Dr. Anto Pradeep Raja Charles is an Assistant Professor and Principal Investigator of the Fermentation and Food Colloids Laboratory. His research program focuses on utilizing fermentation together with physical and analytical chemistry to develop sustainable food ingredients, bio-products, and value-added materials. Notably, Dr. Charles’s program explores alternative proteins modified and developed using fermentation and nanotechnology. His program also investigates industrial hemp science, taste peptides, and fat alternatives. Before joining the MTSU School of Agriculture, Dr. Charles was a Postdoctoral Research Associate at the University of Nebraska-Lincoln. He has received his Ph.D. in Cereal Science from North Dakota State University and an MS in Food and Animal Sciences from Tennessee State University. Dr. Charles was a Visiting Scholar at Vanderbilt University and has worked in food biotechnology industries for over 4 years, with a focus on industrial fermentation for the production of food, nutraceuticals, and agricultural products. He has received over 20 professional awards recognizing his research excellence and leadership from prestigious organizations, including the Institute of Food Technologists and the American Oil Chemists’ Society.

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Hans Kaunitz Award for Research Excellence, American Oil Chemists Society (AOCS), 2024.

Excellence in Leadership Award, Institute of Food Technologists (IFT), 2023.

IFT Feeding Tomorrow Graduate Scholarship Award, Institute of Food Technologist (IFT), 2023.

Elwood. F. Caldwell Award for Research, Scholastic, and Volunteer Service, Institute of Food Technologist (IFT) – Minnesota Section, 2023.

Jack F. Carter Plant Sciences Graduate Scholastic and Leadership Award, North Dakota State University, 2023.

National Travel Award, Institute of Food Technologist (IFT) – Minnesota Section, 2023.

Ph.D. Research Scholarship Award, Institute of Food Technologist (IFT) - Minnesota Section, 2023.

Ph.D. Research Scholarship, Minnesota Section of Institute of Food Technologists (MN-IFT), 2022.

Outstanding Volunteer Award, Minnesota Section of Institute of Food Technologists (MN-IFT), 2022.

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Peer Reviewed Journal Articles

Charles, A.P.R., Lan, Y., Lu, X., Chen, B., Rao, J*. (2026). Structural, rheological, and tribological behavior of flaxseed protein concentrates: Effect of warm-water and enzymatic demucilaging. International Journal of Biological Macromolecules, 153720. 10.1016/j.ijbiomac.2026.1537202.      

Crew, J., Charles, A. P. R., & Wu, Y*. (2026). Structural and functional properties of hemp protein isolates from industrial hemp waste after cannabidiol extraction. Food Hydrocolloids, 112901. https://doi.org/10.1016/j.foodhyd.2026.1129013.

Haruna, S. I*., Haque, M. A., Ku, S., Charles, A. P. R., Hambaryan, M., Phillips, N., ... & Razzak, M. A. (2026). Challenges and Opportunities of AI Adoption for Agri-Food System Sustainability: Environmental Footprint Reduction. Farming System, 100244. https://doi.org/10.1016/j.farsys.2026.100244

Charles, A. P. R., Rajasekaran, B., Awasti, N., Choudhary, P., Khanashyam, A. C., Majumder, K., ... & Jin, T. Z. (2025). Emerging chitosan systems incorporated with polyphenols: Their applications in intelligent packaging, active packaging, and nutraceutical systems–A comprehensive review. International Journal of Biological Macromolecules, 142714. https://doi.org/10.1016/j.ijbiomac.2025.142714

Charles, A. P. R., Lan, Y., Ohm, J. B., Chen, B., & Rao, J. (2025). Enhanced nutraceutical potential of cannabidiol derived from industrial hemp using plant based complex coacervates. Industrial Crops and Products, 223, 120130. https://doi.org/10.1016/j.indcrop.2024.120130

Vashisht, P., Sangeetha, K., Ramesh, B., Gowda, N., Prasanna, A., Singh, R., ... & Pandiselvam, R. (2025). Harnessing light: the role of semiconductor technology in boosting phenolic compounds in fruit and vegetable. Critical Reviews in Food Science and Nutrition, 1-18. https://doi.org/10.1080/10408398.2025.2502790

