Mr. Ashwani Kumar
Basic Details
Name | Mr. Ashwani Kumar |
Designation | Assistant Professor |
Department | Food Engineering & Technology |
Contact
Phone(R) | 8369045744 |
Mobile | 8486540794 |
Educational Details
Educational Qualification | M. Tech, Food Engineering & Technology Institute of Chemical Technology, Mumbai 2017 B. Tech, Food Engineering & Technology Tezpur University, Assam 2015 GATE – XE (Food Technology, Thermodynamics) All India rank – 42 2015 |
Experience
Experience |
Assistant Professor- SLIET, longowal, Sangrur, Punjab, 14/10/2020 to till date Assistant Professor (NPIU)- Harcourt Butler Technical University, Kanpur, 31/8/2018 to 13/10/2020 Assistant Professor (NPIU)- IET, Bundelkhand University Jhansi, 04/01/2018 to 30/08/2018 Research & Development Executive- Vinayak Ingredients Pvt Ltd, Mumbai, 03/07/2017 to 30/12/2017
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Publications
Publications | · Nagavekar, N., Kumar, A., Dubey, K., & Singhal, R. S. (2019). Supercritical carbon dioxide extraction of kokum fat from Garcinia indica kernels and its application as a gelator in oleogels with oils. Industrial Crops and Products, 138, 111459. · Pandey,S., Kumar, A.* Singh, A.K., and Singh, S. “Development of starch and protein based edible packaging material,” in Proc. International Conference On Recent Trends in Agriculture, Food Science, Forestry, Horticulture,Aquaculture, Animal Sciences, Biodiversity and Climate Change(AFHABC- 2019). · Singh, S., Kumar, V., Kumar, A., and Singh, A.K., “Development of Rice bran oil and Flaxseed oil based oleogels using beeswax for food application” in Proc. International Conference On Recent Trends in Agriculture, Food Science, Forestry, Horticulture,Aquaculture, Animal Sciences, Biodiversity and Climate Change(AFHABC- 2019). · Kumar, A., “Development and evaluation of oleogel as a shortening agent for bakery product,” in Proc. International Conference on Technological Innovations for Integration of Food and Health: A Focus on North-Eastern India (TiiFH-2019) |