermal characteristics

Authors: N Sharma, M Madhumita, Y Kumar, PK Prabhakar

Citations: 12

Year: 2023

Encapsulated oil powder: Processing, properties, and applications

Authors: H Singh, Y Kumar, M Meghwal

Citations: 9

Year: 2022

Dealcoholized Wine: A Scoping Review of Volatile and Non-Volatile Profiles, Consumer Perception, and Health Benefits

Authors: Y Kumar, A Ricci, GP Parpinello, A Versari

Citations: 8

Year: 2024

Microfluidization of Ginger Rhizome (Zingiber officinale Roscoe) Juice: Impact of Pressure and Cycles on Physicochemical Attributes, Antioxidant, Microbial, and …

Authors: R Suhag, S Singh, Y Kumar, PK Prabhakar, M Meghwal

Citations: 4

Year: 2024

Mechanisms of the initial stage of non‐enzymatic oxidation of wine: A mini review

Authors: G Wang, Y Kumar

Citations: 3

Year: 2024

The application of non-thermal technologies for wine processing, preservation, and quality enhancement

Authors: Y Kumar, M Marangon, CM Marangon

Citations: 3

Year: 2023

Moisture dependent engineering properties of Musa balbisiana seeds

Authors: Y Kumar, AR Shelke, V Kumar, R Suhag, K Batta, P Gupta, PK Prabhakar

Citations: 2

Year: 2023

Evaluating membrane behavior to ethanol-water mixtures and wine: A comparative investigation

Authors: Y Kumar, A Cassano, C Conidi, A Ricci, GP Parpinello, A Versari

Citations: 1

Year: 2024

Yogesh Kumar | Wine chemistry | Best Researcher Award

Dr. Yogesh Kumar | Wine chemistry | Best Researcher Award

professional profiles

Education

work Experience

Awards and Honors 🏆

Research Focus

Skills

Conclusion

Publications to Noted

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