Dr Feby Luckose - Profile - St Aloysius (Deemed To Be University)

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Dr Feby Luckose

Dr Feby Luckose

Assistant Professor Stage - II & Asst. Dean

M.Sc., PhD, UGC-NET

About

Dr. Feby Luckose is a food technology professional with a research background and a teaching portfolio. She holds a Ph.D. in Food Science from the Defence Food Research Laboratory, Mysore. Her research areas include low-sodium meat product development, starch modification, non-thermal processing, and functional food formulation. She has served as Principal Investigator and Co-Investigator on funded projects involving jackfruit starch, glycaemic index reduction in bakery products, and starch-based biodegradable films. Dr. Luckose has published in peer-reviewed journals and contributed chapters to academic volumes with Springer and CRC Press. Her research has led to patent applications and technology transfer. With experience in academia, research consultancy, and product development, she has guided numerous postgraduate dissertations and contributed to curriculum development. Her scientific contributions span functional food development, texture optimization, food safety, and novel processing techniques in both animal and plant-based systems

References

Sl.No Qualification Level University Area of Specialization Year of Completion Awards
1 PhD Defence Food Research Laboratory (Bharathiar University) Food Science 2019
2 MSc Pondicherry University Food Science and Technology 2011
3 BSc Delhi University Food Technology 2009

  • Assistant Dean, School of Life Sciences
  • Teaching - PG Food Science and Technology courses
  • Research - Awarded Government and University-funded research projects, Mentoring and supervising doctoral and postgraduate dissertation projects
  • Conducting Workshops and skill development activities 
  • Co-ordinator for the Department Alumni Group
  • Co-ordinator for Departmental MoU activities
  • Co-ordinator for Competitive Exam Training classes (Departmental)

  • June 2024 to present: Assistant Professor, Department of PG studies and research in Food Science, St Aloysius (Deemed to be University), Mangalore, India
  • 2023-2024: Assistant Professor, Nitte University Centre for Science education and Research, Nitte (Deemed to be) University, Mangalore, India
  • 2020- 2023: Principal Project Associate DST NU-TEC, Nitte University Centre for Science Education and Research, Nitte (Deemed to be) University, Mangalore, India
  • 2019: Product Development Consultant – ANTIDOT (Cold pressed juice company, New Delhi)
  • 2015-2018: Assistant Professor in the Post Graduate Department of Food Science and Technology at St. Aloysius College, Mangalore, India
  • 2012-2015: Junior Research Fellow in the Freeze Drying and Animal Products Technology Division at Defence Food Research Laboratory, DRDO, Ministry of Defence, Govt of India, Mysore, India

  • Non-Thermal Food Processing
  • Development of Functional and Designer Foods
  • Valorization and Utilization of Food Processing Waste and By-Products

