CURRICULUM VITAE · Curriculum Vitae of Dr. R.K.Majumdar, Professor, College of Fisheries, CAU(I), Lembucherra, Tripura, India P 3 of 12 Publications Research Papers International:

Curriculum Vitae of Dr. R.K.Majumdar, Professor, College of Fisheries, CAU(I), Lembucherra, Tripura, India P 1 of 12

CURRICULUM VITAE

Prof. Ranendra Kumar Majumdar

Head of the Department

Department of Fish Processing Technology & Engineering, College of Fisheries, Central Agricultural

University (I), Lembucherra, Tripura – 799 210, India

Contact Details:

Phone: +91-9862441057

Email: [email protected] , [email protected]

Personal Details

Date of Birth: 3rd March, 1957, Sex: Male, Marital status: Married, Blood group: A+

Career

Education:

Ph.D., ICAR-CIFE, Mumbai, Fish Post Harvest Technology, 2005

D.F.Sc, ICAR-CIFE, Mumbai, Fish and Fisheries, 1987

PG Certificate Course on „Inland Fisheries Development & Administration‟ at IFTC, CIFE,

Barrackpore (1979-80)

B.Sc. (Zoo), Calcutta University, 1978

Ph.D. Thesis: Technology Evaluation and Improvement of “Lonailish” – A Traditional Salt

Fermented Fish Product of Northeast India

Employment:

Professor & Head, FPTE, College of Fisheries (CAU-I), Lembucherra, Tripura, India (from Oct., 2013)

Assoc. Prof. & Head, FPTE, College of Fisheries (CAU-I), Lembucherra, Tripura, India (from Oct., 2007)

Asst. Prof. (SS) & I/C, FPTE, College of Fisheries (CAU-I), Lembucherra, Tripura, India (from Oct., 2004)

Asst. Prof. & I/C, FPTE, College of Fisheries (CAU-I), Lembucherra, Tripura, India (from Oct.,1998)

Fishery Officer, Department of Fisheries, Govt. of Tripura, India (From April, 1981)

Awards and Honours

Awarded with North East Council (NEC) Scholarship during one year PG Certificate Course on ‘Inland

Fisheries Development & Administration’ at IFTC, CIFE, Barrackpore (1979-80).

Awarded with North East Council (NEC) Scholarship during D.F.Sc study at CIFE, Mumbai (1985-87)


Research Areas

Microbiology of ethnic fish products

Fish processing and value addition

Research Projects

As Principal Investigator (PI):

Development of ready –to-serve fish products through flexible retort pouch technology for North East markets (funded by MFPI, GoI, New Delhi, 2012-2014)

Improvement of safety and quality of transglutaminase mediated restructured fish products by

bioactive phenolics and terpenoids (funded by DBT, GoI, New Delhi, 2012-2016) Fermented Fish Products of North East India: Characterization of microbes and their healthful

metabolites for application and scale up (funded by DBT, GoI, New Delhi, 2012-2016)

Development of silage-based formulated fish feed by utilizing fish offals (funded by CAU)

Preparation of fish based extruded food products by utilization of locally available low priced fish (funded by CAU)

Preparation and marketing of fish pickle (funded by CAU)

Studies on the biochemical characteristics of „lona ilish‟ (a salt fermented fish product) of Agartala dry fish market (funded by CAU)

As Co-Principal Investigator (Co-PI):

Technology Assessment, Standardization and Acceleration of Shidal (indigenous fermented fish) Production in North East India (funded by MoFPI, GoI, New Delhi)

Effects of storage temperature on the maturation period of shidal (indigenous fermented fish

of Tripura) (funded by CAU)

Application of curing technology on Pangasius sp. with special emphasis on acceptability and

economic feasibility (funded by CAU)

Development of ready to cook shrimp analogue from Pangasius sutchi (Fowler, 1937) (funded

by CAU)

Assessment of microbial profile in Shidal (an indigenous fermented fish of North East)

(funded by CAU)

Preparation and assessment of canned vegetable-fish mixed curry in standard OTS cans

(funded by CAU)

Students Thesis Guided:

Master in Fisheries Science (M.F.Sc): Completed 17, Ongoing 02

Ph. D. in Fish Processing Technology: Ongoing 03


Publications

Research Papers

International:

1. Ranendra K Majumadar and Shubham Gupta (2020). Isolation, identification and

characterization of Staphylococcus spp. from Indian ethnic fermented fish product. Letters in

Applied Microbiology (accepted MS No. LAM-2020-1015.R2).

