Awards - National

1. Best Technology Certificate in Horticultural Sciences – 2024
   Awarded for the technology “Process for Instant Soluble Turmeric Enriched Spice-Flavoured Dairy Milk Powder.”

2. ICAR–Fakhruddin Ali Ahmed Award – 2019
   Conferred to the team comprising Dr. Rajeev P., Dr. V. Sivakumar, Dr. D. Prasath, Dr. E. Jayashree, and Mrs. Valadi Chandrasekaran Aliveni.

3. NASI–ICAR Award for Innovation and Research on Farm Implements – 2016

Awards From Scientific Societies

1. Dr. H. S. Mehta Memorial Best Oral Presentation Award – 2025
   Awarded for the best oral presentation of the research article entitled “Optimization of process parameters for the development of microencapsulated spray dried sambar oleoresin and evaluation of its quality”, authored by Archana R., Jayashree E., Anees K., and Alfiya P. V. The award was conferred by the Indian Society for Spices, Kozhikode, during the National Symposium on Spices and Aromatic Crops (SYMSAC-XI), held at ICAR-IISR from 7–9 January 2025.

2. Dr. J. S. Pruthi Award – 2019
   Awarded for the best research paper entitled “Effect of modified atmosphere storage on the shelf life and quality of black pepper and turmeric”, published in the Journal of Spices and Aromatic Crops, conferred by the Indian Society for Spices (awarded in 2025).

3. Fellow, Society for Promotion of Oil Palm Research and Development – 2022

4. Fellow, Indian Society of Agricultural Engineers – 2022

5. Fellow, Society for Promotion of Horticulture – 2021

6. Commendation Medal Award – 2018, Indian Society of Agricultural Engineers

7. Dr. G. S. Venkateswaran Award – 2016
   Awarded for the best original research paper (poster) entitled “Development of mechanical unit for production of white pepper”, conferred by the Indian Society for Plantation Crops.

8. Fellow, Indian Society for Spices – 2015

9. Distinguished Service Certificate Award – 2013, Indian Society of Agricultural Engineers

Recognition By Scientific Societies

1. Fellow, Indian Society for Agricultural Engineering – 2022

2. Fellow, Society for Promotion of Oil Palm Research and Development – 2022

3. Fellow, Society for Promotion of Horticulture – 2021

4. ISAE Commendation Medal Award – 2018 (Awarded in 2019)

5. Fellow, Indian Society for Spices – 2015

6. ISAE Distinguished Service Certificate Award – 2013

Best Oral Presentation

1. Archana R., Jayashree E., Anees K., and Alfiya P. V. (2025) received the Dr. H. S. Mehta Memorial Best Oral Presentation Award – 2025 for the oral presentation entitled “Optimization of process parameters for the development of microencapsulated spray dried sambar oleoresin and evaluation of its quality”, awarded by the Indian Society for Spices, Kozhikode, during the National Symposium on Spices and Aromatic Crops (SYMSAC-XI) held at ICAR-IISR on 7 January 2025.

2. Alfiya P. V. and Jayashree E. (2024) received the Best Oral Presentation Award for the paper entitled “Development, optimization, techno-economic and exergy evaluation of infrared convective dryer for turmeric slices” during the 58th ISAE Annual Convention on “Engineering Innovations for the Next-gen Digital Agriculture” and International Symposium on “Agricultural Engineering Education for Aspiring Youth in Transforming Agriculture”, held at Vasanthrao Naik Marathwada Krishi Vidyapeeth, Parbhani, Maharashtra, during 12–14 November 2024.

3. Meera Mohan, Jayashree E., Anees K., and Alfiya P. V. (2023) received the Best Oral Presentation Award for the presentation entitled “Antioxidant and physico-chemical characterization of co-crystallized jaggery cubes blended with ginger oleoresin” during the National Seminar on “Contemporary Challenges in Processing, Quality and Safety of Foods”, organized by Kelappaji College of Agricultural Engineering and Technology, Tavanur, KSCSTE-Thiruvananthapuram and ICAR-AICRP on PHET, held at Tavanur on 16–17 October 2023.

4. Archana Ravindran, Jayashree E., Jeyakumari A., and Bindu J. (2023) received the Best Oral Presentation Award in Technical Session-V for the presentation entitled “Micro-encapsulation of spice oleoresin blends using different wall materials: Effect on physico-chemical properties” during the 5th International Conference (Hybrid Mode) on “Innovative and Current Advances in Agriculture and Allied Sciences”, organized by the Society for Scientific Development in Agriculture & Technology, held at Dubai, UAE, during 10–16 July 2023.

