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Applications invited for Fellow Programme In Management (FPM) Dial the following Mobile numbers for admission queries, 9225340984, 6359252520, 9422379154, 8600523315 IMDR does not accept admissions through management quota. Admissions are done based on merit and criteria prescribed by AICTE

Dr. Sonal Patil

Assistant Professor (Agri-Business Management)

Email : sonal.patil@imdr.edu
Landline No :020-67656106
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Subjects Taught:

Food Business Management and Marketing, Operations and Supply Chain Management, Strategic Initiatives

Profile and History :

She has done her Ph.D. in Food Engineering and Technology from Institute of Chemical Technology, Matunga, Mumbai. She has been a Gold Medal holder at North Maharashtra University during her B.Tech. She has also received Research Excellence Award-2021 from Institute of Scholars and is certified in ISO 22000:2005 Food Safety Management Systems with HACCP and ISO 9001:2000.

Dr. Sonal has about eight years of experience including academic as well as industrial in the field of Food Processing Technology. She is well versed with Product Development, Operations, Quality Assurance, Process Improvement, Training and Customer Relations in the field of Food Processing. Her areas of specialization include Agri-Business Management, Food Business Management, Operations, Quality Management Systems.

Dr. Sonal has a passion for teaching and mentoring and is always keen to develop technically strong, proficient and competent human entity through teaching and extra activities.

Research :

Authored several research papers in International journals, presented papers in international conferences

Research Interests: Post-Harvest technology and management, Valorisation concepts in Agri-based produce, Convenience foods

Papers :

