Dr. Bobade Hanuman joined PAU as Assistant Professor in 2019. He has completed his graduation (B. Tech.) and postgraduation (M. Tech.) in Food Technology from Marathwada Agricultural University, Parbhani, and earned his Ph.D. in Food Technology from Punjab Agricultural University, Ludhiana in 2015. He is specialized and have extensive experience in the field of Cereal Technology, Legume Processing and value-addition of Honey. His work focuses on modifying the techno-functional properties of whole grain cereal flours, development of instant functional food products, accelerating the food processes, and shelf-life assessment of the food products. He has published more than 50 research papers in National and International journals of repute, and presented 12 technical papers in conferences and seminars. With a commitment to innovation and sustainable development, he has guided several postgraduate and undergraduate students. He is a member of the Indian Society of Agricultural Engineers and the Indian Society for Technical Education.

Professional Accomplishments

Research Publications:

1. Kaur H, Bobade H, Sharma R and Sharma S (2024) Influence of extruded whole wheat flour addition on quality characteristics of pasta. International Journal of Food Science and Technology 59(2): 1129-1137. (NAAS Rating: 8.60)
2. Kaur R, Bobade H, Sharma S and Kalia A (2024) Accelerated aging of paddy through optimized ultrasonication parameters: a response surface methodology approach. Journal of Food Measurement and Characterization 18(1): 74-86. (NAAS Rating: 8.90)
3. S Joshi, H Bobade, R Sharma and S Sharma (2023) Graphene derivatives: Properties and potential food applications. Journal of Industrial and Engineering Chemistry 123: 1-18. (NAAS Rating: 12.0)
4. Bobade, H., Singh, A., Sharma, S., Gupta, A. and Singh, B. (2022) Effect of extrusion processing on techno-functional, textural and bioactive properties of whole-grain corn flour-based breakfast cereals sweetened with honey. Journal of Texture Studies 53: 672-683. (NAAS Rating: 8.80)
5. Bobade H., Singh, A., Sharma, S., Gupta, A. and Singh, B. (2022) Whole grain cereal flours and honey-based extruded breakfast cereals: Effect of extrusion processing on functional characteristics, antioxidant properties and hydroxymethylfurfural generation. Journal of Food Processing and Preservation 46: e17166. (NAAS Rating: 8.00)

Awards and Recognitions:

• Senior Research Fellowship (All India First Rank) by Indian Council of Agricultural Research, New Delhi.
• University Gold Medal by Marathwada Agricultural University, Parbhani for First Rank during M. Tech. studies.