Dairy Business Management Department
About Us
The Department of Dairy Business Management started functioning in G.N. Patel College of Dairy Technology when the College was established in 2008 aimed with triple functions of teaching, research and extension. The Department offers different business management related courses for the B. Tech. (Dairy Technology) programme. Department conducts research work in the dairy economics under institutional projects.
Research Area
- Household Income Dynamics
- Agriculture Production System
- Dairy Production System
- Food Security
- Veterinary Service
- Forward and Backward Industrial linkages
Project Brief
| Sr. No. | Title | Funding Agency | Grand (In Rs.) | PI or CO-PI | Completed / Ongoing |
|---|---|---|---|---|---|
| 1 | - | - | - | - | - |
Achievements
| Sr. No. | Name of Achievements | Instituted by | Year |
|---|---|---|---|
| 1 | Best Teacher Award (Shendurse AM) |
SDAU, Gujarat | 2018 |
| 2 | Best Researcher National Award (Shendurse AM) |
IRDP Group of Journals, Chennai, India | 2018 |
| 3 | Young Scientist Award (Shendurse AM) |
International Association of Research and Developed organization (IARDO), India | 2019 |
| 4 | Shining Image of India Award for Educational Excellence (Shendurse AM) |
Economic Growth Society of India | 2019 |
| 5 | Official spotlight certificate for best faculty (Shendurse AM) |
South Asian Education Awards, India | 2019 |
List of Research Publication
| Sr. No. | Publications |
|---|---|
| 1 | Shendurse AM, Sangwan RB, Amit kumar, Ramesh V., Patel AC, Gopikrishna G. and Roy SK. 2021. Phytochemical screening and antibacterial activity of lemongrass (Cymbopogon citratus) leaves essential oil.Journal of Pharmacognosy and Phytochemistry, 10(2): 445-449. |
| 2 | AC Patel, AJ Pandya, G. Gopikrishna, RAPatel, AM Shendurse and SK Roy. 2020. Development of Kulfi incorporated with Amaranthus (Rajgara).International Journal of Current Microbiology and Applied Sciences, 9(5): 612-625. |
| 3 | AC Patel, AJ Pandya, RAPatel, Gopikrishna G., AM Shendurse and SK Roy. 2020. Storage related changes in Lassi supplemented with Amaranthus flour.Indian Journal of Dairy Science, 73(6): 526-534. |
| 4 | Patel AC, Pandya AJ, Gopikrishna G., Shendurse AM, Suvera P., Patel RA and Joshi ND. 2020. Storage stability of Kulfi incorporated with Amaranthus (Rajgara).The Pharma Innovation Journal, 9(5): 18-23. |
| 5 | Manigiri, G., Prajapati, B., Solanki, B., Shishir, N., &Shendurse, A.2019. Shelf LifeEvaluation of Chicken Meat Nuggets Incorporated with Gooseberry (Pulp and Seed Coat) Powder asNatural Preservatives at Refrigerated Storage (4±1°C). International Journal of Livestock Research, 9(5),53-63. |
| 6 | BB Munde, DD Patange, AM Shendurse, DK Kamble and PD Sawale.2017. “Quality evaluation of Lassi sold in Kolhapur city”. Indian J. Dairy Sci., 70 (5): 541-547. |
| 7 | Sumit Arora, Ashish M. Shendurse, Vivek Sharma, Balbir K. Wadhwa & Ashish K. Singh. 2013. “Assessment of stability of binary sweetener blend (aspartame x acesulfame-K) during storage in whey lemon beverage”. Journal of Food Science & Technology, 50(4): |
| 8 | Changade S.P., Shendurse AM, Mishra S.K., & Bhandari P.N. 2012. “Utilization of paneer whey for preparation of whey-based Mungwadi”.Indian J. Dairy Sci., 65(1): 23–28. |
| 9 | Changade S.P., Shendurse AM, & Bhandari PN. 2012. “Studies on standardization of a method for preparation of Mungwadi by using chakka whey”. Beverages and Food World, 39(2): 34-36. |
| 10 | Changade S.P., Shendurse AM, & Bhandari PN. 2012. “Optimization of process parameters for development of whey based Sevaiah”. Beverages and Food World, 39(7): 46-47 & 50. |
| 11 | S.P. Changade, AM Shendurse, & PN Bhandari. 2012. “Process optimization for preparation of suji halwa by using chakka whey”. Beverages and Food World,39(7): 57-59. |
| 12 | Mukesh K. Meena, Sumit Arora, Ashish M. Shendurse, Vivek Sharma, Balbir Kaur Wadhwa and Ashish K. Singh. 2011. “Formulation optimisation of a whey lemon beverage using a blend of the sweeteners aspartame and saccharin”. International J. Dairy Tech., 64. (doi: 10.1111/j.1471-0307.2011.00712.x). |
| 13 | Changade SP, Shendurse AM, Mishra SK and Bhandari PN. 2011. “Studies on process optimization of whey based carrot halwa.”. Indian J. Dairy Sci., 64(6): 472-480. |
| 14 | Shendurse AM, Arora S, Sharma V, Singh AK and Wadhwa BK. 2010. “Process optimization of whey lemon beverage using sweetener blend (aspartame X acesulfame-K)”. Indian J. Dairy Sci., 63(5): 371-375. |
Dairy chemistry Department
About Us
Department of Dairy Chemistry is one of the major departments under G.N. Patel College of Dairy Technology. The Department was established, as per recommendation of fifth deans committee, to impart educational programmes for undergraduate and postgraduate courses, to conduct fundamental and applied research for understanding chemistry of milk and milk products & for chemical quality related problems and to impart training to rural women as well as young entrepreneurs. The department currently offers the M. Tech and Ph. D. in Dairy Chemistry apart from catering the courses of Dairy Chemistry in the B.Tech. (Dairy Technology) degree programme. It also handling the departmental research projects in the subject and participating in the extension activities. The major objective of the department is to impart adequate knowledge about chemistry of milk and milk products to the B. Tech. (Dairy Technology) Students.