Kandu, V. R., Patil, S., Rane, R.and Sonawane, S. K. (2022). Effect of aloe vera gel and rind fortification on physical, chemical, phytochemical, and fermentation kinetics of idli batter.Industrial Biotechnology,18(5), 293-303.
Patil, S., Rao, B., Matondkar, M., Bhushette, P.and Sonawane, S. K. (2022). A review on understanding of egg yolk as functional ingredients.Journal of microbiology, biotechnology and food sciences, 11(4), e4627-e4627.
Chikane, T., Patil, S., Bhushette, P.and Sonawane, S. K. (2021).Comparative assessment, optimization and characterization of bioactive constituents from Amaranthus species: An indigenous lesser-known vegetables of India. Food Science and Applied Biotechnology,4(2), 183-193.
Paranjape, A., Sonawane, S.and Patil, S. (2021). Development of sugar free and fortified chocolates with D-optimal design approach.Journal of Food Engineering and Technology, 10(1), 28-33.
Patil, S., Sonawane, S. K.and Dabade, A. (2021). Recent advances in the technology of chapatti: an Indian traditional unleavened flatbread. Journal of Food Science and Technology, 58(9), 3270-3279.
Sonawane, S. K., Ambadgatti, S., Patil, S., Dabade, A., Arya, S. S.and Bhushette, P. (2020). A review on recent trends of ultrasound assisted processing in food segment.Journal of microbiology, biotechnology and food sciences, 10(1), 1-4.
Sonawane, S. K., Gokhale, J. S., Mulla, M. Z., Kandu, V. R.and Patil, S. (2021). A comprehensive overview of functional and rheological properties of aloe vera and its application in foods. Journal of Food Science and Technology,58, 1217-1226.
Patil, S., Sonawane, S. K.and Arya, S. S. (2021). Chemometric approach-based characterization and screening of gluten free flours for development of Indian unleavened flatbread. Journal of Food Science and Technology,58, 1829-1838.
Dave, S., Patil, S.and Sonawane, S. K. (2020). Utilization of eggshell in food system as an alternative source of Calcium. Indian Food Ind,2, 28-35.
Sonawane, S. K.and Patil, S. (2020). Non-thermal plasma: An advanced technology for food industry. Food Science and Technology International,26(8), 727-740.
Patil, S., Sonawane, S. K., Mali, M., Mhaske, S. T.and Arya, S. S. (2020). Pasting, viscoelastic and rheological characterization of gluten free (cereals, legume and underutilized) flours with reference to wheat flour. Journal of Food Science and Technology,57, 2960-2966.
Kerkar, S. P., Patil, S., S. S, A., Dabade, A.and Sonawane, S. K. (2020). Limonia acidissima: versatile and nutritional fruit of India. International Journal of Fruit Science, 20(sup2), S405-S413.
Sonawane, S. K., Patil, S.and SS, A. (2020). Effect of protein hydrolysates from Limonia (L.) acidissima and Citrullus (C.) lanatus on anthocyanin degradation. International Journal of Fruit Science, 20(sup2), S231-S239.
Patil, S., Sonawane, S. K.and Arya, S. S. (2019). A Fuzzy Mathematical Approach for Selection of Surface Coating and Its Effect on Staling Kinetics in a Formulated Gluten-Free Flatbread. Food and Bioprocess Technology, 12(11), 1955-1965.
Patil, S.and Arya, S. S. (2019). Characterization of gluten free flatbread: quality improvement by the addition of hydrocolloids and emulsifiers using simplex centroid design. Journal of Food Measurement and Characterization, 13, 821-830.
Patil, S. P., Rathod, R.and Arya, S. S. (2018). Distance based response surface methodology and extrusion process optimization for development of gluten free snack. Annals: Food Science & Technology, 19(4).
Patil, S. P.and Arya, S. S. (2019). Influence of additive premix, whey proteins, extruded and germinated flour on gluten free dough rheological parameters and flatbread characteristics: A mixture design approach. The Journal of Microbiology, Biotechnology and Food Sciences, 8(5), 1198.
Sonawane, S. K., Kandu, V. R.and Patil, S. (2019). An Overview on characterization and value addition of traditional Indian fermented food: idli. The American Journal of Clinical Nutrition, 2(2), 1-6.
Sonawane, S. K., Patil, S. P.and Arya, S. S. (2018). Nanotechnology enrolment in food and food safety. The Journal of Microbiology, Biotechnology and Food Sciences, 8(3), 893.
Patil, S.and Arya, S. S. (2018). Optimization and characterization of gluten-free formulation for the development of gluten free flatbread using underutilised sources. Current Research in Nutrition and Food Science Journal, 6(3), 678-689.
Waghmare, A., Patil, S., LeBlanc, J. G., Sonawane, S.and Arya, S. S. Comparative assessment of algal oil with other vegetable oils for deep frying. Algal Res. 2018; 31: 99-106.
Sonawane, S. K., Anandhan, A., Nair, T., Patil, S.and SS, A. (2018). Plant seeds as the underutilised wealth and nutritional source of booster promoter. Annals: Food Science & Technology, 19(4).
Patil, S. P. and Arya, S. S. (2017). Nutritional, functional, phytochemical and structural characterization of gluten-free flours. Journal of Food Measurement and Characterization, 11, 1284-1294.
Patil, S. P.and Arya, S. S. (2016). Influence of additives on dough rheology and quality of Thepla: an Indian unleavened flatbread. Journal of Food Measurement and Characterization, 10, 327-335.
Kurhade, A., Patil, S., Sonawane, S. K., Waghmare, J. S.and Arya, S. S. (2016). Effect of banana peel powder on bioactive constituents and microstructural quality of chapatti: unleavened Indian flat bread. Journal of Food Measurement and Characterization, 10, 32-41.
Waghmare, A. G., Patil, S. U.and Arya, S. S. (2015). Novel bulk forming laxative from watermelon rind. International Journal of Pharmaceutical Sciences and Research, 6(9), 3877.
Patil, S.and Arya. (2012). Ingredients and process standardization of thepla: an Indian unleavened vegetable flatbread using hierarchical cluster analysis. Advance Journal of Food Science and Technology, 4(5), 286-293.