Specialization :
- INCORPORATION OF LOW VALUE CEREALS OF BUNDLKHAND REGION IN BREAD
|
Qualification :
S.No |
Qualification
|
University
|
Year
|
1
|
Ph. D IN FOOD TECHNOLOGY
|
BUNDELKHNAD UNIVERSITY JHANSI
|
2010
|
|
Experience :
S.No |
Institute
|
Univercity
|
From Date
|
To Date
|
1
|
INSTITUTE OF FOOD SCI & TECH
|
TEACHING ASSISTENT
|
18/10/2004
|
31/05/2006
|
2
|
I.E.I (Department of Food technology)
|
Assistant Professor
|
06/12/2006
|
|
|
Technical Area:
- TECHNOLOGY OF ANIMAL FOODS
- FOOD BIOCHEMISTRY&BIOTECHNOLOGY
- MEAT FISH AND POULTRY PRODUCTS
- CEREAL PULSES AND OIL SEEDS PRODUCTS
|
Faculty Research Activities :
S.No |
No of Patent
|
WorkShop
|
Seminar
|
Coference
|
1
|
0
|
13
|
12
|
National
|
2
|
0
|
11
|
8
|
National
|
3
|
0
|
1
|
3
|
International
|
|
Project Name:
- Development of Natural Flavor From Extracted Essential Oil and Its Incorporation in Indian Gooseberries
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Recent Books, Articles and Publications:
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Award Name :
- BEST TECHER AWARD IN BU,JHANSI
|