Pandiselvam, R., Rathnakumar, K., Nickhil, C., Charles, A. P. R., Falsafi, S. R., Rostamabadi, H., ... & van Leeuwen, J. H. (2025). Ozone-Based Oxidation Treatment to Enhance Food Drying Rate and Quality: Mechanisms, Current Knowledge, and Future Outlook. Food and Bioprocess Technology, 1-20. https://doi.org/10.1007/s11947-025-03761-5

Chauhan, D. S., Lal, A. B., Charles, A. P. R*., Singh, A. P., Khare, A., & Vashisht, P. (2025). Preparation of Gluten Free Cookie using Chestnut and Foxnut Flour Blend: Composition Optimization Through Response Surface Methodology. Asian Journal of Dairy & Food Research, 44(1):84-91. doi: 10.18805/ajdfr.DR-2178

Charles, A. P. R., Chen, B., & Rao, J. (2024). Cannabidiol (CBD) as an emerging nutraceutical ingredient from industrial hemp: regulation, production, extraction, nutraceutical properties, and functionality. Critical Reviews in Food Science and Nutrition, 1-23. https://doi.org/10.1080/10408398.2024.2436130

Charles, A. P. R., Fang, B., Ohm, J. B., Chen, B., & Rao, J. (2024). Novel high internal phase emulsion gels stabilized solely by hemp protein isolate: Enhancement of cannabidiol chemical stability and bioaccessibility. International Journal of Biological Macromolecules, 279, 135395. https://doi.org/10.1016/j.ijbiomac.2024.135395

Charles, A. P. R., Gu, Z., Archer, R., Auwarter, C., Hatterman-Valenti, H., Rao, J., & Chen, B. (2024). Effect of high-tunnel and open-field production on the yield, cannabinoids, and volatile profiles in industrial hemp (Cannabis sativa L.) inflorescence. Journal of Agricultural and Food Chemistry, 72(23), 12975-12987. https://doi.org/10.1021/acs.jafc.4c01668

Pandiselvam, R., Süfer, Ö., Özaslan, Z. T., Gowda, N. N., Pulivarthi, M. K., Charles, A. P. R., ... & Jeevarathinam, G. (2024). Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook. Food Frontiers, 5(3), 1063-1095. https://doi.org/10.1002/fft2.368

Vashisht, P., Sharma, A., Awasti, N., Wason, S., Singh, L., Sharma, S., Charles, A.P.R*.,  ... & Khattra, A. K. (2024). Comparative review of nutri-functional and sensorial properties, health benefits and environmental impact of dairy (bovine milk) and plant-based milk (soy, almond, and oat milk). Food and Humanity, 2, 100301.  https://doi.org/10.1016/j.foohum.2024.100301

Singh, M. P., Vashisht, P., Singh, L., Awasti, N., Sharma, S., Mohan, C., ... & Charles, A. P. R. (2024). Donkey milk as a non-bovine alternative: a review of its nutri-functional properties, applications, and challenges. Journal of Food Science and Technology, 61(9), 1652-1661. https://doi.org/10.1007/s13197-024-05939-9

Vashisht, P., Verma, D., Singh, L., Saini, G. S., Sharma, S., Charles, A. P. R*., ... & Kaur, J. (2024). Ozone processing of milk and milk products: a review of applications, quality effect and implementation challenges. International Journal of Food Engineering, 20(9-10), 669-680. https://doi.org/10.1515/ijfe-2024-0113

Charles, A.P.R., Ramakrishna, R., Manoj, K., Yoganandan, M., Rao, J. (2024). Effect of extrusion processing parameters on the color properties of extrudates. Non-thermal Food Processing Technologies Impact on Color Profile. CRC Press Taylor & Francis.

Khanashyam, A.C., Ramakrishna, R., Thorakkattu, P., Charles, A.P.R. (2024). Non-Thermal Techniques in the Food Industry: Safety and Regulatory Aspects. Non-thermal Food Processing Technologies Impact on Color Profile. CRC Press Taylor & Francis.

