1

CURRICULUM VITAE

1. Name : Dheer Singh

2. Designation : Professor (Food Technology) Director, Institute of Engineering & Technology Dean, Faculty of Engineering & Technology

Bundelkhand University, Jhansi (U.P.) INDIA

3. Father’s Name : Sri Ved Pal Singh

4. Date of Birth : 15.10.1954

5. Nationality : Indian

6. Mail Id : drdheersingh@rediffmail.com

7. Mobile No : 09236093902

8. Mailing Address : Department of Food Technology

Bundelkhand University, Jhansi, (U.P.) - 284218, India

9. Permanent Address : Vill. Rasool Pur Jatan P.O. Kakra, Distt. Muzaffarnagar. (U.P.), India.

10. Educational Qualification:

Examination

Passed

Passing

Year Division

Board/

University Subject

B.Sc. (Maths) 1975 1st Agra, University Chemistry, Physics,

Maths

M.Sc. (Food Tech.)

1980 1st

Govind Ballabh

Pant Univ. of Agri.

& Technology,

Pantnagar

Food Technology

Ph.D. (Food Tech.)

1994 4.552/

5.000

Govind Ballabh

Pant Univ. of Agri.

& Technology,

Pantnagar

Major: Food Tech.

Minor: Foods &

Nutrition

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11. Employment:

Employer Post Held Period

Bundelkhand University, Jhansi Dean, Faculty of Engg &

Tech. 30.08.07 to date

Bundelkhand University, Jhansi Director, Inst. of Engg &

Tech. 30.08.07 to date

Bundelkhand University, Jhansi Professor & Director (Institute of Engg & Tech.)

27.06.02 to 09.07.04

Bundelkhand University, Jhansi Director S.F.S 13.09.02 to 06.01.06

Bundelkhand University, Jhansi Proctor (B.U. Campus) 2003 to 2006

Bundelkhand University, Jhansi Professor

(Food Science & Tech.) 28.12.02 to date

Bundelkhand University, Jhansi Dean Science 05.01.06 to 04.01.07

G.B.P.U.A. & T. Pantnagar Associate Professor

(Food Sci. & Tech.) 02.03.98 to 26.06.02

CABM, G.B.P.U.A.& T. Pantnagar

Associate Faculty (R)

(College of Agribusiness

Management)

2001 to 2002

G.B.P.U.A. & T. Pantnagar Dy. Registrar & Dy. Coordinator (Adm.)

01.05.01 to 6.06. 02

G.B.P.U.A. & T. Pantnagar Assistant Professor

(Food Sci. & Tech.) 30.08.84 to 01.03.98

G.B.P.U.A. & T. Pantnagar Research Associate

(Food Sci. & Tech.) 09.07.1981 to 29.08.84

12. Experience

A. Teaching : 31 Years. The following courses were taught:

1. Under Graduate

I) Dairy Science

II) Human Food and Nutrition III) Food Grain Technology IV) Processing of Fruits and Vegetables

V) Post Harvest Management and Processing of Fruits & Vegetables VI) Evaluation of Food

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2. Post Graduate

a. Principles of Food Processing

b. Technology of Milk and Milk Products c. Technology of fruits and Vegetables

d. Food Beverage e. Advanced Food Processing f. Advanced Food Analysis

g. Advanced Food Chemistry h. Food Technology Management i. Food Chemistry.

j. Food Packaging k. Testing and Evaluation of Food.

B. Research : 33 Years

……………………………………………………………………………………………………… Research Stage Title of work/ Thesis University where the

Work was carried out ………………………………………………………………………………………………………………. M.Sc. Studies on Physico-chemical G.B.P.U.A. & T., (Food Technology) and Milling Characteristics of Pantnagar Ragi (Eleusine Coracana) Ph.D Development of Extruded. G.B.P.U.A. & T., (Food Technology) Snacks from composites of Pantnagar rice, dal and wheat Mill by- Products Research Ph.D- Student guided-11 (List enclosed) Guiding M.Sc.- Students guided- 67 M.Sc.- Students guiding-3 B.Tech (F.T.).- Students guided- 3 Publications Book 07 (06 published + 01 under process)

1. Encyclopedia of Food Science 2. Food Science, Technology and Agricultural Products (Changing Scenario) 3. Introduction to Biotechnology 4. Food Biotechnology 5. Food Processing & Preservation 6. Fermentation Technology 7. Bio-analytical Techniques

Research papers published- 44 (list enclosed)

Papers Presented- 50 (list enclosed)

Research projects worked on:

A. Interaction of saponins on the functional and in-vitro digestibility of legume

proteins.

B. Dehydration and dehydrocanning of mushroom (Agaricus bisporus).

C. Studies on dehydration of aonla, pears, bittergourd, bael and papaya.

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D. Analytical Quality Control Laboratory.

E. Up-gradation of Analytical Quality Control Laboratory.

F. Influence of pre and post-Harvest factors on storage life and quality of Litchi

fruit for export (43.00 lacs) APEDA

G. Utilization of low value cereals in bakery products and establishment of bakery

and extrusion unit (Rs. 50 lacs) Ministry of Food Processing Industries, Govt.

of India

H. Development of value added products and shelf life enhancement of ginger and

turmeric grown in Uttar Pradesh with special emphasis to Bundelkhand

Region.(Rs. 10 lacs) U.P. Council of Agricultural Research, Lucknow.

I. Strengthening of department (Rs. 2.52 corers) U.P. Government,

Lucknow.

C. Extension: 31 Years

Participated in following extension activates of the University/ State

Government.

Organization of Kisan Mela

Extension Training Program

Consultancy to farmers, consumers and industries.

E Extension Training Programs organized by Govt. Departments of

U.P. State., Uttaranchal State

D. Administrative:

Carried out following administrative responsibilities assigned by the University:

Dy. Registrar and Dy. Coordinator (Admissions) (01.05.2001to

06.06.2002). G.B.P.U.A & T. Pantnagar.

Director, Institute of Engineering & Technology, B.U. Jhansi, 27.06.02 to

9.7.04. & 30.08.07 to date.

Head, Department of Food Technology, B.U. Jhansi, 13.09.02 to 07.07.08.

Director, Self Finance Scheme, B.U. Jhansi, 13.09.02 to 07.01.2006.

Dean, Faculty of Science, B.U. Jhansi, 05.02.2006 to 4.1.2007.

Proctor, Bundelkhand University Campus Jhansi, 2003 to 2006.

Dean, Faculty of Engineering & Technology, B.U. Jhansi, 30.08.07 to date.

Incharge – Engineering Section (Civil & Electric) B.U. Jhansi, 2015.