Research Area
- Development of rapid analytical methods for adulteration detection in milk.
- Utilization of bioactive components from plant and animal sources for the development of functional foods and neutraceuticals.
- Study of antioxidant potential of herbs and fruits and their utilization in development of value-added dairy products.
- Production and characterization of bioactive peptides by enzymatic hydrolysis of milk proteins.
Project Brief
| Sr. No. | Title | Funding agency | Grant (In Rs) | PI | Completed / Ongoing |
|---|---|---|---|---|---|
| 1 | Standardization of a method for preparation of low calorie whey based ice-candy | AGRESCO | Departmental Budget | Dr. A. M. Shendurse | Completed |
| 2. | Utilization of milk fat fractions in selected bakery products | AGRESCO | Departmental Budget | Dr. Ramesh V. | Completed |
| 3 | Technological intervention for fortification of omega 3 fatty acid in milk. | AGRESCO | Departmental Budget | Dr. Amit Kumar | Completed |
| 4 | Development and evaluation of antioxidant potential of protein enriched whey-fruit beverage | AGRESCO | Departmental Budget | Dr. Ramesh V. | Ongoing |
| 5 | Assessment of antioxidant potential of herbal Greek yoghurt incorporated with lemongrass (Cymbopogon citratus) extract. | AGRESCO | Departmental Budget | Dr. Ashish M. Shendurse | Ongoing |
| 6 | Preparation of coffee like beverage from roasted date seed powder (RDSP) and its evaluation for antioxidant potential. | AGRESCO | Departmental Budget | Dr. Ramesh V. | Ongoing |
| 7 | Estimation of antioxidant potential of lemongrass (Cymbopogon citratus) extract incorporated herbal lassi. | AGRESCO | Departmental Budget | Dr. Ashish M. Shendurse | Ongoing |
Achievements
| Sr. No. | Name of Achievements | Instituted by | Year |
|---|---|---|---|
| 1 | Granted A Patent (No. 257783) (Dr. Amit Kumar) |
Indian Patent | 2013 |
| 2 | Best Research Paper Award (Dr. Amit Kumar) |
IDA, New Delhi | 2008 |
| 3 | Letter of Appreciation for pioneering the technology for Low-Cholesterol Ghee, getting it patented and commercialized (Dr. Amit Kumar) |
Director, NDRI Karnal | 2014 |
| 4 | Best Teacher Award (Shendurse AM) |
SDAU, Gujarat | 2018 |
| 5 | Best Researcher National Award (Shendurse AM) |
IRDP Group of Journals, Chennai, India | 2018 |
| 6 | Young Scientist Award (Shendurse AM) |
International Association of Research and Developed organization (IARDO), Ghaziabad | 2019 |
| 7 | Shining Image of India Award for Educational Excellence (Shendurse AM) |
Economic Growth Society of India | 2019 |
| 8 | Official spotlight certificate for best faculty (Shendurse AM) |
South Asian Education Awards, Noida | 2019 |
| 9 | Best Poster Award (Ramesh, V.,) |
Department of Biochemistry, Saurastra University, Rajkot | 2015 |
| 10 | Best trainee (Ramesh, V.,) |
NIPHM, Hyderabad | 2014 |
| 11 | Best Poster Award (Ramesh, V.,) |
FSSAI, New Delhi | 2013 |
| 12 | Best Poster Award (Ramesh, V.,) |
BHU, Varanasi | 2011 |
| 13 | Best Poster Award (Ramesh, V.,) |
CFTRI, Mysore/Norwegian University of Life Sciences, Norway | 2006 |
| 14 | Best Poster Award (Ramesh, V.,) |
AFST(I), Mysore | 2004 |
List of Publication
| Sr. No. | Publications |
|---|---|
| 1 | Amit Kumar; Sharma V. and Lal, D. 2009. “Thin layer chromatographic method for the detection of rice bran oil in other vegetable oils”. J. Food Sci. Technol. 46 (1): 85-86. |
| 2 | Sharma, V.; Reddy, M.J.S.; Arora, S.; Amit Kumar, Lal, D.; Seth, R.; Wadhwa, B.K. and Sharma, G.S. 2009. “Applicability of enzymatic diagnostic kit for estimation of cholesterol in ghee”. J. Food Sci Technol. 46 (3): 244-246. |
| 3 | Manoj Kumar, Vivek Sharma, Darshan Lal, Amit Kumar and Raman Seth. 2010. “A comparison of the physico-chemical properties of low-cholesterol ghee with standard ghee from cow and buffalo creams” International Journal of Dairy Technology. 63 (2): 252-255. |
| 4 | Arun Kumar, Darshan Lal, Amit Kumar, Raman Seth and Vivek Sharma. 2013. “Influence of seasonal variation on fatty acid composition and physico- chemical characteristics of milk fat”. Indian J. Dairy Sci. 66 (6) |
| 5 | Amit Kumar, V. Unnikrishnan, Lal, D. and Sharma, V. 2010. “Evaluation of the rosalic acid test for checking its suitability to detect neutralizers in milk”. Indian J. Dairy Sci. 63 (2): 111-113. |
| 6 | Arun Kumar, Darshan Lal, Amit Kumar, Raman Seth and Vivek Sharma. 2011. “Detection of added vegetable oils/fats and animal body fats in milk fat on the basis of presence of marker fatty acids and different fatty acids ratios”. Indian J. Dairy Sci. 64 (5): 388-395. |
| 7 | Amit Kumar, Arun Kumar, Lal D., Sharma, V. and Seth, R. 2009. “Validation of crystallization test for detection of animal body fats in clarified milk fat”.IndianJ.Dairy Sci. 62(5):410-414. |
| 8 | Amit Kumar; Lal, D., Sharma, V. and Seth, R. 2009. “A simple colorimetric test for detection of rice bran oil in ghee”. Indian J. Dairy Sci. 62 (1): 71-73 |
| 9 | Sharma,V; Tushar Makwana; Arora, S.; Amit Kumar; Lal, D.; Seth, R.; Wadhwa, B.K. and Sharma, G.S. 2008. “A rapid method of cholesterol estimation in ghee using non-enzymatic diagnostic kit”. Indian J. Dairy Sci. 61 (5): 353-359. |
