Dr. YASHI SRIVASTAVA

Contact Info
Dr. YASHI SRIVASTAVA
8787235001
Department of Applied Agriculture, Lab 316, (North Block), Academic Building, Central University of Punjab, Ghudde, Bathinda, Punjab-151401, India
Dr. YASHI SRIVASTAVA

Assistant Professor
Department of Applied Agriculture
School of Basic and Applied Sciences

Qualification

Punjabi Language certificate course (Level 1 & 2)- 2020 - Central University of Punjab, Bathinda

German Language certificate course (Level 1) - 2015 - MGM, Aurangabad

Ph.D (Food Science) from Defence Food Research Laboratory, DRDO (degree awarded by University of Mysore) in 2014

M.Sc  (Food Science & Technology) from University of Allahabad in 2007

B.Sc from University of Allahabad in 2005

Experience
Teaching Experience - 7.5 Yrs

Assistant Professor, Department of Applied Agriculture, Central University of Punjab, Bathinda, 2016 onwards

Research Experience - 7.5 Yrs

ICAR fellowship for Senior Research Fellow (2008-2012)

 APEDA fellowship for Junior Research Fellow (2007-2008)
 

Administrative Experience

  

  1. Member, Board of Studies (postgraduate Food Science and Engineering 2023-25). I.K. Gujral Punjab Technical University, Jalandhar.
  2. Member, Board of Studies (Undergraduate Food Science and Engineering 2023-25). I.K. Gujral Punjab Technical University, Jalandhar.
  3. Sub-committee member (Product Development Monitoring & commercialization cell) under Research & Development Cell, Central University of Punjab, Bathinda, Punjab.
  4. Training In-charge, WOMEN TRAINING PROGRAMME on Food Processing and Preservation, Central University of Punjab, Bathinda, Punjab.
  5. Member, Board of Control, Department of Food Science & Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda.
  6. Member, Health Diet Management Committee, Central University of Punjab, Bathinda, Punjab.
  7. Member, COVID-19, Monitoring Committee, Central University of Punjab, Bathinda, Punjab
  8. Member of Board of Studies, Maharaja Ranjit Singh Punjab Technical University, Bathinda.
  9. Member of Board of Studies, Central University of Punjab, Bathinda, Punjab.
  10. Member Secretary, AAC, Central University of Punjab, Bathinda, Punjab
  11. Member of Curriculum Development Committee, Central University of Punjab, Bathinda, Punjab
  12. Member, Incubation Cell, Central University of Punjab, Bathinda, Punjab
  13. Member, Vocational & Skill Development Cell, Central University of Punjab, Bathinda, Punjab
  14. Member, IIC, Central University of Punjab, Bathinda, Punjab
  15. Member, Innovation and Entrepreneurship Development Cell, Central University of Punjab, Bathinda, Punjab
  16. Member, Nodal Teachers for Gender Championship Guidelines implementation. Central University of Punjab, Bathinda, Punjab

 

Research Area

Fruits & Vegetable Processing

Food analysis and Process equipment designing

Edible Oil Processing

Value addition of the food product with by-product utilization

Food regulation and policy

 

SCIENTIFIC CONTRIBUTION

h-index                                               : 11

i10-index                                            : 12

Citation                                              : 470 (Updated: 06.05.2024)

 

 

Research Interests

Fruits & Vegetable Processing
Oil Processing
 Millet Processing
 Food Processing/Analytic Equipment Designing

Food regulation and policy

Research Grants/Projects

(A) On going

(I) On going

 

Project Name: Development of ecofriendly and biodegradable cutlery from fresh produce waste generated in food processing industry (IDEAPB015472)

Funding Agency: Ministry of Micro, Small and Medium Enterprises

Post: PI

Amount: 15 Lakh

Sanction Date: 29.02.2024

 

(B) On going

Project Name: Phytochemical profiling and valorisation of Pomelo fruit of Northeast region

Funding Agency: Ministry of Food Processing Industries (MoFPI)

Post: Co-PI

Amount: 41.8 Lakh

 

(C) Completed

Project Name: Quality characterization of unconventional edible oils available in Punjab

Funding Agency: UGC-Research Seed Money (Central University of Punjab, Bathinda)

Post: Principal Investigator

Amount: 3Lakh

Professional Affiliation

MEMBERSHIP OF NATIONAL/ INTERNANTIONAL COMMITTES / AUTHORIZED ASSOSIATIONS

  • Lifetime member of AFSTI-Association of Food Scientists and Technologists (India)