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Convenor, Board of Studies, Bundelkhand University, Jhansi.2002 to date.

Convenor, Research Development Committee, B. U. Jhansi, 2OO2 to date.

Convenor, Organizing Committee of National Seminar on Traditional

Health Foods: Status and perspective, held at Pantnagar on March 26-27,

1999.

Convenor, 40th Annual convention of Chemists, Dec. 27 to 30, 2003,

Bundelkhand University, Jhansi.

Convenor, International conference on Recent Advances in Biomedical

Science, Feb.4 to 5, 2004, B.U., Jhansi.

Convenor, B.Ed. Entrance Test 2003, 2004 B.U. Jhansi.

Convenor, Entrance Test 2003, 2004 & 2005 B.U. Jhansi.

Convenor, College Inspection committees.

Convenor, U.F.M. Committee, Bundelkhand University, Jhansi (2010).

Convenor, National Conference on Changing Scenario of Food Science

Technology and Agriculture Products, November 11 & 12, 2011 held at

B.U., Jhansi.

Convenor, JEE B.Ed. 2014 – Pre-examination work.

Coordinator, Counseling Committee-2007, B.U. Jhansi.

Coordinator, Counseling Committee- JEE-B.Ed-2007, B.U. centre.

Member, Board of Faculty of Agriculture G. B. P. U. A & T. Pantnagar,

1984 to 2002.

Member, Academic Council of University G.B.P.U.A & T. Pantnagar 2001.

Member, Advisory Committee Bundelkhand Radio 2008 to date.

Member, Organizing Committee of National Seminar on Quality

Management in Fruit and Vegetable Processing held at Pantnagar on May

10th, 1997.

Member, Organizing Committee of IV International Food Convention

AFST (I) Mysore, November 23-27, 1998.

Member, Anti-ragging flying squad to maintain healthy atmosphere in

Hostels, G.B.P.U.A. & T., Pantnagar.

Member, Organizing Committee of the Seminar on”Soyabean as Human

Food-Potential, Problems and strategies “held at Pantnagar on 29.09.2000.

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Member, Coordination Committee, U.P. SLET-2004 conducted by CSJM

University Kanpur.

Member, Executive Council Committee, Bundelkhand University, Jhansi

2004-2005, 2007-2008, 2008-2009, 2009-2010 and 2012-2013.

Member, State Level Empowered Committee and State Level Preparatory

Activities Approval Committee 2012-2013, 2013-2014.

Member, Expert Committee, AICTE New Delhi 2012-2013.

Nodal officer, Moradabad, CPMT-2002 conducted by B.U. Jhansi.

Nodal officer, Muzaffarnagar, CPMT-2004 conducted by C.C.S. University

Meerut.

Nodal Coordinator, JEE – Ph.D. 2012, B.U. Jhansi.

City Representative, Meerut, CPMT-2011 conducted by B.U. Jhansi.

City Representative, Allahabad, JEE B.Ed. 2014.Conducted by B.U.

Jhansi.

Center Superintendent, JEE - B.Ed. 2008, B.U. Centre.

Center Superintendent, JEE - B.Ed. 2010, B.U. Centre.

Center Superintendent, JEE - B.Ed. 2011, B.U. Centre.

Center Superintendent, JEE – B.Ed. 2012, B.U. Center.

Center Superintendent, JEE – B.Ed. 2013, B.U. Center.

Center Superintendent, JEE – B.Ed. 2015, B.U. Center.

Center Superintendent, E.T. – 2015, New Exam Building, B.U. Jhansi.

Center Superintendent, Lekhpal Recruitment Test 2015, B.U. Jhansi

Center Superintendent, SEE- U.P.T.U. 2011, B.U. Centre.

Centre Superintendent, B.Ed. Entrance Test 2006 B.U. Jhansi

Centre Superintendent, Entrance Test 2006 B.U. Jhans.

Centre Superintendent, Entrance Test 2010 B.U. Jhansi.

Centre Superintendent, Entrance Test 2012 B.U. Jhansi.

Centre Superintendent, E.T. LLB and M.Ed. - 2007, B.U. Jhansi.

Centre Superintendent, CPMT- 2005 at B.U. Campus Jhansi.

Center Superintendent, CPMT – 2015, New Exam Building, B.U. Jhansi.

Co-project Leader, Analytical and Quality Control Lab G.B.P.U.A & T.

Pantnagar.

Center Representative/ Observer – Entrance Test -2015, B.U. Jhansi.

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E. Incharge of Food Research Lab:

I worked as Incharge, Food Research Laboratory which is a pilot plant of the

Department of food Science and Technology, G.B. Pant University of

Agriculture & Technology, Pantnagar from 1987 to 1996 and1999 to 2002.

F. Warden (1993-1996):

I was assigned additional duties of warden of one of the senior most P.G.

Hostel of G.B.P.U.A. & T. Pantnagar. During my tenure this hostel was

awarded as the best hostel among the 16 hostels of the University

particularly for Administration, maintenance and organization of students

activities.

E. Collaboration with Industries:

Analysis of Food, Water and food ingredient samples received from

industries as co-project leader of Analytical Quality Control Laboratory of the

Department which has been established in the University in collaboration with

Ministry of Food Processing Industries, Govt. of India and Centre for Technological

Development. On the basis of analytical reports of the samples, advices are being

rendered to the industries for suitable modification in product formulation and

process control. Extended expert advise to improve the quality of extruded

products being manufactured by P.C.F., Soybean Complex Halduchaur, Distt.

Nainital and solving the problems of consumers and small entrepreneur as a part

of University extension activities. Collaborating with many Food Industries for

solving their problems through graduate student thesis research work.

13. Co-curricular Activities:

(I) Membership of Professional Societies

(A) Chairman, Agriculture Society Pantnagar 1978-1979

(B) Full member, AFST (I) Mysore.

(C) Treasurer, AFST (I) Pantnagar Chapter 1993-94

(D) Honorary Executive Secretary, AFST (I) Pantnagar Chapter 1997-

98, 98-99, 99-2000, 2000-2001, 2001-2002

(E) Vice-President, AFST (I) Mysore 1997-98.

(II) Summer Institute/Training Programmes/Seminar/Workshop Organised

(1) Associate Director, Analysis of Food Additives, Contaminants, Toxicants

and adulterants in various foods-1986.

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(2) Co-Convenor, Advances in processing of Fruits and vegetables-1996.

(3) Member, Organizing Committee of National Seminar on Quality

Management in Fruit and Vegetable Processing held at Pantnagar on May

10, 1997.

(4) Member, Organizing Committee of IV International Food Convention AFST

(I) Mysore, November 23-27, 1998.

