Post Doctoral Researcher | Faculty of Medica Technology, Mahidol University | Thailand
Dr. Jaydeep Pinakinbhai Dave is a dynamic early-career researcher specializing in food science, biomaterials, lipid technology, and smart food/medical diagnostic systems. His research bridges sustainable food processing with advanced biosensing, focusing on valorization of aquatic by-products, functional lipid encapsulation, oleogelation, hydrocolloid innovation, and development of electrochemical aptasensors for medical and food-safety applications. He has contributed to impactful work on catfish by-product utilization, protein-based cryogels, PUFA-rich emulsions, and label-free electrochemical detection platforms, advancing both sustainability and consumer safety. His growing scientific influence includes 34 citations, 9 indexed documents, and an h-index of 4, reflecting a strong trajectory of research productivity and interdisciplinary relevance. Dr. Dave has collaborated with international teams across Thailand, India, Poland, and China, contributing to reputable journals such as RSC-Sustainable Food Technology, Talanta, Open Life Sciences, Food Research International, and the International Journal of Biological Macromolecules. Several of his recent works involve high-impact publications and emerging contributions in biosensors and soft-matter physics applications in food systems. His research outcomes support circular bioeconomy models, environmentally responsible extraction techniques, and next-generation diagnostic tools, demonstrating clear societal impact in sustainable food innovation and public health protection. Through his work in medical technology and advanced food systems, Dr. Dave continues to advance scientific understanding and develop practical, scalable solutions aligned with global priorities in health, nutrition, and safety.
Profiles: Google Scholar | Scopus | ORCID | ResearchGate
Featured Publications
1. Pinakin, D. J., Kumar, V., Suri, S., Sharma, R., & Kaushal, M. (2020). Nutraceutical potential of tree flowers: A comprehensive review on biochemical profile, health benefits, and utilization. Food Research International, 127, 108724. Citations: 77
2. Sharma, B. R., Kumar, V., Gat, Y., Kumar, N., Parashar, A., & Pinakin, D. J. (2018). Microbial maceration: A sustainable approach for phytochemical extraction. 3 Biotech, 8(9), 401. Citations: 40
3. Pinakin, D. J., Kumar, V., Kumar, A., Gat, Y., Suri, S., & Sharma, K. (2018). Mahua: A boon for pharmacy and food industry. Current Research in Nutrition and Food Science Journal, 6(2), 371–381. Citations: 37
4. Pinakin, D. J., Kumar, V., Kumar, S., Kaur, S., Prasad, R., & Sharma, B. R. (2020). Influence of pre-drying treatments on physico-chemical and phytochemical potential of dried Mahua flowers. Plant Foods for Human Nutrition. Citations: 17
5. Kumar, A., Singh, U., Jaiswal, S. G., Dave, J., Wei, S., & Hailu, G. G. (2024). Recent trends in the encapsulation of functional lipids: Comprehensive review. Sustainable Food Technology. Citations: 11