| 10 | Amit Kumar; Sharma V. and Lal, D. 2008. “Development of a thin layer chromatography-based method for the detection of Rice bran oil as an adulterant in ghee”. Indian J. Dairy Sci. 61 (2): 113-115. |
| 11 | Shendurse AM, Sangwan RB, Amit kumar, Ramesh V., Patel AC, Gopikrishna G. and Roy SK. 2021. Phytochemical screening and antibacterial activity of lemongrass (Cymbopogon citratus) leaves essential oil.Journal of Pharmacognosy and Phytochemistry, 10(2): 445-449. |
| 12 | AC Patel, AJ Pandya, G. Gopikrishna, RAPatel, AM Shendurse and SK Roy. 2020. Development of Kulfi incorporated with Amaranthus (Rajgara).International Journal of Current Microbiology and Applied Sciences, 9(5): 612-625. |
| 13 | AC Patel, AJ Pandya, RAPatel, Gopikrishna G., AM Shendurse and SK Roy. 2020. Storage related changes in Lassi supplemented with Amaranthus flour.Indian Journal of Dairy Science, 73(6): 526-534. |
| 14 | Patel AC, Pandya AJ, Gopikrishna G., Shendurse AM, Suvera P., Patel RA and Joshi ND. 2020. Storage stability of Kulfi incorporated with Amaranthus (Rajgara).The Pharma Innovation Journal, 9(5): 18-23. |
| 15 | Patel AC, Pandya AJ, Gopikrishna G., Suvera P., Patel RA, Shendurse AM, and Chaudhary MK. 2020. Development of Gulabjamun by incorporating the Amaranthus hypochondriacus L. (Rajgara). Journal of Pharmacognosy and Phytochemistry, 9(3): 1913-1918. |
| 16 | Manigiri, G., Prajapati, B., Solanki, B., Shishir, N., & Shendurse, A. 2019. Shelf LifeEvaluation of Chicken Meat Nuggets Incorporated with Gooseberry (Pulp and Seed Coat) Powder asNatural Preservatives at Refrigerated Storage (4±1°C). International Journal of Livestock Research, 9(5),53-63. |
| 17 | BB Munde, DD Patange, AM Shendurse, DK Kamble and PD Sawale.2017. “Quality evaluation of Lassi sold in Kolhapur city”. Indian J. Dairy Sci., 70 (5): 541-547. |
| 18 | Sumit Arora, Ashish M. Shendurse, Vivek Sharma, Balbir K. Wadhwa & Ashish K. Singh. 2013. “Assessment of stability of binary sweetener blend (aspartame x acesulfame-K) during storage in whey lemon beverage”. Journal of Food Science & Technology, 50(4): |
| 19 | Changade S.P., Shendurse AM, Mishra S.K., & Bhandari P.N. 2012. “Utilization of paneer whey for preparation of whey-based Mungwadi”.Indian J. Dairy Sci., 65(1): 23–28. |
| 20 | Changade S.P., Shendurse AM, & Bhandari PN. 2012. “Studies on standardization of a method for preparation of Mungwadi by using chakka whey”. Beverages and Food World, 39(2): 34-36. |
| 21 | Changade S.P., Shendurse AM, & Bhandari PN. 2012. “Optimization of process parameters for development of whey based Sevaiah”. Beverages and Food World, 39(7): 46-47 & 50. |
| 22 | S.P. Changade, AM Shendurse, & PN Bhandari. 2012. “Process optimization for preparation of suji halwa by using chakka whey”. Beverages and Food World,39(7): 57-59. |
| 23 | Mukesh K. Meena, Sumit Arora, Ashish M. Shendurse, Vivek Sharma, Balbir Kaur Wadhwa and Ashish K. Singh. 2011. “Formulation optimisation of a whey lemon beverage using a blend of the sweeteners aspartame and saccharin”. International J. Dairy Tech., 64. (doi: 10.1111/j.1471-0307.2011.00712.x). |
| 24 | Changade SP, Shendurse AM, Mishra SK and Bhandari PN. 2011. “Studies on process optimization of whey based carrot halwa.”. Indian J. Dairy Sci., 64(6): 472-480. |
| 25 | Shendurse AM, Arora S, Sharma V, Singh AK and Wadhwa BK. 2010. “Process optimization of whey lemon beverage using sweetener blend (aspartame X acesulfame-K)”. Indian J. Dairy Sci., 63(5): 371-375. |
| 26 | Chavda, V.R., Modi, R.B, Ramesh, V. and Parmar. M.P. (2015). Evaluation of antioxidant activity of protein enriched cranberry whey beverage International research journal of chemistry. 2321-3299. |
| 27 | Bariya, A.R., Prajapati, B.I., Makwana, M.D., Chavda, P. J. and Ramesh. V (2015). Pulsed Electric Field (PEF): Anovel Technique in processing of livestock products. Life sciences leaflets. 0976-1098 |
| 28 | Singh, R., Kumar, R., Ramesh, V., Mann, B. and Tomar, S.K. (2012). Studies on physic-chemical and tntioxidant properties of strawberry polyphenol extract-fortified stirred Dahi. International Journal of Dairy Technology. Doi.10.1111/j.1471-0307.2012.00874.x. |
| 29 | ApurbaGiri, Ramachandra Rao, H.G. and Ramesh.V. (2012). Effect of incorporating whey protein concentrate into stevia-sweetened Kulfi on physico-chemical and sensory properties. International Journal of Dairy Technology. Doi:10.1111/1471.0307.12005. |
| 30 | Ramesh. V., Rajesh Kumar., Singh, R.R.B.Singh., Kaushik, J.K. and Bimlesh Mann. (2012). Comparative evaluation of selected strains of lactobacilli for the development of antioxidant activity in milk. Dairy Science and Technology. 92:179-188. |
| 31 | ApurbaGiri., Ramachandra Rao. and Ramesh. V. (2012). Effect of partial replacement of sugar with stevia on the quality of Kulfi. Journal of Food Science and Technology. DOI:10.1007/s13197-012-0655-6. |
| 32 | Ramesh, V., Keshava Prasad, P.K. and Bhat, G.S. (2006). Studies on biochemical oxygen demand and chemical oxygen demand at different stages of processing of milk products. Journal of Food Science and Technology. 43(6):583-585. |
