PhD Student, Prince of Songkla university, Thailand
Mruganxi Harshad Sharma is a dynamic and emerging researcher in the field of Food Science and Microbiology, currently pursuing his Ph.D. at Prince of Songkla University, Thailand. With a solid academic foundation in microbiology from Veer Narmad South Gujarat University and over two years of hands-on research and lab experience, Mruganxi is passionate about advancing food safety through molecular, microbiological, and innovative non-thermal techniques. His work has contributed to addressing critical challenges such as antimicrobial resistance and pathogen control in seafood and meat products. He has published in reputed journals like Foods and International Journal of Food Science and Technology, showcasing his ability to apply novel scientific tools like cold plasma and bioactive compound conjugates in food preservation. His collaborative projects and award-winning presentations underline his commitment to impactful, solution-oriented research that bridges microbiology, technology, and public health.
Professional Profile
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Education
Mruganxi Harshad Sharma’s educational journey reflects a strong foundation in life sciences and a focus on applied microbiology. He is currently pursuing a Ph.D. in Food Science and Technology at Prince of Songkla University, Thailand. Prior to this, he completed his M.Sc. in Microbiology from Veer Narmad South Gujarat University in Surat, India, graduating with a CGPA of 6.73 in 2021. He earned his B.Sc. in Microbiology with a CGPA of 6.27 from Shree Ramkrishna Institute of Computer Education and Applied Sciences in Surat in 2019. His earlier academic background includes secondary education from Jay Ambe Vidhyabhavan under the Gujarat State Board (70.5%) and his schooling at Divine Child High School under CBSE (8.4 CGPA). This academic progression underscores his consistent focus on biological sciences, enabling him to develop both technical and research-oriented skills essential for tackling food safety, microbial control, and bioprocessing challenges.
Professional Experience
Mruganxi has developed robust laboratory and research skills through diverse professional roles. From October 2021 to October 2022, he worked as a Microbiologist at the Pacific School of Engineering, affiliated with the Environmental Audit Cell of the Gujarat Pollution Control Board. In this role, he performed microbiological analysis related to water and air quality, ensuring regulatory compliance. Prior to that, he served as a Lab Technician at the RT-PCR Laboratory at Veer Narmad South Gujarat University from April 2021 to October 2021. There, he conducted PCR analyses for viral detection, nucleic acid extraction, and reagent preparation. These positions have equipped him with practical experience in molecular biology, environmental monitoring, and analytical instrumentation. His transition into academia and research was a natural evolution, driven by his interest in food safety, microbiological innovations, and public health. His professional experiences enrich his Ph.D. research by grounding it in real-world applications and industry needs.
Awards and Honors
Mruganxi Harshad Sharma has earned recognition for both academic excellence and extracurricular engagement. Most notably, he received the Best Graduate Student Oral Presentation Award at the prestigious International Symposium on Natural Product Innovation and Commercialization (NPIC) in Satun, Thailand, in November 2024. His ability to communicate complex research findings effectively has also been acknowledged through his active participation in various scientific forums and student activities. He took part in a World Water Day quiz organized by the Uttarakhand Pollution Control Board in March 2022 and participated in multiple quiz and drama competitions organized by the Undergraduate Association of Microbiologists (UGAM) in 2018 and 2019. In March 2018, he won third prize for presenting a biology model at an inter-college science competition. These achievements reflect his well-rounded personality, strong communication skills, and his enthusiasm for science outreach—essential traits for a modern researcher and academic leader.
Research Focus
Mruganxi Sharma’s research lies at the intersection of food microbiology, food safety, and advanced preservation technologies. He is particularly focused on developing novel, sustainable antimicrobial strategies to combat foodborne pathogens such as Vibrio parahaemolyticus and multidrug-resistant bacteria in seafood. His investigations explore the use of chitooligosaccharide-epigallocatechin gallate conjugates, non-thermal high-voltage atmospheric cold plasma, and Maillard reaction products derived from protein hydrolysates as safe alternatives for food preservation. His work is highly relevant to the seafood industry, food packaging, and global health, aiming to reduce antibiotic reliance while improving food shelf life and sensory attributes. Through interdisciplinary collaboration, Mruganxi applies molecular tools, biochemical assays, and sensory evaluation methods to validate the efficacy of these emerging interventions. His vision is to bridge microbiological science and real-world applications, ensuring food security and public health safety. His research supports the Sustainable Development Goals (SDGs), particularly those related to food and health.
Publication Top Notes
Title: Physical, textural, microbiological, and sensorial properties and oxidative stability of chicken patty fortified with Maillard reaction products derived from salmon frame (Salmo salar) protein hydrolysate
Journal: International Journal of Food Science and Technology (2025)
DOI: 10.1093/ijfood/vvae020
Contributors: Sharma, K.; Sharma, M.H.; Buatong, J.; Fu, Y.; Benjakul, S.
Summary: This study evaluates the integration of Maillard reaction products derived from salmon protein into chicken patties to enhance their oxidative stability, microbiological quality, and sensory characteristics. Results showed improved shelf life and consumer acceptance, providing an effective bio-based solution in processed meat products.
Title: Impact of Chitooligosaccharide Conjugated Epigallocatechin Gallate and Non-Thermal High-Voltage Atmospheric Cold Plasma on Vibrio parahaemolyticus: An In Vitro Study and the Use in Blood Clam Meat
Journal: Foods (2025-07-23)
DOI: 10.3390/foods14152577
Contributors: Sharma, M.H.; Singh, A.; Singh, Ankita; Benjakul, S.; Palamae, S.; Mittal, A.; Buatong, J.
Summary: This paper investigates the synergistic antimicrobial effect of a chitooligosaccharide–epigallocatechin gallate (COS–EGCG) conjugate and cold plasma on Vibrio parahaemolyticus in clam meat. The study demonstrates significant pathogen reduction without compromising sensory quality, highlighting a promising method for seafood safety.
Title: Multidrug-Resistance of Vibrio Species in Bivalve Mollusks from Southern Thailand: Isolation, Identification, Pathogenicity, and Their Sensitivity toward Chitooligosaccharide-Epigallocatechin-3-Gallate Conjugate
Journal: Foods (2024)
DOI: 10.3390/foods13152375
Contributors: Sharma, M.H.; Palamae, S.; Yingkajorn, M.; Benjakul, S.; Singh, A.; Buatong, J.
Summary: This study characterizes multidrug-resistant Vibrio species isolated from bivalve mollusks and evaluates the antimicrobial effects of COS–EGCG. Findings provide valuable insights into controlling seafood-borne pathogens using bio-based alternatives and support future applications in the seafood industry.
Conclusion
Mruganxi Harshad Sharma is a promising young researcher whose work bridges scientific innovation and practical applications in food safety and microbiology. His interdisciplinary focus, publication record, and dedication to improving food quality through modern scientific approaches make him a compelling candidate for the Best Researcher Award.