2. Ankeeta Nayak, R. K. Majumdar, Naresh K. Mehta, Upasana Mohanty and Swapnarani

Samantaray (2020). Effect of feeding habits of fish on the characteristics of collagenolytic proteases isolated from the visceral waste. Journal of Food Science and Technology. DOI: 10.1007/s13197-020-04671-4.

3. Sunil Kumar Sahu, Naresh Kumar Mehta, Swapnarani Samantaray and R. K. Majumdar

(2018). Incidence of Formalin in Fishes in Asian Countries: Some Solutions. World

Aquaculture, 49(3): 66-69.

4. Rupali Das, Naresh Kumar Mehta and Ranendra K Majumdar (2018). Seasonal variations

in biochemical and microbiological quality of three important dried fishes from Tripura

market. International Journal of Fisheries and Aquatic Studies, 6(6): 16-25.

5. Sanjeev Sharma, R. K. Majumdar, K. Siddhnath, N. K. Mehta, Apurba Saha & Shubham

Gupta (2019). Effects of Partial and Complete Replacement of Synthetic Cryoprotectant with

Carrot (Daucus carota) Concentrated Protein on Stability of Frozen Surimi. Journal of

Aquatic Food Products Technology, DOI: 10.1080/10498850.2019.1651807 .

6. Shubham Gupta, Ravindra , Pradip K. Maurya, Janmejay Parhi, Sanjeev Sharma, S

Chandravanshi, RK Majumdar (2018). Isolation and Characterization of Predominant

Bacteria, Staphylococcus piscifermentans Associated with Traditional Fermented Fish

Products of Northeast India. Int. J. Curr. Microbiol. App. Sci 7 (5), 1758-1771.

7. SK Chandravanshi, B Dhar, RK Majumdar, A Saha (2018). Biochemical, textural and

sensory analysis of paneer developed from mince of Pangasianodon hypophthalmus (Sauvage,

1878). Int. J. Che. Stud., 6 (6), 2071-2077.

8. PK Maurya, RK Majumdar, B Priyadarshini, A Saha, AK Yadav, S Gupta (2018). Effect of

ethanolic extract of potato (Solanum tuberosum) peel on textural and functional qualities of

surimi gel from striped catfish (Pangasianodon hypophthalmus)(Sauvage 1878). Int. J. Che.

Stud., 6 (5), 2972-2979.

9. K Siddhnath, RK Majumdar, J Parhi, S Sharma, NK Mehta, M Laishram (2018). Detection

and characterization of Shiga toxin-producing Escherichia coli from carps from integrated

aquaculture system. Aquaculture 487, 97-101.


10. R. K. Majumdar, Deepayan Roy and Apurba Saha (2017). Textural and sensory

characteristics of retort-processed freshwater prawn (Macrobrachium rosenbergii) in curry

medium. International Journal of Food Properties, (Published on-line doi.org/ 10.1080/

10942912.2016.1242139).

11. Ranendra K Majumdar, Apurba Saha, Pradip K Maurya, Amjad K Balange, Snehal Shitole

and Deepayan Roy (2017). Effect of Ginger‟s (Zingiber officinale) Aqueous Extract on

Characteristics of Transglutaminase Mediated Sausages from Thai Pangas (Pangasianodon

hypophthalamus) Surimi during Refrigerated Storage. Agricultural Research and

Technology, Vol. 7(2) Published online DOI: 10.19080/ARTOAJ.2017.07.555707

12. Ranendra K Majumdar, Deepayan Roy, Sandeep Bejjanki and N. Bhaskar (2016) An

overview of some ethnic fermented fish products of the Eastern Himalayan region of India.

Journal of Ethnic Foods, Vol. 3(4): 276-283 (DOI: 10.1016/j.jef.2016.12.003).

13. Ranendra K Majumdar, Bahni Dhar, Apurba Saha, Deepayan Roy, Janmejay Parhi and

Asem Sanjit Singh (2016). Evaluation of textural quality as a parameter to optimize thermal

process during retort pouch processing of bone-less Rohu balls in curry medium. Journal of

Food Processing and Preservation (Published on-line, DOI:10.1111/ jfpp.12925).

