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Chagam Ch Koteswara Reddy

Chagam Ch Koteswara Reddy

Assistant Professor

Department of Life Sciences

GITAM School of Science

Visakhapatnam

Education

Ph. D.

Dr. Chagam Koteswara Reddy is an Assistant Professor in Food Science and Technology at GITAM (Deemed to be University). He holds a Ph.D. from Pondicherry University and completed postdoctoral research at Korea University. His research focuses on Food and Nutritional Biochemistry, emphasizing molecular architecture–function relationships of slowly digestible biopolymers, metabolomic profiling, and the design of pH-responsive intelligent films for advanced food packaging applications.

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. 163, 105152. (Impact factor: 15.4, Q1)
  • Medha, T., Deepika, P.S., Reddy, C.K.*, Sangeetha, A., ... (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. 71, 107206. (Impact factor: 5.9, Q1)
  • 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, Q1)
  • Medha, T., Kumari, T., Surekha, C., Alavilli, H., Reddy, C. K.*, ... (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, Q1)
  • Krishnan, H., Prakruthi, L.Y., Reddy, C.K.*, ... (2025). Dual modification of horse gram protein (Macrotyloma uniflorum) via acetylation and ultrasonication: Enhancing functional and digestibility properties. Food Chemistry, 496(1), 146699. (Impact factor: 9.8, Q1)

Ongoing Research Projects

  • Check Icon 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

  • Check Icon Food Chemistry, Nutritional Biochemistry, Functional metabolomics, Functional foods, Biomaterials
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