Rajeev Bhat

Rajeev Bhat is Professor and Chair Holder in Food Science and Technology at the Estonian University of Life Sciences, where he leads research in sustainable food systems within the Institute of Veterinary Medicine and Animal Sciences. With 24 years of research and teaching experience across five countries, his work bridges academic research with practical applications in food security and circular economy.

His research focuses on agri-food waste valorization, natural pigment extraction, sustainable food packaging, and meat alternatives, with particular expertise in converting agricultural by-products into valuable ingredients through green extraction technologies. His work combines analytical chemistry, food technology, and sustainability science to develop practical solutions for food industry challenges.

Professor Bhat's publication trend shows increasing focus on extraction technologies for bioactive compounds (2023-2025), with significant contributions to potato peel valorization, rowanberry pomace applications, and sustainable dairy industry development. His recent work demonstrates strong interdisciplinary connections between food science, environmental sustainability, and health applications.

His notable scientific recognition includes:

• WHO expert appointment for Traditional Food Markets (2023)
• EASAC expert on Meat Alternatives (2022)
• Honorary Associate Fellowship at CGSS, Universiti Sains Malaysia (2014)

Professor Bhat actively supervises students and has secured substantial research funding including a €2.5 million ERA-Chair project and participation in multiple COST Actions. His research group collaborates with institutions across Europe, Asia, and Oceania, providing students with international research opportunities. Current projects focus on evidence synthesis in agri-food sectors, sustainable waste management networks, and One Health research excellence.

The VALORTECH Research Group, which he leads, specializes in developing practical applications for food industry by-products, with particular focus on extraction technologies and functional ingredient development. The group maintains strong connections with Estonian agricultural businesses and participates in policy development through international expert networks.