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

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College of Veterinary Science

Faculty Detail

Dr. Rajesh V. Wagh

Designation: Assistant Professor
Contact Address:Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana, Punjab 141004
Telephone : 0161-2414025
Mobile: 7276147137

Academic Credentials

  • B.V.Sc. & A.H.
  • M.V.Sc. (Livestock Products Technology)
  • Ph.D (Livestock Products Technology)
  • M.B.A. (Operation Management)
  • PGD-AEM 

Teaching and Other Appointments

  • Involved in teaching to Bachelor of Veterinary Science and Animal Husbandry & Extension (B. V. Sc & A.H.), Master of Livestock Products Technology (M. V. Sc.) and PhD in the discipline of Livestock Products Technology.

Other Appointments

  • Member of Departmental Research and Extension Committee.
  • Reviewer of reputed National and International journals like Animal Production Science, Journal of Meat Science, Journal of Food Science and Technology etc.
  • Life Time Member of
  • Life Time Member of “Indian Association of Veterinary Public Health Specialists (IAVPHS)”

Area of Research Interests

  • Functional Meat foods
  • Biodegradable Edible packaging
  • Active-Intelligent packaging
  • New product development
  • Utilization of slaughterhouse by-products

Ongoing Projects

Sr. No.


Title of project

Funding agency




NPV-23: Utilization and Popularization of processed Value added meat products prepared from various livestock species

Government of Punjab




LPT / Development and Sale of Value Added Products for Income Generation (RF-8)

Government of Punjab



Co-PI/Designated manager

Experiential Learning Programme: Development, storage and marketing of value-added meat products. (ICAR-22)



Research Honour’s /Awards

  • Best Poster/Oral Presentation Awards: 29
  • Recipient of Fellowship for International Training under ICAR-NAHEP-IDP to carry out training at Kyun Hee University, Seoul, South Korea.
  • Recipient of Finnish Government Scholarship Pool Programme to carry out Doctoral research at University of Helsinki, Finland through Indo-Finnish Cultural Exchange Programme
  • Awarded 1st prize at State Level Inter-University Research Festival-2011, Maharashtra state, India
  • Recipient of University Merit Fellowship throughout PhD Degree

No. of Publications

Research: 49Extension: 21  
Books: 05   Manuals: 17


  • Wagh, R. V., Khan, A., Priyadarshi, R., Ezati, P., & Rhim, J. W. (2023). Cellulose nanofiber-based multifunctional films integrated with carbon dots and anthocyanins from Brassica oleracea for active and intelligent food packaging applications. International Journal of Biological Macromolecules, 233, 123567.
  • Wagh, R. V., Priyadarshi, R., & Rhim, J. W. (2023). Novel bacteriophage-based food packaging: an innovative food safety approach. Coatings, 13(3), 609.
  • Wagh, R. V., & Chatli, M. K. (2017). Response surface optimization of extraction protocols to obtain phenolic rich antioxidant from sea buckthorn and their potential application into model meat system. Journal of food science and technology, 54, 1565-1576.
  • Wagh, R. V., Chatli, M. K., Ruusunen, M., Puolanne, E., & Ertbjerg, P. (2015). Effect of various phyto-extracts on physico-chemical, colour, and oxidative stability of pork frankfurters. Asian-Australasian journal of animal sciences, 28(8), 1178.
  • Wagh, R. V., Chatli, M. K., & Kumar, V. (2014). Comparative efficacy of different Matteuccia struthiopteris extracts as an antioxidant in raw ground pork during refrigerated storage. Haryana Veterinarian, 53(2), 102-105.
  • Jagtap, N. S., Wagh, R. V., Chatli, M. K., Kumar, P., Malav, O. P., & Mehta, N. (2019). Optimisation of extraction protocol for Carica papaya L. to obtain phenolic rich phyto-extract with prospective application in chevon emulsion system. Journal of food science and technology, 56, 71-82.
  • Kumar, V., Chatli, M. K., Wagh, R. V., Mehta, N., & Kumar, P. (2015). Effect of the combination of natural antioxidants and packaging methods on quality of pork patties during storage. Journal of food science and technology, 52, 6230-6241.
  • Jagtap, N. S., Wagh, R. V., Chatli, M. K., Malav, O. P., Kumar, P., & Mehta, N. (2020). Chevon meat storage stability infused with response surface methodology optimized Origanum vulgare leaf extracts. Agricultural Research, 9, 663-674.
  • Krofa, D., Chatli, M. K., Mehta, N., Kumar, P., Malav, O. P., & Wagh, R. V. (2018). Extending the shelf life of docosahexaenoic acid (DHA) incorporated chevon patties using bioactive blood peptides and different packaging methods. Italian Journal of Food Science, 30(5SI), 72-78.
  • Kaur, R., Kaur, K., Wagh, R. V., Kaur, A., & Aggarwal, P. (2020). Red bell pepper (Capsicum annuum L.): Optimization of drying conditions and preparation of functional bread. Journal of Food Science, 85(8), 2340-2349