| 33 | Shilpashree, B.G., Bhavadasan, M.K., Surendra Nath., Ramesh. V. and Sivanand,S. (2011). Quality of high-priced traditional milk sweets marketed in Bangalore. Indian Journal of Dairy Science. 65:212-218. |
| 34 | Chandini Chandran., Bhat.G.S., Jayashree Hiremath. and Ramesh. V. (2008). Compositional Characteristics of caseinophsosphopeptides isolated from cultured milk. Indian Journal of Dairy and Biosciences. 19 (1&2): 9-13. |
| 35 | Ramesh, V., Keshava Prasad, P.K. and Bhat, G.S. (2007). Studies on biochemical oxygen demand and chemical oxygen demand at different stages of fluid milk processing. Indian Journal of Dairy and Biosciences 18 (1 &2) :64-66. |
Dairy Engineering Department
About Us
Dairy Engineering Department was established as one of the major departments of the GN Patel College of Dairy Technology. The department has experimental laboratory facilities to cater to the needs of undergraduate students. The department gave provided with facilities for conducting practical demonstration to the students in the field such as Dairy Engineering, Process Equipment Design, Mechanical Workshop, Thermodynamics & Boiler and Electrical and Instrumentation. The department creates skilled dairy technocrats for fulfilling the need of dairy industry. Further, department is providing technical guidance to dairy plants for solving the technical problems especially in the area of engineering.
Research Area and Projects Brief
| Sr. No. | Title | Funding Agency | Grant (In Rs.) | PI or CO-PI | Completed / Ongoing |
| 1 | “Development of technology for stevia based low calorie carbonated whey beverage” | AGRESCO PROJECT | - | PI (Er. Ravi J. Prajapati) | Ongoing |
Achievements
| Sr. No. | Name of Achievements | Instituted by | Year |
|---|---|---|---|
| 1 | “Best Poster Presentation (2nd)” (Prajapati R) |
Indian Dairy Engineers Association | 2018 |
| 2 | Best Thesis Award (2nd)” (Prajapati R) |
Indian Dairy Engineers Association | 2016 |
| 3 | Certificate of Merit | ICAR- National Dairy Research Institute | 2015 |
| 4 | Best Poster Presentation (1st)” (Prajapati R) |
Indian Dairy Engineers Association | 2016 |
| 5 | Budding researcher Award (1st) (Prajapati R) |
Indian Dairy Engineers Association | 2014 |
| 6 | Best Poster Presentation (1st) (Prajapati R) |
Indian Dairy Engineers Association | 2014 |
| 7 | Best Poster Presentation (2nd)” (Prajapati R) |
Indian Dairy Engineers Association | 2015 |
| 8 | Best Poster Presentation (2nd)” (Prajapati R) |
Alumni Association of SMC College of Dairy Science, AAU, Anand | 2015 |
| 9 | Best Poster Presentation (2nd)” (Prajapati R) |
In ADROIT-2014 organized by College of FPT & BE, AAU, Anand | 2014 |
Research Area
- Development of technologies for manufacture of Traditional Indian Dairy Products
- Non-thermal processing technologies and application in food processing
- Mechanization of Traditional Dairy Products
List of Research Publication
| Sr. No. | Publications |
|---|---|
| 1 | Patel A., Patel H.G., Prajapati R., Gopikrishna G.,2018, Effect of Moisture and Emulsifying Salt Concentration on Sensory Attributes of Reconstituted Dried Mozzarella Cheese as Pizza Topping, Int. Jour. Curr. Microbiol. App. Science 7(6): 1004 |
| 2 | Prajapati R., Minz P., Lanjewar P., 2017, Determination of Residence Time Distribution in Thin Film Scraped Surface Heat Exchanger using Image Analysis, Int. Jour. of Science, Environment & Technology. Vol. 6, No. 1, 82 |
| 3 | Joshi J., Abraham J., Shah T. and Prajapati R., 2017, Optimization and Characterization of Methylcobalamin for Nasal Spray Technology in Management of Pernicious Anemia, Journal of Chemical Science Review and Letters, 6(24), 2458 |
| 4 | Prajapati D., Shrigod N., Prajapati R. and Pandit P., 2016, Textural and Rheological Properties of Yoghurt: A Review, Advances in Life Sciences Vol. 5 (13), 5238 |
| 5 | Prajapati R., Patel A., Gopikrishna G. and Patel R., 2018, E-learning technologies: A modern concept for teaching in “Role of Examination System in increasing effectiveness of Dairy Science Education and Career movement of Dairy Professionals” at SMC College of Dairy Science, AAU, Anand. (Book chapter cum technical article) |
| 6 | Dhaduk J.J., Prajapati R., Patel A., 2021, Anthropology of Food and Dietary culture of Banaskantha in North Gujarat, Indian Food Anthropology and Eat Right Movement, Vol. 1 (12), 105 |
| 7 | Jay G Patel & Falgun Patel, “To Study and Optimize the Process Parameter Throw Roller Burnishing Process on EN19 Material”, International Journal of Mechanical Engineering (IJME)); ISSN(Print): 2319 |
| 8 | Jay G Patel & Yashodhar Vaghela, “To Study and Optimize the Process Parameter Throw Roller Burnishing Process on EN19 Material by Response Surface Methodology”, International Journal of Mechanical and Production Engineering Research and Development (IJMPERD); ISSN (Online): 2249 |
| 9 | Jay Patel, Falgun Patel, “Parametric Optimization of Roller Burnishing for EN19 By Using Full Factorial Design”, International Journal for Technological Research in Engineering Volume 3, Issue 9, May |
