Kamaljit Moirangthem

Research Officer

Research Interests

I am enthusiastic about upcycling Agri-Food side streams into food and bio products towards a healthy and sustainable food value chain. I work on biomass processing using various traditional and novel techniques such as microwave, enzyme, fermentation, physical and thermal methods, and the associated biochemical, microbial, and sensory analysis.

Current Projects

1. BSG-BioBev: Innovative plant-based functional beverages from brewers' spent grain (Research Leaders 2025 programme co-funded by Teagasc & H2020 Marie Skłodowska-Curie).

BSG-BioBev, aims to re-introduce BSG into the food system through bioprocesses, making it palatable for humans to eat and drink. The project is in collaboration with Dr Rossana Coda (University of Helsinki, Finland) and Dr Dilip Rai (Food BioSciences, Teagasc, Ireland).

Teagasc https://www.teagasc.ie/news--events/daily/food/what-food-from-beer-waste-would-you-like-to-go-with-your-pint.php

TResearch https://www.teagasc.ie/about/research--innovation/research-publications/tresearch-spring-2022/something-to-cheers-to/

University of Helsinki: https://www.helsinki.fi/en/researchgroups/grain-technology/news/bsg-biobev-developing-plant-based-innovative-beverages-from-brewers-spent-grain

Teagasc https://www.teagasc.ie/about/research--innovation/research-leaders-2025/funded-projects/bsg-biobev

2. Understanding the role of bioprocessing in upcycled food products and consumer acceptance (Kerry Upcycled Food Foundation Fellowship)

Upcycling means repurposing side streams or waste that was previously not destined for human consumption. I am looking at the role of bioprocessing in upcycled food development – in other words, using microbes or microbe-derived aids, such as enzymes, to make upcycled food or ingredients. I’m also looking into increasing consumer acceptance of upcycled foods.

Fellowship page: https://www.upcycledfood.org/research-fellowship

TResearch https://www.teagasc.ie/media/website/publications/2023/TResearch-Spring-2023_36-pages.pdf Page 5

Education

Biorefinery, University of Nottingham, UK
MSC. Crop Biotechnology and Entrepreneurship, University of Nottingham, UK
BEng. Biotechnology, VTU, India

Publications

Moirangthem, K., Rai, D. K., & Coda, R. (2023). Enzyme technology for value addition in the beverage industry waste. In Value-Addition in Beverages through Enzyme Technology (pp. 27-50). Academic Press.
Moirangthem, K., Zaky, A. S., & Tucker, G. A. (2022). Microwave subcritical water pre-treatment and enzymatic hydrolysis of geographical identification (GI) tag Indian black rice (Chakhao Poireiton) straw for fermentable sugar production. Biofuels, 13(7), 815-822.
Moirangthem, K., Greetham, D., Craigon, J., & Tucker, G. (2022). Impact of mixed feedstock of wheat straw, willow and Miscanthus on enzymatic hydrolysis and inhibitor production after microwave hydrothermal pre-treatment in Europe. Biofuels, 13(6), 727-734.
Zaky, A. S., Moirangthem, K., & Wahid, R. (2022). Biofuels: An Overview. Waste-to-Energy: Recent Developments and Future Perspectives towards Circular Economy, 85-144.
Moirangthem, K., Ramakrishna, P., Amer, M. H., & Tucker, G. A. (2021). Bioactivity and anthocyanin content of microwave-assisted subcritical water extracts of Manipur black rice (Chakhao) bran and straw. Future Foods, 3, 100030.
Moirangthem, K., Jenkins, D., Ramakrishna, P., Rajkumari, R., & Cook, D. (2020). Indian black rice: A brewing raw material with novel functionality. Journal of the Institute of Brewing, 126(1), 35-45.
Sapna, I., Kamaljit, M., Priya, R., & Jayadeep, P. A. (2019). Milling and thermal treatment induced changes on phenolic components and antioxidant activities of pigmented rice flours. Journal of food science and technology, 56, 273-280.
Moirangthem, K., & Tucker, G. (2018). How do fruits ripen? Front. Young Minds, 6, 16.

Link to Google scholar