Best Poster Presentation

1. Alfiya P. V., Jayashree E., Jinto Sebastian, and Thankamani C. K. (2023) received the Best Poster Award for the poster entitled “Optimization of process parameters for spray dried ginger-lime juice powder using RSM and physico-chemical evaluation of the dried powder” during the XVI Agricultural Science Congress organized by the National Academy of Agricultural Sciences (NAAS), New Delhi, and hosted by ICAR-Central Marine Fisheries Research Institute (ICAR-CMFRI), held at Kochi during 10–13 October 2023.

2. Sneha C., Alfiya P. V., and Jayashree E. (2023) received the Best Poster Award for the poster entitled “Development and shelf life evaluation of spice flavoured sorghum (Sorghum bicolor) cookies: a study on valorization of millets for food security” during the National Conference on “Spices, Aromatic and Medicinal Plants for Economic Prosperity and Ecological Sustainability – 2023”, organized by the Andamans Science Association, Port Blair, in collaboration with ICAR-Central Island Agricultural Research Institute, Port Blair, and Directorate of Arecanut and Spices Development, Kozhikode, held during 5–6 October 2023.

3. Saleena P., Jayashree E., Neethu K. C., Bhuvaneswari S., Alfiya P. V., and Anees K. (2023) received the Best Poster Presentation Award in Technical Session-III for the poster entitled “Vacuum impregnation of nutmeg rind candy: a response surface approach” during the 5th International Conference (Hybrid Mode) on “Innovative and Current Advances in Agriculture and Allied Sciences”, organized by the Society for Scientific Development in Agriculture & Technology, held at Dubai, UAE, during 10–16 July 2023.

4. Sivaranjini R. and Jayashree E. (2021) received the Best Poster Presentation Award in Session-III for the poster entitled “Quality characterization of various value-added forms of black pepper (Piper nigrum L.)” presented during SYMSAC-X held at ICAR-IISR, Kozhikode, during 9–12 February 2021.

5. Rajeev P., Jayashree E., Prasath D., and Sivakumar Vavilapalli (2021) received the Best Poster Presentation Award in Session-III for the poster entitled “Value chain approach for promotion of spice farming systems in Paderu Tribal Agency Area, Visakhapatnam” presented during SYMSAC-X held at ICAR-IISR, Kozhikode, during 9–12 February 2021.

6. Jayashree E., T. John Zachariah, and Nirmal Babu K. (2017) received the Best Poster Award for the poster entitled “Effect of high-temperature storage on culinary and medicinal properties of black pepper powder (Piper nigrum)” during the National Conference on Spices: Challenges and Opportunities (NCS-17), held at CSIR-CFTRI, Mysore, during 2–3 February 2017.

7. Jayashree E., Suseela Bhai R., John Zachariah T., and Ravindra Naik (2016) received the Dr. G. S. Venkateswaran Award for the best original research paper (poster) entitled “Development of Mechanical Unit for Production of White Pepper”, presented in the Technical Session on Post-Harvest Technology during the National Symposium on Plantation Crops (PLACROSYM-22), organized by ICAR-Central Plantation Crops Research Institute, Kasaragod, during 15–17 December 2016.

Foreign Trainings

1. Undergone the NAIP International Training Programme in the area of “Nutraceuticals” at the Bioactive Natural Products Laboratory and Phytoceuticals, Department of Horticulture, Plant and Soil Sciences, Michigan State University (MSU), East Lansing, Michigan, USA, from 15 August 2013 to 15 November 2013.

2. Undergone International Training in Oil Palm Processing Technology at the Indonesian Oil Palm Research Institute, Medan, Indonesia, from 10 March 2003 to 16 March 2003.

ICAR certified technologies

1. Protocol for development of rind-based value-added products of nutmeg (2025)
   (ICAR-HS-IISpicesR-Process-2025-054)
   Developed by Jayashree E., Saleena P., Neethu K. C., Bhuvaneshwari S., Alfiya P. V., and Anees K.

2. Process for instant soluble turmeric enriched spice-flavoured dairy milk powder
   (ICAR-HS-IISpicesR-Process-2024-043)
   Developed by Jayashree E., Anees K., Rajeev P., Radha E., and Thankamani C. K.

3. Process for the production of nutmeg rind syrup
   (ICAR-HS-IISpicesR-Process-2024-044)
   Developed by Jayashree E., Alfiya P. V., Anees K., Sarathambal C., and Vishnu B.

