Mr Gowrishankar L – Bannari Amman Institute of Technology

Experience Type	Organization	Date of Joining	To	Total Experience
Engineering	BIT-Sathy	20.01.2020
Industry	Naturo Food & Fruit Products Pvt Ltd, Bangalore	03.10.2018	07.01.2020	1 Year & 3 Month(s)
Industry	Healthy & Smart Agro Products Pvt Ltd, Ramanathapuram	02.03.2018	02.10.2018	0 Year(s) & 7 Month(s)
Engineering	K.S.Rangasamy College of Technology	15.06.2017	14.02.2018	0 Year(s) & 8 Month(s)

Degree	Specialization	Institute	University	Year of Passing
B.Tech.	Biotechnology	Bannari Amman Institute of Technology	Anna University, Chennai	2015
M.Tech.	Food Technology	Kongu Engineering College	Anna University, Chennai	2017

Gowrishankar L, “Health drink from Palm fruit”, Recent advances in Chemical Engineering, Department of chemical engineering, Chidambaram, October 2019

Gowrishankar L, “Enzyme based Electrochemical biosensors for detecting Hydrogen peroxide in food samples”, Scope and opportunities in Food and Bioprocess sector, Department of BIotechnology, Rajalakshmi Engineering college, September 2017

Gowrishankar L, “Development of multipurpose stowage from Areca fibre”, Advances in Chemical, Biological , Department of Chemical Engineeing, SSN college of Engineering, February 2017

Gowrishankar L, “Imparing the safety and quality of smoked fresh water fish”, National conference on Current trends in quality indices, Department of Food Processing , Karunya University, October 2016

Gowrishankar L, “Value added products from Musa acuminata”, Recent advances in Chemical Engineering, , , October 2016

Gowrishankar L, “Value added product from Peltophorum pterocarpum”, Recent advances in Chemical Engineering, , , October 2016

Gowrishankar L, “Studies on instant mixed millet batter powder and idli”, Recent advances in Chemical Engineering, Department of Chemical engineering, Annamalai University, October 2016

Gowrishankar L, “Packing innovations of space food”, Recent advances in Chemical Engineering, Department of Chemical engineering, Annamalai university, October 2016

Gowrishankar L, “Security features in food packing “, Recent advances in Chemical Engineering, , , October 2016

Gowrishankar L, “Food packaging film form tamarind seed starch”, Recent advances in Chemical Engineering, , , October 2016

Gowrishankar L, “Comparative analysis of edible and non edible coating of aloe vera pulp to preserve fruits and vegetables from spoilage microorganism”, Recent advances in Chemical Engineering, , , October 2016

Gowrishankar L, “Biobased material for food peckaging”, Recent advances in Chemical Engineering, , , October 2016

Gowrishankar L, “Antimicrobial food packaging”, Recent advances in Chemical Engineering, , , October 2016

Gowrishankar L, “Cotton seed milk icecream”, Recent advances in Chemical Engineering, , , October 2016

Gowrishankar L, “Extraction of Bioactive compounds from costus igneus leaves “, Emerging trends and applications in Food Biotechnology, DBT sponsered, JCT college of Engineering, March 2016

Gowrishanakar, “Development of Nutritional bar from fruit waste “, Sustainable trends in Energy and Environmental Resources, Department of chemical engineering, SSN college of Engineering, February 2016

S.No.	Subject Area
1	Food toxicology
2	Food Preservation
3	Functional foods - Nutrition
4	Food waste management

S.No.	Title	Date	Reg. No.	Status	Level	Funding Agency
1	METHOD OF PRODUCING SUGAR INFUSED EDIBLE FRUIT PRODUCT	23.03.2020	202041016846	In Progress	National Level

S.No.	Title	Author	Publication	Year / Month
1	Wholegrain	Shankari, Subhamanjari	MOFPI	2015