Our Team
Prof. Manickavasagan Annamalai,
CEO & Founder
Dr. Manickavasagan Annamalai holds a Ph.D. in Biosystems Engineering from the University of Manitoba and brings over seven years of experience working in the food industry. He is currently a Professor at the University of Guelph and a licensed professional engineer (P.Eng) with the Professional Engineers Ontario. Dr. Manickavasagan has authored more than 120 peer-reviewed scientific papers and edited 11 books. His book, Imaging with Electromagnetic Spectrum: Applications in Food and Agriculture, is widely recognized across various sectors of the food production system. He is also the recipient of several national and international awards in recognition of his contributions to research and the food industry.
Mitul Gohil,
(M.Eng), Associate Engineer
Mitul is an Associate Engineer with a Master’s degree in Engineering from the University of Guelph. He brings 3.5 years of experience as a Mechanical Engineer in the construction equipment manufacturing sector, along with 8 months of experience as an Associate Engineer at OMAFRA. Mitul is passionate about addressing real-world engineering challenges and excels at applying theoretical knowledge to practical solutions. He is also a strong team player, known for his collaborative approach and problem-solving mindset.
Dr. Boopathi Sidhureddy,
Ph.D
Dr. Boopathi Sidhureddy is a Project Coordinator at Bioimaging Research Solutions (BRS). He earned his Ph.D. from the Central Electrochemical Research Institute in India. Prior to joining BRS, Dr. Boopathi worked at Advonex International Corp., where he led process development initiatives focused on converting plant-based oils into high-value ingredients. He also contributed to research at the University of Guelph, working on standard operating procedure (SOP) development and the authentication of natural health products. During his postdoctoral tenure at the University of Guelph, Dr. Boopathi specialized in the development of carbon-based value-added materials with applications in energy and environmental solutions. He holds 3 patents and has published 25 research articles in peer-reviewed journals
Consulting Group
Dr. Srivigna Hema
Dr. Sri Vigna Hema V holds a Ph.D. in Information and Communication Engineering from Anna University, Chennai, India, with over a decade of academic and research experience. She is currently a Postdoctoral Researcher at the University of Guelph, Ontario, Canada, and a dedicated researcher with strong expertise in Blockchain, Cloud Computing, Cryptography,
Artificial Intelligence, and Data Science. Her work focuses on applying emerging echnologies to address real-world challenges across domains such as agri-food, health, and secure digital
ecosystems. Dr. Sri Vigna Hema has authored more than 23 peer-reviewed scientific papers in
reputed journals, edited books, and national and international conferences. She has filed 7 Indian
patents, with 2 of them published. Her long-term goal is to develop innovative, scalable, and
sustainable technological solutions for global challenges.
Meenakshi PL
Meenakshi holds a Bachelor’s and Master’s in Food Process Engineering from TNAU and is currently pursuing a Ph.D. in Biological Engineering at the University of Guelph. Her research, funded by CFIA, focuses on non-destructive detection of Listeria monocytogenes in fresh cheese. She integrates machine learning with spectral and imaging data to enhance food safety and has published her research works on the same. With a strong foundation in food processing and a passion for smart technologies, she aims to develop scalable, tech-driven food safety solutions. Meenakshi believes innovation in food is limitless, as food is essential to life.
Junaeid Khan
Md. Junaeid Khan is an Assistant Professor in the Department of Food Engineering at Dhaka University of Engineering & Technology (DUET), Gazipur, Bangladesh. He holds a B.Sc. and an M.Sc. in Food Engineering from Bangladesh Agricultural University. Currently, he is pursuing a Ph.D. in Biological Engineering at the University of Guelph, Canada. His research focuses on green extraction methods for bean proteins, along with their structural and functional characterization.
Khan has received several prestigious awards in recognition of his academic and research performance, including the Barrett Family Graduate Scholarship (Canada) and the Japanese Government Scholarship. As an early-career researcher, he remains committed to advancing knowledge in food engineering through research, teaching, and collaboration
Prudhvi Pasumarthi
Prudhvi Pasumarthi holds a Bachelor’s degree in Agricultural Engineering and a Master’s in Food Process Engineering from India. He has industry experience at a research and startup incubation center, where he focused on the primary processing of food grains. He is currently pursuing a Ph.D. in the College of Engineering at the University of Guelph, with research centered on value addition to Canadian pulses. His strengths include primary and secondary food processing and the application of engineering solutions to agri-food innovation. He has also published peer-reviewed articles on topics related to food process engineering in reputed international journals.