  • Mittal, A., D’souza, C. S., Fikry, M., Detcharoen, M., Benjakul, S., Luckose, F., Huda, N., Rahayu, P. P., & Singh, A. (2026). Combined Effects of Gas Composition in Modified Atmosphere Packaging and Chitooligosaccharide-EGCG on Quality Changes in Refrigerated Asian Hard Clam Meat. Foods, 15(6), 1026
  • Yathisha, U. G., Tanaaz, M., Bhat, I., Luckose, F., & Mamatha, B. S. (2023). Physicochemical properties and angiotensin-I converting enzyme inhibitory activity of lipid-free ribbon fish (Lepturacanthus savala) protein hydrolysate. Journal of Food Science and Technology, 60(1), 340-352.
  • Luckose, F. (2019).The Rising Popularity of Chicken Meat. Acta Scientific Nutritional Health, 3(10), 01-02 
  • Luckose, F., Pandey, M. C., & Harilal, P. T. (2017). Effect of sodium chloride reduction on drying kinetics of restructured chicken jerky. Food Bioscience, 19, 156-162.
  • Luckose, F., Pandey, M. C., & Radhakrishna, K. (2015). Effects of amino acid derivatives on physical, mental,  and  physiological  activities.  Critical  reviews  in  food  science  and nutrition, 55(13), 1793-1807.
  • Luckose, F., Pandey, M. C., & Radhakrishna, K. (2015). Development of low salt restructured chicken  nugget  by   response   surface   methodology   and   its   quality  evaluation. International Food Research Journal, 22(6).
  • Luckose, F., Pandey, M. C., Chauhan, O. P., Sultana, K., & Abhishek, V. (2015). Effect  of  high pressure processing on the quality characteristics and shelf life of low-sodium  restructured chicken nuggets. Journal of Food & Nutrition Research, 54(4).334-345.
  • Luckose, F., & Pandey, M. C. (2014). Combined Effect of Non Meat Proteins and Different Binders on  Low  Salt  Poultry  Meat   Systems.  International   Journal   of   Advanced Research, 2(11), 413-424.
  • Tejasvi, P.R., Pandey, M. C., Luckose, F., & Radhakrishna, K. (2013). Effect of binders and cooking methods on the quality characteristics of enrobed chicken nuggets. Journal of Meat Science, 9(1): 50-57
  • Luckose, F., Bangera, M., Shetty, N. S., & Satyaprasad, A. U. (2023). Recent Trends in Nano Biosensors for Food Testing. In Engineering Aspects of Food Quality and Safety (pp. 383-409). Cham: Springer International Publishing.
  • Luckose, F., Iyer, S., Ballamoole, K. K., & Sheshappa, M. B. (2022). Food Allergies and Toxicity. In Advances in Food Chemistry: Food Components, Processing and Preservation (pp. 519-544). Singapore: Springer Nature Singapore.
  • Luckose, F., Mamatha, B.S., & Chauhan, O.P. (2018). Commercialization and  regulatory Issues of Non-thermal processed Foods. In: Non-thermal Processing of Foods. (Ed. Chauhan, O.P.) CRC Press, Boca Raton, p 201
  • Luckose, F., K. Sundar and Prathapkumar Halady Shetty. (2012). Process Improvement to Enhance the Nutritional Quality of Indian Fermented Food  (Gundruk).  International Journal of Human Genetics Medical Biotechnology and Microbiological Studies, 1(2): ISSN (Online) 2319-1732. Published online
  • Luckose, F., N Sabapathi and R. Kumar. (2012). Development and evaluation of retort pouch processed RTE Moringa-paneer curry. In: Traditional Foods- Recent Trends and Future perspectives. (Ed. H. Prathap Kumar Shetty) Puducherry Co-operative Book Society. Puducherry. ISBN 81-87299-56-8. pp 218-228.

