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Gadvasu

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

ADMISSION 2019-20
You are viewing:       College & Institute   COLLEGE OF DAIRY AND FOOD SCIENCE TECHNOLOGY

College of Dairy and Food Science Technology

Faculty Detail

Dr. Pranav Kumar Singh

Designation: Associate Professor
Contact Address:Department of Dairy Technology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana – 141 004
Telephone : 0161-2553308
Mobile: +91 94173-00374
Email:pranav.dt@gmail.com

Academic Credentials

  • B.Sc. (Agriculture)
  • M.Sc. ( Ag - Dairy Technology)
  • Ph.D. (Dairy Technology)
  • Six months Post-Doctoral Training at Massey University, New Zealand

Teaching and Other Appointments

  • Teaching interests: Ice Cream & Frozen Desserts, Food Packaging, Development Dairy based Functional Foods, Food Characterization, Drying of Milk & Milk Products, Emulsion, Gel and Foams.
  • Specialization: Ice Cream & Frozen Desserts, Food Fortification.

Other Appointments

  • Incharge, Experimental Dairy Plant 

Area of Research Interests

  • My research areas are ice cream & frozen desserts, development of dairy based functional foods, food fortification using novel technics of nanoencapsulation, design and development of dairy based innovative functional food ingredients.


Ongoing Projects

Sr. no.

Name

Funding Agency

Year of Start

1.

Vitamin fortification to yoghurt using nanotechnology based approach

In-house

2017-18


Research Honour’s /Awards

  • Received Best Poster Award at 44th Dairy Industry Conference held at NDRI, Karnal during February 18-20, 2016.
  • Received 3rd prize for poster presentation in International symposium and 7th conference of Indian Meat Science association on “New Horizons for Augmenting Meat Production & Processing to ensure Nutritional Security, Food Safety and Environmental Sustainability” organised by the Department of Livestock Products Technology,  GADVASU, Ludhiana from November, 10-12, 2016.
  • Delivered an Invited Talk on “Milk Protein stabilized Nanoemulsions for the Delivery of Vitamin D2 into Food System” in 7th Asian Conference on Colloid and Interface Science (ACCIS2017) held at Kuala Lumpur, Malaysia between August 8-11, 2017.
  • Delivered an Invited Talk on “Nanotechnology: An Innovative Technique for the Value Addition of Foods” in the International Conference on Technologies for Value Addition in Food Products held at Hotel Hyatt Regency, Chandigarh, India between July 20-21, 2017.

No. of Publications

Research: 05
Extension: 07     
Book Chapters: 04       
Manuals: 04

Publications

  • Singh, P.K. and Nagendra P. Shah. (2017) Other Fermented Dairy Products: Kefir and Koumiss.In Yoghurt in Health and Disease Prevention, Nagendra P. Shah (Ed.), Elsevier/ Academic Press, ISBN 13: 9780128051344.
  • Singh, P. K. and Singh, H. (2017) Challenges in the Development of Functional Foods - Role of Nanotechnology. In Nanotechnology in nutraceuticals: Production to consumption. Shampa Sen and Yashwant Pathak (Eds.), CRC Press, Boca Raton, FL 33487-2742, USA, ISBN 13: 978-1-4987-2188-2.
  • Singh, P. K. and Singh, H. (2016) Casein Proteins. In Biomaterials from Nature for Advanced Devices and Therapies.  Nuno M. Neves and Rui L. Reis (Eds.), WILEY Blackwell, Chichester, UK., ISBN: 978-1-118-47805-9.
  • Singh, P. K. and Singh, H. (2015) Dry Milk Products. In Dairy Processing and Quality Assurance, 2nd Edn. R. C. Chandan, A. Kilara and N. P. Shah (Eds.) John Wiley & Sons, Ltd., Chichester ISBN: 978-1-118-81031-6.
  • Mishra, S. K., Kaur, R., Barui, A. K., Chawla, R., Singh, P. K., & Sivakumar, S. (2018). Effects of zinc on the acidification pattern of fermented milk by yoghurt starter culture.
  • Joon R, Mishra SK, Brar GS, Panwar H, Singh PK, Chawla, R and Barui, AK(2017) Evaluation of quality of yoghurt prepared from goat milk of Beetal breed. Indian J Dairy Sci (2018)71(1):
  • Joon R, Mishra SK, Brar GS, Singh PK, Panwar H (2017) Instrumental texture and syneresis analysis of yoghurt prepared from goat and cow milk. The Pharma Innovation 6(7): 971-974.
  • Randeep Singh, Pranav K. Singh, Inderpreet Kaur and Rajvir Kaur (2016) Decomposition of Cost Structure and Evaluating Operational Feasibility of Low Fat Yoghurt Ice Cream. Indian Journal of Economics and Development, 11 (2 ): 509-515.
  • Karanpal Singh, Pranav K. Singh, Manoj Bansal and Gopika Talwar (2015) Characterization of Dal Pinni: A Composite Dairy Food. Indian Journal of Dairy Science, 68(6):552