Dr. Prafull Chavan is an academician, researcher, and innovator in the field of Food Technology with expertise in starch nanotechnology, sustainable food packaging, edible coatings, food preservation, and functional food systems. His work primarily focuses on the development of starch-based nanomaterials and biodegradable technologies for food applications with emphasis on sustainable and eco-friendly food systems.

He is currently serving as an Assistant Professor at D Y Patil International University since January 2024. Previously, he worked as Assistant Professor and Examination In- charge at Shoolini University from 2019 to 2023, where he contributed significantly to academic development, research mentoring, and laboratory innovation. He also served as Assistant Professor and In-charge of the Department of Food Plant Operation at the College of Food Technology.

Dr. Chavan completed his Ph.D. at Shoolini University with research focused on the development and characterization of starch nanoparticle-based composite films for enhancing the shelf life of fruits. He has also gained valuable research exposure at Bhabha Atomic Research Centre and Karunya University.

Research Contributions & Publications

Dr. Chavan has published several research articles in reputed international journals, including Food Chemistry, International Journal of Biological Macromolecules, Innovative Food Science & Emerging Technologies, and Process Biochemistry. His research contributions demonstrate strong scientific relevance and industrial applicability in the area of sustainable food technologies.

His major research areas include starch nanoparticles, nanocomposite films, edible coatings, nanoemulsion-based preservation systems, biodegradable food packaging technologies, functional foods, nutraceutical applications, and agro-industrial waste valorization.

In addition to research publications, he has contributed scholarly book chapters including Cold Plasma Processing for Fortification of Food, published by CRC Press under the Taylor & Francis Group; Coconut Haustorium Characterization, Preservation, and Products, published by Academic Press; and Finger Millet: Nutritional Properties, Processing, and Utilization, published by CRC Press.

Innovation, Patents & Intellectual Contributions

Dr. Chavan has filed multiple Indian patent applications related to starch nanomaterials, biodegradable edible films, nanoemulsion coatings, herbal nanoparticles, and phytonutrient-enriched food products. His research work contributes significantly toward environmentally sustainable food processing and packaging technologies.

He also serves as a Guest Editor for the special issue titled Nanostructured Edible Films and Biopolymer-Based Packaging for Sustainable Food Systems in Frontiers in Food Science and Technology. His editorial and research activities reflect his active involvement in advancing emerging innovations in food nanotechnology and sustainable packaging systems.

Academic Guidance & Research Mentorship

Dr. Chavan has actively guided undergraduate and postgraduate students in innovative research projects related to food nanotechnology, bio-composite films, food preservation technologies, and functional food product development.His mentorship has encouraged students to undertake research-oriented and application-based projects in emerging domains of food science and technology.

He has also contributed to curriculum development, laboratory training, and academic mentoring activities aimed at enhancing practical and research skills among students.

Conferences, Training & Professional Development

Dr. Chavan has actively participated in numerous national and international conferences, workshops, faculty development programs, and training sessions related to sustainable food processing, functional foods, food engineering, nanotechnology, and packaging technologies. He has attended specialized training programs in SPSS- based statistical analysis, HACCP, and Food Safety Management Systems.

He has contributed as an organizing committee member for scientific conferences and academic events, demonstrating leadership in research coordination and professional engagement. His participation in multidisciplinary scientific platforms reflects his continuous commitment toward academic excellence and emerging innovations in food technology.

Dr. Chavan is also a Life Member of Association of Food Scientists and Technologists (India) (AFSTI).

Eligibility for Young Researcher Award

Dr. Prafull Chavan is a deserving candidate for the Young Researcher Award due to his significant contributions to food nanotechnology, sustainable packaging research, and applied food science and Technology. His profile demonstrates an excellent combination of quality research publications, patent contributions, editorial responsibilities, academic leadership, professional affiliations, and innovation-driven research activities.

His dedication toward sustainable food technologies, eco-friendly packaging systems, and translational research reflects both scientific excellence and industrial relevance. His research achievements and contributions to the advancement of food technology make him highly suitable for recognition under the Young Researcher Award category.