Designation: Assistant Professor Contact Address:Department of Dairy Technology, College of Dairy Science and Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana-141004. Telephone : 0161-2553308 Mobile: 9876870671 Email:firstname.lastname@example.org
M. Sc. (Food Science and Technology)
Ph. D (Dairy Technology)
General Course on Intellectual Property (WIPO)
Teaching and Other Appointments
Food Technology- I & II
By- Products Technology
Membrane Technology in Dairy Processing
Functional Foods and New Product Development.
good quality and healthy ready to drink concoction of milk tea Funded by MoFPI
(Dec. 2018 –June 2021)
profitability of farmers through value addition and entrepreneurship
development (Dec. 2018 –Dec 2021)
Extramural Research Project Completed As PI: 02
Extramural Research Project Ongoing as Co-PI: 02
Extramural Research Project Completed as Co-PI: 02
Research Honour’s /Awards
Best Researcher Award for significant contribution in the research
field of Dairy Science & Technology (2018-19) College of Dairy Science
& Technology by Guru Angad Dev Veterinary & Animal Sciences University,
Young Scientist Award (For out-standing contribution in the field of
Dairy Technology) by Society for Upliftment of Rural Economy (SURE), Varanasi
(India) in collaboration with Bihar Agricultural University, Sabour; DRRPCAU,
PUSA, Bihar and Bihar Animal Sciences University, Patna. During International
Conference: “Rural Livelihood Improvement by Enhancing Farmers’ Income through
Sustainable Innovative Agri and Allied Enterprises (RLSIAAe)” held on 30th
October to 01st November, 2018 at Birla Institute of Technology, Patna.
Best Poster Award: Singh S, Khatkar
SK, Chawla R, Panwar H and Puniya AK (2017) Designer Chocolate: Novel era
for Dairy and Food Processing Industry to Combat Malnutrition. In: National
Seminar on Food Processing India 2017 Held at GJUS&T, Hisar from 3rd
and 4th March 2017.
Received Best Paper Award (Oral): Khatkar SK and Gupta VK (2018) Membrane-induced application for the
development of good quality Dairy Whitener. In National Conference on
Sustainable Agriculture, Food & Nutritional Security (SAFNS) – 2018.
Organized by School of Agriculture, Lovely Professional University, Held on 16th
and 17th Feb, 2018.
Best Poster Award: Khatkar
AB, Kaur A, Khatkar SK and Mehta N
(2018) “Effect of ultrasound on the functional, structural and morphological
attributes of the Whey Protein” at International Conference: ICBN-2018 (Bio and
Nano Technologies for sustainable agriculture, food, health, energy and
industry. Jointly organized by Department of Bio and Nano Technology,
GJUS&T, Hisar -125001 and Society for Sustainable Agriculture &
Resource Management, Held on Feb 21-23, 2018 at GJUS&T, Hisar -125001.
Received Best Paper Award (Oral): Khatkar SK and Bhaskar D (2018) Development and quality
evaluation of ?-glucan
enriched low fat functional dahi. In: International Conference: ICBN-2018 (Bio and Nano Technologies for
sustainable agriculture, food, health, energy and industry. Jointly organized
by Department of Bio and Nano Technology, GJUS&T, Hisar -125001 and Society
for Sustainable Agriculture & Resource Management, Held on Feb 21-23, 2018
at GJUS&T, Hisar -125001.
No. of Publications
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 and
Technology. 55 (6):2298-309.
Surasania VKR, Khatkar SK and Singh S
(2017) Effect of process variables on solubility and recovery yields of
proteins from pangas (Pangasiuspangasius) frames obtained by alkaline
solubilization method: Characteristics of isolates. Food and Bioproducts
Processing, 106: 137-146. https://doi.org/10.1016/j.fbp.2017.09.008.
Bhaskar D, Khatkar SK, Chawla R,
Panwar H and Kapoor S (2017) Effect of ?-glucan fortification on
physicochemical, rheological, textural, colour and organoleptic characteristics
of low fat dahi. Journal of Food Science and Technology https://doi.org/10.1007/s13197-017-2705-6.
Chawla R, Khatkar SK and Bhaskar D (2017) Effect of temperature on
physico-chemical and sensory attributes of bottle gourd burfi. Indian Journal of Dairy Science, 70(4):
Khatkar SK and Gupta VK (2014) Physicochemical and Functional Quality
Attributes of Dairy Whitener Prepared from Ultrafiltration Process. Journal of
Food Processing and Preservation 38 (3): 1145-1154.
Khatkar SK and Gupta VK (2012)Studies on quality attributes of liquid dairy
whitener prepared from ultrafiltration process in tea and coffee. Indian
Journal of Dairy Science 65(4): 285-293.
Kumar S, Kanawjia S, Kumar S and Khatkar SK (2012) Comparative study
of buffalo and cow milk feta-type cheese with respect to sensory and
biochemical characteristics during ripening. Journal of Food Processing and
Kumar S, Kanawjia S, Kumar S and Khatkar SK (2011) Effect of rate of
starter culture on the textural characteristics of buffalo milk feta type
cheese during ripening. Journal of Food Science and Technology (DOI