14. Bhargavi Priyadarshini, Ranendra K Majumdar, Janmejay Parhi, Pradip K Maurya, Deepayan Roy and Apurba Saha (2016). Gel properties of sutchi catfish (Pangasius hypophthalmus) surimi as affected by selected washing process and number of washing cycles. Food Science and Technology International, Vol. 22(3): 266-274.

15. Ranendra K. Majumdar, Sandeep K. Bejjanki, Deepayan Roy, Snehal Shitole, Apurba Saha

and N. Bhaskar (2015). Biohemical and microbial characterization of Ngari and Hentaak -

traditional fermented fish products of India. Journal of Food Science and Technology, Vol.

52(12): 8284-8291(DOI: 10.1007/s13197-015-1978-x).

16. Ranendra K Majumdar, Deepayan Roy, Sandeep Bejjanki and N. Bhaskar (2015).

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India.

Journal of Food Science and Technology, Vol. 53(1): 401-410 (DOI: 10.1007/s13197-015-

1944-7).

17. Ranendra K Majumdar, Apurba Saha, Bahni Dhar, Pradip K Maurya, Deepayan Roy,

Snehal Shitole and Amjad K Balange (2015). Effect of garlic extract on physical, oxidative and

microbial changes during refrigerated storage of restructured product from Thai pangas

(Pangasianodon hypophthalmus) surimi. Journal of Food Science and Technology, Vol.

52(12): 7994-8003 (DOI: 10.1007/s13197-015-1952-7).

18. Kanasi Subbaiah, Ranendra K. Majumdar, Jyotibrata Choudhury, Bhargavi M.

Priyadarshini, Bahni Dhar, Deepayan Roy, Apurba Saha and Pradeep Maurya (2015). Protein

Degradation and Instrumental Textural Changes in Fresh Nile Tilapia (Oreochromis niloticus)

during Frozen Storage. Journal of Food Processing and Preservation, Vol. 39(6): 2206-2214

(DOI:10.1111/jfpp.12465).


19. Ranendra K. Majumdar, Bahni Dhar, Deepayan Roy and Apurba Saha (2015).

Optimization of process conditions for Rohu fish in curry medium in retortable pouches using

instrumental and sensory characteristics. Journal of Food Science and Technology, 52(9):

5671-5680. (DOI:10.1007/s13197-014-1673-3).

20. Ranendra Kumar Majumdar, Bahni Dhar, Deepayan Roy and Satarupa Saha (2015).

Study of instrumental and sensory characteristics of Catla in curry medium during retort

pouch processing to optimize F0 value. Journal of Food Processing and Preservation, Vol.

39(6): 1595-1604 (DOI:10.1111/jfpp.12388).

21. Priyadarshini, M.B., Roy, D., Majumdar, R.K. and Kanasi, S. (2014). Quality

characterization of market available Tungtap - A fermented fish product of Meghalaya,

India. Asian journal of Microbiology, Biotechnology and Environmental Science,

16(4), 1039-1042.

22. Ranendra K Majumdar, Sujata Debbarma & Prasenjit Pal, (2014). Influence of previous

washing process and storage time on chemical composition and sensory quality of Thai pangas

(Pangasius sutchi) minced muscle during frozen storage. Journal of Aquatic Food Products

Technology, Vol. 25(3): 288-298 (DOI. 10.1080/10498850.2013.845807).

23. RK Ratankumar Singh, Ranendra K Majumdar, G. Venkateshwarlu, (2014). Effect of

process conditions on physico-chemical and sensory properties of fish-cereal based extruded

snack like products. Journal of Food Processing and Preservation, Vol. 38(1): 68-82. DOI:

10.1111/j.1745-4549.2012.00746.x

24. RK Ratankumar Singh, Ranendra K Majumdar & G. Venkateshwarlu, (2014). Optimum

extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by

response surface methodology. Journal of Food Science and Technology, Vol. 51(9): 1827-

1836.

25. Ranendra K Majumdar, Sampa Deb, Bahni Dhar & Bhargavi M Priyadarshini, (2013).

Chemical changes in washed mince of silver carp (Hypophthalmichthys molitrix) during

frozen storage at -200C with or without cryoprotectants. Journal of Food Processing and

Preservation, Vol. 37(5): 952-961.