4. Turmeric-enriched spice buttermilk
   (ICAR-HS-IISR-Product-2023-042)
   Developed by Jayashree E., Anees K., Rajeev P., Radha E., and Thankamani C. K.

5. Turmeric-enriched spice-flavoured dairy milk
   (ICAR-HS-IISR-Product-2023-045)
   Developed by Jayashree E., Anees K., Rajeev P., Radha E., and Thankamani C. K.

6. Model on value chain development in turmeric for livelihood improvement of tribal communities
   (ICAR-AEXT-IISR-Model-2023-022)
   Developed by Rajeev P., Sivakumar V., Prasath D., and Jayashree E.

Intellectual Property – Design Registration

1. Certificate of Registration of Design for “Hot Air Assisted Infrared Dryer for Spices”, Design No. 420100-001 dated 14-06-2024, awarded by the Patent Office, Government of India, to Alfiya P. V., Jayashree E., and Anees K. (2024).

2. Certificate of Registration of Design for “Vacuum Impregnation Unit”, Design No. 420101-001 dated 14-06-2024 (Class 15-02), awarded by the Patent Office, Government of India, to Jayashree E., Saleena P., and Alfiya P. V. (2025).

3. Certificate of Registration of Design for “Unit Set for White Pepper Production”, Application No. 420101-001 dated 28-12-2024, awarded by the Patent Office, Government of India, to Jayashree E. and Ravindra Naik (2025).

Copyright

1. Oleomiisran: A ready-to-mix tool for liquid spice blends
   (SW-37339/2025-CO, dated 15-09-2025)
   By Anees Kaprakakden, Archana Ravindran, Jayashree Ettannil, and Alfiya Palliveedu.

Recognitions

1. Recognized guide for Ph.D. (Food Science and Technology) under Kerala University of Fisheries and Ocean Studies, Kochi – 2020.

2. Recognized as Faculty in Agricultural Engineering (FPE) of IARI Hub Institute, IARI-Bengaluru Hub – 2024.

3. Accredited as Co-Chairman/Member of PG/Ph.D. students of Dr. Y. S. R. Horticultural University, West Godavari District, Andhra Pradesh – 2024.

PI

1. Development of secondary and tertiary processed products from spices

2. Functional product development of spices through value addition and by-product utilization
   (2020–2025)

3. Establishing a value chain incubation facility for processing of spices (ginger and nutmeg) through value addition for entrepreneurship development at Indian Institute of Spices Research, Kozhikode
   (2017–2019) (Completed)

4. Consortium Research Project on Secondary Agriculture – Establishment of Agro-Processing Centre for Spices
   (2016–2017) (Completed)

5. Developing energy-efficient processing technologies for spices
   (2013–2020)

6. Development of mechanical unit for production of white pepper from green pepper
   (2012–2014) (DST funded; Completed)

7. Production of food extrudates from selected spices
   (2011–2014) (Completed)

8. Studies on improved processing techniques and quality evaluation of major spices
   (2009–2013) (Completed)

9. Studies on drying and storage parameters in black pepper, ginger, turmeric, and nutmeg
   (2003–2009) (Completed)

Co-PI

1. Novel protocol development for quality evaluation and extraction of phytochemicals from spices
   (2024–2027)

2. Non-conventional approaches for spice processing, preservation, and packaging
   (2023–2026)

3. Aflatoxin management in spices: development of preventive methods and novel detection device
   (2020–2022) (Completed)

4. Prevention and management of mycotoxin contamination in commercially important agricultural commodities
   (2004–2008) (Completed)

Book Chapters 

1. Suseela Bhai R, Jayashree E. Mycotoxin contamination in black pepper (Piper nigrum L.). In: Sasikumar B, Eapen SJ, editors. Spices: Production to Products. Boca Raton (FL): CRC Press; 2025. p. 147–169. doi:10.1201/9781003470816-13.

2. Mohandas S, Sarathambal C, Anees K, Jayashree E, Xavier JR. Innovations in detection of adulterants in spices and condiments. In: Sharma GK, Xavier JR, Singh A, editors. Food Adulterants and Contaminants. New Delhi: NIPA GENX Electronic Resources & Solutions Pvt Ltd; 2024. p. 359–378.

3. Balakrishnan M, Jayashree E, Thirupathi V, Visvanathan R. Postharvest processing of spices. In: Ravindran PN, Sivaraman K, Devasahayam S, Nirmal Babu K, editors. Handbook of Spices in India: 75 Years of Research and Development. Singapore: Springer Nature; 2024. p. 4217–4261.

