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

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College of Dairy and Food Science Technology

Faculty Detail

Dr. Anju Boora Khatkar

Designation: Assistant Professor
Contact Address:Department of Dairy Chemistry, College of Dairy Science and Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana-141004.
Telephone : 0161-2553308
Mobile: 98768-70672

Academic Credentials

  • B. Sc. (Life Sciences)
  • M. Tech (Food Engineering)
  • Ph. D (Food Technology)

Teaching and Other Appointments

  • Dairy chemistry, Food chemistry, Research techniques, Chemical quality assurance, Chemistry of milk, Chemistry of dairy products, Human nutrition, and Biochemistry.

Area of Research Interests

  • Protein chemistry and functionalization, Non-destructive analysis, Bio-simulation for food biomolecules, Biosensors.

Research Honour’s /Awards

  • Best Poster Award on “Effect of ultrasound on the functional, structural and morphological attributes of the whey protein” at International Conference: ICBN-2018 held on Feb 21-23, 2018 at GJUS&T, Hisar.
  • Best in Research Concept Award on “Ultrasound assisted modification of whey protein: A non thermal technique for diversification and value addition of whey protein” at National Conference (AMIFOST 2017) held on September 26, 2017 at Amity University, Noida.
  • Best Poster Award on “Technological evaluation of Jaggery, honey and stevia powder products” at ICFoST XXVI held on December 7-9, 2017 at CSIR-IICT, Hyderabad.
  • Best Oral Presentation Award on “Quality evaluation of muffins prepared by replacing sugar with natural sweeteners” at International Conference on Food Security and Sustainable Agriculture held on December 21st – 24th 2018 at in Pataya-Bangkok, Thialand (As co-author)

No. of Publications

Research: 06Extension: 02  Books chapter: 04    
Manuals: 01  Bulletin: 02


  • Khatkar, A. B., Kaur, A., Khatkar, S. K., Bala, M., Maan, S., & Tyagi, S. K. (2021). Valorization of ultrasound assisted restructured soy protein: Impact on the quality characteristics of instant noodles. LWT, 147, 111599.
  • Khatkar AB, Kaur A and Khatkar SK (2020) Restructuring of soy protein employing ultrasound: Effect on hydration, gelation, thermal, in-vitro protein digestibility and structural attributes. LWT -  Food Science and Technology 1;132:109781.
  • Khatkar AB, Kaur A, Khatkar SK, Mehta N. (2018) Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties. Ultrasonics Sonochemistry.
  • Khatkar AB, Kaur A, Khatkar SK, Mehta N (2018) Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology. Journal of Food Science & Technology (2018).
  • Khatkar AB and Kaur A (2018) Effect of protein incorporation on functional, thermal, textural and overall quality characteristics of instant noodles. Journal of Food Measurements and Characterization.
  • Khatkar AB and Kaur A (2018) Effect of different methods of instantization, drying and gum addition on quality characteristics of instant noodles. Food and Nutrition Open Access 1(1): 1-6. DOI: 10.31021/fnoa.20181103.