• Optimization of functional food from Indian Millets using CCRD-RSM
• Studying physicochemical, functional, thermal (DSC, TGA), infrared (FTIR) characteristics of seaweeds
• Ultrasonic Assisted Extraction to analyse invitro phenolic, flavonoid & antioxidant assays

• Food Nutrition
• Food Safety Quality and Management
• Meat, Poultry and Egg Technology
• Food Science Principles
• Dairy Technology

5+ Year Experience

• Kumar, D., Kumar, Y., Dey, S. (2021). Pressure-based processing technologies for food. In-Advances in Food Engineering, Eds. A. Tarafdar, A. Pandey, R. Sirohi, C. R. Soccol, C-G. Dussap; Elsevier, Amsterdam, The Netherlands (Scopus). • Dey, S., Saxena, A., Kumar, Y., Maity, T., & Tarafdar, A. (2022). Understanding the Antinutritional Factors and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum) and Little Millet (Panicum sumatrense). Journal of Food Quality, 2022. (Scopus) I.F: 3.2 • Dey, S., & Kumar, Y. (2023). Nutrigenomics Research: A Review. Bioactive Components, 359-379. (Scopus) • Rai, B. S., Shukla, S., Kishor, K., Singh, H., & Dey, S. (2017). Studies on cost of production for value added prepared mixed flour biscuit. International Journal of Chemical Studies, 5(4), 1904-1905. • Majumder, S., Kishor, K., Dey, S., & Singh, A. (2019). Studies on cost of production for value added herbal nectar with different levels of bottle gourd, mint, lime and sugar syrup. Studies, 7(1). • Santosh, P., Kishor, K., Singh, H., Rai, B. S., & Dey, S. (2017). Sensory acceptability of yoghurt prepared from a blend of goat and cow milk. • Rai, B. S., Shukla, S., Kishor, K., Singh, H., & Dey, S. (2017). Sensory acceptability of value added multigrain biscuit with different level’s of wheat flour, maize flour and sesame seed. The Pharma Innovation, 6(7, Part H), 1015. • Rai, B. S., Shukla, S., Kishor, K., Singh, H., & Dey, S. (2017). Quality characteristics of biscuits produced from composite flour of wheat, maize and sesame seed. Journal of Pharmacognosy and Phytochemistry, 6(4), 2011-2015. • Dey, S., David, J., Rai, B. S., & Kishor, K. (2017). Studies on sensory attributes of cereal based fermented functional milk. Journal of Pharmacognosy and Phytochemistry, 6(4), 2008-2010. • Dey, S., David, J., Rai, B. S., & Kishor, K. (2017). Studies on physiochemical attributes of cereal based fermented functional milk. The Pharma Innovation, 6(8, Part D), 254. • Dey, S., David, J., Kishor, K., & Majumder, S. (2019). Studies on cost of manufacture for assessment supplementary cereal based fermented functional milk. Studies, 7(2).