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Upcoming Events
  1. Better Process Control School for Acidified Foods

    November 7 - November 9
  2. Poultry School en Español [Poultry Processing School, entirely in Spanish]

    February 2, 2018 - February 7, 2018
  3. Starting a New Food Business in Georgia

    March 6, 2018 - March 7, 2018
  4. Better Process Control School

    March 20, 2018 - March 23, 2018
  5. Developing & Implementing HACCP for the MEAT & Poultry Industry

    April 24, 2018 - April 26, 2018
 

DR. KOUSHIK ADHIKARI

EXTENSION FOOD SCIENCE

Dr. Koushik Adhikari

Assistant Professor, Extension Specialist – Sensory Analysis

B.S., National Dairy Research Institute, India
M.S., National Dairy Research Institute, India
Ph.D., University of Missouri, Columbia

Department of Food Science & Technology
University of Georgia
Melton Bldg., Room 0178
1109 Experiment Street
Griffin, GA 30223-1797

Description of Research Interests

Current research focuses on emotional response of consumers when consuming food and beverages, determining the relevance of sensory analysis and consumer behavior in food choice and nutrition in combating obesity in adolescents, food choice issues, and using multivariate statistical analyses to study relationships between descriptive data and consumer acceptability data and/or chemical flavor data (Gas Chromatography-Mass Spectrometry).

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Extension Bulletins

Flavor of roasted peanuts. Extension Bulletin # 1478

Clean labeling for food. Extension Bulletin # 1476

Selected Recent Publications

Kettler K, Adhikari K, Singh RK. 2017. Blanchability and sensory quality of large runner peanuts blanched in a radiant wall oven using infrared radiation. Journal of the Science of Food and Agriculture, doi: 1002/jsfa.8332.

 

Xu J, Zhang W, Adhikari K, Shi Y-C. 2017. Determination of volatile compounds in heat-treated straight-grade flours from normal and waxy wheats. Journal of Cereal Science 77: 77-83.

 

Wang S, Adhikari K, Hung Y-C. 2017. Acceptability and preference drivers of freshly roasted peanuts. Journal of Food Science 82: 174-84.

 

Warmund M, Kwasniewski M, Elmore J, Thomas A, Adhikari K. 2016. Sensory attributes of juice from North American-grown elderberry cultivars. HortScience 51: 1561-5.

 

Kenney E, Adhikari K. 2016. Recent developments in identifying and quantifying emotions during food consumption. Journal of the Science of Food and Agriculture 96: 3627–30. Review article.

 

Comstock C, Kattelmann K, Zastrow M, McCormack L, Lindshield E, Li Y, Muturi N, Adhikari K, Kidd T. 2016. Assessing the environment for support of youth physical activity in rural communities. Journal of Nutrition Education and Behavior 48, 234-41.

 

Muturi NW, Kidd T, Khan T, Kattelmann K, Zies S, Lindshield E and Adhikari K. 2016. An examination of factors associated with self-efficacy for food choice and healthy eating among low-income adolescents in three US states. Frontiers in Communication 1:6 pp 1-9, doi:10.3389/fcomm.2016.00006.

 

Kidd T, Lindshield E, Kattelmann K, Adhikari K, Muturi N, Zeis S. (2016) Ignite-sparking youth to create healthy communities: A protocol for a community-centered one effort for the prevention of adolescent obesity. International Journal of Nursing & Clinical Practices 3:189 pp 1-6, doi:15344/2394-4978/2016/189.

 

Chitra U, Adhikari K, Radhika MS, Balakrishna N. 2016. Neophobic tendencies and dietary behavior in a cohort of female college students from southern India. Journal of Sensory Studies 31: 70-77.

 

Legako JF, Dinh TTN, Miller MF, Adhikari K, Brooks JC. 2016. Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA quality grades. Meat Science 112:77-85.

 

Kumar J, Adhikari K, Li Y, Lindshield E, Muturi N, Kidd T. 2016. Identifying barriers, perceptions and motivations related to healthy eating and physical activity among 6th to 8th grade, rural, limited-resource adolescents. Health Education 116:123-137.

 

Abu-Ghoush M, Alavi S, Adhikari K, Al-Holy M, Al-Dabbas M. 2015. Sensory and nutritional properties of a novel cooked extruded lentils analog. Journal of Food Processing and Preservation 39:1965-1975.