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

You are viewing:       College & Institute   COLLEGE OF VETERINARY SCIENCE, RAMPURA PHUL

College of Fisheries

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,

Academic Credentials

  • B.F.Sc.
  • M.F.Sc.(Fish Processing Technology)
  • Ph.D.(Fish Processing Technology)
  • Diploma in Export Management, Indian Institute of Export Management

Teaching and Other Appointments

  • I am teaching courses with interest related to Fish Processing Technology viz., Freezing Technology, Fish Packaging Technology, Refrigeration and Equipment Engineering, Fishing Craft and Gear Technology, Fisheries Co-operatives and Marketing, Food Chemistry, Quality Assurance of Fish and Fishery Products and Techniques in Microbiology.

Area of Research Interests

  • As a result of my work in the area of Fish Processing Technology, I reported for the first time the association of Indian major carps with pathogenic E. coli from the northeast India. Additionally, I could able to show the effect of drying fish on it’s proteome, fatty acids, vitamins and minerals. Moreover, bacterial and fungal diversity of fresh and dried fish from market have been investigated using metagenomic platform.

Research Honour’s /Awards

  • Paper of me being first author awarded second prize at National Seminar on Contemporary issues in Fisheries and Aquaculture at College of Fisheries, GBPUA&T, Pantnagar under Sesion V: Processing, Marketing and Trade in Fisheries Sector
  • University Gold Medal in M.F.Sc. Degree programme at CAU(I)
  • Best Thesis Award in M.F.Sc.

No. of Publications

Research: 12Extension: 16            Books: 03           
Manuals: 02


  • 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. (NAAS 12.48)
  • Siddhnath, Saklani, P., & Om, H. (2022). Examining the Fungus in Dried Bombay-Duck (Harpadon nehereus). National Academy Science Letters, 45(1), 255–257. (NAAS 6.79)
  • Rana, S., Singh, A., Surasani, V. K. R., Kapoor, S., Desai, A., & Siddhnath. (2022) Fish processing waste: a novel source of non?conventional functional proteins. International Journal of Food Science & Technology, 1-8. (NAAS 9.71)
  • Sharma, S., Majumdar, R. K., Siddhnath, K., & Parhi, J. (2019). Cryoprotective effect of Carrot (Daucus carota) Antifreeze Protein on Surimi from Stripped Catfish (Pangasianodon hypophthalmus)(Sauvage, 1878). Fishery Technology,56(1),49-59. (NAAS 5.82)
  • Sharma, S., Majumdar, R. K., Siddhnath, K., 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. (NAAS 7.77)
  • Siddhnath, K., 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 system. Aquaculture, 487, 97-101. (NAAS 10.24)