| 10 | Mevada Vishalkumar Prakashbhai, Ritesh A.Panchal. 2016. “To Compare the Performance of MLI Materials for LN2 Tank”, International Journal of Advance Research and Innovative Ideas in Education, Vol. 3, Issue – 2, 5832 – 5839. ISSN(O)-2395-4396 |
| 11 | Thakar D.A. &Thakar M.J. 2018. “Comparison of different CO2 capture scheme in IGCC plant”, International journal for scientific research and development, 5(12), Page 773 |
| 12 | Thakar D.A. &Thakar M.J. 2018. “Energy and exergeticevalution of IGCC plant”, International journal for scientific research and development, 6(2), Page 2266 |
Depart of Dairy Microbiology
About Us
Department of Dairy and Food Microbiology was established as a constituent department of GN Patel College of Dairy and Food Technology since its inception. In 2017 consequent to renaming of the degree program in line with recommendations of the fifth Dean's Committee the department was renamed as Department of Dairy Microbiology. The department is primarily responsible for teaching various courses related to Dairy Microbiology to UG and PG students. The department is also engaged in conducting the research and various extension activities as per the requirements of the University.
Research Area and Project Brief
| Sr. No. | Title | Funding Agency | Grant (In Rs.) | PI or CO-PI | Completed / Ongoing |
| 1 | “Development of fruit juice added probiotic yoghurt from goat milk” | AGRESCO PROJECT | Department budget | PI | Ongoing |
Achievements
| Sr. No. | Name Of Achievements | Instituted by | Year |
|---|---|---|---|
| 1 | Best Paper Award (Manju G) |
NIFTEM, Sonipat | 2014 |
| 2 | Best Poster Award (Manju G) |
Indian Dairy Association | 2013 |
| 3 | Best Poster Award (Manju G) |
Indian Dairy Association | 2010 |
| 4 | Junior Research Fellowship (Manju G) |
ICAR-New Delhi | 2006-2008 |
List of Research Publication
| Sr. No. | Publication | No of Publication |
|---|---|---|
| 1 | Patent | 1 |
| 2 | Research Papers in National Journal | 5 |
| 3 | Research Papers in International Journal | 2 |
| 4 | Popular Articles | 11 |
| 5 | Books/Chapters in Books | 5 |
| 6 | Booklets/Pamphlets/leaflet | -- |
| 7 | Training Manual | 4 |
Publication
| Sr. No. | Publications |
|---|---|
| 1. | Anand S, Manju G, Saini P, Beniwal A and Ram C (2018) Synbiotic yoghurt supplemented with Ocimum sanctum essential oil. InternationalJournal of Current Microbiology and Applied Sciences 7 (3): 1250-1262. |
| 2. | Manju G, Ram C and Suman (2017) Combination of trans-cinnamaldehyde and eugenol with nisin for inactivation of L. monocytogenes. Indian Journal of Dairy Science 70 (4): 411-420. |
| 3. | Kumar N, Das S and Manju G. Spore germination-based detection kit for b-lactam group in milk. Indian Patent No Patent Number: 273160. Patent filed 21/01/2009 and patent granted 23/05/2016. |
| 4. | Manju G, Ram C and Suman (2015) Antimicrobial efficacy of vanillin in conjunction with mild heat treatment against Escherichia coli O157: H7 in sweetened lassi. Indian Journal of Dairy Science 68 (3): 223-230. |
| 5. | Das S, Kumar N, Raghu HV, Haldar L, Manju G, Singh V and Puniya AK (2014) Microbial based assay for specific detection of β-lactam group of antibiotics in milk. Journal of Food Science and Technology 51(6): 1161–1166 |
| 6. | Mishra SK, Malik RK, Kaur G, Manju G, Pandey N, Singroha G, Behare P and Kaushik JK (2012) Characterization of a Reuterin-producing Lactobacillus reuteri BPL-36 strain isolated from human infant fecal sample. Probiotics and Antimicrobial Proteins 4(3):154-161. |
| 7. | Manjunatha BM, Manju G, Mishra SK, Naik L and Kohli RK (2012) Mathematical models describing deterioration kinetics of MathuraPeda. Indian Journal of Dairy Science 65(4):293-299. |
| 8. | Mishra SK, Malik RK, Kaur G, Manju G, Pandey N and Singroha G (2012) Potential bioprotective effect of reuterin produced by L. reuteri BPL-36 alone and in combination with nisin against food borne pathogens. Indian Journal of Dairy Science 64(5):406-411. |
Dairy Plant Operation Department
About Us
Dairy plant operation is a Technology and engineering field that deals with the study of milk processing and its products. It deals with the processing, packaging, transportation and distribution of various dairy products such as Milk, Ice cream, Cheese, Traditional Dairy Products etc. In this department work has been carried out on standardizing technology for development of value-added dairy products, developing new dairy based ingredients, evaluating packaging conditions and monitoring storage changes in dairy products. This department has been established for imparting hands-on training to under-graduate students and also provides the facility for research in the discipline of ‘Dairy Technology’. This department creates technical man-power to support the growing Dairy Industry. It also promotes entrepreneurship amongst technical personnel produced thereby making them job providers rather than job seekers. It also involves dissemination of Dairy Production & Processing Technology for socio-economic transformation.