Julakanti, S#., Charles, A. P. R#., Zhao, J., Bullock, F., Syed, R., Myles, Y., & Wu, Y. (2023). Hempseed protein (Cannabis sativa L.): Influence of extraction pH and ball milling on physicochemical and functional properties. Food Hydrocolloids, 143, 108835. https://doi.org/10.1016/j.foodhyd.2023.108835

Julakanti, S#., Charles, A. P. R#., Syed, R., Bullock, F., & Wu, Y. (2023). Hempseed polysaccharide (Cannabis sativa L.): Physicochemical characterization and comparison with flaxseed polysaccharide. Food Hydrocolloids, 143, 108900. https://doi.org/10.1016/j.foodhyd.2023.108900 

Bao, H., Ding, H. H., Charles, A. P. R., Hui, D., Rakshit, S., Nahashon, S., & Wu, Y. (2023). Application of yellow mustard mucilage in encapsulation of essential oils and polyphenols using spray drying. Food Hydrocolloids, 143, 108815. https://doi.org/10.1016/j.foodhyd.2023.108815

Rathnakumar, K., Kalaivendan, R. G. T., Eazhumalai, G., Charles, A. P. R., Verma, P., Rustagi, S., ... & Pandiselvam, R. (2023). Applications of ultrasonication on food enzyme inactivation-Recent review report (2017-2022). Ultrasonics Sonochemistry, 106407. https://doi.org/10.1016/j.ultsonch.2023.106407

Charles, A. P. R., Mu, R., Jin, T. Z., Li, D., Pan, Z., Rakshit, S., ... & Wu, Y. (2022). Application of yellow mustard mucilage and starch in nanoencapsulation of thymol and carvacrol by emulsion electrospray. Carbohydrate Polymers, 298, 120148. https://doi.org/10.1016/j.carbpol.2022.120148

Charles, A. P. R., Jin, T. Z., Mu, R., & Wu, Y. (2021). Electrohydrodynamic processing of natural polymers for active food  packaging: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 20(6), 6027-6056.  https://doi.org/10.1111/1541-4337.12827

Book Chapters

Charles, A.P.R., Ramakrishna, R., Manoj, K., Yoganandan, M., Rao, J. (2024). Effect of extrusion processing parameters on the color properties of extrudates. Non-thermal Food Processing Technologies Impact on Color Profile. CRC Press Taylor & Francis.

Khanashyam, A.C., Ramakrishna, R., Thorakkattu, P., Charles, A.P.R. (2024). Non-Thermal Techniques in the Food Industry: Safety and Regulatory Aspects. Non-thermal Food Processing Technologies Impact on Color Profile. CRC Press Taylor & Francis.

Conference Papers

Charles, A.P.R., Sullivan, G., Danao, M.G., Majumder, K. (2025). Unraveling novel umami peptides in beef byproducts using high-intensity ultrasound and sequential enzymatic hydrolysis: A peptidomics and machine learning approach. American Oil Chemists Society.

Prow, A., Charles, A.P.R., Majumder, K. (2025). Structural, rheological, interfacial, and functional properties of protein-polyphenol complexes in matcha beverages. American Oil Chemists Society.

Charles, A. P. R., Chen, B., & Rao, J. (2023). Hemp protein isolate – gum Arabic complex coacervation for enhancing stability and bioaccessibility of cannabidiol. Institute of Food Technologists (IFT), 2023.

Charles, A. P. R., & Wu, Y. (2021). Fabrication of active food packaging coatings by electrospray technology. Institute of Food Technologists (IFT), 2021.

Charles, A. P. R., Mu, Richard., & Wu, Y. (2021). Development and characterization of electrospray starch-yellow mustard mucilage nanocapsules to preserve cherry tomatoes. International Association for Food Protection (IAFP), 2021.

Charles, A. P. R., Mu, Richard., & Wu, Y. (2021). Natural polymer-based food nanostructures for active packaging applications. 43rd Annual University-Wide Research Conference (2021), Tennessee State University.

Bao, H., Charles, A. P. R., & Wu, Y. (2021). Microencapsulation of polyphenols in starch-maltodextrin matrix: Physicochemical properties and release kinetics. Institute of Food Technologists (IFT), 2021.

Charles, A. P. R., Tony, J., Richard., M, & Ying, W. Application of hempseed (Cannabis Sativa L.) polysaccharides in the fabrication of nanomaterials using electrospray. 15th International Food Hydrocolloids Conference, 2020.

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