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

Dr. Ajeet Singh

Designation: Assistant Professor (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: 9780057372,

Academic Credentials

  • Bachelor of Fisheries (B.F.Sc.)
  • Masters of Fisheries (Aquaculture)
  • Ph.D. (Fisheries Resource Management)

Teaching and Other Appointments

Involved in Undergraduate teaching of Department of Harvest and Post-harvest Technology and taking courses Fish In Nutrition, Food Chemistry, Fish Products and Value Addition, Freezing Technology Fish Canning Technology, Fish By-products and Waste Utilization

Other Appointments

  • Member, Anti Ragging Squad of College of Fisheries, GADVASU
  • Member, Board of Studies (BOS), College of Fisheries, GADVASU
  • Member, Administrative cum Budget Committee, College of Fisheries, GADVASU
  • Member, Academic  Committee, College of Fisheries, GADVASU
  • Member, Research  Committee, College of Fisheries, GADVASU
  • I/C Harvest and Post-harvest Technology Laboratory

Area of Research Interests

  • Development of emulsion based fish products.
  • Development of fish byproducts from fish waste.
  • Development of shelf stable value added fish products. 

Ongoing Projects


Research Honour’s /Awards

Best Poster Awardee, Bioactive Compounds and Functional Foods in Health and Disease Management” held at NIFTEM, MOFPI

No. of Publications

Research : 20
Extension :14
Books : Nil
Manuals : 03


  • Khushwinderjit Singh, Ajeet Singh and Surjya Narayan Datta. 2018. Growth Performance of Common Carp (Cyprinus carpio L.) Fingerlings Fed Diets Replacing Soybean Meal with Fish Silage Protein at Different Levels. Indian J. Anim. Nutr. 2018. 35 (1): 105-109. doi: 10.5958/2231-6744.2018.00014.2.          
  • Surjya Narayan Datta, Ajeet Singh and Geeta Jassal. 2018. Study of Gonadal Development in Striped Catfish Pangasiandon Hypothalamus (Sauvage, 1878) During Breeding Season in Punjab, India. J. Exp. Zool. India., 21(1): 185-189.
  • Nilesh N. Gaikwad, Tanbir Ahmad, Govind B. Yenge1 and Ajeet Singh. (2017). Design, Development and Performance Evaluation of Fish. Descaling Machine. Fishery Technology. 54: 273 – 278.                                                   
  • Ajeet Singh, Surjya Narayan Datta and Meera D. Ansal. (2017). Biometric Characteristics of Pacific White Shrimp, Litopenaeus vannamei (Boone, 1931) Cultured in the Salt Affected Area of District Fazilka (Punjab), India. Indian Journal of Ecology. 44(3): 628-631.              
  • Jagdeep Kaur, Ajeet Singh, S.N. Datta and Grishma Tiwari (2017). Zinc uptake in flesh, liver and bone of common carp (Cyprinus carpio L.) youngones at different dietary Zn (ZnSO4. 7H2O) levels. Ecology Environment and Conservation. 23 (2): 798-801.                     
  • S. N. Datta, A. Dhawan, S. Kumar, A. Singh and P. Parida. (2017). Standardization of stocking density for maximizing biomass production of Pangasius pangasius in pond cage aquaculture. Journal of Environmental Biology. 38: 237-242.                            
  • Gurnnor Kaur Lubana, Baljot Kaur Randhawa, Vijay Kumar Reddy Surasani, Ajeet singh, (2016) "Quality changes in fresh rohu (Labeo rohita) cutlets added with fibers from ragi, oat and jowar", Nutrition & Food Science, Vol. 46 Iss: 4, pp.571 – 582.
  • Ajeet Singh, Ravneet Singh, Meera D. Ansal and S.N. Datta (2015). Meat recovery, biochemical composition of raw and processed Shrimp (Litopenaeus vannamei) cultured in saline waters of Punjab. Ecology, Environment and Conservation. 21(2): 981-984.
  • Ajeet Singh, Datta S.N., Asha Dhawan and Abhishek Srivastava (2014). Meat Recovery and Biochemical Analysis of Carp Meat Under Composite Farming. J. Exp. Zool. India., 17(1): 87-90.
  • Ajeet Singh, Datta S.N., Asha Dhawan and Abhishek Srivastava (2014). Meat recovery and biochemical, sensory properties of fish products under different processing practices. Ecology, Environ. and Con. 20 (2) : 581-586.