(5) Convenor, Organizing Committee of National Seminar on Traditional

Health Foods: Status and Perspective, held at Pantnagar on March 26-

27, 1999.

(6) Associate Director, Summer Training on Food Analysis and Quality

Control -1999.

(7) Convenor, 40th Annual convention of chemist, Dec 27-30, 2003,

Bundelkhand Unversity, Jhansi.

(8) Convenor, International conference on Recent Advances in Biomedical

Science Chairman, College Inspection committees, Feb 2004, B.U., Jhansi..

(9) Director, National Conference on Scope, Opportunities and Challenges for

Women Entrepreneurs IN the Food Processing Industry at BU Jhansi on

March 26-27, 2006.

(10) Convenor, National Conferences on Changing Scenario of Food Science,

Technology and Agricultural Products held at B.U. Jhansi on November,

11-12, 2011

Refresher courses/Summer Institute Attended

1. Summer Institute on “Advances in Liquid Food Process Engineering”

from June 6-13, 1994 at P.H.P. & F.E. Pantnagar.

2. Training on “Quality Control and Instrumental Analysis of Food and Fruit

Products” from Aug. 8-13, 1994 held at U.A.S., KGVK. Bangalore.

3. Summer Institute on “Modeling of Technologies for Controlled atmosphere

Storage of Fruits and Vegetables” from July 14 to Aug. 11, 1995 held at

P.H.P. & F.E. Pantnagar.

4. Summer Institute on “Nutritional Epidemiology and Human Development”

Department of Foods and Nutrition, Pantnagar.

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D. Conferences/Seminar/Symposium attended

1. Indian Convention of Food Scientist and Technologists organized by AFST (I)

Mysore at New Delhi, April 3 - 5, 1985.

2. University Industry Collaboration Workshop organized by G.B.P.U.A. & T.,

Pantnagar at Pantnagar, March 1-2,1993.

3. Seminar on Industrial Potential, off - farm employment and skill formation in

hill areas organized by SHERPA and GBPUA&T Pantnagar at Pantnagar April

10th -11th,1993.

4. National Seminar on “Quality Management in Fruit and Vegetable Processing”

May 10, 1997 at Pantnagar.

5. International Food Convention” from November 23-27, 1998 at Mysore.

6. National Seminar on Traditional Health Foods: Status and Perspective From

March 26-27, 1999 at Pantnagar.

7. Silver Jubilee Seminar on Emerging Trends in Food Processing Technology and

Value Addition held at Jhansi from May 26-27, 2000.

8. National Seminar on emerging trends in processing, handling, storage and by

product utilization of pulses and soybean, held at Pantnagar on January 18th –

19th, 2001.

9. TROIKA- 2002 Seminar Industrial presentation, Competition, held at Jhansi, on

Jan. 18-19, 2002.

10. Patent Awareness Workshop (PAT-2003) held at Bundelkhand University,

Jhansi on July 28th, 2003.

11. Introduction and Role of HACCP in Horticulture and Food Processing

Industries held at Govt. food science training center, Jhansi on Jan. 5, 2004.

12. Introduction and Role of HACCP in Horticulture and Food Processing

Industries CSA held at University of Agriculture and Technology Kanpur on

January 31st, 2004.

13. “Potential for Food Processing industries in UP” organized by Department of

Horticulture and Food Processing, Government of UP held at Hotel, Radisson,

Noida on May 18, 2005.

14. “Stakeholders Consultation Workshop on Food Processing” held at

TARAGRAM Orchha on Oct. 18, 2005.

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15. “Potential for Food Processing industries in UP” organized by Department of

Food Processing, Government of U.P. held at Jhansi, on Dec. 10, 2005.

16. “National Conference on scope, opportunities and challenges for Women

Entrepreneurs in the food processing industry” sponsored by UGC, New Delhi

held at BU, Jhansi, on March 26-27, 2006.

17. “Automation in Food and Beverage Industry” organized by A.I.A held at Hyatt

Regency, R. K. Puram, New Delhi, on April 7, 2006.

18. Workshop on Fruits and Vegetable Preservation held at BU Jhansi, on April

11th -13, 2006.

19. Workshop on recent trends and future prospects in Food Safety, held at

Jiwaji University, Gwalior on October 15th, 2008.

20. National Conference on “Newer Advances in Food Science & Technology”

organized by P.G, D.F.T, F.ET R.B.S. College, Bichpuri, Agra on March 5-6,

2011.

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LIST OF PUBLICATIONS

Papers Published:

1. Dheer Singh, N.S. Verma, and S.M. Tyagi (1983). Proximate Composition

of Milled Fractions of Ragi (Eleusine Coracana) varieties. Bulletin of Grain

Technology, 21(2): 119.

2. Dheer Singh, G.S. Chauhan, N.S. Verma and S.M. Tyagi (1991). Physical,

Chemical and Milling characteristics of Ragi Varieties. Bulletin of Grain

Technology, 31, 61-67.Z

3. R.C.Parashar, G.S. Chauhan and Dheer Singh (1992). Varietal differences

in some physical and chemical characteristics of grain sorghum (Sorghum

bicolar (L.) Moench). Bulletin of Grain Technology, 30, 159-163.

4. Santosh Kumari, G.S. Chauhan and Dheer Singh (1992). Effect of soy

flour supplementation on the sensory characteristics of some traditional

foods Beverage and food world, 19(3): 29.

5. Sachan, A.K.; Chauhan, G.S.; Singh I.; Dheer Singh and Verma, N.S.

(1993). Milling quality of soybean cultivars as a function of pre milling heat

treatment and grain characteristic. J. of agriculture and Food Chemistry,

46, 15-17.

6. Chauhan, G.S.; Suresh, I. and Dheer Singh (1993). Formulation of fruit

juices beverage from pulp. Beverge and Food world, 20 (3): 17.

7. Meenakshi Rani, G.S. Chauhan and Dheer Singh (1993). Comparative

changes in the quality of refined soybean oil and groundnut oil during

intermittent frying of potato chips.Beverage and Food world, 20: 18-19.

8. Alok Pant, G.S.Chauhan, N.S. Verma, B.K. Kumbhar and Dheer Singh

(1993). Texture Profile analysis of tofu and milk paneer before and after

deep fat frying. J. of Food Science and Technology, 30. (6): 449-450.

9. Singh, N.; Singh, D. and Chauhan, G.S. (1994). Effects of defatting,

coagulants and coagulation pHs on soy protein isolates. J. of Food Science

and Technology, 31 (2): 117-121.