 

Professional Recognition/Awards/Scholarships
  • Best Researcher Award 2012 from Coconut development Board, Kochi
  • DRDO Technology Group Award 2012 from DRDO, New Delhi
  • Fellow of Science and Education Development Institute, Nigeria
Research Collaboration
  • Sant Longowal Institute of Engineering and Technology Longowal - 148106, Distt. Sangrur (Punjab)
  • I. K. Gujral Punjab Technical University, Punjab
  • Tezpur University
Publications

 POSTER PRESENTATION

1.    K. Renuka*, Sanjay KP, Yashi Srivastava (6 June-8 June 2022). Study on acrylamide content in various fried and baked food products. International conference “Global initiatives in Research, Innovation and Sustainabel development of Agriculture and Allied Sciences” (GIRISDA-2022). Organised by Guru Kashi University, Talwandi Sabo, Bathinda, Punjab.

2.    Yashi Srivastava*, Pirbi Ronghangpi (30 Jan 2020-2 Feb 2020). Study on quality evaluation and drying kinetics of Ridge gourd (Luffa acutangula) by conventional and microwave drying methods. ICFOST, Tezpur University, Assam.

3.    Yashi Srivastava*, Brahmeet Kaur (30 Jan 2020-2 Feb 2020). Kinetic Study of Thermal Degradation of different oil blends: Determination of physico-chemical characteristics, OSI (Oxidative Stability Index) and Shelf- Life prediction. ICFOST, Tezpur University, Assam.

4.    Md. Ubaid*, Yashi Srivastava (01-02 March 2019). Study on frying performance and oxidative stability of flaxseed oil blends during continuous deep fat frying process using physico-chemical analysis and FTIR spectroscopy. SLIETCON 2019.

5.    Yashi Srivastava* (23-24 Sep 2016). Application of microencapsulation technique in food sector. Invertis University, Bareilly, UP.

6.    Yashi Srivastava* (23-24 Sep 2016). Membrane separation technique in food industry. Invertis University, Bareilly, UP.

7.    Yashi Srivastava*, Anil Dutt Semwal, MSL Swamy, Gopal Kumar Sharma, AS Bawa (23-25 Nov 2011). Hypolipidimic effect of Virgin Coconut oil in Hypercholesterimic rats. Recent Trends in Processing and Safety of Specialty and Operational Foods, DFRL, Mysore, India.

8.    Poonam Mishra*, Arpana Yadav, Yashi Srivastava, Deepmala Verma, GK Rai (15-19 Dec 2008). Effect of modified atmospheric packaging on storage stability and vitamin C retention of amla candy at room temperature. IFCON, CFTRI, Mysore, India.

9.    Yashi Srivastava, Deepmala Verma, Poonam Mishra, GK Rai (15-19 Dec 2008). Development of bael-mango based beverages. IFCON, CFTRI, Mysore, India.

10.    Yashi Srivastava*, OP Chauhan, PS Raju, AS Bawa (15-19 Dec 2008). Studies on development, quality evaluation and storage stability of functional beverage by the incorporation of Moringa leaf and pod juices. IFCON, CFTRI, Mysore, India.

 

