Prof. R. Mahendran is Professor and Head of the Department of Food Process Technology at the National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)-Thanjavur, an Institute under the Ministry of Food Processing Industries, Government of India. He is an internationally recognized academic leader, researcher, innovator, and mentor with distinguished contributions to food process engineering, education, research, innovation, and technology-driven societal development.

His research excellence has earned him a place in the Stanford University–Elsevier World's Top 2% Scientists List (2025) in Food Science and recognition among the World's Top 5% Scientists (2025) by the SciRank Global Registry. Prof. Mahendran has published over 150 research papers, 44 book chapters, edited five books, and holds four granted patents, with an h-index of 37. He has successfully completed 21 externally funded research and consultancy projects, established advanced research facilities, and translated scientific innovations into industrial applications.

His research focuses on advanced food processing technologies, particularly non-thermal processing (Cold Plasma and High-Pressure Processing), food structure and 4D food printing, supercritical CO₂ extraction, sustainable food processing, and value addition of agricultural commodities. He holds a B.Tech. in Chemical Engineering, M.Tech. in Industrial Biotechnology, and Ph.D. in Food Process Engineering.

Prof. Mahendran is the recipient of the Dr. V. Subrahmanyan Best Scientist Award (2021) and the Best Whole Grain Researcher – South Asia Award (2023) from the Whole Grains Research Foundation, Canada. He is a Fellow of the Institute of Food Science and Technology (IFST) and the Institution of Engineers (India) (IEI), and actively serves as an editor, associate editor, editorial board member, and life member of several leading professional societies in food science and technology.

Presently, Dr. R. Mahendran is an Editorial board member in
Trends in Food Science and Technology (IF 15.1);
Comprehensive Reviews in Food Science and Food Safety (IF: 12.0);
Journal of Food (IF:2.0);
Journal of Food Process Engineering (IF: 2.7);
Journal of Food Processing and Preservation (IF:2.0);
Journal of Food Bioengineering;
and Associate Editor in Journal of Quality Assurance and Safety of Crops & Foods (IF: 4.6).

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