Dr. Vikas Nanda

Basic Details

Name

Dr. Vikas Nanda

Designation

Professor

Department

Food Engg. and Tech.

Contact

Phone (O)

+91-1672-253254

Phone(R)

+91-1672-253255

Mobile

+91-8837693963, +91-9815980054

e-mail

vik164@yahoo.co.in

Educational Details

Educational Qualification

Ph.D (Food Technology)

Experience

Experience

Professor: SantLongowal Institute of Engineering and technology 2013- Present
Associate Professor: SantLongowal Institute of Engineering and technology 2009-2013
Assistant Professor: SantLongowal Institute of Engineering and technology 2006- 2009
Sr. lecturer: SantLongowal Institute of Engineering and technology 2001-2006
Lecturer: SantLongowal Institute of Engineering and technology 1995 – 2001

Book Authored

Book authored

1. Meat, Egg and Poultry: Science and Technology (2014). I.K. International Publishing House Pvt. Ltd. New Delhi. ISBN 978-93-82332-70-1. (Single Author).

2. Novel Food Processing Technologies (2017). Edited by Vikas Nanda and Savita Sharma, New India Publishing Agency.ISBN 978-93-85516-04-7

Professional Memebership

Professional Membership

Co-Chairman: International Honey Commission (www.ihc-platform.net)

Co-chairman: Mentor council formed by Ministry of Labour and Employment, Government of India to restructure
and redesigning of skill development courses run by Ministry of labour and Employment related to Food Technology.
Life Member: Association of Food Scientists and Technologist (India)

Award

Award

Receipt of Scholarship from Government of Israel to participate in International Post-Graduate Course at Faculty of Agricultural, Food and Environment Quality Sciences, Organized by Division of External Studies,Rehovot, The Hebrew University Of Jerusalem, Israel.

