Mr. Shailesh Kumar is an emerging researcher in Food and Nutrition, currently pursuing his Ph.D. at Babasaheb Bhimrao Ambedkar University, Lucknow, since 2022. His academic and research interests focus on functional food development, nutritional science, sustainable food processing, food waste valorization, and the utilization of agricultural by-products to develop nutritious and value-added food products. His research aims to promote sustainable nutrition, improve food quality, and explore innovative approaches to food product development.

Research Interests & Technical Expertise

Mr. Kumar possesses research expertise in food formulation, functional foods, millet-based product development, sensory evaluation, and physicochemical characterization. His technical competencies include proximate analysis, antioxidant assays such as DPPH and FRAP, response surface methodology (RSM), statistical analysis, and product optimization. He is also familiar with advanced analytical techniques, including FTIR, XRD, SEM, and EDS, along with packaging and shelf-life evaluation. These skills support his research into nutritional quality, food functionality, and sustainable food innovation.

Research Publications & Scholarly Contributions

Mr. Kumar has contributed to research publications and book chapters addressing sustainable food systems, nutritional properties, and agricultural waste utilization. His selected publications include research on the nutritional and structural characterization of dietary fibre concentrates from sustainable agro-industrial by-products, apple peel valorization, the conversion of fruit and vegetable processing waste into food products, and the functional properties of jackfruit and cocoa seed powder.

His book chapters, including “Sustainable Management of By-products Generated from Agricultural Sector” and “Traditional Agricultural Knowledge and Sustainable Nutrition,” further demonstrate his interest in connecting sustainable agricultural practices with food science and nutrition. These scholarly contributions reflect his commitment to exploring innovative approaches to resource utilization, food sustainability, and nutritional advancement.

Awards & Academic Achievements

Mr. Kumar has received recognition for his research presentations at national and international scientific events. His notable achievements include:

• First Prize in a Poster Competition at the Two-Day National Conference on Nutraceuticals and Functional Foods, organized by UPES, Dehradun, in collaboration with the World Food Programme (WFP), on September 9–10, 2025.

• Best Oral/Poster Presentation Award at the International Conference on Sustainable Innovations in Life Sciences, Food, Environment and Biotechnology (IC-SILFEB 2026), organized at Guru Jambheshwar University of Science and Technology, Hisar, Haryana, in March 2026.

These recognitions highlight his research engagement, scientific communication skills, and ability to present research findings effectively to academic audiences.

Training & Professional Development

Mr. Kumar actively participates in professional training and academic development activities to strengthen his practical and analytical competencies. He served as a team member in the Hands-on Instrumental Food Analysis Training organized by Babasaheb Bhimrao Ambedkar University, Lucknow, on November 26–27, 2025. He also attended a National Workshop on Food Safety and Hygiene organized by the Regional Food Research and Analysis Centre, Lucknow, in November 2024.

His continued engagement in research training, scientific conferences, food quality evaluation, and sustainable food processing reflects his commitment to developing advanced research capabilities in food science and nutrition.

Research Impact & Future Contributions

Mr. Kumar's research emphasizes the sustainable utilization of agricultural and food-processing by-products, functional food formulation, nutritional improvement, and food quality assessment. By investigating dietary fibre concentrates, fruit and vegetable waste valorization, and nutrient-rich food ingredients, he contributes to research addressing food sustainability and resource efficiency. His work has potential relevance to food product innovation, waste reduction, and the development of value-added nutritional products.

Eligibility for Young Researcher Award 

Mr. Shailesh Kumar is a promising candidate for the Young Researcher Award in Scientific Laurels, in recognition of his ongoing doctoral research, scholarly publications, book chapters, technical expertise, and achievements in scientific presentation. His research on sustainable food processing, functional food development, and agricultural by-product utilization demonstrates an emerging contribution to food and nutrition science.

His first-prize poster recognition in 2025 and Best Oral/Poster Presentation Award in 2026 further support his profile as a developing researcher with demonstrated academic engagement and scientific communication ability. His multidisciplinary technical skills and commitment to sustainable nutrition strengthen his potential to contribute to future research and innovation in food science.

Overall, Mr. Shailesh Kumar merits consideration for the Scientific Laurels Young Researcher Award for his developing research contributions, academic accomplishments, and commitment to advancing sustainable food innovation, functional nutrition, and food product development.