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Gadvasu

ਗੁਰੂ ਅੰਗਦ ਦੇਵ ਵੈਟਨਰੀ ਅਤੇ ਐਨੀਮਲ ਸਾਇੰਸਜ਼ ਯੂਨੀਵਰਸਿਟੀ
Guru Angad Dev Veterinary And Animal Sciences University

ADMISSION 2019-20
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College of Fisheries

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Faculty Detail

Dr. Siddhnath

Designation: Assistant Professor (Fish Processing Technology)
Contact Address:Department of Fish Processing Technology, College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004
Telephone : +91-161-2414053
Mobile: +91 8257828635
Email:[email protected], [email protected]

Academic Credentials

  • B.F.Sc.
  • M.F.Sc.(Fish Processing Technology)
  • Ph.D.(Fish Processing Technology)

Teaching and Other Appointments

  • I am teaching undergraduate and postgraduate courses related to Fish Processing Technology, including Freezing Technology, Fish Packaging Technology, Refrigeration and Equipment Engineering, Food Chemistry, Quality Assurance of Fish and Fishery Products, and Techniques in Microbiology.
    Also, I am serving as:
  • In-charge, Fish Processing Laboratory, College of Fisheries
  • In-charge, College exhibitions, academic functions, and official visits

Area of Research Interests

  • My research interests focus on understanding and improving the safety, quality, and value of fish and fishery products through innovative processing and preservation techniques. My research has identified the presence of pathogenic Escherichia coli in Indian major carps from the northeastern region of India, indicating emerging public health concerns. I have also investigated the impact of traditional and modern drying processes on the nutritional quality of fish,  including changes in proteome, fatty acid profile, vitamins, and mineral composition. Currently, my research emphasizes the development of value-added fish products and efficient utilization of fish processing waste for sustainable food and non-food applications. These efforts aim to enhance food security, improve public health outcomes, and promote circular economy approaches within the fisheries and aquaculture sector.


Ongoing Projects

Sr. No.

PI/Co-PI

Title of Project

Funding Agency

Period

1

PI

National Surveillance Programme for Aquatic Animal Diseases (NSPAAD)

ICAR–NBFGR

2022  -2026

2

Co-PI

Improvement of livelihood status of the Scheduled- Caste population of Punjab State through Biofloc fish farming and value addition of produced fish

DST–SEED

2023 –2026

3

Co-PI

Demonstration of growth performance, health status and meat quality of Biofloc raised fish in Northern India

NFDB

2022 –2025

4

Co-PI

Fish & Shrimp Processing, Value Addition and Waste Utilization

ICAR

2026 –Ongoing


Institutional-Level Projects (Excluding Student Research)

  • Development and evaluation of Pangas (Pangasianodon hypophthalmus) fish skin-based ointment prototype (2023–2026)
  • 2. Extraction of chitosan from shrimp shell and its evaluation against potential bacterial pathogens in processed fish (2023–2026)


Research Honour’s /Awards

  • ICAR–Senior Research Fellowship (PGS), Indian Council of Agricultural Research
  • ICAR–Junior Research Fellowship (PGS), Indian Council of Agricultural Research
  • National Talent Scholarship, Indian Council of Agricultural Research
  • University Gold Medal, Central Agricultural University (Imphal)
  • Best Thesis Award, Society for Scientific Development in Agriculture and Technology
  • Associate Editor, Biomass Conversion and Biorefinery: Processing of Biogenic Material for Energy and Chemistry
  • Editor, Matsya Purana
  • Best Poster Award, Indian Ecological Society
  • Best Poster Award (2024–25), National Symposium of the Society of Veterinary Biochemists and Biotechnologists of India (SVBBI)
  • First Author paper awarded Second Prize at the National Seminar on Contemporary Issues in Fisheries and Aquaculture

No. of Publications

Research: 15Extension: 17            Books/Books Chapters: 04          
Manuals: 03

Publications

  • Roy, S., Dora, K. C., Siddhnath, Saklani, P., et al. (2024). A critical review on technical advances and multifaceted role of carotenoids in human health. Phytochemistry Reviews, 1–26. (Impact Factor: 7.60; NAAS: 13.60)
  • Surasani, V. K. R., Siddhnath, Singh, A., et al. (2024). Horticultural crop waste extracts as functional ingredients for enhanced surimi production. Applied Food Research, 101180. (Impact Factor: 6.20; NAAS: 12.20)
  • Siddhnath, Ranjan, A., Mohanty, B. P., Saklani, P., Dora, K. C., & Chowdhury, S. (2022). Dry fish and its contribution towards food and nutritional security. Food Reviews International, 38(4), 508–536. (Impact Factor: 6.04; NAAS: 12.48)
  • Rathod, N. B., Nirmal, N. P., Abdullah, S., Surasani, V. K. R., Ranveer, R. C., Siddhnath, & Al- Asmari, F. (2023). Extraction of natural bioactive compounds using clean-label technologies and their application as muscle food preservatives. Frontiers in Sustainable Food Systems, 7, 1207704. (Impact Factor: 4.70; NAAS: 10.70)
  • Siddhnath, Majumdar, R. K., Parhi, J., Sharma, S., Mehta, N. K., & Laishram, M. (2018). Detection and characterization of Shiga toxin-producing Escherichia coli from carps from integrated aquaculture systems. Aquaculture, 487, 97–101. (Impact Factor: 4.50; NAAS: 10.50)
  • Siddhnath, Surasani, V. K. R., Singh, A., et al. (2024). Bioactive compounds from micro-algae and its application in foods: a review. Discover Food, 4(1), 27. (Impact Factor: 3.70; NAAS: 9.70)
  • Rana, S., Singh, A., Surasani, V. K. R., Kapoor, S., Desai, A., & Siddhnath (2023). Fish processing waste: a novel source of non-conventional functional proteins. International Journal of Food Science & Technology, 58(5), 2637–2644. (Impact Factor: 3.61; NAAS: 9.30)
  • Rathlavath, S., Surasani, V. K. R., Govinda, V. S. R., Siddhnath, et al. (2024). Fish protein- supplemented pasta and its technological aspects. International Journal of Food Science & Technology, 59(11), 8093–8100. (Impact Factor: 3.30; NAAS: 9.30)
  • Sharma, S., Majumdar, R. K., Siddhnath, Mehta, N. K., Saha, A., & Gupta, S. (2019). Effects of partial and complete replacement of synthetic cryoprotectant with carrot (Daucus carota) concentrated protein on stability of frozen surimi. Journal of Aquatic Food Product Technology, 28(8), 808–820. (Impact Factor: 2.01; NAAS: 7.60)
  • Siddhnath, Saklani, P., Om, H., & Dora, K. C. (2023). Bacterial diversity of fresh and traditional sun-dried Bombay duck (Harpadon nehereus) from retail fish markets of West Bengal, India. National Academy Science Letters. (Impact Factor: 1.33; NAAS: 7.33)