10. Singh, N.; Singh, D.; Chauhan , G.S. and Suresh, I. (1994). Some

physicochemical and sensory characteristiecs of beverate developed from

defatted soy flour. Beverage and Food world, 21 -19. (2):18.

12

11. G.S.Chauhan; R.C. Parashar and D. Singh (1997). Varietal differences in

the content of calcium, phosphorus and protein fractions of various milled

streams of grain sorghum Beverage and Food world, 24 (5): 30.

12. D. Singh; G.S.Chauhan; S.M. Tyagi and I. Suresh (2000). Extruded

snacks from Composite of Rice brokens and wheat bran. J. of Food Science

and Technology. 37 (1): 1-5.

13. D.Singh; G.S. Chauhan; I.Suresh and S.M. Tyagi (2000). Nutritional

Quality of Extruded snacks developed from composite of rice brokens and

wheat bran. International Journal of Food Properties 3 (3): 421-431.

14. B.Vandana; S.M. Tyagi and Dheer Singh (2000). Effect of substitution of

blackgram by soyabeans on the quality of Idli. Beverage and Food world

29(9): 34-36.

15. D.K. Balyan; S.M.Tyagi; Dheer Singh and V.K. Tanwar (2001). Effect of

extraction parameters on the properties of fenugreek mucilage and its use in

ice cream as stabilizer. J of Food Science and Technology. 38 (2).

16. S.K. Chauhan, S.M. Tyagi and D. Singh (2001). Pectinolytic Liquefaction of

Apricot, Plum and MangoPulps for Juice Extraction. International Journal of

Food Properties.4 (1), 103-109.

17. O.P.Chauhan; Dheer Singh; S.M. Tyagi and D.K. Balyan (2002). Studies

on preservation of Sugarcane Juice. International Journal of Food

properties. 15. (1) 217-229.

18. Vinita Chaudhry, Dheer Singh and S.M. Tyagi (2003). Study on

preparation and quality Evaluation of Aonla Power. Beverage and Food

world.30 (11):36-39.

19. Devendra Kumar Bhatt, Priyanka Tomar and Dheer Singh (2004).

HACCP in Food Industry, Requirement and Implementation .Processed Food

Industry. Oct.2004, 32-40.

20. Shalini Chakraboty, Dheer Singh and Subir Chakraborty (2004). Linseed

(Linumusitatissimum.L.): its health benefits Research Link 16 III (6):105-

106.

13

21. Devedra Kumar Bhatt, Priyanka Tomar and Dheer Singh (2004).

Application of Food Safety Management Systems in Food Industry:

Principles, Implementation and relationship with ISO 9000 and Quality

Management. Beverage and Food World 31(11)29-34.

22. Sunita Singh, Dharmesh Arajariya and Dheer Singh (2005). Effect of

thermal treatment on destruction of microorganisms in mango bar and its

shelf life. Indian Journal of microbiology Vol 45 No.4, December 2005, PP

295-300.

23. Garima Bansal, Dheer Singh and Sanjaya Sharma (2007). Prevalence of

osteporosis in perimenopausal women in Bundelkhand region. Flora and

Fauna Vol 13 No. 2 PP 438-445.

24. Garima Bansal, Dheer Singh and Sanjaya Sharma (2007). Nutritional

status of perimenopausal women of Bundelkhand region. Flora and

Fauna Vol 13 No. 2 PP 446-450.

25. Garima Bansal, Dheer Singh and Seema Sonkar (2008). Prevalence of

anaemia in adolescent girls of south eastern uttar Pradesh. Flora and

Fauna Vol. 14 No.1 PP149-152.

26. Neha Chaudhary, Noopar Gautam, Silky and Dheer Singh (2008).

Optimization of process parameters for drying of Aonla. Flora and Fauna

Vol. 14 No.1 PP408-414.

27. Garima Bansal, Dheer Singh, Meenakshi Singh and Seema Sonkar

(2008).Nutritional status of adolescent girls and its correlation with their

dietary habits. Flora and Fauna Vol. 14 No.2 PP 359-363.

28. Subir Kumar Chakraborty, Daya S. Singh, Dheer Singh, B.K. Kumbhar

(2008). Process parameter optimization for textural properties of ready to

eat extruded snack food from millet and legume pieces blends. Journal of

texture studies, 40(6): pp710-726.

29. Chakraborty, S.K., Singh, D.S., Singh, D., Chakraborty, S. (2009)

Process optimization with respect to the expansion ratios of millet and

legume based extruded snacks. J of Food Process Engineering.

30. Mamta Shankar, Neha Chaudhary & Dheer Singh (2010) Review on

gorgon nut. International Journal of Pharmaceutical and Biological

Archives, Vol -1 (2) pp: 101-107.

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31. Rolly Kanchan, Dheer Singh & Avinash Tiwari (2011) Development of

mixed fruit jam by using papaya, tomato & woodapple. Processed Food

industries vol 14(5) pp: 26-29.

32. Kapil Tyagi, Md. Ayub Ansari, Dheer Singh & Ankita Tyagi (2011) Effect

of extraction on the Physico-Chemical characteristics of rice bran oil

Progressive Research (An International Journal) Vol 6(1) pp:13-17.

33. Neha Chaudhary, Silky & Dheer Singh (2011) Studies on Utilization of

Butter Milk in cooking making, Food Science, Technology and Agricultural

Products (Changing Scenario) Proceeding of National Conference.

34. Dheer Singh and D.K. Bhatt (2011) Changing Scenario of Food Processing

Industries, Food Science, Technology and Agricultural Products (Changing

Scenario) Proceedings of National Conference.

35. Deepali Saxena, Latha Sabikhi, S.K.Chakraborty, Dheer Singh (2012),

“Process optimization for enzyme aided clarification of water melon juices”

J. Food Science & Technology DO1 10.1007/s13197-012-0720-1.

36. Neha Chaudhary, MP Gupta and Dheer Singh (2012), Chemical and

Sensory Evaluation of Soy Cow milk blend. International Journal of Food

Science, Technology and Nutrition, Vol 6 No. 1 pp 51-58.

37. 'kqHkkUxh fuxe ,oa /khj flag ¼2013½] e/;kUg [kk| inkFkZ dk izkFkfed f'k{kk esa

;ksxnku] j{kk [kk| foKku if=dk] 2013 & 2014 ¼22] 85 & 92½-

38. Rolly Mehrotra, Dheer Singh, Avinash Tiwari (2014), “Steviol Glycosides

and there use food processing: A review”, Innovare Journal of

Food Science Vol 2 issue 1 pp 07-13.

39. Rolly Mehrotra, Dheer Singh, Avinash Tiwari (2014), “Effect of sugar

replacement on chemical composition and organolatpic properties

of shrikhand”, Innovare Journal of Food Science Vol 2 eissu 1 pp

22-25.

