Chagam Ch Koteswara Reddy

Assistant Professor

Department of Life Sciences

GITAM School of Science

Visakhapatnam

Education

Ph. D.

kchagam@gitam.edu

Social Media

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ORCiD

Chagam Koteswara Reddy is an Assistant Professor in the Food Science and Technology division at the GITAM (Deemed to be University). He has a Ph.D. and Postdoctoral from Pondicherry University and Korea University, respectively. His research interests lie in Food and Nutritional Biochemistry. At GITAM University, his research group aims at understanding the molecular structure, and functional activities of slowly digestible materials from different biopolymers.

Research Publications

Harikrishnan, S., Kaushik, D., Rasane, P., Kumar, A., Kaur, N., Reddy, C. K.*, … & Kumar, M. (2025). Artificial intelligence in sustainable food design: technological, ethical consideration, and future. Trends in Food Science and Technology. 105152. (Impact factor: 15.4)
Medha, T., Deepika, P.S., Reddy, C.K.*, Sangeetha, A., Xu, B., Lee, B.-H., & Vinayagam, R. (2025). Ultrasound-assisted production of resistant starch from debranched elephant foot yam starch: structural characterization and in vitro digestibility for sustainable food systems. Food Bioscience. 107206. (Impact factor: 5.9)
Prakruthi, L.Y., Krishnan, H., Medha, T., … Reddy, C.K.* (2025). Enhancing starch properties through dual modification: Ultrasonication and acetic acid treatment of non-conventional starches. Ultrasonics Sonochemistry. 115, 107301. (Impact factor: 9.7)
Medha, T., Kumari, T., Surekha, C., Alavilli, H., Reddy, C. K.*, Nazim, M., Elansary, H.O. (2025). Investigation of morphological, structural, and thermal changes in palmyra starch (Borassus flabellifer) induced by ultrasonication and alcohol-alkali treatment. Industrial Crops and Products. 225, 120515. (Impact factor: 6.2)
Reddy, C.K.*, & Lee, C.H. (2025). Synthesis and characterization of turmeric extract‐β‐cyclodextrin inclusion complexes: Metabolite profiling and antioxidant activity. Journal of Food Science. 90(1), e17635. (Impact factor: 3.4)

Ongoing Research Projects

Enhanced production and isolation of slowly digestible α-limit dextrin and resistant starch from elephant foot yam starch matrix for use as low- calorie food ingredients [funded by DST-SERB-SRG]

Expertise

Food Chemistry, Nutritional Biochemistry, Functional metabolomics, Functional foods, Biomaterials