    ORAL PAPER PRESENTATION

    1. Muhammed Firoz T M, Dharavath Nandha Naik, Yashi Srivastava (February 7-9, 2023). Studies On Effect Of Various Modes Of Heating On Drying Kinetics Of Chibber Fruit (Cucumis Melo). 26th Punjab Science Congress National Conference on Environment, Food Security And Health With Reference To Climate Change.
    1. Akash Deep Shukla, Mohammed Suhair, Saifudheen C, Yashi Srivastava (6-8 June 2022). Study on Process Optimization for Kodo and Barnyard Millet-based Cookies, Cupcakes, and Instant Soup Mix. International conference “Global initiatives in Research, Innovation and Sustainabel development of Agriculture and Allied Sciences” (GIRISDA-2022). Organised by Guru Kashi University, Talwandi Sabo, Bathinda, Punjab.
    1. Renuka K.*, Saumya Shrivastava, Yashi Srivastava, Monisha Dhiman (27-29 April 2022). Study on process standardization for underutilized Chibber fruit (Cucumis Melo Var. Agrestis) based processed food products. Virtual International Conference on ‘Emerging Trends in Biotechnology and Sustainable Chemistry. Organized by the Department of Biotechnology and Department of Chemistry, Baba Farid College, Bathinda in collaboration with Central University of Punjab, Bathinda and Society for Biotechnologists, India. The conference is sponsored by ‘Indian National Science Academy’ (INSA), New Delhi and ‘Council of Scientific & Industrial Research’ (CSIR), New Delhi.
    1. Saumya Shrivastava, Yashi Srivastava, Pirbi Ronghangpi (24-25 June 2021). Mathematical modelling on Microwave and Conventional drying and rehydration kinetics of Ridge Gourd and Snake Gourd slices. Organised by International Conference on SAFETy (Sustainable Approaches in Food Engineering and Technology) (TS12-5).
    1. Vidyaeswari R, Ashok Sadhu and Yashi Srivatsava (18-19 Feb 2021). A comparative study on rheological, colour, and textural properties of various mixed fruit jams. Organised by Indian Institute of Food Processing Technology (MoFPI), Thanjavur, Tamil Nadu.
    1. Yashi Srivastava*, Akash Deep Shukla, Saumya Shrivastava (07-08 January 2021). Scope and Opportunity for Food Processing in New Education Policy (2020) of India. EDUCON 2020. Virtual International Akhand Conference of Central University of Punjab, Bathinda in collaboration with Global Educational Research Association. Focal Theme Envisioning Education for Transforming Youth to Restore Global Peace.
    1. Yashi Srivastava*, AD Semwal and GK Sharma, AS Bawa (9-11 Februray 2012). Plasma takneek ka khadya prasaskaran me upyog. In Hindi Sangoshthee Defence Food Research Laboratory, Mysore, India.
    1. Yashi Srivastava*, AD Semwal (21-22 January 2010). Suchham Aachhadan Takneek. In Hindi Sangoshthee Defence Food Research Laboratory, Mysore, India.
    1. Yashi Srivastava*, AD Semwal and GK Sharma (29-30 January 2009). Shudh Nariyal Taail. In Hindi Sangoshthee Defence Food Research Laboratory, Mysore, India

     

    FOOD SCIENCE PUBLICATIONS IN PEER REVIEWED SCI INDEXED JOURNALS WITH JCR-IMPACT FACTOR

     