26. Ranendra K Majumdar & RK Ratankumar Singh, (2012). The effect of extrusion

conditions on the physicochemical properties and sensory characteristics of fish based snack

like products. Journal of Food Processing and Preservation Vol. 38(3): 864-879. DOI:

10.1111/jfpp.12041

27. Majumdar, R. K. & Venkateshwarlu, G. & Roy, A. K., (2011). Effect of extrusion variables on

the physico-chemical properties of soya-fish based ready-to-eat snacks. Agricultural Journal,

Vol. 6 (1): 23 – 27.


28. Majumdar, R. K. & Basu, S. (2009). Evaluation of the influence of inert atmosphere

packaging on the quality of salt-fermented Indian Shad. International Journal of Food

Science and Technology, Vol. 44 (12): 2554 – 2560.

29. Majumdar, R. K., Nayak, B. B & Basu, S. (2008). Involvement of Bacillus licheniformis and

Micrococcus kristinae during ripening of salt fermented Indian Shad (Tenualosa ilisha).

Journal of Aquatic Food Product Technology, Vol. 17 (4): 423-440.

30. Majumdar, R. K. Basu, S. & Nayak, B. B. (2006). Studies on the biochemical changes

during fermentation of salt-fermented Indian Shad (Tenualosa ilisha). Journal of Aquatic

Food Products Technology, Vol. 15 (1): 53-69.

National:

1. M. R. Wangkheirakpam, S. S. Mahanand, R. K. Majumdar, S. Sharma, D. D. Hidangmayum

and S. Netam (2019). Fish waste Utilization with Reference to Fish Protein Hydrolysate – A

Review. Fishery Technology 56, 169-78.

2. S Sharma, RK Majumdar, K Siddhnath, J Parhi (2019). Cryoprotective effect of Carrot

(Daucus carota) Antifreeze Protein on Surimi from Stripped Catfish (Pangasianodon

hypophthalmus) (Sauvage, 1878). Fishery Technology 56, 49-59

3. Pradip K. Maurya, Ranendra K. Majumdar*, Apurba Saha, Bahni Dhar and Asem Sanjit

Singh (2018). Effects of Rosemary Extracts on Textural and Functional Qualities of Surimi

Gel from Striped Catfish (Pangasianodon hypophthalmus) (Sauvage, 1878) during

refrigerated storage. Fishery Technology, 55, 24-33.

4. KD Nath, S Borah, BR Chetia, N Saikia, BJ Saud, RK Majumdar (2018). Indigenous fishing

techniques and their effectiveness as perceived by fishers in Cachar district, Assam, India.

Indian Journal of Fisheries, 65 (1), 110-115

5. Ranendra K Majumdar, Deepayan Roy, Snehal Shitole and N. Bhaskar (2017). Scientific

evaluation of Shidal technology– an age old traditional practice of fish preservation of

Northeast India. Journal of Traditional and Folk Practices, 5(1): 16-24.

6. Satyendra K. Maurya, Ranendra K. Majumdar, Bahni Dhar and Deepayan Roy (2016)

Effect of Ginger Extract on lipid oxidation and microbial growth during frozen storage of Rohu

(Labeo rohita) steaks. Fishery Technology, Vol: 53: 290-300.

7. Ranendra K. Majumdar, Apurba Saha, Pradip K. Maurya, Deepayan Roy, Snehal Shitole

and Amjad K Balange (2016). Textural and functional properties of surimi from striped

catfish Pangasianodon hypophthalmus (Sauvage, 1878) as affected by natural spice extracts.

Indian Journal of Fisheries, Vol. 63(3): 88-93.

8. Devananda Uchoi, Deepayan Roy, Ranendra K Majumdar and Prabir Debbarma (2015).

Diversified traditional cured fish products of certain indigenous tribes of Tripura, India.

Indian Journal of Traditional Knowledge, Vol. 14(3): 440-446.


9. Deepayan Roy, Ranendra K. Majumdar, Satyendra K. Maurya and Hemant Hari Tripathi

(2015). Biochemical and Microbial Changes Associated with Fermentation of Setipinna

phasa. Fishery Technology, Vol: 52: 26-33.

