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Gadvasu

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

ADMISSION 2019-20
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College of Dairy and Food Science Technology

Faculty Detail

Dr. Sunil Kumar

Designation: Assistant Professor
Contact Address:Department of Dairy Technology, College of Dairy and Food Science Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana, Punjab 141004.
Telephone : 0161-2553308
Mobile: 9876870671
Email:absuneelkhatkar@gmail.com

Academic Credentials

  • 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.

Area of Research Interests

  • Functional Foods; Designer Foods; Milk Protein; Bioactive Peptides; Powder Technology.


Ongoing Projects

Extramural Research Project Ongoing As PI: 2

  • Development of good quality and healthy ready to drink concoction of milk tea Funded by MoFPI (Dec. 2018 –June 2021)
  • Enhancing 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, Ludhiana.
  • 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.
  • Received 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.
  • Received 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

Research: 15Extension: 06       
Books: Nil      
Manuals: Nil

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.  https://doi.org/10.1016/j.ultsonch.2018.08.026
  • 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.
  • Anurag, 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): 391-397.
  • 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 Preservation (DOI:10.1111/jfpp.12036).
  • 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 10.1007/s13197-011-0565-z).