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.

Table of content

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

Rajeev Bhat

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.

Author's article

can probiotics help with thrush

Can Probiotics Help With Thrush? What You Need to Know

Oral thrush, a fungal infection caused by Candida overgrowth, is becoming an increasing health
  do probiotics help with bad breath

Do Probiotics Help With Bad Breath? The Gut Health Connection

Bad breath isn’t just a minor inconvenience—it’s a widespread issue affecting millions. According to
black walnut recipes

Black Walnut Recipes: How To Make Black Walnuts Taste Better?

340 calories. 31 grams of fat. 14 grams of protein. At first glance, these
Does Magnesium Help You Sleep? Benefits for Better Rest

Does Magnesium Help You Sleep? Benefits for Better Rest

Have you ever lain in bed, staring at the ceiling, wondering why sleep keeps
Are Cloves Good For Digestion And Gut Health?

Are Cloves Good For Digestion And Gut Health?

Clove is a common kitchen spice with uncommon health benefits for the digestive system.
does icariin increase testosterone

Does Icariin Increase Testosterone?

Icariin is best known for its role in supporting male reproductive health, but recent