40. Rolly Mehrotra, Dheer Singh, Avinash Tiwari (2014), “Physico chemical

analysis of low calorie of high protein Shrekhand prepared using

stevia leaf powder”, Innovare Journal of Food Science Vol 2 issue

1 pp 26-28.

15

41. Rolly Mehrotra, Dheer Singh, Avinash Tiwari (2014), Pharmacognostic,

Phytochemical, Chemical and Functional Study of leaf of Stevia

rebaudiana Bertoni, The journal of Phytochemistry, photon 115,

310-317.

42. Jyoti Bala, Dheer Singh, Shubhangi Nigam and Archana (2014),

Incorporation of Butter Milk in Bread making, production and processing

of Food Crop of value addition:- Technology and genetic options in

International journal of Agrobios pp 185 -191.

43. Shubhangi Nigam, Dheer Singh, Archana, Jyoti Bal and Pooja Kakkar

(2014), Development of Diabetic papaya jelly, production and processing of

Food Crop of value addition:- Technology and genetic options in

International journal of Agrobios pp 221 -227.

44. Archana, Dheer Singh, Jyoti Bala and Shubhangi Nigam (2014),

Development of whey based cookies, production and processing of Food

Crop of value addition:- Technology and genetic options in International

journal of Agrobios pp 233 -240.

16

Paper Presented:

1. Singh, D.; Verma, N.S. and Tyagi, S.M. (1983). Physico-chemical and

milling characteristics of ragi varieties. At III National Convention of

AFST (I) at Mysore.

2. Singh, D.; Verma, N.S. and Tyagi, S.M. (1983). Proximate composition of

milled fractions of ragi vareties. Presented at III National convention

of AFST (I) at Mysore.

3. Purnima Sharma; G.S. Chauhan; N.S. Verma and Dheer Singh (1985).

Extrusion processing of rice, ragi and defatted soy flour blends.

Presented at V Indian Convention of Food Scientists and

Technologists held at New Delhi from April, 3-5.

4. R.K.Dublish; Dheer Singh and G.S. Chauhan (1987). Effect of extrusion

cooking on nutritional quality of rice-ragi-defatted soy flour blends.

Presented at VII Indian Convention of Food Scientists and

Technologists, held at CFTRI, Mysore from Feb. 18-23.

5. Singh, N; Chauhan, G.S. and Balyan, D.S. (1988). Some phusicochemical

properties of soy supplemented needles presented at II International

Convention of Association of Food Scientists and Technologists, held

at CFTRI, Mysore from Feb.18-23.

6. Singh, D; Tomar P and Kumar, D. (1998). Optimization of process

parameters for preparation of mushroom powder. Presented at 4th

International Food convention, held Mysore from Nov. 23-27.

7. Sirohi,K. ; Singh, N; Tyagi, S.M. and Singh, D. (1998). Development of

Ready to serve Beverage from Sapota, Aonla and Kinnow fruits.

Presented at 4th International Food Convention, held at Mysore from

Nov. 23-27.

8. Singh, D; and Chauhan, G.S. (1998). Development of extruded snacks from

composite of pigeonpea brokens and wheat bran. Presented at 4th

International Food Convention held at Mysore from Nov, 23-27.

9. Singh, D. and Chauhan, G.S. (1998). Chemical and Nutritional

Characteristics of extruded snacks developed from composite of rice

brokens and wheat bran. Presented at 4th International Food

Convention, held at Mysore from Nov. 23-27.

17

10. Kumar, P; Tyagi, S.M.; Mittal, S.K. and Singh, D. (1999). Studies on the

preparation of fermented beverage from whey and banana. Presented

at National Seminar on Traditional Health Foods: Status and

Perspective, held at Pantnagar from March 26-27.

11. Khandelwal, P.; Tyagi. S.M. and Singh. D. (1999). Changes during storage

in paneer pickle prepared from cow milk of different fat levels.

Presented at National Seminar on Traditional Health Foods: Status

and Perspective; held at Pantnagar from March 26-27.

12. Sirohi, K.; Singh, N.; Tyagi, S.M. (1999). Optimization of ingredients for

ready to serve beverage prepared from blends of sapota aonla and

kinnow fruit juices. Presented at National Seminar on Traditional

Health Foods: Status and Perspective, held at Pantnagar from March

26-27.

13. Chaudhary, V.; Singh, D. and Tyagi, S.M. (1999). Optimization of process

parameters for preparation of aonla powder. Presented at National

Seminar on Traditional Health Foods: Status and Perspective, held

at Pantnagar from March 26-27.

14. Chauhan D.K.; Tyagi, S.M. ; Mittal , S.K. and Singh, D. (1999).

Development of whey-banana beverage by lactic acid fermentation.

Presented at National Seminar on Traditional Health Foods: Status

and Persepective, held at Pantnagar from March 26-27.

15. Tyagi, R.K.; Tyagi, S.M.; Tanwar, V.K.; Singh, N. and Singh, D. (1999).

Effect of picking media on the storage stability of chicken meat

pickle. Presented at National Seminar on Traditional Health Foods:

Status and Perspective; held at Pantnagar from March 26-27.

16. Singh, D.; Chauhan, G.S. and Tyagi, S.M. (2000). Chemical and Nutritional

characteristics of Extruded snacks. Developed from composite of

pigeonpea brokens and wheat bran. Orally presented at Silver

Jubilee seminar on Emerging Trends in Food Processing Technology

and Value Addition held at Jhansi from May 26-27.

18

17. Chauhan, O.P.; Singh, D.; Tyagi S.M. and Tomar, P. (2000). Studies on

preservation of sugarcane juice. Orally presented at Silver Jubilee

Seminar on Emerging Trends in Food Processing Technology and

Value Addition, held at Jhansi from May 26-27.

18. Kumam P.; Tyagi, S.M. and Singh, D.(2000).Studies on preparation of soft

drinks by fermentation of whey-banana blends. Presented at Silver

Jubilee Seminar on Emerging Trends in Food Processing Technology

and Value Addition, held at Jhansi from May 26-27.

19. Sharma, S.; Tyagi, S.M.; Singh, D and Khandelwal, P. (2000). Studies on

the preparation of paneer pickle from cow milk of different fat level.

Presented at Silver Jubilee Seminar on Emerging Trends in Food

Processing Technology and Value Addition held at Jhansi from May

26-27.

20. Chauhan, O.P., Singh, D.; Tyagi, S.M. and Balyan, D.K. (2000). Evaluation

of sugarcane varieties for juice preparation. Presented at 14th Indian

convention o Food Scientists and Technologists held at Mysore from

Nov.22-24.