10. Deepayan Roy, R. K. Majumdar, Satyendra K. Maurya, Hemant Hari Tripathi, Bahni Dhar

and Bhargavi M. Priyadarshini (2014). Understanding of traditional knowledge and

characterization of telesech – a fermented fish product of Tripura state. Indian Journal of

Natural Products and Resources, Vol. 5(4): 351-358.

11. Hemant Hari Tripathi, R. K. Majumdar and Deepayan Roy (2014). Effects of binders on

the quality of restructured products from silver carp (Hypophthalmichthys molitrix) surimi.

Fishery Technology, Vol: 51: 252-260.

12. Ranendra Kumar Majumdar, Sampa Deb & Kapil Deb Nath (2014). Effect of co-dried

silage from fish market waste as substitute of fish meal on the growth of Indian major carp

(Labeo rohita) fingerlings. Indian Journal of Fisheries, Vol. 61(4): 63-68.

13. Kapil Deb Nath & R. K. Majumdar (2013). Assessment of shelf life during ice storage of

three commercially important small indigenous fish species of Northeast India. Journal of

Indian Fisheries Association, Vol. 40: 11-22.

14. Kapil Deb Nath & R. K. Majumdar (2013). Quality evaluation of solar tent dried Puntius

sophore and Mystus gulio of North East India. Fishery Technology, Vol: 50: 146-153.

15. Kapil Deb Nath, R. K. Majumdar & Sujata Debbarma (2013). Biochemical and microbial

changes during ice storage of Mystus gulio and Puntius sophore. Fishery Technology, Vol: 50:

301-306.

16. Sujata Debbarma & Ranendra K Majumdar (2013). Biochemical and organoleptic changes

of surimi from Thai Pangas (Pangasianodon hypophthalmus) during frozen storage. Indian

Journal of Fisheries, Vol. 60(4):99-106.

17. Kapil Deb Nath, R. K. Majumdar, S. Borah, D. Saikia & P. Kalita (2013). Marketing system

of dried fish products and socio-economic condition of the retailers in local markets of

Agartala, Tripura. Environment and Ecology, Vol. 31 (2C): 1092-94.

18. R. K. Majumdar, A. U. Muzaddadi, B. Dhar & M. B. Priyadarshini (2012). Effects of

extrusion conditions on the physical properties of fish flour based snack like products.

Journal of Indian Fisheries Association, Vol. 39: 15-23.

19. Rajkumar Ratankumar Singh, S. Vijay Kumar Reddy, Faisal Rashid Sofi, K. K. Sabha Nissar &

R. K. Majumdar (2012). Application of extrusion technology for fish based extruded

products. Environment and Ecology, Vol. 30 (2): 313-17.


20. Bordoloi, R., Muzaddadi, A. U., Majumdar, R. K., Phukan, B. & Baishya, S. (2012).

Biochemical qualities of iced Rohu (Labeo rohita) brought from outside Tripura.

Environment and Ecology, Vol. 30 (3): 581-85.

21. Majumdar, R. K. & S. Basu (2010). Changes in the nitrogenous compounds during

fermentation of hilsa steaks. Fishery Technology, Vol. 47: 167-172.

22. Majumdar, R. K. & S. Basu (2010). Characterization of a traditional fermented fish product

Lona ilish of Northeast India. Indian Journal of Traditional Knowledge, Vol. 9(3): 453-458.

23. Ranendra Kumar Majumdar, S. Basu & B. B. Nayak (2009). Assessment of nutritional

quality of 'Shidal' a fermented fish product of Northeast India. Journal of Indian Fisheries

Association, 36:25-34.

24. Majumdar, R. K. & Basu, S. (2009). Studies on the Seasonal Variation in the Biochemical

Composition of Indian Shad, Tenualosa ilisha (Hamilton, 1822). Indian Journal of Fisheries,

Vol. 56(3): 205-209.

25. Majumdar, R. K., Basu, S. & Anandan, R. (2005). Biochemical and microbiological

characteristics of salt fermented hilsa (Tenualosa ilisha). Fishery Technology, Vol. 42(1): 67-

70.

26. Majumdar, R. K., Basu, S. & Prasad, S.V. (2004). Evaluation of biochemical characteristics

of a traditional salt fermented fish product of Northeast India with special reference to its

flavour components. Journal of the Indian Fisheries Association, Vol. 31: 167-176.