Research Area
- Extraction and incorporation of Bioactive components in various food products,
- Development functional fermented dairy based foods
- Shelf life enhancement of Indigenous Dairy Products
- Mechanization of Traditional Dairy Products
Projects Brief
2“Development of technology for manufacturing of noni-based lassi”.SDAUDepartmental BudgetDepartmental BudgetOngoing3"Development of fermented whey based beverage"SDAUDepartmental BudgetDepartmental BudgetOngoing| Sr. No. | Title | Funding Agency | Grant (In Rs.) | PI or CO-PI | Completed / Ongoing |
| 1 | Development of technology for preparation Jamun ice-cream”. | SDAU | Departmental Budget | Departmental Budget | Ongoing |
Achievements
| Sr. No. | Name of Achievements | Instituted by | Year |
|---|---|---|---|
| 1 | Ganugapenta Gopi Krishna Secured 1st Rank for Ph.D. admission in Dairy Technology | All India Competitive Examination-conducted by NDRI | 2010 |
| 2 | Got 3rd rank in the entrance exam of B.Tech(DT) at SMC college Dairy Science College at Anand (Patel RA) | AAU | 2008 |
| 3 | 1st rank in Entrance exam for SRA in GNP DSFT college (Patel RA) | SDAU | 2017 |
List of Research Publication
| Sr. No. | Publications |
|---|---|
| 1 | Patel, AC., Patel, H. G., Prajapati, R., and Gopikrishna, G., (2018), Effect of Moisture and Emulsifying Salt Concentration on Sensory Attributes of Reconstituted Dried Mozzarella Cheese As pizza Topping, Int. J. Curr. Microbiol. App. Sci.,7(6): 1004-1013 |
| 2 | Prajapati R, Patel AC, Gopikrishna G and Patel R E-learning technologies: A modern Concept for teaching. In book entitled “Role of examination system in increasing effectiveness of dairy science education and career Movement of dairy professionals, eds. BK Makwana, MD Gurjar, KC Kamani & MC Prajapati. |
| 3 | Shendurse AM, Gopikrishna G, Patel AC and Pandya AJ (2018). Milk protein based edible films and coatings- preparation, properties and food applications. Journal of Nutritional Health & Food Engineering,8(2): 219-226. |
| 4 | Pandya AJ, Patel AC and Gopikrishna G. Recent trends in post harvest management of milk. Published in the Souvenir of National Training on Advances in Post harvest Management of dairy and food product organized by ICAR and College of Dairy Sci. & Food Sci. Tech., MPUAT, Udaipur, pp 13. |
| 5 | Patel RA, Suvera PA, Patel AC, Gopikrishna G and Sindhav RG. (2019) Adulteration in Dairy and Food Products - A Review. Published in the Souvenir of National Symposium on National Conference on Adulteration of Dairy & Food Products: Accomplishment & Road Ahead.Organized By: College of Dairy Science and Postgraduate Institute of Dairy Education and Research, Kamdhenu University, Amreli, Gujarat – 365601 on March 19, 2019. pp 53-58. |
| 6 | Sawle PD, Patel AC, Shendurse AM, Gopikrishna G (2017) Application of high pressure processing for improvement of safety and quality of dairy products. Published in the Souvenir of National Symposium on Non Thermal technologies for improvement of safety and quality foods organized by College of FPT & Bio energy, AAU, on March 18,2017 pp. |
| 7 | Management Systems for Food Safety Published in the Souvenir of National Symposium on National Conference on Adulteration of Dairy & Food Products: Accomplishment & Road Ahead.Organized By: College of Dairy Science and Postgraduate Institute of Dairy Education and Research, Kamdhenu University, Amreli, Gujarat – 365601 on March 19, 2019. pp 33. |
| 8 | Patel RA, Suvera PA, Patel AC, and Gopikrishna G. (2019) Dairy and Food laws and Regulation. Published in the Souvenir of National Symposium on National Conference on Adulteration of Dairy & Food Products: Accomplishment & Road Ahead.Organized By: College of Dairy Science and Postgraduate Institute of Dairy Education and Research, Kamdhenu University, Amreli, Gujarat – 365601 on March 19, 2019. pp 34. |
| 9 | Patel AC , Pandya AJ, Gopikrishna G, Patel RA and Suvera PA (2019) Technological and Therapeutic Applications of Goat milk. Published in the Souvenir of National Symposium on National Conference on Adulteration of Dairy & Food Products: Accomplishment & Road Ahead.Organized By: College of Dairy Science and Postgraduate Institute of Dairy Education and Research, Kamdhenu University, Amreli, Gujarat – 365601 on March 19, 2019. pp 53 |
| 10 | A review article on “Geriatric Foods” published in souvenir of national seminar on “Novel Dairy and Food Products for the Future”, organized jointly by DSC Alumni Association & SMC College of dairy Science, AAU, Anand, 2009. |
| 11 | A review article on “Realizing potential of Colostrum – Novel base for food” published in souvenir of national seminar on “Novel Dairy and Food Products for the Future”, organized jointly by DSC Alumni Association & SMC College of dairy Science, AAU, Anand, 2009 |
| 12 | A review article on “Milk proteins – Beautifully bioactive” published in souvenir of national seminar on “Novel Dairy and Food Products for the Future”, organized jointly by DSC Alumni Association & SMC College of dairy Science, AAU, Anand, 2009. |
| 13 | Patel RA, Jana AH, Modha H and Smitha B (2016) Process Standardization for the Manufacture of Mango flavoured steamed Sweetened Concentrated Yoghurt (Bhapadahi). Journal of Dairy, Veterinary & Animal Research, 4 (3) 2016 |
| 14 | Patel RA, Jana AH, Modha H and Smitha B (2017) Selecting the flavouring amongst mango pulp and sugar treated carrot shreds for developing value-added Bhapadahi.Bioscan, 12(2): 873-880, 2017 |
| 15 | Patel RA, Jana AH, Smitha B, Modha H and Patel B (2016) Screening of starter cultures for production of mango flavoredBhapaDahiI. Indian Dairy Association. 210 |
Dairy Technology Department
About
The Dairy Technology department has been pioneer in Dairy Technology Education in India. Dairy Technology is a science and engineering field that deals with the study of milk processing and its products. It deals with the processing, packaging, distribution and transportation of various dairy products such as milk, ice-cream, cheese, traditional dairy products etc. In this department work has been carried out on standardizing technology for development of value-added dairy products, developing new dairy based ingredients, evaluating packaging conditions and monitoring storage changes in dairy products. The department has been established for imparting under graduate/post graduate education and research in the discipline of ‘Dairy Technology’. The department creates technical man power to support the growing dairy industry. It also promotes the entrepreneurship amongst technical personnel produced thereby making them job providers rather than job seekers. It also involves in dissemination of Dairy production & processing technology for socio-economic transformation.