21. Chaudhary, V. Singh, D. Tyagi, S.M. and Balyan, D.K. (2000). Effect of

storages on quality of Aonla powder. Presented at 14th Indian

convention of Food Scientists and Technologists held at Mysore from

Nov. 22-24.

22. Singh, D., Chauhan, G.S. Suresh, I. And Tyagi, S.M. (2000).Extruded

snacks from composite of Rice brokens and Pigeonpea brokens.

Presented at 14th Indian Convention of Food Scientists and

Technologists held at Mysore from Nov. 22-24.

23. Pandey, P.; Singh, N.; Singh,G.; Tyagi ,S.M.and Singh, D.; (2000). Storage

studies on Carrot Juice and its concentrate. Presented at 14th

Indian Convention of Food Scientists and Technologists, held at

Mysore from Nov. 22-24.

24. Tyagi, R.K.; Tyagi, S.M. and Singh, D. (2000) Effect of oil quality on storage

of chicken meat pickle. Presented at 14th Indian Convention of Food

Scientists and Technologists, held at Mysore from Nov. 22-24.

19

25. Sharma, S.; Tyagi, S.M.; Singh, D. and Mittal, S. K.; (2000) Studies on the

preparation of Paneer pickle from cow’s milk of different fat levels.

Presented at 14th Indian convention of Food Scientists and

Technologists, held at Mysore from Nov, 22-24.

26. Singh, D. .; Chauhan, G.S. and Tyagi, S.M. (2001). Chemical and

Nutritional characteristics of extruded snacks developed from

composite of rice brokens and pigeonpea brokens. Presented at

National Seminar on Emerging Trends in processing handling,

storage and by-product utilization of pulses and soyabean held at

Pantnagar from Jan. 18-19.

27. Singh, D.; D.; Chauhan, G.S. and Tyagi, S.M. (2001). Effect of blending of

pigeonpea and Rice bokens on the quality of Extruded snacks. Orally

presented at National Seminar on Emerging trends in processing,

handling, storage and by-product utilization of pulses and soybean

held at Pantnagar from Jan. 18-19.

28. 28. Tyagi, S.M.; Gupta, M.P. and Singh, D. (2001). Effect of whey and

defatted soyflour incorporation on the quality characteristics of

extruded rice snacks. National Seminar on emerging trends in

processing, handling, storage and by-product utilization of pulses

and soybean, held at Pantnagar on Jan. 18-19.

29. Dheer Singh (2002) Utilization of Milling Industry By-Products in preparation

of Extruded snacks. TROIKA-2002 Seminar, Industrial Presentation,

competition, held at Bundelkhand University, Jhansi on Jan.18-19.

30. Yadav, D.N. Singh,D.; Tyagi S.M. and Rakhi. (2002). Evaluation of different

potato cultivars for preparation of potato fingers. TROIKA-2002

Seminar, Industrial presentation, competition, held at Jhansi on

Jan. 18-19.

31. Gohain, A.; Singh, D.; Tyagi, S.M. and Kamaojia, S. (2002). Studies on

preparation of instant kadhi Mix. TROIKA- 2002 Seminar, Industrial

presentation, competition, held at Jhansi on Jan.18-19.

32. Tyagi, S.M.; Hasan, A. and Singh, D, (2002). Studies on the preparation of

paneer spread. TROIKA-2002 Seminar, Industrial presentation,

competition, held at Jhansi on Jan. 18-19.

20

33. Sant, P.; Tyagi, S.M. and Singh, D. (2002). Quality characteristics of some

improved cultivars of Blaekgram (Phaseolus Mango). TROIKA-2002

Seminar Industrial presentation, competition, held at Jhansi on Jan

18-19.

34. Devendra Kumar Bhatt, Priyanka Tomar , Dheer Singh and Gurmukh

Singh (2002). Comparative study of stickness of aromatic rice

varieties (tilak chandan and Kalanamak) grown at different locations.

Indian convention of Food Scientists and Technologies (ICFOST)

2002, CFTRI Mysore. Dec. 12-13, 2002.

35. Arora, S; Modgil, R, and Singh, D (2002). Nutritional Benefits of linseed.

15th Indian Convention of Food Scientists and Technologies (ICFOST)

2002, CFTRI Mysore, Dec 12-13,2002

36. Singh Sunita, Pal Rita and Singh Dheer (2004). Utilization of Pineapple

Peals and Vinegar. National Seminar and exhibition on equipment,

technologies and related quality standards for production and post

product systems for Horticultural crops on Nov. 8-10, 2004 at

C.LA.E, Bhopal.

37. Dheer Singh (2004). Role of HACCP in Food Processing Industries, orally

presented, workshop on “Introduction and Role of HACCP in

Horticulture and Food Processing Industries” organized by

Department of Horticulture and Food Processing, Government of

Uttar Pradesh, held at Govt. Food Science Training Center, Jhansi

on January 05, 2004.

38. Dheer Singh (2005). Recent Advances in Food Processing, orally presented

“Potential for Food Processing Industries in U.P.” organized by

Department of Horticulture and Food Processing, Govt. of U.P. held

at hotel Radisson, Nadia on May 18th, 2005.

39. Dheer Singh (2005). Quality Control in Food and Vegetables, “Stakeholders

Consultation Workshop on Food Processing” held at TARA gram,

Orchha on October 18th, 2005.

40. Shubhangi Nigam, Dheer Singh and D. K. Bhatt (2007). Effect of gluten

Powder on the texture profile of Bread. Indian convention of Food

Scientist and Technology (ICFOST-2007) at IIT Kharagpur.

21

41. Dheer Singh (2008). Food Safety, Hazard and Toxicity orally presented at

Workshop on Recent Trends and Future Prospects in Food Safety

Oct 15, 2008 at Jiwaji University, Gwalior.

42. Shubhangi Nigam and Dheer Singh (2008). Study of the texture profile of

Soy fortified Bread. International Food Convention (IFCON-2008)

held at CFTRI Mysore, December 15-19, 2008.

43. Shubhangi Nigam, Dheer Singh, Neha Chaudhary (2009). “Effect of Barley

flour on the texture profile of Bread” Presented at XX Indian

Convention of Food Scientists and Technologists (ICFOST-2009),

held at Bangalore, Karnataka, Dec 21-23, 2009.

44. Dheer Singh (2011) IT. “Utilization of wheat and Dhal mill by products for

manufacturing ready to serve nutritious Food using extrusion

technology” (NAFSAT 2011) held at RBS College Bichpuri Agra,

March 5-6, 2011.