27. Majumdar, R. K. & Basu, S. (2004). Studies on the biochemical composition of Hilsa

ilisha (Tenualosa ilisha) and its fermented product „lona ilish‟. Biochemical and Cellular

Archives, Vol. 4(1): 29-32.

https://scholar.google.com/citations?hl=en&user=EJDlx-oAAAAJ

As on 14/8/2020 Citations: 371, h-index: 10, i10-index: 11

Book Chapters:

1. R. K. Majumdar (2020). Fermented fish products – a staple food for nutritional

supplements of ethnic populace of Northeast India. Fish nutrition & it's relevance to human

health. Eds. A. Ninawe. J. R. Dhanze. R. Dhanze & S. T. Indulkar, Narendra Publishing House,

New Delhi - 110085. (ISBN: 9789389235142)

2. R. K. Majumdar (2020). Ethnic Fermented Foods and Beverages of Tripura. Ethnic

Fermented Foods and Beverages of India: Science History and Culture. Ed. J. P. Tamang.

Springer Nature, Singapore. Pp. 583-620. (ISBN: 978-981-15-1486-9)

https://scholar.google.com/citations?hl=en&user=EJDlx-oAAAAJ


3. R. K. Majumdar (2019). Advances in Fish Processing Technology. Technologies for Value

Addition in Food Products and Processes, Eds. S. C. Deka, D. Seth & N. R. S. Hulle, Apple

Academic Press Inc., Taylor & Francis Group, USA. (ISBN: 978-17-71887-98-4)

4. R. K. Majumdar (2019). Traditional Technology of Fish Preservation in Northeast India.

Technologies for Value Addition in Food Products and Processes, Eds. S. C. Deka, D. Seth & N.

R. S. Hulle, Apple Academic Press Inc., Taylor & Francis Group, USA. (ISBN: 978-17-71887-

98-4)

5. Bahni Dhar, R. K. Majumdar and P. Bhattacharjee (2016). Promotion of public private

partnership in marketing of value added fish products in North-eastern states of India. Public

Private Partnership in Aquaculture, Ed. V. R. P. Sinha, P. Keshavanath, A. P. Sharma and B.

P. Mohanty. Narendra Publishing House, Delhi-06. Pp: 169-182. (ISBN: 978-93-84337-36-0)

6. R. K. Majumdar (2015). Fish Processing and Value Addition in the Perspective of North

East India. Aquaculture in the North East Region: Realities, Potential and Challenges, Eds. R.

N. Bhuyan, D. Ghosh, S. M. Kharbuli & R. Nath. Department of Fishery Science, St. Anthony‟s

College, Shillong, India. Pp: 113-127. (ISBN: 978-000000-978-4)

7. …….. RK Majumdar………… (2015). Indigenous Fermented Foods: Fermented Meat

Products, Fish and Fish Products, Alkaline Fermented Foods, Tea, and other Related Products.

Indigenous fermented foods of South Asia, Ed. V. K. Joshi. CRC Press, Taylor & Francis

Group, Boca Raton, Florida. Pp: 645-714. (ISBN: 78-1439887837)

8. Ranendra Kumar Majumdar (2013). Value addition to fish in the context of North East

sector of India. Hill Area Aquaculture. Eds. Editor: M. P. Singh & R. K. Saha, Central

Agricultural University, Imphal – 795004, Manipur. Pp: 143-155. (ISBN: 978-9381450628)

9. Ranendra K Majumdar (2013). Biotechnological Approach in Fish Processing and Product

Development – Present Status and Future Prospects. Application of Bioinformatics Tools and

Techniques in Fisheries, Aquaculture and Life Science, Eds. A.D. Upadhyay & A.K. Roy,

College of Fisheries, Central Agriculture University Lembucherra, Tripura. Pp: 211-227. (ISBN:

978-81-924530-4-0)

10. Ranendra Kumar Majumdar (2012). DNA Barcoding – present status and future

prospects with special reference to fisheries sector. Applied Computational Biology and

Statistics in Biotechnology and Bioinformatics, Ed. A. K. Roy. New India Publishing Agency,

New-Delhi-88. Pp: 739-762. (ISBN: 978-1439887837)

11. Ranendra Kumar Majumdar (2012). ICT a powerful tool for accessing and sharing

information resources and knowledge in fisheries sector-an overview. Information and

Knowledge Management Tools, Techniques and Practices. Ed. A. K. Roy. New India

Publishing Agency, New-Delhi-88. Pp: 475-500. (ISBN: 978-9380235929)


Papers presented in important Seminars/Conferences/workshops

1. Biocultural diversity, Climate change and ethnic fermented animal food products

of Northeast India. Presented in the International Conference on Impact of Climate Change

on Hydrological Cycle, Ecosystem, Fisheries and Food Security (ClimFishCon2020) held at

Cochin University of Science and Technology, Cochin on February 11-14, 2020.

