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Dr Venkateswarlu Ronda

Dr Venkateswarlu Ronda

Discipline: Biochemistry | Designation: Scientist | At IIMR Since: 2015

Email: | Mobile: 9567033575

Academic Qualifications

Degree Institute / University Year of completion Subject(s) with major field


ICAR-Indian Veterinary Research Institute


Animal Biochemistry


ICAR-National Dairy Research Institute


Animal Biochemistry


Madras Veterinary College-TANUVAS


Veterinary Science

Employment Record & Experience (Starting from the present position)

Designation Organization Institution & place of posting Period
(years, months)



ICAR-Indian Institute of Millets Research, Hyderabad

May 2015 to date




ICAR-Central Institute of Fisheries Technology, Kochi

August 2009 to May 2015

5 years, 9 months

Current responsibilities:

  • Forage and Stover quality of Sorghum, Pearl Millet and Finger Millet
  • Instrumentation Facility

Recent major contributions:

  • Developed fresh water fish wafers enriched with soy flour and sardine oil for improving protein and PUFA content
  • Member, NABL cell for implementation of NABL at ICAR-CIFT, Kochi
  • Team member in technology transfer of Chitin and Chitosan to Industry

Recent awards and recognitions:

  • Best Trainee Award- 86th FOCARS of NAARM
  • Guided two students for research work as part of their M Sc degree program

Current collaborative activities:


Recent most significant publications:

  • Kamalakanth C. K., J. Ginson, J. Bindu, R. Venkateswarlu, S. Das, O.P. Chauhan, T.K.S. Gopal. (2011). Effect of high pressure on K-value, microbial and sensory characteristics of yellowfin tuna (Thunnus albacares) chunks in EVOH films during chill storage. Innovative Food Science and Emerging Technologies. 12: 451–455.
  • Ginson. J., C. K. Kamalakanth, J. Bindu, R. Venkateswarlu, S. Das, O. P. Chauhan and T. K. Srinivasa Gopal. (2013). Changes in K Value, Microbiological and Sensory Acceptability of High Pressure Processed Indian White Prawn (Fenneropenaeus indicus). Food and Bioprocess Technologies. 6(5): 1175-1180.
  • Brijesh Singh Yadav, Venkateswarlu Ronda, Dinesh P Vashista, and Bhaskar Sharma (2013). Sequencing and computational approaches to identification and Characterization of microbial organisms. Biomedical Engineering and Computational Biology. 5: 43-49.
  • P. K. Binsi, George Ninan, A. A. Zynudheen, Ravikumar Neethu, Venkateswarulu Ronda and C N Ravishankar (2014). Compositional and chill storage characteristics of microwaveblanched sutchi catfish (Pangasianodon hypophthalmus) fillets. International Journal of Food Science and Technology. 49(2): 364-372.
  • K. B. Biji, C. N. Ravishankar, R. Venkateswarlu, C. O. Mohan, and T. K. Srinivasa Gopal. (2016). Biogenic amines in seafood: a review. Journal of Food Science and Technology. Online 29-05-2016.

Other professional activities

  • Member, Society of Biological Chemists-India
  • Member, Society of Fisheries Technologists-India

Certified that above facts are correct and I have repeatedly edited and verified to my full satisfaction.

Dr Venkateswarlu Ronda

Last Updated on 1st July 2016

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