Area of Research
  • Seaweed Dietary fibre and product development
  • Bioactive components from seaweeds
  • By products from underutilized crustacean
  • M.F.Sc
Current projects
  • Innovative product development for value addition, nutrient fortification and shelf-life extension of farmed and wild fresh water and marine fish (PI: Dr. B. Madhusudana Rao)
  • Marine Biomolecules-Characterization and Utilization for Nutraceutical, Biomedical and Industrial Applications (PI: Dr. K.K. Asha)
  • Development of high value by products from fish and shell fish processing discards (PI: Dr. A.A. Zynudheen)
Awards and recognitions
  • Best paper Award for the paper titled ‘Nutritional and physical properties of noodles incorporated with Seaweed puree - Jesmi Debbarma, Viji P., B.Madhusudana Rao, and M.M. Prasad”  at “National Seminar on Fisheries and Aquaculture: Lively hood security, sustainability and conservation" in the Technical session: Harvest and Post Harvest Technology, held on 21-22 January, 2016 at College of Fisheries, Lembucherra, Tripura.
Publications (Best 5 publications)
  • Jesmi Debbarma, Pankaj Kishore, Nayak, B. B., Nagalakshmi k. and Venkateshwarlu G. (2013) Antibacterial activity of ginger, eucalyptus and sweet orange peel essential oils on fish-borne bacteria. Journal of Food Processing and Preservation, 37(5): 1022–1030
  • Arathy Ashok, L. N. Murthy, B. Madhusudana Rao, Jesmi Debbarma, M. M. Prasad, V. Geethalakshmi and Nikita Gopal (2015) Impact of Pacific White Shrimp (Litopenaeus vannamei) on Shrimp Production and Seafood Processing in Andhra Pradesh. Fishery Technology, 52: 53 – 57
  • Madhusudana Rao, B., L.N. Murthy, D. Jesmi and M.M. Prasad (2014) Resistance of E.coli and Salmonella isolated from marine and freshwater fishes towards Carbapenems. Fishery Technology, 51: 207-212.
  • Jeyakumari A., Remya S., Jesmi Debbarma, Ravishankar C. N., Zynudheen A. A., George Ninan, Venkateshwarlu R. and Lalitha K. V. (2015) Effect of Delayed Icing on the Quality of White Shrimp (Litopenaeus vannamei) during Chilled Storage. Journal of Food Processing and Preservation. 39 (6): 2878–2885



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