Faculty Name
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DR. D. K. BHATT
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Father Name
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M.C. BHATT
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Designation
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Professor
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Department Name
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INSTITUTE OF FOOD TECHNOLOGY
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Total Experience (Years)
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21
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Research Experience (Years)
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25
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Date Of Joining
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28/02/2002
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Brief Information
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After completing MSc and PhD in Food technology from G B Pant University, Pantnagar I joined Bundelkhand Univesity and presently Working as Associate Professor in Institute of Food Technology. I did my MBA from UPRTOU, Alaahabad in 2009. I am working in the field of food processing, meat technology, cereals and pulses technology, quality Management Systems. I have visited United States of America, Spain, Indinesia, Thiland, Kuwait, Nepal, Hongkong etc.
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Detail of Biography
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View Profile
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Number Of Research Paper
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28
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Number Of Research Student
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5
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Reviewer/Editor :
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Specialization :
- FOOD TECHNOLOGY
- Processing of Cereals, Pulses and oil seeds, Meat technology, Quality Management Systems
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Qualification :
S.No |
Qualification
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University
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Year
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1
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PhD
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G B PANT UNIVERSITY OF AG & TECHNOLOGY PANTNAGAR
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2001
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2
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MBA
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UPRTOU Allahabad
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2008
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Technical Area:
- Food and Nutrition, Technology of Animal Foods, Processing of Cereals, Pulses and oil seeds, processing of Flesh Foods
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Faculty Research Activities :
S.No |
No of Patent
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WorkShop
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Seminar
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Coference
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1
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0
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6
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25
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National
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2
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0
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1
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3
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International
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3
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0
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10
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40
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National
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Project Name:
- Ministry of Food processing Industries, New Delhi sponsored project on Development of Technology for the Processing and Preparation of Value Added Wood Apple (Feronia Limonia swingle) Products (Rs 39.40 lakh)
- Department of Science and technology, New Delhi project
- Center of Excellence Project from Department of Higher Education, Government of Uttar Pradesh, Lucknow
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Recent Books, Articles and Publications:
- Food Processing (Fruits of India) D K Bhatt Shree Publishers & Distributors, New Delhi, 2013 ISBN No. 978-81-8329-511-6 (Price Rs 1,700/-)
- Food Science : Cereal Processing and Technology (2017) Devendra Kumar Bhatt. Shree Publishers & Distributors, New Delhi, 2013 ISBN No. 9788183298896
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