One year In-plant training at various Dairy industries and Institutes
Mr G. Gopi Krishna, Assistant Professor is the current Training-In charge for the course ‘Student READY-I and II’, which is a one year In plant training held at various Dairy& Food processing plants and Institutes during the 7thand 8th semesters of B.Tech. (Dairy Technology) course. Monthly interaction and feed-back sessions are conducted by the Dairy Technology staff at the dairy plants. The Theory as well as Viva-voce during final examination is handled by the Dairy Technology Department.
Placement and Counselling Cell (Undergraduate and Post Graduate students)
The Counselling and Placement cell of the college is located in the department which is responsible for placement of students. The department takes care of the placement of UG and PG students in dairy/food plants in India and abroad. Mr. Gopi Krishna, Assistant Professor, Dairy Technology department has been handling the Counselling and Placement Cell of the college since more than a decade.
Research Area
- Extraction and incorporation of Bioactive components in various food products,
- Development functional fermented dairy based foods
- Shelf-life enhancement of Indigenous Dairy Products
- Mechanization of Traditional Dairy Products
Project Brief
| Sr. No. | Title | Funding agency | Grant (In Rs) | PI | Completed / Ongoing |
|---|---|---|---|---|---|
| 1 | Development of whey based beverages using Guava juice | University | Departmental Budget | A. C. Patel | Ongoing |
| 2. | Development of technology for preparation JamunIce-cream”. | University | Departmental Budget | A. C. Patel | Ongoing |
| 3 | “Development of technology for manufacturing of noni-based lassi”. | University | Departmental Budget | A. C. Patel | Completed |
| 4 | "Development of fermented whey based beverage" | University | Departmental Budget | G. Gopi Krishna | Ongoing |
Achievements
| Sr. No. | Name of Achievements | Instituted by | Year |
|---|---|---|---|
| 1 | Best Participant Award (Dr. A.C. Patel) | SMC College of Dairy Science, AAU | 16/11/16 to 06/12/17 |
| 2 | Ganugapenta Gopi Krishna Secured 1st Rank for Ph.D. admission in Dairy Technology | All India Competitive Examination-conducted by NDRI | 2010 |
| 3 | Got 3rd rank in Poster Making (Suvera PA) | AAU | 2013 |
| 4 | As a mentor of cultural activities- Runners up Dairy science college (Suvera PA) | SDAU | 2019 |
| 5 | Got 3rdrank in the entrance exam of B.Tech(DT) at SMC college Dairy Science College at Anand (Patel RA) | AAU | 2008 |
| 6 | 1strank in Entrance exam for SRA in GNP DSFT college (Patel RA) | SDAU | 2017 |
List of Research Publication
| Sr. No. | Publications |
|---|---|
| 1 | Shendurse AM, Gopikrishna G, Patel AC and Pandya AJ (2018). Milk protein based edible films and coatings- preparation, properties and food applications. Journal of Nutritional Health & Food Engineering,8(2): 219-226 |
| 2 | Patel, AC., Patel, H. G., Prajapati, R., and Gopikrishna, G., (2018), Effect of Moisture and Emulsifying Salt Concentration on Sensory Attributes of Reconstituted Dried Mozzarella Cheese As pizza Topping, Int. J. Curr. Microbiol. App. Sci.,7(6): 1004-1013 |
| 3 | Patel AC, Patel R and Padya AJ (2018) Success story of Kajuben- the milk maid from Banaskantha. Published in the Souvenir of National Seminar on Extension strategies for doubling the farmer income for livelihood security organized by SEEG and AAU, Anand (GJ) on April. 26-27, 2018. pp. 251. |
| 4 | Mogha K, Gawai K and Patel AC (2018) Anaerobic Treatment for dairy waste disposal - ponder for making it efficient. Int.J.Curr. Micro. and App. Sci., 6 (11): 806-814. |
| 5 | Prajapati R, Patel AC, Gopikrishna G and Patel R (). E-learning technologies: A modern Concept for teaching. In book entitled “Role of examination system in increasing effectiveness of dairy science education and career Movement of dairy professionals, eds. BK Makwana, MD Gurjar, KC Kamani & MC Prajapati. |
| 6 | Pandya AJ, Patel AC and Gopikrishna G. (). Recent trends in post-harvest management of milk. Published in the Souvenir of National Training on Advances in Post-harvest Management of dairy and food product organized by ICAR and College of Dairy Sci. & Food Sci. Tech., MPUAT, Udaipur, pp 13. |
| 7 | Patel RA, Suvera PA, Patel AC, and Gopikrishna G. (2019) Dairy and Food laws and Regulation. Published in the Souvenir of National Symposium on National Conference on Adulteration of Dairy & Food Products: Accomplishment & Road Ahead. Organized By: College of Dairy Science and Postgraduate Institute of Dairy Education and Research, Kamdhenu University, Amreli, Gujarat – 365601 on March 19, 2019. pp 34 |
