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. Narender Kumar Chandla

Designation: Assistant Professor
Contact Address:Department of Dairy Engineering, College of Dairy and Food Science Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004
Telephone : +91-161-2553313
Mobile: +91-896-892-7622,,

Academic Credentials

  • B. Engg. (Food Tech.)
  • M. Tech. (Food Engg. & Tech.)
  • Ph.D. (Food Engg. & Tech.)
  • Diploma (Food Processing)

Teaching and Other Appointments

  • Teaching interests: Dairy Process Engineering, Food Engineering, Fluid Mechanics, Electrical/ Instrumentation & Process Control engineering, Design of Process Equipments and Bioprocess Engineering
  • Specialization: Design and development of dairy equipments/ biopolymers; Operating of Vacuum Pan and Falling Film Evaporator; Good hand in risk assessment (RA) in dairy/food process industry by FMEA (Failure Mode and Effect Analyses).

Other Appointments

  • Maintenance and Cleaning Committee of College (CoDST) & Generator of College (CoDST)
  • 2nd Year B. Tech class
  • Repair and Maintenance of Experimental Dairy Plant (EDP) unit of CoDST and Team Manager, DDMC, CoDST
  • Member of College anti-ragging committee and anti-ragging squad.

Area of Research Interests

  • Development of farmer’s friendly dairy processing equipment’s for small scale processing of milk products and development/ evaluation of edible films as a primary packaging for milk products.

Ongoing Projects

Research Honour’s /Awards

  • Received “Young Scientist Award” in Engineering Sciences at 21st Punjab Science Congress held on Feb., 7-9, 2018 at Punjab Agricultural University, Ludhiana, under the aegis of Punjab Academy of Sciences, Patiala, Punjab, India.

No. of Publications

Research: 13Extension: 06     
Books: 06       
Manuals: 04


  • Deshmukh, A. K., Talwar, G., & Chandla, N. K. (2022). Effect of ultrasonication on mechanical properties, biodegradability, and morphological behavior of composite biodegradable cup. Journal of Food Processing and Preservation, 46(7), e16706. (NAAS Rating – 8.19)
  • Das, D., Mir, N. A., Chandla, N. K., & Singh, S. (2021). Combined effect of pH treatment and the extraction pH on the physicochemical, functional and rheological characteristics of amaranth (Amaranthus hypochondriacus) seed protein isolates. Food Chemistry, 353, 129466. (NAAS Rating – 13.51)
  • Chandla, N. K., Khatkar, S. K., Singh, S., Saxena, D. C., Jindal, N., Bansal, V., & Wakchaure, N. (2020). Tensile Strength and Solubility Studies of Edible Biodegradable Films Developed from Pseudo-cereal Starches: An Inclusive Comparison with Commercial Corn Starch. Asian Journal of Dairy & Food Research, 39(2). (NAAS Rating – 5.75)
  • Chandla, N.K., Saxena, D.C. and Singh, S., (2017). Amaranth (amaranthus spp.) starch isolation, characterization, and utilization in development of clear edible films. Journal of Food Processing and Preservation, 41(6), p.e13217. (NAAS Rating – 8.19)
  • Chandla, N.K., Saxena, D.C. and Singh, S., (2017). Processing and evaluation of heat moisture treated (HMT) amaranth starch noodles; An inclusive comparison with corn starch noodles. Journal of Cereal Science, 75, pp.306-313. (NAAS Rating – 9.62)