Cornerstones of Our Strength

samath global, food consultants, food startup, food business, food testing, food R and D, food produ

Mrs. Visalakshi Math (Founder & Director )

Mrs. Vishalakshi Math, the Founder and Director of Samath Global Food Consultants, leads the way with a passion for innovation and a commitment to driving excellence in the food industry.

food scientist, food R and D, food product development, new technology development, equipment exper

R.G.MATH ( Director & Technical Advisor)

Step into the gastronomic realm guided by the seasoned expertise of R.G. Math, a trailblazer with 40 years of impactful contributions in the food industry. As the Director of Samath Global Food Consultants in Hyderabad, R.G. Math leads product development across diverse categories, leveraging a wealth of experience from critical assignments. From groundbreaking research in microwave pasteurization to patents on coffee decoction and edible rice sheets, R.G. Math's legacy is woven with innovation. Join us in exploring a food exploration shaped by R.G. Math's visionary leadership and a commitment to redefining the future of food.

food scientist, product development, product formulation, food innovation, food consultants

Mrs. Sameera Nayani ( Projects Manager)

Mrs. Sameera Nayani, a dynamic leader with 9 years of expertise in designing qualitative research studies and pioneering innovative product and process technologies. As the Projects Manager at Samath Global Food Consultants, Mrs. Nayani excels in managing new product development projects, optimizing quality, cost, and productivity across diverse categories. With a keen eye for troubleshooting, she navigates from creative briefs to successful plant implementation, ensuring compliance with food labeling regulations.

Our publicationS

Overview of publications of SAMATH

EFFECT OF FRYING CONDITIONS ON THE SENSORY PARAMETERS OF BARBEQUE SEASONED POTATO CHIPS. Management 10.1 (2022): 33-37.
Comparison of microwave and conventional pretreatment on the quality of millet bran oil. IFCON-2023
Study on the Shelf Life Extension of RTE Indian Flat Bread IFCON -2023
Studies on the quality and preservation of Cold Brew Coffee by microwave pasteurization IFCON-2023
Formulation and Evaluation of Low Cost Novel Ready-to- Eat Weaning

Food from Millets IFCON-2023

Overview of publications of Mr. R. G. Math

Math, R. G., et al. "Effect of frying conditions on moisture, fat, and density of papad." Journal of Food Engineering 64.4 (2004): 429-434.
Math, R. G., et al. "Effect of frying conditions on moisture, fat, and density of papad." Journal of Food Engineering 64.4 (2004): 429-434.
Math, R. G., et al. "Continuous microwave processing and preservation of acidic and non acidic juice blends." IJAFST 2 (2014): 81-90.
Math, R. G., et al. "Design and development of annatto (Bixa orellana L.) seed separator machine." Journal of food science and technology 53.1 (2016): 703-711.
Walde, S. G., et al. "Preservation of carrots (Daucus carota L.) by dehydration techniques-a review." Indian Food Packer 46.6 (1992): 37-42.
Math, R. G., et al. "Studies on Microbial Destruction and Quality Characteristics in Beetroot Jamun Juice by continuous Microwave Heating System." Advances in Scientific Research and Impact 1.1 (2015): 1-9.
Math, R. G., et al. "Studies on Microbial Destruction by Continuous Microwave Heating System through Helical Coils."

Patents

Patent No. 952/dec/94 “A process for making an improved decoction of coffee”. By S.G.Walde, A.Chakkarvarthi, R.G.Math, and D.G.Rao.
Patent No.1354/DEL/95, “Edible rice sheets" by R.G. Math, A. Chakkaravarthy, S.G.Walde, and D.G.Rao.

Overview of publications by Mrs. Sameera Nayani

Subhashini M, Sameera Nayani and Rudrayya Math. Effect of frying conditions on the sensory parameters of barbeque seasoned Potato chips. International Journal of Marketing & Financial Management. 2022,10, 33-3.
Sameera Nayani, Subba Rao, D. Extraction of Mucilage from Chia Seeds and its Application as Fat Replacer in Biscuits. Int. J. Eng. Res. Technol. 2020,9,922–927.
Sameera Nayani, Math, R. G.& Vivekananda, Hiremath. Microwave blanching- A reliable alternative in vegetable processing industry. Indian Food Industry,2016, 35(1),16-19.
Sameera Nayani and Vivekanand Hiremath. Comparative study on drying characteristics and quality changes of green chili. International Journal of Engineering Research,2016,4(1), 263-267.
Sameera Nayani and Math R.G. Microwave Heating-a promising alternative for Food Processing. Indian Food Packer (2015).
Math, R. G. and Nagender, A. Sameera Nayani, and Satyanarayana, A. Studies on Microbial Destruction by Continuous Microwave Heating System through Helical Coils. International Journal on Recent Technologies in Mechanical and Electrical Engineering, 2015, 2 (12), 4-8.
Math, R. G. Sarangam, S, Ramesh, G, Nagender, A. and Sameera Nayani, and Satyanarayana, A. Studies on Microbial Destruction and Quality Characteristics in Beetroot -Jamun Juice by Continuous Microwave Heating System. Pyrex Journal of Food science and technology 2015, 1 (1), 001-006.
Math, R. G. and Nagender, A. and Sameera Nayani, A. and Satyanarayana, A. Continuous Microwave Processing and Preservation of Acidic and Non- Acidic Juice Blends. International Journal of Agriculture and Food Science Technology,2014, 5 (2), 81-90.
Sameera Nayani “Study on the Prevalence of Virulent genes in E.coli isolated from fish using multiplex-PCR”, Helix, 2013, 2,316-319.