| 8 | Patel RA, Suvera PA, Patel AC, Gopikrishna G and Sindhav RG. (2019) Adulteration in Dairy and Food Products - A Review. Published in the Souvenir of National Symposium on National Conference on Adulteration of Dairy & Food Products: Accomplishment & Road Ahead. Organized By: College of Dairy Science and Postgraduate Institute of Dairy Education and Research, Kamdhenu University, Amreli, Gujarat – 365601 on March 19, 2019. pp 53-58. |
| 9 | Sawale PD, Patel AC, Shendurse AM, Gopikrishna G (2017) Application of high pressure processing for improvement of safety and quality of dairy products. Published in the Souvenir of National Symposium on Non Thermal technologies for improvement of safety and quality foods organized by College of FPT & Bio energy, AAU, on March 18, 2017 pp. |
| 10 | Management Systems for Food Safety Published in the Souvenir of National Symposium on National Conference on Adulteration of Dairy & Food Products: Accomplishment & Road Ahead. Organized By: College of Dairy Science and Postgraduate Institute of Dairy Education and Research, Kamdhenu University, Amreli, Gujarat – 365601 on March 19, 2019. pp 33. |
| 11 | Patel AC, Pandya AJ, Gopikrishna G, Patel RA and Suvera PA (2019) Technological and Therapeutic Applications of Goat milk. Published in the Souvenir of National Symposium on National Conference on Adulteration of Dairy & Food Products: Accomplishment & Road Ahead. Organized By: College of Dairy Science and Postgraduate Institute of Dairy Education and Research, Kamdhenu University, Amreli, Gujarat – 365601 on March 19, 2019. pp 53 |
| 12 | Priyanka Suvera, S Pinto, S Patel, P Prajapati and L Oraon (2017) Development of Fiber Fortified Probiotic Shrikhand. Bioscan, 12(2): 725-732, 2017 |
| 13 | P Suvera, PD Sawale and PS Prajapati (2017) Application of dietary fibers as value addition in dairy and food products. Indian J Dairy Sci 70(5):491-496. |
| 14 | Lalita O, Jana A H, Prajapati PS and Priyanka Suvera (2017). Application of herbs in a Functional Dairy Products. -A Review. Journal of Dairy, Veterinary & Animal Research, 5 (3): . |
| 15 | Suvera PA, Chaudhari V and Prajapati PS (2017) Development of fiber fortified Probiotic Shrikhand. International Seminar and Workshop: Fermented food nutrition health status and social well-being, Egypt chapter, 55-56 |
| 16 | Patel RA, Jana AH, Modha H and Smitha B (2017) Selecting the flavouring amongst mango pulp and sugar treated carrot shreds for developing value-added Bhapadahi.Bioscan, 12(2): 873-880, 2017 |
| 17 | Patel RA, Jana AH, Modha H and Smitha B (2016) Process Standardization for the Manufacture of Mango flavoured steamed Sweetened Concentrated Yoghurt (Bhapadahi). Journal of Dairy, Veterinary & Animal Research, 4 (3) |
| 18 | Patel RA, Jana AH, Smitha B, Modha H and Patel B (2016) Screening of starter cultures for production of mango flavoured BhapaDahi. Indian Dairy Association. 210 |
| 19 | Judal A and Patel AC (2014) Machine Vision System and its application in dairy and food industry. Published in the Souvenir of National seminar on 9th convention of Indian dairy engineers and IDEA National Seminar 2014 Organized By ICAR and NDRI, 8-9 sept. 2014 pp 66. |
| 20 | Patel AC., Patel H.G., (2011) Study of Technological Parameter for drying of Cheddar and Mozzarella cheese , Indian Journal of Dairy Science, 63(5), pp. 358 -363. |
| 21 | A review article on “Geriatric Foods” published in souvenir of national seminar on “Novel Dairy and Food Products for the Future”, organized jointly by DSC Alumni Association & SMC College of dairy Science, AAU, Anand, 2009. |
| 22 | A review article on “Realizing potential of Colostrum – Novel base for food” published in souvenir of national seminar on “Novel Dairy and Food Products for the Future”, organized jointly by DSC Alumni Association & SMC College of dairy Science, AAU, Anand, 2009 |
| 23 | A review article on “Milk proteins – Beautifully bioactive” published in souvenir of national seminar on “Novel Dairy and Food Products for the Future”, organized jointly by DSC Alumni Association & SMC College of dairy Science, AAU, Anand, 2009. |
| 24 | Patel H.G., Patel AC., (2009) “Cheese drying- A novel way to conserve cheese solids” in Indian Dairy Man, Dairy Industry Conference XXXVII, Feb.7-9, page No 74 -82 |
| 25 | Patel HG and Patel A (2009) Cheese drying - A Novel way to conserve Cheese solids. In XXXVII Dairy Industry Conference, Indian dairy Man 74-82. |
| 26 | Patel AC, Patel HG, Prajapati JP and Solanki MJ (2009) Standardization of process for application of vacuum tray dried cheese as Pizza topping. In XXXVII Dairy Industry Conference, Indian Dairy Man |