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भारतीय कृषि अनुसंधान परिषद

Indian Council of Agricultural Research

भा.कृ.अनु.प. – राष्ट्रीय शूकर अनुसंधान केन्द्र

ICAR - National Research Centre on Pig

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Dr. Rajendran Thomas

Principal Scientist

Livestock Products Technology

9101871235 / 361-2847195
thomasrlpt@gmail.com
Rajendran.Thomas@icar.gov.in

Profile Overview:

  • Qualification:

    B.V.Sc., M.V.Sc., PhD

  • Date of Joining NRCP:

    Jan, 2008

  • About:

    Dr. R. Thomas has over 16 years of professional experience in research in the field of meat science and technology, designing of slaughterhouse and meat processing plant and development of meat products. He has successfully completed 09 research projects (funded by Indian Council of Agricultural Research, Ministry of Food Processing Industries (MoFPI), Agricultural and processed food products exports development authority (APEDA), Department of Bio Technology (DBT), Department of Science and Technology (DST) and Ministry of Statistics and Programme Implementation) as Principal Investigator. He is the in-charge of pork processing unit and Quality Control Lab at ICAR-NRCP. He has transferred 8 technologies for commercialization and associated with success of five start-up entrepreneurs in India.

Technologies Developed:

  1. Technologies for processing value added pork products
  2. Technologies for processing shelf stable meat products
  3. Designed and established Micro/Tiny pig abattoirs
  4. Designed and established Community pig abattoirs
  5. Designed and developed a model for hygienic transport of meat for daily marketing
  6. A spray and the associated process for surface decontamination of pork carcasses using fermented bamboo shoot extract
  7. A system and a method for surface microbial decontamination of animal carcass for meat purpose

Technologies Commercialized:

Not Available

Publications:

  • Total no. of Research Paper: 36
  • Total no. of Books/Manual: 08
  • No. of patent /Trademark granted (G) /Design: 06
  • Copyright granted: 10
  • Policy Document: 01

Top 10 Research Publications:

  1. 1. R. Thomas, S. Singha, D. Bharadwaj, A. Kumar, and V. K. Gupta. (2023). In silico evaluation of phytochemicals present in Bambusa polymorpha and Citrus limon extracts against Salmonella enteric Typhimurium combined with in vitro antimicrobial and acidic stress responsive studies. Journal of Food Safety, 43:e13074
  2. 2. S. Singha, R. Thomas, A. Kumar, D. Bharadwaj, J. N. Vishwakarma, and V. K. Gupta. (2023). Presence of potent inhibitors of bacterial biofilm associated proteins is the key to Citrus limon’s antibiofilm activity against pathogenic Escherichia coli. Biofouling, https://doi.org/10.1080/08927014.2023.2199934
  3. 3. R. Thomas, M. Saikia, S. Singha, Z. Baruah, R. Kalita, N. Saharia, and S. Rajkhowa. (2021). A Method for Authentication of Meat by PCR Amplification of Species-specific Markers of Mitochondrial Origin. Indian Journal of Animal Research, 7: 780-785
  4. 4. R. Thomas, M. Saikia, S. Singha, Z. Baruah, R. Kalita, N. Saharia, and S. Rajkhowa. (2021). A PCR based method for authentication of pork in raw and processed products as well as in binary meat mixtures. Indian Journal of Animal Sciences, 91: 15–19
  5. 5. R. Thomas, V. Singh, and V.K. Gupta. (2021). Current status and development prospects of India’s pig industry. Indian Journal of Animal Sciences, 91 (4): 255–268
  6. 6. R. Thomas, S. Banik, K. Barman, N. H. Mohan, and S. Rajkhowa. (2018). A more relevant grading system for Indian pig carcasses. Indian Journal of Animal Science, 88 (10): 1197–1202
  7. 7. R. Thomas, N. Jebin, R. Saha, and D.K. Sarma. (2016). Antioxidant and antimicrobial effects of kordoi (Averrhoa carambola) fruit juice and bamboo (Bambusa polymorpha) shoot extract in pork nuggets. Food Chemistry, 190: 41–49
  8. 8. R. Thomas, S. Banik, K. Barman, N. H. Mohan, and D. K. Sarma. (2016). Carcass composition and meat quality parameters of Ghungroo pigs. Indian Journal of Animal Sciences, 86 (8): 925–929
  9. 9. R. Thomas, N. Jebin, K. Barman, and Anubrata Das. (2014). Quality and shelf life evaluation of pork nuggets incorporated with fermented bamboo shoot (Bambusa polymorpha) mince. Meat Science, 96: 1210-1218
  10. 10. R. Thomas, A.S.R. Anjaneyulu, and N. Kondaiah. (2008). Effect of hot-boned pork on the quality of hurdle treated pork sausages during ambient temperature storage. Food Chemistry, 107: 804–812

Awards:

  1. Jawaharlal Nehru Award for Post-Graduate Agricultural Research (2008) for outstanding Doctoral Research in the field of Animal Production and Veterinary Science
  2. Innovator Award under India Innovation Growth Programme organized by DST-Lockheed Martin in association with FICCI and Stanford University (2014)
  3. Fakhruddin Ali Ahmed Award (ICAR) for Outstanding Research in Tribal Farming Systems (2016)
  4. Lal Bahadur Sastri Young Scientist Award (2017) from Indian Council of Agricultural Sciences

Membership of Societies:

  1. Life member of Association of Food Scientists and Technologists (AFST) India
  2. Swine Production Society of India
  3. Indian Meat Science Association
  4. Association of Meat Scientists and Technologists
  5. Member of technical committees of Agricultural and Processed Food Products Development Authority (APEDA)
  6. Bureau of Indian Standards (BIS)
  7. Food Safety and Standards Authority of India (FSSAI)