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Harinder Singh Oberoi

Harinder Singh Oberoi
Designation: 
Principal Scientist & Head
Division/Section: 
Division of Post Harvest Technology and Agricultural Engineering
Specialisation: 
Food Processing, By-product utilization, Food quality & Safety
Experience (No. of Years): 
21
Research Accomplishments: 

Played a pivotal role in design and development of evaporative cooled rooms (ECRs) and conducting the quality evaluation of fruits and vegetables stored in ECRs. Isolated, screened and developed microbial isolates capable of producing functionally active multi-component cellulases and hemicellulases in significant titres, multi-stress tolerant microbial strains which play a significant role in bioconversion and bioprocessing. Optimized processes for production of value added products such as nutraceutical beverage, face care systems, candies and enzymes from Kinnow by-products. Appraised antioxidant potential for various fruit and vegetable residues and also established a commercial use for such residues. Played an important role in optimizing the process for production of xylo-oligosaccharides from agro-residues using thermostable enzymes from thermophilic fungal strain and separation of such compounds through nanofiltration. Designed and developed biomass extruder, integrated pilot plant combining pretreatment, hydrolysis and fermentation and also hydrolysis assembly for production of sugars from crop residues and processing by-products. Played an important role in design and establishment of the pilot plant for processing of red and green chillies.

Important Publications: 

Babbar N, Oberoi HS and Sandhu SK (2015) Therapeutic and nutraceutical potential of bioactive compounds extracted from fruit residues. Critical Reviews in Food Science and Technology 55,319-337; Oberoi HS, Vadlani PV, Nanjundaswamy A, Bansal S, Singh S, Kaur S and Babbar N (2011) Enhanced ethanol production from Kinnow mandarin (Citrus reticulata) waste via a statistically optimized simultaneous saccharification and fermentation process. Bioresource Technology. 102, 1593-1601; Maiti SK, Thuyavan YL, Singh S, Oberoi HS and Agarwal GP (2012) Modeling of the separation of inhibitory compounds from pretreated rice straw hydrolysate by nanofiltration membranes. Bioresource Technology. 114, 419-427; Dhillon GS, Oberoi HS, Kaur S, Bansal S and Brar SK (2011) Value-addition of agricultural wastes for augmented cellulase and xylanase production through solid-state tray fermentation employing mixed-culture of fungi. Industrial Crops and Products. 34, 1160-1167; Oberoi HS, Vadlani PV, Saida L, Bansal S and Highes JD (2011) Ethanol production from banana peels using statistically optimized simultaneous saccharification and fermentation process. Waste Management. 31, 1576-1584; Oberoi HS, Babbar N, Dhaliwal SS, Kaur S, Vadlani PV, Bhargav VK and Patil RT (2010) Enhanced oil recovery by pre-treatment of mustard seeds using crude enzyme extract obtained from mixed-culture solid-state fermentation of Kinnow (Citrus reticulata) waste and wheat bran. Food and Bioprocess Technology. 5, 759-767; Oberoi HS, Chavan Y, Bansal S and Dhillon GS (2010) Production of cellulases through solid state fermentation using Kinnow pulp as a major substrate. Food and Bioprocess Technology. 4, 528-536; Oberoi HS, Vadlani PV, Madl R, Saida L and Abeykoon JP (2010) Ethanol production from orange peels by two stage hydrolysis followed by fermentation using parameters optimized through statistical experimental design. Journal of Agriculture and Food Chemistry. 58, 3422-3429; Babbar N, Oberoi HS, Uppal DS and Patil RT (2011) Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues. Food Research International. 44, 391-396; Oberoi HS, Sandhu SK and Vadlani PVV (2011) Statistical optimization of hydrolysis process for banana peels using cellulolytic and pectinolytic enzymes. Food and Bioproduct Processing. 90, 257-265; Babbar N, Oberoi HS, Sandhu SK and Bhargav VK (2012) Influence of different solvents in extraction of phenolic compounds from vegetable residues and their evaluation as natural sources of antioxidants. Journal of Food Science and Technology. 51: 2568-2575; Kadam DM, Nangare D and Oberoi HS (2010) Influence of pretreatments on microbial load of stored dehydrated onion slices. International Journal of Food Science and Technology. 44, 1902-1908; Sandhu SK, Oberoi HS, Dhaliwal SS, Babbar N, Kaur U, Nanda D and Kumar D (2011) Ethanol production from Kinnow mandarin (Citrus reticulata) peels via simultaneous saccharification and fermentation using crude enzyme produced by Aspergillus oryzae and the thermotolerant Pichia kudriavzevii strain. Annals of Microbiology. 62, 655-666.

Awards & Recognitions, Patents, Inventions, etc: 

International Norman Borlaug fellowship award; Long term DBT Overseas Associateship award; Best poster award in an International summit, Kansas, USA; Merit certificate for highest OCPA during PhD programme. Patents filed: Glow U: A face care system (2325/DEL/2010); Microencapsulator with multiple air jet droplet generator for production of microcapsules (10/DEL/2011); Process for preparation of alcoholic beverage with nutraceutical properties from Kinnow peels (1049/DEL/2013), Fermentation process for enhanced glucose production from sweet sorghum bagasse using acido-thermophilic fungal cellulases (0984/DEL/2015). Played an important role in transferring about ten technologies to farmers/ entrepreneurs and Industry.

Contact Details
Address for Communication: 
Q-1204, Purva Venezia, Yelahanka New Town, Bengaluru-560064
Email Address: 
harinder@iihr.res.in
Telephone #: 
9417426649/ 7022838619
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