Early Academic Pursuits
Dr. Narashans Alok Sagar embarked on his academic journey with a Bachelor's degree in Life Science from MJP Rohilkhand University, Bareilly, where he demonstrated his commitment to excellence by graduating with First Division honors. Building upon this foundation, he pursued a Master's degree in Biotechnology from C.S.J.M University, Kanpur, further honing his skills and knowledge in the field.
Driven by a passion for research and a desire to make meaningful contributions to the field of Agriculture and Food Science, Dr. Sagar then pursued his Ph.D. at the prestigious National Institute of Food Technology Entrepreneurship and Management (NIFTEM) in Sonipat, Haryana. His doctoral research focused on waste utilization, new product development, food microbiology, and nanotechnology, reflecting his interdisciplinary approach to addressing complex challenges in the food industry.
Professional Endeavors
Throughout his career, Dr. Sagar has held various positions that have allowed him to apply his expertise and contribute significantly to the advancement of food biotechnology and nanotechnology. As a Research Scholar at NIFTEM, he delved into waste utilization, new product development, and food microbiology, laying the groundwork for his future endeavors.
His role as a Senior Fellow in Food Safety and Nutrition at the Food Safety and Standards Authority of India (FSSAI) provided him with valuable insights into food safety regulations and standards, while also allowing him to explore the intersection of nanotechnology and food microbiology.
Dr. Sagar's managerial role at Sowbhagya Biotech Private Limited in Hyderabad further expanded his expertise in nanotechnology, microbiology, and new product development, demonstrating his versatility and adaptability in diverse professional settings. Currently serving as an Assistant Professor at Chandigarh University, Dr. Sagar continues to impart his knowledge and expertise in food biotechnology to the next generation of scientists and researchers, shaping the future of the field.
Contributions and Research Focus on Natural Fibers
Dr. Sagar's research focus spans a wide range of areas, including waste valorization, nanotechnology, functional foods, microbiology, and new product development. His work in waste utilization and nanotechnology holds great promise for addressing environmental challenges and creating value-added products in the food industry.
His expertise in techniques such as PAGE, PCR, ELISA, and HPLC underscores his proficiency in conducting advanced research and analysis, while his deep understanding of food safety and nutrition contributes to ensuring the quality and safety of food products.
Accolades and Recognition
Dr. Sagar's contributions to the field have been recognized through various awards and achievements. His appointments as an Academic Editor for prestigious journals such as the International Journal of Food Science and the Journal of Food Processing and Preservation underscore his standing as a respected authority in his field.
He has also received accolades for his research presentations and publications, including awards for best oral presentations at national symposiums and recognition in scientific indices for his contributions to the field of food science and biotechnology.
Impact and Influence
Dr. Sagar's research and academic contributions have had a significant impact on the advancement of food biotechnology and nanotechnology. His work has not only expanded the frontiers of knowledge in these areas but has also inspired future generations of researchers to explore innovative solutions to global challenges in food sustainability and safety.
Legacy and Future Contributions
As Dr. Sagar continues to pursue his academic and research endeavors, his legacy will be defined by his commitment to excellence, innovation, and interdisciplinary collaboration. Through his continued efforts, he aims to further advance the field of food biotechnology and nanotechnology, contributing to a more sustainable and resilient food system for future generations.
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