  •       2025: Poster presentation entitled, 'Formulation, Nutritional Profiling and Sensory Evaluation of Functional Seaweed Tea from Sargassum wightii' - Poster presentation at 57th Nutrition Society of India 2025 on “Suposhit Bharat for a Viksit Bharat" held at Indian Council of Medical Research-National Institute of Nutrition (ICMR-NIN), Hyderabad from 14-15th, November, 2025. (PhD scholar presentation).
  •       2025: Poster presentation titled, 'Development of a Seaweed-Based Functional Beverage using Grateloupia lithophilia ', at 57th Nutrition Society of India 2025 on “Suposhit Bharat for a Viksit Bharat" held at Indian Council of Medical Research-National Institute of Nutrition (ICMR-NIN), Hyderabad from 14-15, November, 2025
  •     2025: Paper presentation entitled, ‘New Nutrient Data on Underutilized Mature Unripe Jackfruit: Composition of Bulb, Seed, and Core’ at the 14th International Food Data Conference (IFDC) being organized by the Food and Agriculture Organization (FAO) of the United Nations in Rome, Italy, from 1st to 3rd September 2025
  •    2025: Oral presentation entitled. ‘Consumer Perception of Soya-Based Meat Analogues: A Comparative Sensory Evaluation with Chicken-Based Preparations using a Descriptive Analysis Approach’ at the 8th International Conference on Food and Nutrition - KL (ICFN-2025), held on 22nd - 23rd May 2025 in Kuala Lumpur, Malaysia as a Virtual Conference. (PhD Scholar presentation)
  •     2025: Oral presentation entitled. ‘Ultrasonication Pre-treatment for Enhanced Drying efficiency of Grateloupia lithophila: Implications for Sustainable alternative Protein’ at the 8th International Conference on Food and Nutrition - KL (ICFN-2025), held on 22nd - 23rd May 2025 in Kuala Lumpur, Malaysia as a Virtual Conference. (PhD Scholar presentation)
  •       2025: Oral presentation entitled, ‘Development of biodegradable starch-based films from jackfruit (Artocarpus heterophyllus): a sustainable food packaging solution’ at the International Symposium on Bioresource Technology held at Vijayapura, Karnataka, India during 11-13 April 2025 (Best Paper presentation award).
  •     2023: Poster presentation entitled, 'Plectranthus amboinicus essential oil as a natural preservative: antimicrobial properties, toxicity and preservative effects in intermediate moisture meat' at the 9th International Food Convention (IFCoN)  held from 7th to 10th  December 2023 in Central Food Technological Research Institute,  Mysore.
  •      2023: ‘Wheat flour substitution with flour from mature unripe jackfruit bulbs in bread:  Effect on in vitro glycaemic response, sensory and textural properties.’ Poster presentation at the 29th Indian Convention of Food Scientists & Technologists (ICFoST), Association of Food Scientists and Technologists of India, Thiruvananthapuram from 5 -7th January 2023
  •      2022: ‘Evaluation of Antibacterial Activity of Essential Oil Extracted from Leaves of Plectranthus amboinicus and its application in food systems.’ Poster presentation at the 62nd Annual Conference of Association of Microbiologists of India (IABMS), University of Mysore, Mysore from 21-23rd September 2022
  •      2021: ‘Effects of sodium chloride reduction on the properties of jerky, a restructured dried salted meat product’ Poster presentation at the 42nd Annual Conference of Indian Association of Biomedical Scientists (IABMS), Nitte (Deemed to be University), Mangalore from 25-27th November 2021
  •     2014: ‘Effect of salt levels on the drying characteristics of restructured jerky prepared from spent hen meat’. Poster presentation in ‘1st workshop on Dehydration of food and agricultural products Principles, practices & prospects’ NIFTEM, Kundli, Haryana from 25-26 March, 2014,
  •       2014: ‘NaCl replacement and gamma irradiation of low sodium restructured chicken Jerky’. Oral presentation at National symposium on sustainable meat production for Nutritional security and consumer well being: challenges and Strategies, DUVASU, Mathura, UP-281001 from 28-30th November 2014
  •      2013: ‘Optimization of low salt restructured chicken nuggets using response surface methodology’. Poster presentation at the 5th Annual Conference & National Symposium of Indian Meat Science Association, National Research Centre on Meat, Hyderabad, from 7th to 9th February 2013. (Best Poster presentation award)
  •       2013: ‘Effect of salt reduction & high pressure on the quality & shelf life of restructured chicken nuggets.’ Poster presentation in IFCON 2013, 18-21 Dec 2013, CFTRI, Mysore.
  •     2012: ‘Effect of different binders on the textural properties of low salt model meat systems’. Oral presentation at International Conference on Food Technology for Health Promotion held in Jawaharlal Nehru University, New Delhi on 27th and 28th December 2012 (Best Oral presentation award)

  • 2025: Co-investigator in the Project titled ‘Jackfruit Rachis (Artocarpus heterophyllus) Dietary Fibre: Nutraceutical Formulation and Evaluation for Type 2 Diabetes Mellitus Management through Preclinical and Clinical Investigations’ funded by HRD Scheme of the Department of Health Research (Rs 43,31,000/-) 
  • 2025: Research Project titled, 'Non-thermal Modification of Jackfruit Starch: Assessing Nutritional, Physicochemical, and Film-forming Properties’ for Rs 3,50,000/- sanctioned by Mangalore Jesuit Educational Society (MJES) Research Grant
  • 2025: Research Project titled, 'Extraction and Characterization of Starch from Byproducts of local Crops: Modifications for Resistant Starch Enhancement, and In Vitro Digestibility Studies' for Rs 1.60,000/- sanctioned by Mangalore Jesuit Educational Society (MJES) Research Grant
  •  2023: Research Project titled, ‘Development of millet milk based probiotic product’  for Rs 1,20,000/- sanctioned by Nitte University Faculty Research Grant
  • 2021: Research Project titled, ‘Evaluation of nutritional and functional properties of mature unripe jackfruit flour and its incorporation in bakery products to reduce Glycaemic index’ funded for Rs 1,20,000/- sanctioned by Nitte University Faculty Research Grant

  • 2012-2015: DRDO Research Fellowship awarded by Defence Research and Development Organization (DRDO), Ministry of Defence, Govt. Of India
  • 2013: Qualified the National Eligibility Test (NET) in the Discipline of Food Science and Technology recognized by the University Grants Commission (UGC)/ Council of Scientific and Industrial Research (CSIR), India for eligibility for Assistant Professorship

  • 2014 onwards: Life Member of the Indian Meat Science Association, National Research Centre on Meat (Indian Council of Agricultural Research), Hyderabad, India
  • 2022 onwards:  Life Member of Association of Food Scientists and Technologists (India), Mysore

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