Dr. Pradyuman Kumar

Basic Details

Name

Dr. Pradyuman Kumar

Designation

Professor

Department

Food Engineering & Technology

Contact

Phone (O)

91-1672-253399

Phone(R)

91-1672-253141

Mobile

91-9417321580

e-mail

pradyuman2002@hotmail.com, pradyuman@sliet.ac.in

Educational Details

Educational Qualification

Ph.D. – Indian Institute of Technology (IIT), Kharagpur
M.Sc. (Food Tech.) – GB Pant University of Agri. & Tech., Pantnagar
B.Sc. (Agri) – Institute of Agricultural Sciences, Banaras Hindu University, Varanasi

Experience

Experience

+22 Years experience in Teaching, Research and Extension
Administrative-
*Chief Warden (Boys Hostel) January 2016-August 2018
*Controller of Examination, April 2009 to October 2012
*Chairman, NSS, 2008-2012
*Chairman, Security and Sanitation, 2010
Administrative Warden, 1997-2000, 2005-2008
I/C, Dairy Technology Laboratory

Book Authored

Book authored

Wani, S.A., and Kumar, P. 2019. High Hydrostatic Pressure Processing of Cereals and Pulses . In Non thermal Processing of Food Ed. Chauhan OP, CRC Press. pp. 11-26.  (ISBN: 9781138035843).
Wani, S.A., Parry, M.A. and Kumar, P. 2018. Changes in physical, functional and nutritional characteristics of extrudates during extrusion. In Technologies in Food Processing Eds. Sharma, HK and Panesar, PS, Apple Academic Press. pp. 245-264.  (ISBN: 9781771886512).
Kumar, P., Mishra, S. and Mishra, H.N. 2018. Mango soy fortified yoghurt powder and symbiotic yoghurt. In Food Product and Process Innovations Ed Mishra, HN, New India Publishing Agency, New Delhi, pp. 147-178. (ISBN: 9789386546944).
Samuel, A.V. and Kumar, P. 2016. Properties of honey fortified set yoghurt (HFSY). In  Food Process Engineering and Technology Eds. Das, SK, Datta, AK, Goswami, TK, Mishra, HN, Shrivastava, SL, Srivastav, PP, Tripathy, PP and Mitra, J. Excel India Publishers, New Delhi, pp. 371-382 (ISBN 9789386256300).
Gaikwad, S.S., Kumar, P., Mane, V.A. and Sakhale, B.K. 2014. The influence of maltodextrin on physico-chemical properties, glass transition temperature and sticky point temperature of spray dried kinnow juice powder (Chapter 62), Exploring Basic Sciences and Applied Sciences for Next Generations Frontiers, Elsevier Publishing, pp. 229-235 (ISBN 9789351073130). (http://www.elsevierst.com/ConferenceBookdetail.php?pid=100)

 

Professional Memebership

Professional Membership

Life Member, Association of Food Scientists and Technologists (I), Mysore

Award

Award

*Young Scientists Award – 2005 by AFST (I), Mysore
*Best Paper Award in International Conference on Chemical, Agricultural and Biological Sciences (CABS-2015), Sept. 4-5, 2015, Istanbul, Turkey.
*Best Paper Award in International Conference on Advances in Food Technology and Health Sciences, October 15-16, 2014, JNU Conventional Centre, JNU, Delhi.
*Chairman, Session, International Conference on Food, Biological and Medical Sciences, 28 – 29 January 2014, IICBE, Bangkok, Thailand.
*Chairman, Session, International Conference on Chemical, Agricultural and Biological Sciences (CABS-2015), Sept. 4-5, 2015, Istanbul, Turkey.
*Best paper award in National Conference on Advances in Food Science and Technology Current Trends and future perspectives (AFST- 2017), 24-25 March, 2017 Eternal University, Baru Sahib
*Best paper award in National Conference on Emerging and Sustainable Technologies in Food Processing (ESTFP- 2018), 15-16 March 2018, SLIET, Longowal

Publications

Publications

More than 200 papers in International & National Referred Journals and International & National seminars / conferences / workshops etc.
Citations of papers : 1287
‘H’ index : 18
i-10 index: 30

Nature of Publications
International Referred Journals: 78
Invited Lecture: 17
Proceedings of International Conferences: 11
International Conferences: 16
Book/Chapter: 14
Popular Article: 11
National Journals:18
Proceedings of National Conference: 04
National Conferences: 33

Research/Projects

Research

Research Guidance:
Ph. D.: 09 (Guided) 01 (Guiding)

1. Study on extraction of pomegranate ellagitannins, storage stability and its application
2. Tamarind pulp powder : process optimization, characterization and shelf life assessment
3. Process technology for the development of millet, vegetable and hydrocolloid supplemented pasta
4. Process technology for preparation of shelf stable beet root juice powder
5. Studies on development of nutritionally enriched extruded product based on fenugreek, oat and pea
6. Development and characterization of maize flat bread supplemented with asparagus bean flour
7. Studies on formulation, characterization and storage of carrot based beverage powder
8. Process optimization for the preparation of gluten free biscuits with a blend of copra meal, amaranth and foxtail millet flour
9. Characterization and Utilization of Sand Pear (Pyrus pyrifolia L.) for the Development of Candy (submitted)

M. Tech: 21 (Guided) 02 (Guiding)