Rate My Professor Sneha Karadbhajne

Dr. Sneha Karadbhajne serves as the Head of the Department of Food Technology at Laxminarayan Innovation Technological University (LITU) in Nagpur, holding the position as a permanent faculty member since her appointment on June 24, 2003. Her robust academic background comprises a B.Tech, M.E. by Research, and Ph.D. in Chemical Technology. Accumulating 20 years of teaching experience, complemented by 10 years in research and 6 months in industry, she delivers instruction across B.Tech and M.Tech programs in Food Technology. Dr. Karadbhajne has mentored 25 M.Tech students to completion and is presently guiding three Ph.D. candidates. She actively participates in university governance as a member of the Academic Council under provision 25(3)(c) and the Chemical Technology School Council as Head of the Food Technology Department.

Dr. Karadbhajne's research portfolio includes one university research project and five consultancy projects, with total grants amounting to approximately Rs. 6 lakhs. A key accomplishment is the technology transfer for the manufacturing process of Mahua syrup derived from Mahua flowers, provided to Freshalagro Forestry in Dhanora, Gadchiroli, Maharashtra. Her scholarly output features 25 papers presented at national and international conferences. Prominent publications encompass 'Designing 3D printable food based on fruit and vegetable products—Opportunities and challenges' by R. Waghmare, D. Suryawanshi, and S. Karadbhajne in the Journal of Food Science and Technology (2023), 'Influence of UV light exposure on shelf life extension of fresh-cut fruits' by S. Kulkarni and S. Karadbhajne in the International Journal of Advanced Research (2015), 'Processing and Functional Properties of Edible Insects: Risk and Benefits Associate with Its Consumption' by S.R. Dandare, K.S. Chute, S.V. Karadbhajne, and R.B. Waghmare (2024), and additional contributions on osmodehydration of plums, ultrasound-assisted protein extraction, and millet processing techniques. Her work underscores advancements in food processing, preservation, and functional properties.