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Gadvasu

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

ADMISSION 2019-20
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College of Fisheries

Faculty Detail

Mr. Vijay Kumar Reddy Surasani

Designation: Scientist (Fisheries)
Contact Address:Department Of Fish Processing Technology, College Of Fisheries, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana 141004
Telephone : 0161-2414061
Mobile: +91- 8437490939
Email:vijaykumar@gadvasu.in, vijayreddy.surasani@gmail.com

Academic Credentials

  • B.F.Sc.
  • M.F.Sc. (Fish Processing Technology)
  • Ph.D. (Fish Processing Technology)

Teaching and Other Appointments

  • Fish Processing Technology; Composition of fish and shellfish, quality attributes, processing, preservation, value addition, packaging and storage.

Other Appointments

  • Vice President of Professional Fisheries Graduates Forum (PFGF), India
  • Executive member, GADVASU Teachers Association, GADVASU, Ludhiana, Punjab

Area of Research Interests

  • Valorization of fish processing waste through its conversion into functional food components. Value addition of underutilized aquatic resources and quality evaluation of fish and fish based products.


Ongoing Projects



Research Honour’s /Awards

  • Alltech Pvt. Ltd., USA – Young Scientist Award-2011
  • Venus International Foundation, Chennai – Young Scientist Award-2018
  • Society of Fisheries and Life Sciences, Mangalore – Young Scientist Award–2018

No. of Publications

Research: 36Extension: 12     
Books: 01    Manuals: 04

Publications

  • Surasani, V. K. R., Raju, C. V., Sofi, F. R., & Shafiq, U. (2022). Utilization of protein isolates from rohu (Labeo rohita) processing waste through incorporation into fish sausages; quality evaluation of the resultant paste and end product. Journal of the Science of Food and Agriculture, 102(3), 1263-1270 (Impact factor: 4.125; NAAS: 9.64)
  • Rana, S., Singh, A., Surasani, V. K. R., Kapoor, S., Desai, A., & Kumar, S. (2022). Fish processing waste: a novel source of non?conventional functional proteins. International Journal of Food Science & Technology,  https://doi.org/10.1111/ijfs.16104 (Impact factor: 3.61; NAAS: 9.71)
  • Surasani, V. K. R., Raju, C. V., Singh, A., & Joshi, S. (2022). Quality changes in fish sausages supplemented with pangas protein isolates as affected by frozen storage and casing material. Journal of Food Science and Technology, 59(6), 2127-2140 (Impact factor: 3.117; NAAS: 8.70)
  • Singh, A., Gupta, A., Surasani, V. K. R., & Sharma, S. (2021). Influence of supplementation with pangas protein isolates on textural attributes and sensory acceptability of semolina pasta. Journal of Food Measurement and Characterization, 15(2), 1317-1326 (Impact factor: 3.006; NAAS: 8.43)
  • Surasani, V. K. R., Varadaraju, R. C., & Singh, A. (2021). Biochemical, microbial, and textural quality changes in rohu protein isolates supplemented pangas mince sausages packed in LDPE and cellulose casing during frozen storage. Journal of Food Processing and Preservation, 45(9), e15767 (Impact factor: 2.609; NAAS: 8.19)
  • Kumari, S., harikrishna, V., Surasani, V. K. R., Balange, A. K., & Rani, A. M. B. (2021). Growth, biochemical indices and carcass quality of red tilapia reared in zero water discharge based biofloc system in various salinities using inland saline ground water. Aquaculture, 540, 736730 (Impact factor: 5.135; NAAS: 10.24)
  • Surasani, V. K. R., Raju, C. V., Shafiq, U., Chandra, M. V., & Lakshmisha, I. P. (2021). Influence of protein isolates from Pangas processing waste on physico-chemical, textural, rheological and sensory quality characteristics of fish sausages. LWT-Food Science and Technology, 117, 108662 (Impact factor: 6.056; NAAS: 10.95)
  • Gupta, A., Sharma, S., & Surasani, V. K. R. (2021). Quinoa protein isolate supplemented pasta: Nutritional, physical, textural and morphological characterization. LWT-Food Science and Technology, 135, 110045 (Impact factor: 6.056; NAAS: 10.95)
  • Sahini, P., Sharma, S., & Surasani, V. K. R. (2020). Influence of processing and pH on amino acid profile, morphology, electrophoretic pattern, bioactive potential and functional characteristics of alfalfa protein isolates. Food Chemistry, 333, 127503 (Impact factor: 9.231; NAAS: 13.51)
  • Surasani, V. K. R., Singh, A., Gupta, A., & Sharma, S. (2019). Functionality and cooking characteristics of pasta supplemented with protein isolate from pangas processing waste. LWT-Food Science and Technology, 111, 443-448 (Impact factor: 6.056; NAAS: 10.95)