45. Shubhangi Nigam & Dheer Singh (2011). “Development of Watermelon

juice by utilization of Mango pulp” (NAFSAT 2011) held at RBS

College Bichpuri Agra, March 5-6, 2011.

46. Neha Chaudhary, Kalpana Sharma & Dheer Singh (2011). “Quality of

Cakes Prepared with Steavia as replacement of Sugar” (NAFSAT

2011) held at RBS College Bichpuri Agra, March 5-6, 2011.

47. Neha Chaudhary, M.P. Gupta, Avinash Tiwari, Dheer Singh & Surendra

Kumar (2011). “Incorporation of Soymilk with Cow milk to prepare

Soy Cow Milk drink.” (NAFSAT 2011) held at RBS College Bichpuri

Agra, March 5-6, 2011.

48. Shruti Murari Asthana, Neha Chaudhary & Dheer Singh(2011).

“Microencapsulation of Casein protein using Papain for debittering”

(NAFSAT 2011) held at RBS College Bichpuri Agra, March 5-6,

2011.

49. Shubhangi Nigam and Dheer Singh (2011), “ Development of Watermelon

Seed Flour Biscuits and Its Shelf-Life”, National Conference on

Changing Scenario of Food Science Technology and Agriculture

Products, held at Bundelkhand University, Jhansi. November 11-

12, 2011.

22

50. Deepali Saxena, Dheer Singh, Latha Sabikhi (2011), “Formulation of High

Fiber and Low Calorie Whey Based Watermelon Beverage”, National

Conference on Changing Scenario of Food Science Technology and

Agriculture Products, held at Bundelkhand University, Jhansi.

November 11-12, 2011.

23

Ph.D. FOOD TECHNOLOGY

Sr. No.

Title Year Name of student

1. Effect of Riboflavin on the Chemistry

and Biology of Heme 2003

Ms. Priyanka Tomar,

B.U.Jhansi

2. To study the hypolipidemic effect of linseed (Linum usitatissmium L.) in the diet of cardiovascular patients

2005 Ms. Shalini

Chakroborty, B.U.Jhansi

3

Role of Calcium rich diet in prevention

and control of osteoporosis in perimenopausal women

2007 Ms. Garima Bansal

4. Influence of Processing parameters on Extrusion cooked ready to eat snacks from millet and pulse broken blends

2008 Mr. Subir

Chakaraborty, B.U., Jhansi

5.

A study on the impact of socio-economic and nutritional status of primary school

Children on their cognitive development -economic And nutritional status of primary school of primary school

Children on their cognitive development

2008 Ms Ankita Tyagi,

B.U. Jhansi

6.

Physicochemical Changes during

extraction, refining deep fat frying and storage of rice bran oil

2008 Mr. Kapil Tyagi

7. Incorporation of Makana Flour in wheat flour to develop value added biscuit

2008 Ms. Mamta Shankar

B.U., Jhansi

8. Incorporation of low value cereals of Bundelkhand Region in bread

2008 Ms. Shubhangi,

B.U., Jhansi

9. Analysis of caffeine content in different tea brands collected from Jhansi market

2009 Mrs. Ranjana Singh

10. Studies on Utilization of Butter Milk and whey in baked products

2010 Ms. Meena Grover

B.U., Jhansi

11.

Extraction of invert sugar syrup and high

fructose sugar syrup from jack fruit (Artocarpus heterophyllus) of Indian

Variety

2012 Ms. Noopur Gautam,

B.U., Jhansi

12. Formulation of high fiber and low

calories whey based fruit beverages with functional attributes

2013 Ms. Deepali Saxena,

B.U., Jhansi

13. Effect of different levels ingredients on

the quality characteristics of Biscuits

Contd.

Mr. Ravindra Kumar

B.U., Jhansi

24

MASTER'S THESIS GUIDED:

Sr. No.

Title Year

Name of the student

1 Studies on the manufacture of powder from ripened papaya fruit.

1995-97 Mr. M.K. Gupta,

22939

2 Optimization of process parameters for preparation of Aonla powder

1996-98 Ms. Vinita Chaudhary,

20854

3 Optimization of process parameters for preparation of mushroom powder

1996-98 Ms. Priyanka Tomar,

23761

4 Studies on preservation of sugarcane juice

1997-99 Mr. Om Prakash,

24722

5 Development of process for the preparation of mushroom pickle and Ketchup

1997-99 Ms. Shruti Sethi,

24818

6 Evaluation of different potato cultivars for preparation of potato

fingers

1998-2000 Mr. D.N. Yadav,

21514

7

Development of process for

manufacture of mushroom powder and its utilization in Biscuits and cakes

1998-2000 Ms. Preeti Chaudhary

25857

8

Studies on preparation of diabetic jelly from papaya

1999-2001 Ms. Pooja Kakkar

22380

9 Studies on preparation of Instant Kadhi mix.

1999-2001 Ms. Anulupa Gohain

26752

10

Concept Testing and Development of Brand Management Strategy for New

Products launch for Parry nutraceuticals Ltd., Chennai

1999-2001 Ms. Shivani

Agarwal, 23939

11

To conduct the comprehensive

feasibility study to start business Operations in Nagaur Business

District.

1999-2001 Mr. Dinesh Kumar Chauhan, 18547

12 Studies on Preparation of Instant

Mushroom Soup 2000-2002 Ms. Rakhi 23150

13 Development of Beverage from Sugarcane Juice and Papaya Pulp

2000-2002 Mr. Sumit Kumar

Kanaujia

14 Making Milk products and ideal way of processing of Milk.

2002-2004 Ms. Julli Kumari,

MFT/04/30

15 Studies on Bio-Agents associated with stored rice grain quality.

2002-2004 Ms. Lala Rajkumari

Chand, MFT/02/115

16 Modification of a commercial method for the manufacture of Rabri and its

shelf life extension.

2002-2004 Ms.Somya Goswami,

MFT/02/145

17

Quality of Milk available at Jhansi

and Consumers perception on it.

2002-2004 Ms. Tripti Agarwal,

MFT/02/150

25

18

Studies on the implementation of

hazard analysis Critical Control Point in Bakery Industries.

2002-2004

Mr. Arvind Kumar

Namdev, MFT/02/102

19 A microbiological study of butters 2002-2004 Mr. Nayan Mishra,

MFT/02/125

20 Studies on Vinegar processing using

Pineapple Peels 2002-2004

Ms. Rita Pal,

MFT/02/138

21 Quality attributes in jams prepared

from Overriped fruit pulps. 2002-2004

Ms. Shalini Jain,

MFT/02/137

22

Chemical and Sensory quality of plain

and fruit Shrikhand prepared from different type of Milk.

