Snehasis Chakraborty holds a Ph.D. in Food Process Engineering from the Indian Institute of Technology Kharagpur, along with an M.Tech. in the same field from the same institute. He also obtained his B.Tech. in Food Technology & Biochemical Engineering from Jadavpur University, preceded by a B.Sc. in Chemistry from the same university.
Dr. Chakraborty possesses extensive international research exposure, having participated in a research exchange program at the Technology University Berlin, Germany, in 2011-2012. He served as a Visiting Researcher at the University of Hohenheim, Germany, in 2018. His professional journey began as an Assistant Professor at the Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India, where he has been serving since November 2015. Following this, he embarked as a Visiting Scientist at the Department of Grain Science & Industry, Kansas State University, starting in June 2023.
Dr. Chakraborty's research focuses on thermal and non-thermal food preservation, energy-efficient processing for food safety and quality, value-added product development from food waste, and strategies to reduce water usage while emphasizing food nutrition. Dr. Chakraborty has also written textbooks such as Fundamentals of Non-thermal Processes for Food Preservation and Synbiotic Foods. He also has editorial experience in several international journals.