Vikendra Dabash, (Ph.D.)
Education Qualification
- Ph.D. Food Technology
- M.Sc. Food Science & Technology
- B.Sc. Biology (Zoology & Botany) & Chemistry
Designation
Experience
Department
Research Area
Research Work
M.Sc. Thesis Title: Evaluation of Rice bran filled low density ethylene films for microwave heating of foods
PhD Thesis Title: Effect of enzyme on the rheological characteristics of gluten-free dough and bread.
PhD exchange research: Food characterization and process
Post-doctoral: Effect of the processing technologies on the food allergens
Research Interest
Focused on understanding the interplay between food rheology, structure, & nutrition to enhance food processing, packaging, & functionality. Expertise includes cereal & grain chemistry, gluten-free product development, & food allergens, with applications of microscopy for structural analysis. Passionate about integrating AI in Food Science & Technology to optimize processes & predict quality outcomes.
Awards (International)
Doctoral Scholarship – In 2017, Vikendra Dabsh was awarded an Extraordinary Scholarship by the European Union and TBU (Tomas Bata University), Czech Republic, to pursue his doctoral studies.
Post-doctoral Fellowship- Vikendra Dabsh obtained a postdoctoral fellowship (PDF) at the University of Porto, Portugal, in 2022, funded by a European Union project.
Invited Speaker
Vikendra Dabash was invited as a speaker in December 2020 at the 15th Hellenic Nutrition & Dietetics Congress, & 4th Hellenic Congress on Clinical Nutritional & Metabolism, held at Athens, Greece.
International Conferences
Vikendra Dabash attended & presented his research works and results at the three international conferences held at Slovakia, & Greece.
Research Projects (Completed)
(Member)
2017-2021: IGA/FT/2017/003; IGA/FT/2018/004; IGA/FT/2019/006; IGA/FT/2020/006. Role of additives & other functional substances in food production
2022–2024: NORTE-01-0145-FEDER-000052, “Healthy & Valor FOOD – Towards healthy & valorized foods, assuring their safety, authenticity, & sustainability
Professional Memberships
Vikendra Dabash is the member of two well reputed Internation organization in the field of Food Science and Technology.
Ø The European Federation of Food Science & Technology (EFFoST)
Ø International Association for Cereal Science & Technology
General Information
Publications
Lapčíková, B., Burešová, I., Lapčík, L., Dabash, V., Valenta, T. (2019). Impact of particle size on wheat dough & bread characteristics. Food Chemistry, 297. doi.org/10.1016/j.foodchem.2019.06.005
Dabash, V., Burešová, I., Grupa, U. (2022): Evaluation & effect of the rice bran & microwave heating on the physicomechanical properties of the low-density polyethylene & packaged milk quality. Czech Journal of Food sciences. 40, 2022 (2): 102–108 https://doi.org/10.17221/238/2020-CJFS
Dabash, V., Buresova, I. (2022) (IF: 1.3) Impact of Alpha-amylase enzyme on the Rheological & Microstructural properties of the different types of rice flour dough's, & bread. Emirates Journal of Food & Agriculture. 34(2): 160-169 doi:10.9755/ejfa. 2022.v34.i2.2822
Dabash, V., Burešová, I., Tokár, M., Zacharová, M., & Gál, R. (2017). Effect of Added Pumpkin Flour on Sensory & Textural Quality of Rice Bread. Journal of Microbiology, Biotech. & Food Sciences, 6(6), 1269–1271. doi.org/10.15414/jmbfs.2017.6.6.1269-1271
Dabash, V., Buresova, I., Salek, R. N. (2019). The Amount of Water & Flour Particles Size Role in Gluten-Free Bread Production & Quality Evaluation. Journal of Food Studies, 8 (1), 1. doi.org/10.5296/jfs. v8i1.14040
Augustová, M., Buresova, I., Čuljak, R., Dabash, V. (2023): The influence of the addition of instant rice mash on the textural properties of rice bread. Czech Journal of Food sciences.
Salek, R. N., Burešová, I., Kráčmar, S., Lorencová, E., Zálešáková, L., & Dabash, V. (2017). Evaluation of selected physicochemical parameters of extra virgin olive oil commercialized in the Czech market & stored during a period of 5 months. Potravinarstvo Slovak Journal of Food Sciences, 11(1). doi.org/10.5219/823
Poster
Utilization & application of the hydrocolloids in the poultry meat products (2018)
Profile
Vikendra Dabash possesses extensive expertise in Food Science and Technology, combining a strong academic background with practical industrial experience.
He earned his Ph.D. in Food Chemistry & Technology from Tomas Bata University in Zlin, Czechia, where his research investigated the impact of enzymes on the rheological properties of gluten-free dough (various rice flours) and the quality and microstructure of food (bread). His doctoral work, conducted as part of an IGA project at Tomas Bata University, provided him with specialized skills in food rheology, fermentation, microscopy, and processing. During his Ph.D. research, Vikendra Dabash focused on improving the quality of gluten-free bread, particularly those made with rice flours. A significant part of his work involved enhancing the bread's characteristics through the use of alpha-amylase enzyme and the incorporation of pumpkin flour.
Vikendra Dabash also holds an M.Sc. in Food Science and Technology with a specialization in food packaging from the Institute of Food Technology, Bundelkhand University Jhansi, India, and a B.Sc. in Biology and Chemistry from CCS University, Meerut, India. During his master's and doctoral studies, he gained international research experience through exchange programs: three months in the Food Engineering and Packaging Division at the Défense Food Research Laboratory (DRDO), Mysore, India in which developed an biodegradable packaging material was developed for the food packaging, four months in the Department of Food Technology at Fulda University of Applied Sciences, Germany, and seven days as a trainee at the Warsaw Agricultural University, Poland.
Following his doctoral studies, Vikendra Dabash completed one and a half years of postdoctoral research at the University of Porto, Portugal. This research focused on the effects of processing technologies on food allergens and the impact of additives on acrylamide formation in wheat cookies. His postdoctoral work involved the application of advanced instrumental techniques, including mass spectrometry and chromatography, for the analysis of chemical contaminants, trace elements, acrylamide, and food additives in food. This experience further enhanced his understanding of processing and analytical methodologies in food physics and analysis.
Throughout his doctoral studies, he also developed proficiency in sample preparation techniques, data analysis, and the interpretation of complex datasets. His publication record includes seven research articles in reputable peer-reviewed journals, and he has presented research at international scientific conferences and in university settings.
In addition to his academic and research experience, Vikendra Dabash has nearly 7 years of industrial (Food Processing) experience.