curriculum vitae · curriculum vitae of dr. r.k.majumdar, professor, college of fisheries, cau(i),...
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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)
Curriculum Vitae of Dr. R.K.Majumdar, Professor, College of Fisheries, CAU(I), Lembucherra, Tripura, India P 2 of 12
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
Curriculum Vitae of Dr. R.K.Majumdar, Professor, College of Fisheries, CAU(I), Lembucherra, Tripura, India P 3 of 12
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.
Curriculum Vitae of Dr. R.K.Majumdar, Professor, College of Fisheries, CAU(I), Lembucherra, Tripura, India P 4 of 12
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).
Curriculum Vitae of Dr. R.K.Majumdar, Professor, College of Fisheries, CAU(I), Lembucherra, Tripura, India P 5 of 12
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.
Curriculum Vitae of Dr. R.K.Majumdar, Professor, College of Fisheries, CAU(I), Lembucherra, Tripura, India P 6 of 12
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.
Curriculum Vitae of Dr. R.K.Majumdar, Professor, College of Fisheries, CAU(I), Lembucherra, Tripura, India P 7 of 12
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.
Curriculum Vitae of Dr. R.K.Majumdar, Professor, College of Fisheries, CAU(I), Lembucherra, Tripura, India P 8 of 12
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)
Curriculum Vitae of Dr. R.K.Majumdar, Professor, College of Fisheries, CAU(I), Lembucherra, Tripura, India P 9 of 12
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)
Curriculum Vitae of Dr. R.K.Majumdar, Professor, College of Fisheries, CAU(I), Lembucherra, Tripura, India P 10 of 12
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.
Curriculum Vitae of Dr. R.K.Majumdar, Professor, College of Fisheries, CAU(I), Lembucherra, Tripura, India P 11 of 12
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
Curriculum Vitae of Dr. R.K.Majumdar, Professor, College of Fisheries, CAU(I), Lembucherra, Tripura, India P 12 of 12
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