Education Qualification
B.Tech Agricultural Engineering, M.Tech Food Engineering & Technology and Ph.D. Food Engineering
Designation
Department
Research Area
- Thermal & Non–Thermal Processing
- Smart drying technologies
- Fruit leather development
- The application of IoT in Industry 4.0 food systems
General Information
PUBLICATIONS
Research and Review papers
1. Dadhaneeya, H., Nema, P. K., & Arora, V. K. (2023). Internet of things in food processing and its potential in industry 4.0 era: A review. Trends in Food Science & Technology, 139, 104109.
2. Dadhaneeya, H., Kesavan, R. K., Inbaraj, B. S., Sharma, M., Kamma, S., Nayak, P. K., & Sridhar, K. (2023). Impact of different drying methods on the phenolic composition, in vitro antioxidant activity, and quality attributes of dragon fruit slices and pulp. Foods, 12(7), 1387.
3. Dadhaneeya, H., Nayak, P. K., Saikia, D., Kondareddy, R., Ray, S., & krishnan Kesavan, R. (2023). The impact of refractance window drying on the physicochemical properties and bioactive compounds of malbhog banana slice and pulp. Applied Food Research, 3(1), 100279.
4. Dadhaneeya, H., Nema, P. K., Arora, V. K., Kokane, S. B., & Pawar, K. R. (2024). Smart next-gen drying solution: A study of design, development and performance evaluation of IoT-enabled IR-assisted refractance window dryer. Drying Technology, 42(15), 2212-2231.
5. Pawar, K. R., Nema, P. K., Gupta, R., & Dadhaneeya, H. (2024). Optimization and characterization of aqueous enzyme-assisted solvent extraction of apricot kernel oil. Food Science and Biotechnology, 33(13), 2989-2998.
6. Dadhaneeya, H., Nema, P. K., & Pawar, K. R. (2024). From waste to wealth: sustainable approaches and novel strategies in the utilisation of food and dairy by-products–a critical review. International Journal of Food Science and Technology, 59(11), 8668-8679.
7. Dadhaneeya, H., Nema, P. K., & Warepam, S. C. (2025). Advanced Modeling Approaches for Quality Assessment of Papaya Leather Dried in IoT‐Enabled IR‐Assisted Refractance Window Dryer. Journal of Food Process Engineering, 48(2), e70059.
8. Dadhaneeya, H., & Nema, P. K. (2024). A journey from vision to functionality: The IoT-integrated refractance window dryer's quest for smart drying perfection. International Journal of Agricultural Invention, 9(1), 29-35.
9. Arora, D., Kaur, B. P., Dadhaneeya, H., Thangalakshmi, S., & Singh, R. (2025). Targeted Delivery of Calciferol Using Hydrogel Encapsulation in Food and Medicine. Journal of Food Process Engineering, 48(6), e70147.
10. Bhatu, H., Kapupara, P., Gohel, J., & Dadhaniya, H. (2020). Study on Groundwater Potential using MODFLOW for Kalipat Village. Ind. J. Pure App. Biosci, 8(3), 539-544.
Books/ Book chapters:
1. Pawar, K. R., Nema, P. K., & Dadhaneeya, H. (2025). Novel Extraction Techniques in Food Processing. In Engineering Solutions for Sustainable Food and Dairy Production: Innovations and Techniques in Food Processing and Dairy Engineering (pp. 489-513). Cham: Springer Nature Switzerland.
Articles:
1. Dadhaneeya, H., Nema, P. K., & Arora, V. K. (2023). Internet-of-Things deployment in the food sector: A promising perspective. IFI Mag, 5, 37-43.
AWARD AND ACHIEVEMENTS
1. 1st Rank in an oral presentation (2024): Mr. Harsh Dadhaneeya was honoured with the 1st rank in oral presentation in international conference on “Global Approaches in Agricultural, Biological, Environment and Life Sciences for Sustainable Future (GABELS-2024)” at D.A.V. College (Tribhuvan University) Kathmandu, Nepal.
2. 1st Rank in an oral presentation (2023): Mr. Harsh Dadhaneeya was honoured with the 1st rank in oral presentation in national conference on “Artificial Intelligence and IoT in Agriculture and Food Industry 4.0 (AIIAF-23)” at NIT Rourkela.
3. 2nd Rank in an oral presentation (2024): Mr. Harsh Dadhaneeya was honoured with the 2nd rank in oral presentation in international conference on “International conference on food processing for the future: sustainability solutions for quality and safety in global food system (IFPFS-2024)” at Graphic era university Dehradun.
Profile
Harsh Dadhaneeya is a highly dedicated and emerging researcher in the field of Food Engineering, known for his innovation-driven mindset and a strong academic foundation. He is currently pursuing a Ph.D. in Food Engineering at the prestigious National Institute of Food Technology Entrepreneurship and Management – Kundli (NIFTEM-K), where his research focuses on the “Design and Development of IoT-enabled Infrared-assisted Refractance Window Dryer (IoT-IR-RWD)”, a novel approach to improving drying efficiency and product quality in food processing. Before his doctoral research, he completed his M. Tech in Food Engineering and Technology from Central Institute of Technology, Kokrajhar (CIT-K), Assam, graduating with distinction and a remarkable CGPA of 9.45. His M. Tech thesis focused on the “Design and development of a refractance window dryer” and the quality analysis of dried banana and dragon fruit slices, laying the foundation for his current doctoral work. Prior to that, he earned his B. Tech in Agricultural Engineering from RK University, Rajkot, with a strong academic record and early research exposure in water resource modeling using MODFLOW.
His passion for science and innovation is further validated by his academic track record, which includes qualifying the GATE 2020 examination (AIR 256) and clearing the UGC NET Assistant Professor Exam thrice (2022 & 2023), demonstrating his readiness for both academic and research excellence.
Harsh’s research interests lie in thermal and non-thermal food processing, smart drying technologies, fruit leather development, and the application of IoT in Industry 4.0 food systems. His contributions to the scientific community are evident through multiple publications in high-impact journals like Trends in Food Science & Technology, Foods (MDPI), Applied Food Research, Food process engineering and Drying Technology.
His deep commitment to innovation, strong academic credentials, and growing contributions to research make Harsh Dadhaneeya a promising and valuable asset in the field of Food Engineering and Technology. His passion for teaching and research is evident in his commitment to fostering overall student’s development. His dedication, qualifications and teaching abilities make him a valuable asset to GUNI-KKIASR.