v Founder Head of the Department of Food Science and Technology at St Aloysius (Deemed to be University), Mangaluru. (July 2013 to March 2023).

v Syndicate member in Mangalore University for framing syllabus for Food Science and its related programmes.

v BOS and BOE Member in Department of Postgraduate Studies in Food Science and Nutrition, Mangalagangothri, Mangalore University, Mangaluru. 

v BOS and BOE Member in Department of Postgraduate Studies in Food Technology, Mangalagangothri, Mangalore University, Mangaluru.

v Assistant Professor, St. Aloysius (Deemed to be University), Mangaluru (2013 to till date).

v Guest Faculty – Dept. of Bioscience, University of Mysore, (2011-2013).

v UGC –CSIR–SRF - Senior Research Fellow (2006-2009).

v Project Assistant, Dept. of Food Engineering, CSIR-CFTRI, Mysore (2002-2006).

v Asst. QC Manager, Ganesh Consultancy, Mysore (2001-2002).

• Wet Processing
• Downstream Processing
• Food Product Development

Patents:

1. S.N. Raghavendra, KSMS Raghavarao, K. Venkatesh Murthy, N.K. Rastogi, S.G. Jayaprakashan, K.K. Bhat and A.K. Vasanthkumar “A Process for the Preparation of Virgin Coconut Oil” Indian Patent 443/DEL/2009. 

2. S.N. Raghavendra, NK Rastogi, KSMS Raghavarao, Maya Prakash and KK Bhat “A Process for the Production of Coconut Beverage” Indian Patent 283/DEL/2009.

Research Articles:

1. Sriraksha M S, Surendra Babu Ayenampudi, Mizna Noor, Raghavendra S.N. and Ashok Kumar Chakka (2022), “Cold plasma technology: An insight on its disinfection efficiency of various food systems” Food Science and Technology International, https://doi.org/10.1177/10820132221089169. 

2. Aduja D Naik, S.N. Raghavendra and KSMS Raghavarao (2012), “Production of coconut protein powder from coconut wet processing waste and its characterization” Applied Biochemistry and Biotechnology, 167, 1290–1302. 

3. S.N. Raghavendra and KSMS Raghavarao (2011) “Aqueous extraction and enzymatic destabilization of coconut milk emulsions” Journal of American Oil Chemists’ Society, 88, 481-487. 

4. S.N. Raghavendra and KSMS Raghavarao (2010) “Effect of different treatments for the destabilization of coconut milk emulsion” Journal of Food Engineering, 97, 341-347. 

5. KSMS Raghavarao, S.N. Raghavendra and N.K. Rastogi (2008) “Potential of coconut dietary fiber” Indian Coconut Journal, 6, 2-7. 

6. S.N. Raghavendra, S.R. Ramachandra Swamy, N. K. Rastogi, KSMS Raghavarao, Sourav Kumar and R. N. Tharanathan (2006) “Grinding Characteristics and Hydration Properties of Dietary Fiber from Coconut Residue”. Journal of Food Engineering, 72, 281-286. 

7. C. Anandharamakrishnan, S.N. Raghavendra, R.S. Barhate, U. Hanumesh and KSMS Raghavarao (2005) “Aqueous two-phase extraction for recovery of proteins from cheese whey”, Transaction of the Institute of Chemical Engineers, Part C, Food and Bio products Processing, 83 (C3), 191-197. 

8. S.N. Raghavendra, N.K. Rastogi, KSMS Raghavarao and R.N. Tharanathan (2004) “Dietary fiber from coconut residue: effect of different treatments and particle size on the hydration properties”, European Food Research and Technology, 218, 563-567.

1.    Danica Rose Campos and SN Raghavendra "Biochemical and Microbiological analysis of Nutmeg Pericarp by-product syrup and its Ready to Serve Beverage" (2019), International Conference on Innovative Techniques and Nutritional demands in Food security Trends, challenges and Perspectives, 7^th and 8^th February, 2019 at Alva's College, Moodbidri, DK.

2.    Deepthi MY and SN Raghavendra "Formulating low sugar carbonated Beverages" (2019), International Conference on Innovative Techniques and Nutritional demands in Food security Trends, challenges and Perspectives, 7^th and 8^th February, 2019 at Alva's College, Moodbidri, DK.

3.    Aduja D Naik, S.N. Raghavendra and KSMS Raghavarao, “Spray dried coconut milk whey protein powder and its properties” ICFOST 2009, 21^th to 23^rd   December, Bangalore.

4.    S.N. Raghavendra, Rastogi NK, Venkatesh Murthy K, Raghavarao KSMS, “Effect of different treatments on coconut milk emulsion to obtain coconut oil” IFCON 2008, 15^th to 19^th December, CFTRI, Mysore.

5.    S.N. Raghavendra, N.K. Rastogi and KSMS Raghavarao, “Enzymatic modification of coconut dietary fiber” ICFOST 2005, 9^th & 10^th December, Bangalore.

6.    S.N. Raghavendra, N. K. Rastogi and KSMS Raghavarao, “Effect of   Grinding on Microscopic & Hydration Properties of dietary Fiber Coconut” New Horizons in Food Technology, Osmania University, Hyderabad, Food Synersim-2004, (Oral).

7.    S.N. Raghavendra, R.S. Barhate, and KSMS Raghavarao, “Phase equilibrium studies for recovery of phase components in aqueous two-phase extraction” Indo-US conference - 2004, Mumbai, 27^th to 30^th December, 2004, (Oral).

8.    S.N. Raghavendra, R.S. Barhate, C. Anandharamakrishnan, and KSMS Raghavarao, “Mechanism of Partitioning of Lipid and Protein in Environmentally Benign Aqueous Biphasic System” Central Food Technological Research Institute, IFCON 2003, Mysore.

§  Principal Investigator (2022-2027) Major Project – DBT. Builder Multi displinary project. A total sum of Rs. 2.34 Crore. (On going).

§  Principal Investigator (2015-17) A Minor Research project by UGC-CSIR, Project entitled: “Assessment of Phyto-Ingredients for the Preparation of Natural Health Drink”. Total Grant Released Rs. 3,82,000/- (Completed).

Virgin Coconut Oil (VCO) process was bestowed with the CSIR-CFTRI foundation day Award for the “Best Technology Transferred to Industry” for the year 2009-10.

(It is transferred to more than 100 Industries till date).

v Syndicate member in Mangalore University for framing syllabus for Food Science and its related programmes.

v BOS and BOE Member in Department of Postgraduate Studies in Food Science and Nutrition, Mangalagangothri, Mangalore University, Mangaluru. 

v BOS and BOE Member in Department of Postgraduate Studies in Food Technology, Mangalagangothri, Mangalore University, Mangaluru.