4. Parthasarathy VA, Srinivasan V, Mathew PJ, Neema VP, Krishnamurthy KS, Shivakumar MS, Jayashree E, Ravindran PN. Black pepper. In: Ravindran PN, Sivaraman K, Devasahayam S, Nirmal Babu K, editors. Handbook of Spices in India: 75 Years of Research and Development. Singapore: Springer Nature; 2024. p. 1393–1576.

5. Jayashree E, Zachariah TJ, Nirmal Babu K. Mechanization, post-harvest processing and application of solar renewable energy in spice processing. In: Chadha KL, Singh SK, Prakash J, Patel VB, editors. Shaping the Future of Horticulture. Middlesex (UK): Kruger Brentt Publisher; 2019. p. 735–748.

6. Minoo D, Jayashree E, Nirmal Babu K, Peter KV. Legacy of Indian spices: its production and processing. In: Sharangi AB, editor. Indian Spices: The Legacy, Production and Processing of India’s Treasured Export. Cham: Springer International Publishing; 2018. p. 13–30.

7. Jayashree E. Spice processing and value addition – opportunities for start-up entrepreneurs. In: Sudheer KP, Indra V, editors. Entrepreneurship and Skill Development in Horticultural Processing. 2018. p. 215–236.

8. Jayashree E, Zachariah TJ. Mechanization in spice processing. In: Mathew AC, Manikantan MR, Chowdappa P, editors. Mechanization in Plantation Crops. New Delhi: Westville Publishing House; 2016. p. 116–133.

9. Balakrishnan M, Jayashree E, Thirupathi V, Visvanathan R. Spices and condiments. In: Handbook of Agricultural Engineering. New Delhi: Indian Council of Agricultural Research; 2013. p. 559–581.

10. Chempakam B, Leela NK, Azeez S, Jayashree E, Zachariah TJ. Valorization of by-products from plant-based food processing industries – spices. In: Chandrasekaran M, editor. Valorization of Food Processing By-Products. Boca Raton (FL): CRC Press/Taylor & Francis Group; 2013. p. 490–515.

11. Jayashree E, Zachariah TJ. Post-harvest processing. In: Singh HP, Parthasarathy VA, Kandiannan K, Krishnamurthy KS, editors. Zingiberaceae Crops – Present and Future: Cardamom, Ginger, Turmeric and Others. New Delhi: Westville Publishing House; 2012. p. 348–382.

12. Jayashree E, Zachariah TJ. Post-harvest management. In: Singh HP, Parthasarathy VA, Srinivasan V, Saji KV, editors. Piperaceae Crops – Production and Utilization: Black Pepper, Betelvine and Others. New Delhi: Westville Publishing House; 2012. p. 175–205.

13. Jayashree E, Zachariah TJ. Harvest management of turmeric. In: Singh HP, Parthasarathy VA, Srinivasan V, Shiva KN, editors. Turmeric Production and Utilization. New Delhi: Westville Publishing House; 2011. p. 162–178.

14. Devasahayam S, Anandaraj M, Thankamani CK, Saji KV, Jayashree E. Black pepper. In: Parthasarathy VA, Rajeev P, editors. Major Spices – Production and Processing. Calicut (India): Indian Institute of Spices Research; 2006. p. 15–61.

15. Krishnamurthy KS, Biju CN, Jayashree E, Prasath D, Dinesh R, Suresh J, Nirmal Babu K, editors. Souvenir and Abstracts: National Symposium on Spices and Aromatic Crops (SYMSAC VIII): Towards 2050 – Strategies for Sustainable Spices Production. Kozhikode (India): Indian Society for Spices; 2015. 263 p.

Review Articles

1. Mohan M, Jayashree E, Alfiya PV, Anees K. Encapsulation technologies for the delivery of spice extractives: an overview. Int J Adv Biochem Res. 2024;8(3):39–51.

2. Ravindran A, Jayashree E, Anees K. Post-harvest processing, chemistry and culinary applications of major spices used in South Indian cuisines. Pharma Innov J. 2022;11(2):2429–2441.

3. Saleena P, Jayashree E, Anees K. Recent developments in osmotic dehydration of fruits and vegetables: a review. Pharma Innov J. 2021;11(2):40–50.

4. Ravindran A, Jayashree E, Anees K. Recent advances in the extraction of spice essential oil and oleoresin. Agric Rev. 2022;46(1):53–61.