Dr. Jagan Mohan has 27 years of Research and Teaching experience in grain processing with Food Science as a background. Currently he is working as Professor and Head Department of Product development and Officer In charge for the IICPT Regional centre, Guwahati. He has completed his doctoral degree in Food Science from Tamil Nadu Agricultural University during 1999. He has been associated in many projects like Development of low friction huller, Degermer for Rice and "Multipurpose yard drying implement”. He also worked on leading projects like "Natural fortification of rice (b-carotene enriched rice vermicelli)”, "Pulse processing "and quality aspect of pulse especially tur, black gram and green gram”. Currently focusing on "Novel value addition of rice and pulse milling by-product through extrusion cooking and quality control”.To his credit he has published more than 75 research articles in various National and International journals and written a book chapter in Pulse food – quality and neutraceutical properties. His research and teaching interest are in areas related to food science, food biochemistry, food product development- extruded products, low Glycemic foods and ingredient quality analysis, cereals and pulse processing. He has been one of the members in "Team research award given by Indian Council of Agricultural Research award for the year 2002. He was an active member in setting up of NABL accredited Food Analysis Laboratory at IICPTand Food Processing business Incubation centre at IICPT Regional centre, Guwahati. To his credit he has completed many projects on rice value addition, Pulses processing funded by ICAR and DST. The IICPT regional centre at Guwahati has catered many industry and has been a Knowledge Centre for the North east, within a short span they were able to train about 6000 people in the food processing sector in co-ordination with other prominent organization and universities of North east.
He is a recognized research guide at Mother Theresa University, Kodaikanal and Bharathiyar University, Coimbatore in the field of Food Science. He has guided 3 PhD and 27 MPhil and many MSc student and currently guiding 5 PhD students. He has organized many national seminars and workshops at various places in India. He is a member of American Association of Cereal Chemists, American Society for Agricultural and Biological engineering, American Dietetic Association – International, Indian Dietetics Association, Life member of Nutrition Society of India, Member of Association of Food scientists and Technologists of India, Mysore and Life member of Indian society for Technical Education and member of board of studies for Food Science in Pondicherry University and for Food Technology, Anna university, Chennai severed as a member of many syllabus forming committees for Food Science in various institution like PSG College of Arts and Science. Coimbatore and Thaseem Beevi College for Woman, Keelakarai and others.
He has visited USA for Research program in extrusion cooking and worked at University of Nebaraska, Lincoln,US. He initiated the MOU with Kansas State university.Manhatten,US, and was a team member visiting Asian Institute of Technology and Kaserstart University,Bangkok, Thailand for the MOU and collaborative research.