Designation: Assistant Professor (Fisheries) Contact Address:Department of Aquaculture College of Fisheries,Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana 141004 Telephone : 0161-2414061 Mobile: 8054641002 Email:email@example.com, firstname.lastname@example.org
Bachelor of Fisheries Science (B.F.Sc.) (With Hons.)
Master of Fisheries Science (M.F.Sc.)-Aquaculture (With Distinction)
Teaching and Other Appointments
Aquaculture-Aquaculture production technology, Fish breeding and seed production. Fish nutrition and feed technology, Limnology, Aquatic ecology, Integrated aquaculture, Inland fisheries management.
Area of Research Interests
Aquaculture, Fish breeding and seed production, Periphyton based aquaculture production technology, Aquatic Ecology/Limnology, integrated aqua-farming
Research Honour’s /Awards
Recipient of University Merit scholarship during Undergraduate study.
Recipient of Universitys Graduate Research Assistantship during Graduate study.
Recipient of Vice-chancellor Silver Medal in B.F.Sc
No. of Publications
Asha Dhawan, Abhishek Srivastava and Ajeet Singh. 2016. Integrated Fish cum
Duck Farming: Productivity Enhancement through Technological Interventions.
Indian Journal of Ecology. 43 (1): 58-64. (NAAS Rating: 4.47)
Pandey, A., Kaur, V.I., Datta, S.N., Srivastava, A. and Singh, A. 2016. Effect
of formulated feeds with different nutrient levels on growth and reproductive
performance of molly. Animal Nutrition and Feed Technology. 16: 61-69. (NAAS
Abhed Pandey, Avtar Singh, Abhishek Srivastava & S.N. Datta 2014.
Biochemical analysis of cultivated Lamellidens marginalis of different size
group from pond environment in Punjab. The Ecoscan., 8 (1&2):127-130. (NAAS
Ajeet Singh, S.N. Datta, Asha Dhawan and Abhishek Srivastava. 2014. Comparison
of commercial characteristics, meat recovery and biochemical composition of
carp meat under composite farming. J. Exp. Zool. India: 17(1):87-90. (NAAS
Ajeet Singh, S.N. Datta, Asha Dhawan and Abhishek Srivastava. 2014. Meat
recovery and biochemical, sensory properties of fish products under different
processing practices. Eco. Env. & Cons., 20 (2): 581-586. (NAAS