Specialization

Food Engineering, Fruit and Vegetable Processing

Email

osqadri@thapar.edu; Date of Joining: 29-07-2019

Education

• Ph.D. in Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh
• M. Tech in Agricultural Process and Food Engineering, Aligarh Muslim University, Aligarh
• B. Tech in Food Technology, Islamic University of Science and Technology, Kashmir

Experience

• July 2019 onwards: Assistant Professor in Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala
• January 2016 to July 2019: Assistant Professor in Department of Bioengineering, Integral University, Lucknow
• December 2012 to April 2013: Assistant Professor (Contractual) in University Polytechnic, Aligarh Muslim University, Aligarh

Research Interest

• Dehydration of foods
• Minimally processed fruits and vegetables
• Nanotechnology in foods

Publications

Google Scholar: https://scholar.google.com/citations?user=jMh8ujEAAAAJ&hl=en

Journal publications

• Chaurasia, P., Younis, K., Qadri, O. S., Srivastava, G., & Osama, K. (2019). Comparison of Gaussian process regression, artificial neural network, and response surface methodology modeling approaches for predicting drying time of mosambi (Citrus limetta) peel. Journal of Food Process Engineering, 42(2). https://doi.org/10.1111/jfpe.1296

• Kaur, D., & Qadri, O. S. (2024a). Green extraction of anthocyanins from Syzygium cumini fruit pulp using aqueous glycerol through ultrasound-assisted extraction. Journal of Umm Al-Qura University for Applied Sciences, 1–9.

• Kaur, D., & Qadri, O. S. (2024b). Ultrasound-Assisted Extraction of Syzygium cumini Anthocyanins Using Natural Deep Eutectic Solvents. Food and Bioprocess Technology, 1–13.

• Kaur, D., Yousuf, B., & Qadri, O. S. (2024). Syzygium cumini anthocyanins: recent advances in biological activities, extraction, stability, characterisation and utilisation in food systems. Food Production, Processing and Nutrition, 6(1), 34. https://doi.org/10.1186/s43014-023-00177-6

• Naseer, B., Srivastava, G., Qadri, O. S., Faridi, S. A., Islam, R. U., & Younis, K. (2018). Importance and health hazards of nanoparticles used in the food industry. Nanotechnology Reviews, 7(6), 623–641.

• Osama, K., Younis, K., Qadri, O. S., Parveen, S., & Siddiqui, M. H. (2022). Development of under-utilized kadam (Neolamarkia cadamba) powder using foam mat drying. LWT, 154, 112782. https://doi.org/10.1016/J.LWT.2021.112782

• Qadri, O. S. (2021). Microwave Drying of Foamed Tomato pulp: Optimization and Mass Transfer Modelling. Journal of Food Processing and Preservation, e15954.

• Qadri, O. S., Osama, K., & Srivastava, A. K. (2020). Foam mat drying of papaya using microwaves: Machine learning modeling. Journal of Food Process Engineering, 43(6), e13394.

• Qadri, O. S., & Srivastava, A. K. (2014). Effect of microwave power on foam-mat drying of tomato pulp. 16(3), 238–244.

• Qadri, O. S., & Srivastava, A. K. (2017). Microwave-Assisted Foam Mat Drying of Guava Pulp: Drying Kinetics and Effect on Quality Attributes. Journal of Food Process Engineering, 40(1), e12295. https://doi.org/10.1111/jfpe.12295

• Qadri, O. S., & Srivastava, A. K. (2021). Prototype continuous microwave foam-mat dryer: design and fabrication. Journal of Food Science and Technology, 58(9), 3357–3367. https://doi.org/10.1007/s13197-020-04907-3

• Qadri, O. S., Srivastava, A. K., & Yousuf, B. (2020). Trends in foam mat drying of foods: Special emphasis on hybrid foam mat drying technology. Critical Reviews in Food Science and Nutrition, 60(10), 1667–1676.

• Qadri, O. S., Yousuf, B., & Srivastava, A. K. (2015). Fresh-cut fruits and vegetables: Critical factors influencing microbiology and novel approaches to prevent microbial risks—A review. Cogent Food & Agriculture, 1(1), 1121606.

• Shukla, P., Chaurasia, P., Younis, K., Qadri, O. S., Faridi, S. A., & Srivastava, G. (2019). Nanotechnology in sustainable agriculture: studies from seed priming to post-harvest management. Nanotechnology for Environmental Engineering, 4(1). https://doi.org/10.1007/s41204-019-0058-2

• Younis, K., Yousuf, O., Qadri, O. S., Jahan, K., Osama, K., & Islam, R. U. (2022). Incorporation of soluble dietary fiber in comminuted meat products: Special emphasis on changes in textural properties. Bioactive Carbohydrates and Dietary Fibre, 27, 100288.

• Yousuf, B., Qadri, O. S., & Srivastava, A. K. (2018). Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review. LWT - Food Science and Technology, 89(June 2017), 198–209. https://doi.org/10.1016/j.lwt.2017.10.051

Book Chapters

• Qadri, O. S., Yousuf, B., & Srivastava, A. K. 2016. Fresh-cut produce: Advances in preserving quality and ensuring safety. In M. W. Siddiqi, & A. Ali (Eds.), Postharvest management of horticultural crops: Practices for quality preservation. Waretown, USA: Apple Academic Press
• Yousuf, B., Qadri, O. S., & Srivastava, A. K. 2017. Antimicrobial Packaging: Basic Concepts and Applications in Fresh and Fresh-Cut Fruits and Vegetables. In Book, Innovative Packaging of Fruits and Vegetables; Strategies for Safety and Quality Maintenance. Apple Academic Press
• Qadri, O S., Younis, K., Srivastava, G., Srivastava, A K. 2018. Nanotechnology in packaging of fresh fruits and vegetables. Emerging postharvest treatment of fruits and vegetables. Apple Academic Press Inc. Chapter 6, ISBN: 9781771887007
• Younis, K., Qadri, O S., Bashir, K., Islam, S. 2017 Plant Food By-products and their Application in the Food Industry. Plant-based natural products: Derivates and applications. Willey-Scrivener. Chapter 6 pp. 103-128 ISBN: 9781119423898

International Conferences

• O.S. Qadri and A.K. Srivastava. 2014. Quality and safety of fresh-cut agricultural produce: A challenge for developing countries. 2nd International Conference, Emerging Food Safety Risks: challenge for developing countries, NIFTEM, Kundli, Haryana.
• Qadri, O. S., & Srivastava, A. K. 2015. Microwave-assisted foam mat drying of guava pulp: Drying kinetics and effect on quality attributes. International Congress on Post-Harvest Technology of Agricultural Produce for Sustainable Food and Nutritional Security. Integral University, Lucknow.
• Younis. K and Qadri O.S. 2017. Second International Conference on Biotechnological Advancements in Free Radical Biology and Medicine. Integral University, Lucknow.

Achievements, Awards and Recognitions

• ICAR-NET 2015 in Food Technology
• Maulana Azad National Fellowship 2013-14