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

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College of Fisheries

Faculty Detail

Mr. Vijay Kumar Reddy Surasani

Designation: Assistant Scientist (Fisheries)
Contact Address:Department Of Harvest and Post Harvest Technology,College Of Fisheries, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana 141004
Telephone : 0161-2414061
Mobile: 8437490939,

Academic Credentials

  • B.F.Sc.
  • M.F.Sc. (Fish Processing Technology)
  • Certificate in Food and Nutrition (CFN) (IGNOU, New Delhi)

Teaching and Other Appointments

(UG courses of Harvest and Post-harvest Technology) Principles of Biochemistry, Fundamentals of Biochemistry, Biochemical Techniques and Instrumentation, Canning and Fish Packaging Technology, Fish By-products and Waste Utilization, Fish Microbiology and Quality Assurance and Fishing Gear Technology.

Other Appointments

  • Member SC/ST Cell, GADVASU
  • Member, Extension Education Committee, College of Fisheries, GADVASU
  • NSS Programme Officer, College of Fisheries, GADVASU
  • I/C Harvest and Post-harvest Technology Laboratory

Area of Research Interests

  • Value addition of low cost fish and shellfish,
  • Utilization of underutilized fish, fish processing waste and by-products for the recovery of functional components for human edible purpose.
  • Development of fish meat and fish protein based functional food products 

Ongoing Projects

S. No.        Name                                                                                                                                Funding Agency                            Year

1.               Development of Biotechnological interventions to enhance the safety                    RKVY                                        2018

                  and shelf life of the fishery products 

Research Honour’s /Awards

  • Graduate Fellowship, Prince of Songkla University, Thailand
  • Alltech Young Scientist Award-2011
  • Venus International Young Scientist Award (Fisheries)-2018

No. of Publications

Research: 19Extension: 10Books: 02Manuals: 04


  • Surasani VKR. (2018). Acid and alkaline solubilization (pH shift) process: a better approach for the utilization of fish processing waste and by-products. Environmental Science and Pollution Research. Vol. 25: 18345-18363 (NAAS: 8.74)
  • Surasani VKR, Kudre T, and Ballari RV. (2018). Recovery and characterization of proteins from pangas (Pangasius pangasius) processing waste obtained through pH shift processing. Environmental Science and Pollution Research. Vol. 25:11987–11998 (NAAS: 8.74)
  • Surasani VKR, Khatkar SK, and Singh S. (2017). Effect of process variables on solubility and recovery yields of proteins from pangas (Pangasius pangasius) frames obtained by alkaline solubilization method; characteristics of isolates. Food and Bioproducts Processing. Vol. 106: 137-146 (NAAS: 7.97)
  • Surasani VKRy, Tyagi A, and Kudre T. (2017). Recovery of proteins from rohu processing waste using ph shift method: characterization of isolates. Journal of Aquatic Food Product Technology. Vol. 26 (3): 356-365 (NAAS: 6.67)
  • Surasani VKR. (2017). Influence of rohu (Labeo rohita) deboning by-product on composition, physical properties and sensorial acceptability of rohu cutlets. Nutrition & Food Science. Vol. 47 (3): 398-408 (NAAS: 5.26)
  • Surasani VKR. (2016). Application of food extrusion process to develop fish meat based extruded products. Food Engineering Reviews. Vol. 8: 448-456 (NAAS: 9.57)
  • Lubana GK, Randhawa BK, Surasani VKR, and Singh A. (2016). Quality changes in fresh rohu (Labeo rohita) cutlets added with fibers from ragi, oat and jowar. Nutrition & Food Science. Vol. 46 (4): 571-582 (NAAS: 5.09)
  • Chandra MV, Raju CV, and Reddy SVK. (2014). Influence of heat penetration on the quality of canned ribbon fish (Trichiurus lepturus). Journal of Food Processing and Preservation. Vol. 38: 801-814. (NAAS: 6.89)
  • Sofi FR, Zofair SM, Reddy SVK, Nissar SK, and Singh RR. (2014). Effect of a previous washing step with tannic acid on the quality of minced horse mackerel (Trachurus trachurus) during the frozen storage. Journal of Aquatic Food Product Technology. Vol. 23: 253-263 (NAAS: 6.68)
  • Reddy SVK, and Patange SB. (2012). Melanosis inhibition and SO2 residual levels in farmed shrimps (Penaeus monodon) following different sulphite based treatments. Journal of Aquatic Food Product Technology. Vol. 21: 331-337 (NAAS: 6.73)