Publications

Publications

1. Ishrat Majid and Vikas Nanda(2016). Instrumental texture and flavonoid profile of paste developed from sprouted onion varieties of Indian origin. International Journal of Food Properties, 3, 1-16.
2. Gulzar Ahmad Nayik and Vikas Nanda (2016). A chemometric approach to evaluate the phenolic compounds, antioxidant activity and mineral content of different unifloral honey types from Kashmir, India. LWT – Food Science and Technology, DOI information: 10.1016/j.lwt.2016.08.016 (In press)
3. Ishrat Majid, Gulzar Ahmad Nayik, Savita Sharma, Ajmer Singh Dhatt & Vikas Nanda (2016). Effect of sprouting on physico-chemical, antioxidant and flavonoid profile of onion varieties. International Journal of Food Science and Technology, 51(2), 3176-324
4. Gulzar Ahmad Nayik, B.N. Dar & Vikas Nanda (2016). Optimization of the process parameters to establish the quality attributes of DPPH radical scavenging activity, total phenolic content and total flavonoid content of apple (Malus domestica) honey using response surface methodology. International Journal of Food Properties, 19(8), 1738-1748.
5. Gulzar Ahmad Nayik, Yogita Suhag, Ishrat Majid & Vikas Nanda (2016). Discrimination of High Altitude Indian honey by chemometric approach according to their antioxidant properties and macro minerals. Journal of the Saudi Society of Agricultural Sciences.DOI: 10.1016/j.jssas.2016.04.00 (in press)
6. Gulzar Ahmad Nayik, B. N. Dar & Vikas Nanda (2016). Rheological behavior of high altitude Indian honey varieties as affected by temperature. Journal of the Saudi Society of Agricultural Sciences. doi:10.1016/j.jssas.2016.07.003 (in press)
7. Yogita Suhag & Vikas Nanda (2017). Degradation kinetics of ascorbic acid in encapsulated spray dried honey powder packaged in aluminium laminated polyethylene and high density polyethylene. International Journal of Food Properties,3, 645-653.
8. Yogita Suhag, Gulzar Ahmad Nayik & Vikas Nanda (2016). Nutritionally rich honey powder: Effect of spray drying conditions and gum arabic on the physico-chemical, functional and thermal properties. Journal of Food Measurement and Characterization, 10, 350-356
9. Yogita Suhag & Vikas Nanda (2015). Evaluation of different carrier agents with respect to physico‐chemical, functional and morphological characteristics of spray dried nutritionally rich honey powder. Journal of Food Processing & Preservation DOI:10.1111/jfpp.12728. (In press)
10. Gulzar Ahmad Nayik & Vikas Nanda (2015). Application of response surface methodology to study the combined effect of temperature, time and pH on antioxidant activity of cherry honey. Polish Journal of Food and Nutrition Sciences, DOI: 10.1515/pjfns-2015-0055. (In press)
11. Gulzar Ahmad Nayik & Vikas Nanda (2015). Physico-chemical, enzymatic, mineral and color characterization of three different varieties of honeys from Kashmir valley of India with a multivariate approach. Polish Journal of Food and Nutrition Sciences, 65(2), 101-108.
12. Gulzar Ahmad Nayik, B.N. Dar & Vikas Nanda (2015). Physico-chemical, rheological and sugar profile of different unifloral honeys from Kashmir valley of India. Arabian Journal of Chemistry, http://dx.doi.org/10.1016/j.arabjc.2015.08.017. (In Press).
13. Gulzar Ahmad Nayik, B.N. Dar & Vikas Nanda (2015). Effect of thermal treatment and pH on antioxidant activity of saffron honey by using response surface methodology. Journal of Food Measurement and Characterization, 10(1), 64–70
14. Yogita Suhag & Vikas Nanda (2015). Optimization of process parameters to develop nutritionally rich spray-dried honey powder with vitamin C content and antioxidant properties. International Journal of Food Science and Technology, 50, 1771-1777.
15. Gulzar Ahmad Nayik & Vikas Nanda (2015). Physico-chemical, enzymatic, mineral and color characterization of three different varieties of honeys from Kashmir valley of India with a multivariate approach. Polish Journal of Food and Nutrition Sciences, 65, 101-108.
16. Gulzar Ahmad Nayik & Vikas Nanda (2015). Characterization of the volatile profile of unifloral honey from Kashmir valley of India by using solid-phase microextraction and gas chromatography–mass spectrometry. European Journal of Food Research and Technology. 240, 1091–1100.
17. VikasBansal, Harish Kumar Sharma and Vikas Nanda(2014).Optimisation of spray drying process parameters for low-fat honey-based milk powder with antioxidant activity. International Journal of Food Science & Technology. 49, 1196–1202.
18. RajniKamboj, ManavBandhuBera and Vikas Nanda (2013). Chemometric classification of Northern Indian unifloral honey. Acta Alimentaria, 42, 540-551.

19. Rajni Kamboj, Manav Bandhu Bera and Vikas Nanda (2013).Evaluation of physico-chemical properties, trace metal content and antioxidant activity of Indian honeys. International Journal of Food Science & Technology, 48, 578–587.
20. Kshitiz Kumar, Navdeep Jindal, Savita Sharmaand Vikas Nanda (2013). Physico-chemical and antioxidant properties of extrudates developed from honey and barley. International Journal of Food Science & Technology, 48, 1750-1761.
21. Vikas Nanda., Bahadur Singh, Vijay Kumar Kukreja and Amarinder Singh Bawa (2009). Characterization of honey produced from different fruit plants of northern India. International Journal of Food Science and Technology, 44, 2629–2636.
22. Vikas Nanda., Amarjit. Kaur.,ManavBandhuBera., Bahadur Singh and Arvind Kumar Bakhshi (2006). Palynological studies and application of response surface methodology B to establish the quality attributes in Eucalyptus honey. ActaAlimentaria, 35: 409-422.
23. Vikas Nanda., S. Singh., C.S. Raina.,N.Jindal. D.C. Saxena. (2004). Optimization of the process variables for the preparation of processed paneer using response surface methodology.European Food Research and Technology, 218, 529-534.
24. Vikas Nanda, B.C., Sarkar, H.K., Sharma, and A.S. Bawa. (2003). Physico-chemical properties and estimation of mineral content in honey produced from different plants in Northern India. Journal of Food Composition and Analysis, 16, 613-619.

Research/Projects

Research

Identification of the chemical marker for the discrimination of honey collected from the different floral sources and evaluation of its antioxidant potential as affected by process parameters sanctioned under Technical Educaion Quality Improvement Programme (TEQUIP)