Faculty Profile

• PhD Nutrition (pursuing) (SCRI)
• MSc Food Science & Nutrition (Calcutta University, India)
• BSc (Honours) Food & Nutrition (Calcutta University, India)

• 14 years (Industry Experience) & 4.5 years (academic)

• Renal Nutrition
• Gut health & functional foods
• Ageing &Longevity

Five selected publications:

• Ghosh A, Muley A, Ainapure AS, Deshmane AR, Mahajan A. Exploring the Impact of Optimized Probiotic Supplementation Techniques on Diabetic Nephropathy: Mechanisms and Therapeutic Potential. Cureus. 2024 Feb 28;16(2):e55149. doi: 10.7759/cureus.55149. PMID: 38558739; PMCID: PMC10979819.
• Ghosh A, Muley A, Bhat S, Ainapure A. Exploring the Renoprotective Potential of Bioactive Nutraceuticals in Chronic Kidney Disease Progression: A Narrative Review. Cureus. 2024 Sep 5;16(9):e68730. doi: 10.7759/cureus.68730. PMID: 39371767; PMCID: PMC11454842
• Ghosh A, Muley A. Ultra-Processed Food Consumption Among College Students and Their Association With Body Composition, Bowel Movements and Menstrual Cycle. Int J Public Health. 2025 Apr 8;70:1607712. doi: 10.3389/ijph.2025.1607712. PMID: 40264967; PMCID: PMC12011617. https://doi.org/10.3389/ijph.2025.1607712
• Mohol, P., Ghosh, A., Kulkarni, S., Madhavi, N., & Jagtap, S. (2025). Nature exposure and telomere length: A pathway to slower ageing and improved longevity. Multidisciplinary Reviews, 8(9), 2025286. https://doi.org/10.31893/multirev.2025286
• Mohol P, Ghosh A, Kulkarni S. Blue Zone Dietary Patterns, Telomere Length Maintenance, and Longevity: A Critical Review. Nutr Food Sci 2025; 13(2).https://bit.ly/4leOdM4

• PhD in Food Processing and Food Proteomics (Periyar University, Salem, Tamil Nadu, India)
• MSc Food Science & Nutrition (Pondicherry Central University, Pondicherry, India)
• MBA in Human Resource Management, Bharathiar University (Distance Mode)
• PG Diploma in Biotechnology, Pondicherry Central University, Pondicherry, India
• PG Diploma in Event Management, Pondicherry Central University, Pondicherry, India
• BSc in Biotechnology, Microbiology, and Chemistry, Kakatiya University, India)

• 12 years worked as College Principal and Head of Department (College of Food Technology Saralgaon, College of Food Technology Udgir, Capital Institution’s – Hyderabad)

• Food Science & Technology
• Nutrition & Dietetics
• Functional Foods & Product Development
• Food Proteomics and Nutrigenomics
• Agricultural and Food Processing Management
• Food Safety & HACCP Systems
• Antioxidant and Phytochemical Analysis

Five selected publications:

Anil B and T. Poongodi Vijayakumar. Optimization of Conditions to Isolate Protein from Germinated Green Gram (Vigna radiata L.) using Response Surface Methodology. International Journal of Advanced Research in Computer Science and Software Engineering 5(1), January – 2015, pp. 430-434.

Anil B and kambale S.R., “Molecular Characterisation of Cashew (Anacardium Occidentale L.) varieties grown in Maharashtra using ISSR marker”, (2018), International Journal of Agriculture Sciences, ISSN: 0975-3710 & E-ISSN: 0975-9107, Volume 10, Issue 17, 2018, pp.-7025-7028

Kashaf Naaz and Anil B (2023), Assessment of Effect of Repeated Heating of Oil on the Quality and Stability of Frying Oils, International Journal for Multidisciplinary Research, 5(4), 1-15.

Misba Naaz, and Anil. B (2023), A Comparative Analysis of Solanum tuberosum and Ipomea batatas on Physiochemical properties, International Journal of Scientific Development and Research, 8(7), 605- 609.

Rafath Nasar Sultana and Anil B (2024), Antioxidant Activity, Nutrient Analysis, And Phytochemical Study in Ripe and Unripe Mango, Lemon, and Orange Peels, European Journal of Biomedical and Pharmaceutical Sciences, 11 (9), 1-6.

Link for publications: Research Gate: https://www.researchgate.net/profile/Anil-Bukya-2?ev=hdr_xprf