FEBY LUCKOSE

• Teaching
• Research
• Conducting Workshops and skill development activities for students
• Mentoring and guiding student dissertation projects

 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

1. Non-Thermal Food Processing
2. Development of Functional and Designer Foods
3. Valorization and Utilization of Food Processing Waste and By-Products

• 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

·        2024: 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

·        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

1. 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.
2.2023: ‘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
3.2022: ‘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
4.2021: ‘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
5.2014: ‘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,
6.2014: ‘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
7.2013: ‘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)
8.2013: ‘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.
9. 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)
10. 2010: ‘Retort Processing of Drumstick leaves and Paneer curry’ Poster presentation at the International Conference on Traditional Foods organized by Pondicherry University and Association of Food Scientists and Technologists (India) from 1st to 3rd December
11. 2010: Presented a poster at the National seminar on ‘Industry Academia Synergy to enhance Food Security through processing and value addition’ organized by Indian Institute of Food Processing Technology, Thanjavur, India from 6-7th March
12. 2012-2014: Oral scientific presentations in Hindi at the annual ‘Akhil Bhartiya Vaigyanik Rajbhasha Sangoshthi’ for three consecutive years organized by Defence Food Research Laboratory, Mysore