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. Veena N

Designation: Assistant Professor
Contact Address:Department of Dairy Chemistry, College of Dairy and Food Science Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004
Telephone : 0161-2553308
Mobile: +91 98558-86831,

Academic Credentials

  • B.Tech (Dairy Technology)
  • M.Tech (Dairy Chemistry)
  • Ph.D (Dairy Chemistry)

Teaching and Other Appointments

  • Teaching interests: Dairy Chemistry
  • Specialization: Chemistry of milk, Chemical Quality Assurance, Food Chemistry, Physical Chemistry of Milk, Biochemistry, Human Nutrition, Research Techniques, Chemistry of Dairy Products

Other Appointments

  • Convener of college disciplinary committee
  • In-charge of milk testing laboratory
  • Member of college
  • Research Committee
  • Academic affair Committee
  • Extension committee
  • Administrative affairs committee
  • Anti-ragging committee
  • Anti-ragging Squad

Area of Research Interests

  • Fortification of milk and milk products with nutraceuticals and its stability and quality analysis; Nanoencapsulation of bioactive ingredients and delivery system; Ready to use kits for detection of adulteration in milk and milk products.

Ongoing Projects

Sr. no.


Funding Agency

Year of Start


A study on factors affecting the chemical parameters of milk fat/ghee in Punjab with special reference to Reichert Meissl (RM) and Polenske (PV) value

The Punjab State Cooperative Milk Producer’s Federation Limited



Research Honour’s /Awards

  • ICAR-JRF fellowship during masters program (Aug 2008- July 10)
  • NDRI Institutional fellowship during Ph.D program (Aug 2010-Dec 2013)
  • Qualified ICAR’S Senior Research Fellowship [ICAR-SRF(PGS)]-2011-12.
  • Qualified National Eligibility Test (NET) 2010 held on 19th september 2010.
  • Awarded First Prize in Oral Presentation at National conference organized by A.P Medical and Aromatic plants board and Auroras Degree and PG College, Hyderabad, 17 and 18th Feb 2012.
  • Awarded Best Poster Award (First Place) for poster entitled Development and evaluation of functional milk fortified with omega-3 fatty acids, phytosterols and soluble dietary fibre in 44th Dairy Industry Conference organized by IDA at ICAR-National Dairy Research Institute, Karnal during 18-20 Feb 2016.
  • Awarded Third place in Poster Presentation for the paper A study on effect of amplitude and time of the ultrasonication on the properties of encapsulated Resveratrol presented in the International Symposium & 7th Conference of Indian Meat Science Association (IMSA) on New horizons for augmenting meat production & processing to ensure nutritional security, food safety and environmental sustainability’ organized by the Department of Livestock Products Technology, GADVASU, Ludhiana from 10-12 Novenber, 2016.
  • Awarded first place in Poster presentation for the paper Quality attributes of dahi prepared from milk fortified with omega-3 fatty acids, phytosterols and polydextrose in AMIFOST-2017 National Conference on Food Safety, Nutrition Security and Sustainability organized by the Amity Institute of Food Technology, Amity University Campus, Sector 125, Noida on 26 September 2017.
  • Awarded Second Prize in Poster presentation for the paper Quality evaluation of dahi prepared from milk fortified with omega-3 fatty acid, phytosterols and soluble fibre at National Conference on Fermented Dairy Foods and Their Health Benefits organized by Swedish South Asian Network on Fermented Foods at ICAR-NDRI, Karnal, Haryana during May 26-27, 2018.
  • Appreciation letter from Dean, College of Dairy Science and Technology for successful conduct of Pashu Palan Mela – held on March, 2018 (at GADVASU, Ludhiana) as a member of College Extension committee.

No. of Publications

Research: 10Extension: 05    
Book Chapters: 03     
Manuals: 06


  • Veena N, Battula S N, Arora S and Naik L N. 2018. Fortification of milk with phytosterol and its effect on sensory and physicochemical properties. Irish Journal of Agricultural and Food Research 57: 63-70. (DOI: 10.1515/ijafr-2018-0007)
  • Veena N, Upadhyay N, Surendra Nath B, Ashish Kumar Singh A K. 2018. Advances in fractionation and Analysis of milk carbohydrates (Chapter 7). In: Technological Approaches for Novel Applications in Dairy Processing. Edt by Nurcan Koca, pp 127-147, InTech Open Limited, London, UK.
  • Upadhyay N, Veena N, Board S, Singh A K, Arora S, Minaxi. 2017. Application of natural antioxidants in dairy foods. In: Natural Antioxidants-Applications in Foods of Animal Origin. Edt by Rituparna Banerjee, Arun K. Verma and Mohammed Wasim Siddiqui, pp 261-298, Apple Academic Press, Oakville, Canada.
  • Veena N and Surendra Nath B. 2017. Effect of fortification of milk with omega-3 fatty acids, phytosterols and soluble fibre on the sensory, physicochemical and microbiological properties of milk. Journal of the Science of Food and Agriculture. 97(12): 4160-4168.
  • Raghavendra S, Veena N, Surendra Nath B and Heartwin Amaladhas P. 2017. Utilization of concentrated paneer whey in the preparation of dahi. Indian Journal of Dairy Science 70(6): 720-725.
  • Veena N, Surendra Nath B, Laxman Naik N, Siva Kumar S. 2017. Sensory and physico-chemical properties and fatty acid profile of milk fortified with flaxseed oil. Indian Journal of Dairy Science 70(4):379-385.
  • Veena N, Surendra Nath B, Srinivas B, Balasubramanyam B V. 2017. Quality attributes of dahi prepared from milk fortified with omega-3 fatty acids, phytosterols and polydetxrose. Journal of Food Science and Technology 54(7):1765–1775.
  • Veena N and Surendra Nath B 2017. HPLC determination of polydextrose in fortified milk. Indian Journal of Dairy Science 70(1): 123-126.
  • Veena N, Surendra Nath B, Arora S. 2016. Polydextrose as a functional ingredient and its food applications: A review. Indian Journal of Dairy Science 69(3): 239-251.
  • Veena N, Arora S, Singh R R B, Katara A, Rastogi S, Rawat A K S. 2015. Effect of Asparagus racemosus (Shatavari) extract on physicochemical and functional properties of milk and its interaction with milk proteins. Journal of Food Science and Technology 52(2): 1176–1181.