Abhimannyu Kalne M.Tech (Agricultural Engineering) is Assistant Professor with specialization in Agricultural Processing and Food Engineering at Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.). He has plenty of experience in Teaching (at Navsari Agriculture University, Dediapada, Gujarat and at IGKV, Raipur), Research (at Central Institute of Agricultural Engineering, (ICAR), Bhopal, India) and Extension activities (at Central Citrus Research Institute (ICAR), Nagpur, India).

His research experience was focused on ‘Nondestructive quality evaluation of fruits’ and ‘use of machine vision in distinguishing crop varieties’. Towards extension activities, he was engaged in ‘Demonstrations of improved Citrus cultivation practices arranged in farmer’s orchard’ and ‘training of Maharashtra state Agricultural officers on improved citrus cultivation techniques’.

He has also edited a book “Processing of fruits and vegetables-From Farm to Fork’ (Apple Academic Press, Florida, USA, 2018, ISBN: 978-1-77188-708-3).

https://www.appleacademicpress.com/processing-of-fruits-and-vegetables-from-farm-to-fork/9781771887083

Abhimannyu is fueled by his passion for understanding the student centric teaching methods. He considers himself a ‘forever student,’ eager to build his academic foundations in Food Process Engineering and stay in tune with the latest research in his field.

His hunger for knowledge and determination to turn information into action has contributed to creation of this blog, where he tried to put the course information in easy language considering the students from different background. Besides educational and professional books, he is avid reader in other subjects also and has collection of books on various subjects including science fiction, personality development, biography books, financial literacy, literature, food, health and nutrition.

While working on processing and value addition of medicinal and aromatic plants at IGKV, Raipur, Abhimannyu has exploited potential of aloe vera and aromatic crops in manufacturing natural herbal soaps. In this area, a technology has developed for making herbal melt and pour soaps using aloevera gel and essential oils distilled from Lemongrass, Roshagrass, Mint, Basil, Vetiver etc.

He has taught herbal soap making during ‘Experiential Learning Programme’ module to B.Tech (Agricultural Engineering) students and also trained number of Women’s’ Self Help Group of Chhattisgarh. This herbal soap making activity is further gaining popularity as some SHG groups are creating variety of natural soaps and selling in nearby market.