Research Rajeev Bhat Background
Rajeev Bhat is a food science and technology professor with over 24 years of experience teaching and researching technology, agriculture, and food across multiple countries worldwide.
His research primarily focuses on various aspects related to food. With extensive experience and knowledge, he has authored over 200 research papers and edited over 10 books. Due to his significant contributions to science and major achievements, he has received numerous awards and recognition from the international scientific community.
His research on Tongkat Ali has significantly contributed to the scientific understanding of this plant's potential for various human health supplements, particularly for men. Collaborating with his colleague A.A. Karim, they completed their research and published it in 2010. The research remains valuable, providing insights to readers and serving as a foundation for future studies on Tongkat Ali.
Experience
Estonian University of Life Sciences
- Professor & Chair holder: European Research Area (ERA) Chair in Valortech
Fiji National University
- Associate Professor of Food Technology
- Head of the Department
Universiti Sains Malaysia
- Associate Professor- Food Technology
- Associate Fellow at the Centre for Global Sustainability Studies, USM, Malaysia
- Senior Lecturer
Universität Bonn
- Visiting Scientist, Institute of Landtechniqe
Sungkyunkwan University
Valuable research works
Karim, A. A., & Bhat, R. (2009). Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids, 23(3), 563–576. https://doi.org/10.1016/j.foodhyd.2008.07.002
Rajeev Bhat , and A.A. Karim. “Tongkat Ali (Eurycoma Longifolia Jack): A Review on Its Ethnobotany and Pharmacological Importance.” Fitoterapia, 2010.
M. Alothman, et al. “Antioxidant Capacity and Phenolic Content of Selected Tropical Fruits from Malaysia, Extracted with Different Solvents.” Food Chemistry, 2009.
Rajeev Bhat, et al. “Mycotoxins in Food and Feed: Present Status and Future Concerns.” Institute of Food Technologists, 2010.
Goh, et al. “Fermentation of Black Tea Broth (Kombucha): I. Effects of Sucrose Concentration and Fermentation Time on the Yield of Microbial Cellulose.” International Food Research Journal 1, 2012.
Disclaimer: The researcher(s) associated with the article or study referenced herein are independent individuals and are not employed or affiliated with Vinatura Supplements LLC. Their involvement in the study does not imply endorsement or affiliation with Vinatura Supplements LLC. The views, opinions, and findings expressed in the research are solely those of the researcher(s) and do not necessarily reflect the views or positions of Vinatura Supplements LLC.
