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Souvik Tewari

Assistant Professor
Department of Food and Nutrition, Swami Vivekananda University, Barrackpore, W.B., India

Highest Degree
Ph.D. in Food Science & Technology from Sam Higginbotom Institute of Agriculture, Technology & Sciences, Allahabad, Uttar Pradesh, India

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Biography

Dr. Souvik Tewari (M.Sc., PhD) is presently working as Assistant Professor, Department of Food and Nutrition, Swami Vivekananda University, Barrackpore, Kolkata.

Area of Interest:

Food Science and Technology

100%

Probiotic Bacteria

62%

Nutraceauticals

90%

Functional Foods

75%

Human Nutrition

55%

Research Publications in Numbers

Books
1

Chapters
5

Articles
6

Abstracts
15

Selected Publications

Tewari, S., S. Vaishnav, S. Biswas, R.K. Khalua, R. Chakraborty and A. Chakraborty, 2022. Fish liver oil: omega-3 fatty acid and human health. Uttar Pradesh J. Zool., 43: 307-310.
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Samanta, C., S. Tewari, D. Chakraborty and S. Vaishnav, 2022. Omega-3 fatty acid and its protective effect against cancer and cancer-related complication. J. Pharm. Res. Int., 34: 51-62.
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Kumar, R.S., D.B. Shinde and S. Tewari, 2021. Relationship between mucormycosis and coronavirus: a review. J. Sci. Technol., Vol. 6. 10.46243/jst.2021.v6.i04.pp01-03.
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Tewari, S., J. David and B. David, 2020. A critical review on immune-boosting therapeutic diet against coronavirus (COVID-19). J. Sci. Technol., 5: 43-49.
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