2. Education needs to be more innovative for preparing people for the future – both personally and professionally. Presented in the National Seminar on “The Status of Tribal Education in Degree & Above Degree Level –Problems & Solutions with Special References to Tripura” held at Pragna Bhaban , Agartala , Tripura (W) on January 10-11, 2020.

3. Indigenous Fish Preservation Technology of Northeast India – an Overview.

Presented in the 11th Indian Fisheries and Aquaculture Forum held on 21-24 Nov., 2017 at

ICAR-CIFT, Cochin.

4. Shidal – an Indigenous Innovative Technology of Fish Preservation in North-East

India. Presented in the National Conference on “Innovative Food Processing Technologies for

Food and Nutritional Securities” held on 29-30 Sept., 2016 at ICAR-CIPHET, Ludhiana,

Punjab.

5. Traditional Meat and Fish Products of Northeast India – Present Status and

Scope of Value Addition. Presented in the National Conference on “Innovative Food

Processing Technologies for Food and Nutritional Securities” held on 29-30 Sept., 2016 at

ICAR-CIPHET, Ludhiana, Punjab.

6. Effect of thermal processing on the instrumental and sensory characteristics of

retort pouch packed prawn (Macrobrachium rosenbergii) in curry medium.

Presented in the National Seminar on “Fisheries and Aquaculture: Livelihood Security,

Sustainability and Conservation” , organized by NESFA (I) & AFSIB and held on 21-22

January, 2016 at College of Fisheries, Lembucherra, Tripura.

7. Fish processing and value addition in the perspective of Northeast India. Presented

in the National Conference on “Aquaculture in the North East Region: Realities, Potential and

Challenges” held on 25th to 26th August, 2015 at St. Anthony‟s College, Shillong, Meghalaya.

8. Indigenous Fish Products of North-East – an overview. Presented in the National

Conference on “Prospects and Challenges in Indigenous Foods and Drinks Sector”, organized

by AFST(I) (Manipur chapter) and held on 11-12 April, 2015 at CAU, Imphal.

9. Fermented fish products of Northeast India – validation, quality evaluation and

future prospects. Presented in the 10th Indian Fisheries and Aquaculture Forum held from

12-15 November, 2014 at NBFGR, Lucknow.


Books published

1. “Laboratory Manual in Fish Biochemistry”, published by Central Agricultural University in 2008.

2. "Recent Advances in Preservation and Processing of Fish" Eds. R. K. Majumdar and A. K. Balange, under publication by Apple Academic Press, CRC Press, Taylor & Francis Group, Florida, USA.

Training Manuals published: 06

Technology Developed/Customized

Fish Pickle and Prawn Pickle

Developed fish/prawn pickle utilizing low cost fish such and Pangasius sp., silver carp, grass carp etc.

Product have shelf-life at room temperature as 4-5 months

Fish Kurkure (Extruded

snack)

Developed fish-cereal based extruded snack

Very good customer acceptability has been observed


Ready-to-Serve Fish Curry

Retort processed ready-to-serve fish/ prawn/ traditional preparation in retortable pouch

Shelf-life at room temperature is 11/2 year

(Prof. R.K.Majumdar)

Boneless Fish Cubes

A complete boneless product from fish

Rich in antioxidant and omega-3 fatty acids

Texture like meat and attractable flavour

Shelf-life is six months at -20°C

Low cost Solar Tent

Dryer

Materials used for the construction of solar tent dryer include: black and white polythene sheet, bamboo poles and a drying rack

The temperature difference between the inside and outside of solar tent dryer during peak hours (12 to 3 O‟clock) was about 10°C

CURRICULUM VITAE · Curriculum Vitae of Dr. R.K.Majumdar, Professor, College of Fisheries, CAU(I), Lembucherra, Tripura, India P 3 of 12 Publications Research Papers International:

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