2003-2005 Ms. Arpita Gupta,

MFT/03/14

23

Studies of harvesting Aonla (Emblica Officinal is Gaertn) fruits and the effect of Post Harvest treatments on

the shelf life of physically injured as Aonla fruits.

2003-2005 Ms. Preeti Diwedi,

MFT/03/31

24 Packaging and Storage of Coconut Burfi

2003-2005 Mr. Vikas Gupta,

MFT/03/52

25 Study on manufacturing of Carbonated Soft drinks.

2003-2005 Mr. Sriram Kher,

MFT/03/48

26 Study on effectiveness of food safety Management in Carbonated Soft drink.

2003-2005 Ms. Smita Nigam,

MFT/03/46

27 Post harvest studies on Pineapple

2003-2005 Ms. Thiyam Premila Devi, MFT/03/20

28 Microbial Contamination in Orange,

Pomegranate and Sugar-Cane Juice. 2003-2005

MS. Vineeta Gupta, MFT/03/54

_

29 An extensive study of Quality Control testing in Soft drink Industry.

2003-2005 Mr. Himanshu Shrivastava,

MFT/03/57

30 Study on preparation of Mushroom

Pickle. 2004-2006

Ms. Shweta Sinha,

MFT/04/51

31 Studies on Quality of ingredient used

in Soft drink Manufacturing 2004-2006

Ms. Ritu Sinha,

MFT/04/39

32 Studies on glucose production using

enzyme: Green Technology 2004-2006

Ms. Neha Oriel,

MFT/04/30

33

Study on Manufacturing and Quality

Control Aspects of Clarified Apple Juice

2004-2006 Ms. Meenakshi

Pandey, MFT/04/24

34 Study on manufacturing of Apple Juice, Packaged drinking water and Beer.

2004-2006 Mr. Guarav Shukla,

MFT/04/20

35 Process study and production evaluation of Mango Juice

2004-2006 Mr. Niranjan

Awasthi, MFT/04/26

36 Process study and Production evaluation of Apple Juice

2004-2006 Mr. Abhinav

Tripathi, MFT/04/11

26

37

Development and Quality

evaluationof Spice blends.

2004-2006

Ms. Bhawana Yadav,

MFT/04/17

38 Study on quality parameters of different type biscuits and their

comparative study

2005-2007 Ms. Shalini Kiledar

39

A comparative analysis between

carbonated and sulphated sugar in a soft drink industry

2005-2007 Ms. Pallavi Chauhan

40 Acceptability of pet recycled product in a daily life

2005-2007 Ms. Rekha Singh

Niranjan

41 Compratable study of quality of biscuits on the basis of different wheat flour

2006-2008 Mr. Ravi Shankar

42 Effect of temperature and humidity on the shelf life of spice blends (Chat

Masala)

2006-2008 Ms. Abhilasha Khare

43 A comparative analysis of Ale and

Lager beer 2006-2008 Ms. Sapna Chak

44 A comparative analysis of Ale and

Lager beer 2006-2008 Ms. Saima Khan

45

Comparative analysis between

carbonated and sulphated sugar in a soft drink industry

2006-2008 Ms. Samita Srivastava

46

Chitosan-mint-Pomegrante peel

extract mixture-a novel natural food preservative

2006-2008 Ms. Deepti Verma

47

Study on Moringa oleifera the miracle tree (Nutritional profile of moringa

leaf, pod and to develop new profile from it)

2006-2008 Ms. Pooja Gupta

48

Studies on microbial

transglutaminase as a bindings agent of the fish muscle proteins

2006-2008 Ms. Shraaddha Vijay

49 Milk and milk products in verka milk plant mohali

2006-2008 Mr. Nasir Ahmed

50 A study on pact & Chemical analysis of chocolate

2007-2009 Ms. Abhilasha Tripathi

51 A detail study of HACCP and implementation of HAACP in food Industries

2007-2009 Ms. Alka Rajput

52 Blending of ginger juice with carrot juice to develop health drink

2007-2009 Ms. Vaishali Tiwari

53 Study on control of moisture & brokens of biscuits

2007-2009 Mr. Alok Kumar

54. Manufacturing process of carbonated soft drink

2007-2009 Ms. Abhilasha Verma

55.

Study on control of moisture and brokens of biscuits

2007-2009 Mr. Alok Kumar

56 Beer Processing 2007-2009 Mr. Anil kumar Yadav

27

57

Blending of ginger juice with

pineapple juice to develop health drink

2007-2009 Ms. Akansha gupta

58 Standardization of process for RTE

steam basmati rice 2008-2010

Mr. Akhilendra Pratap

Singh

59 Chemical and Microbial analysis of

fruit drinks, nectar and fruit juices 2008-2010 Mr. Anil kumar

60 Development of Protein rich biscuits by incorporation of pigeon pea flour

in white flour

2006-2010

Mr. Udit Saran, Mr.

Manas mittal and Ms.Manjaree Chaturvedi

61 Incorporation of Soymilk with cow milk prepare soy cow milk drink

2009-2011 Mr. Surendra Kumar

62 Studies on replacement of sugar with stevia in cake

2009-2011 Ms. Kalpana Sharma

63 Incorporation of soy milk with buffalo milk to prepare soy buffalo milk drink

2009-2011 Mr. Ashwary Vardhan

Dwivedi

64 To inactivate the trypsin inhibitor by ohmic heating

2009-2011 Ms. Ruby Verma

65 Studies on incorporation of oat flour with refined flour to prepare

nutrition’s biscuits

2011-2013 Ms. Kirti Agarwal

66 Studies on incorporation of defatted soy flour and barley flour with wheat

flour to develop bread

2011-2013 Ms. Akansha Goswami

67

Studies on incorporation of coconut

flour with white four to prepare nutritious biscuit

2011-2013

Mr. Saurabh

Srivastava Mr. Sachin Jain

68

Development of High Fiber & High Protein bread substituting whole wheat flour with oat flour, defatted

soy flour and ground flaxseed

2011-2013 Ms. Shweta Verma &

Nisha Agarwal

69 Studies on incorporation of papaya powder in Buns

2010-2014

Akansha Parmar,

Nidhi, Nitin Kumar, Puneet Dwivedi,

Shreya Jaiswal

70 Studies on incorporation of wheat bran with refined flour to prepare

fiber rich Biscuits.

2012-2014 Ms. Shipra Dwivedi

71

Studies on incorporation of pigeonpea

flour with refined flour to prepare high protein Biscuits

2012-2014 Ms. Supriya Gupta

72 Studies on incorporation of whey in Biscuits

2012-2014 Ms. Shikha Srivastava