    1. Monica Yumanm, Krishna Gopalakrishnan, Subhamoy Dhua, Yashi Srivastava, Poonam Mishra* (2024). A comprehensive review on smartphone based sensor for fish spoilage Analysis: Application and Limitation. Food and Bioprocess Technology,  https://rdcu.be/dEGb2
    1. Yashi Srivastava*, Barinderjit Singh, Brahmeet Kaur, Mohammed Ubaid, Anil Dutt Semwal (2024). Kinetic study of thermal degradation of flaxseed oil and moringa oil blends with physico-chemical, oxidative stability index (OSI) and shelf-life prediction. Journal of Food Science and Technology, 61, 675–687. DOI: 10.1007/s13197-023-05868-z.
    1. Kirubakaran NA, Umashankar M.S., Saumya Surekha, Abdul Rahman Mohammed ALAnsari, Barinderjit Singh, Yashi Srivastava (2023). Comprehensive review on various Novel Drug Delivery Systems and their challenges in designing of Herbal drug Formulations. Eur. Chem. Bull., 12 (Special Issue 6), 1309-1337. DOI:10.31838/ecb/2023.12.si6.1232023.30/05/2023
    1. Eva Sharma, PS Shruti, Shagun Singh, Prabhsimran Kaur, Bhavana Jodha, Yashi Srivastava, Anjana Munshi and Sandeep Singh (2023). Trehalose and its diverse biological potential. Current Protein & Peptide Science, Bentham Science, Volume 24, Issue 6, 503–517. DOI: 10.2174/1389203724666230606154719.
    1. Yashi Srivastava*, Prachi Srivastava, Akash Deep Shukla (2023). A futuristic approach: current research publication, rapid detection, clinical trials and global policies on trans-fat. Journal Of The Asiatic Society Of Mumbai, ISSN: 0972-0766, Vol. XCVI, No.2, 178-186 (UGC CARE Listed I).
    1. Yashi Srivastava*, Priya Pal, Akash Deep Shukla, Harmanpreet Singh Kapoor, Prachi Srivastava, Anil D Semwal (2023). An Indian case study on health and food culture change among female of different age groups during covid-19 pandemic. Journal Of The Asiatic Society Of Mumbai, ISSN: 0972-0766, Vol. XCVI, No.7, 181-197 (UGC CARE Listed I).
    1. Sowmya Jagadeesan, Biswajit Barman, Ravindra Kumar Agarwal, Yashi Srivastava, Barinderjit Singh, Sasmita Kumari Nayak, Nookala Venu (Dec 2022). A perishable food monitoring model based on IOT and deep learning to improve food hygiene and safety management. International Journal of Food and Nutritional Sciences, UGC CARE (From Jan 2021-2023) ISSN Print 2319-1775; Online 2320 7876, 11 (8), 1164-1178.
    1. Radha Mahendran; Sai Nitisha Tadiboina; B.V. Sai Thrinath; Aashish Gadgil; Srinu Madem; Yashi Srivastava (2022). Application of Machine Learning and Internet of Things for Identification of Nutrient Deficiencies in Oil Palm*. (14th Dec 2022 to 16th Dec 2022) 5th International Conference on Contemporary Computing and Informatics (IC3I-2022) at Amity University, Greater Noida. 2022 5th International Conference on Contemporary Computing and Informatics (IC3I) https://ieeexplore.ieee.org/document/10073261/authors. DOI: 10.1109/IC3I56241.2022.10073261
    1. M. Shankar, Veena Prasad, Aravindharamanan S, Barinderjit Singh*, Shikha Maheshwari, Yashi Srivastava (2022). Analyzing the Contribution of Digital Apps in the Food Delivery Systems. Telematique (Web of Science; ISSN / eISSN  1856-4194), 21, 1, 2424-2429.
    1. Soma Srivastava*, Mrigya Bansal, Dilip Jain, Yashi Srivastava (2022). Encapsulation for efficient spray drying of fruit juices with bioactive retention. Journal of food measurement & characterization, 16, 3792–3814 (https://doi.org/10.1007/s11694-022-01481-4).
    1. Yashi Srivastava*, Sunil K Ghosh & Anil D Semwal (2022).  A quantitative and qualitative investigation of the impact of irradiation on the physico-chemical of pointed gourd during storage. Journal of Food Science and Technology, volume 59, 3787–3793.
    1. Yashi Srivastava*, AD Semwal, A Dhiman (2021). A comprehensive review on processing, therapeutic benefits, challenges and economic scenario of unconventional Oils. Journal of Food processing preservation, 45, 2, e15152.
    1. Yashi Srivastava*, Sandeep Gill (August 2020). Comparative Study of Thermal Treatments On Stability Of Moringa Oil By Using Physio-Chemical Analysis And FTIR Spectroscopy. International Food Research Journal, 27 (4), 635-647.
    1. Yashi Srivastava*, Semwal Anil Dutt, VA Sangeevkumar, GK Sharma (2017). Melting, crystallization and storage stability of virgin coconut oil and its blends by differential scanning calorimetry (DSC) and fourier transform infrared spectroscopy (FTIR). Journal of Food Science & Technology, 1 (54), 45-54 ISSN 0022-1155. Impact factor 2.203. https://www.infona.pl/resource/bwmeta1.element.springer-doi-10_1007-S13197-016-2427-1.
    1. Yashi Srivastava*, Anil Dutt Semwal and Avik Majumdar. Quantitative and Qualitative Analysis of Bioactive Components present in Virgin Coconut Oil. Cogent Food & Agriculture, 2016, 2 (1), 1164929 ISSN 2331-1932. Self-Accessed API Score 3. https://www.cogentoa.com/article/10.1080/23311932.2016.1164929.
    1. Yashi Srivastava*, Anil Dutt Semwal. Effect of Virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter. Journal of Food Science & Technology, 2015, 52/12:8122-8130.  ISSN 0022-1155. Impact factor 2.203. Citation 01. NAAS Rating 8.02. Self-Accessed API Score 9. Digital object identifier link.springer.com/article/10.1007/s13197-015-1966-1?no-access=true
    1. Yashi Srivastava*. Minor Fruits (Underutilized Fruits): A review on current global scenario, processing status, government initiatives, nutritional profile and food security. Trends in Food science & Nutrition 2019 (Under Review).
    1. Yashi Srivastava*, Anil Dutt Semwal. A study on monitoring of frying performance and oxidative stability of Virgin Coconut Oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy. Journal of Food Science & Technology 2013, 52(2)/984-991. ISSN 0022-1155. Impact factor 2.203. Citation 02. NAAS Rating 8.02. Self-Accessed API Score 9. Digital object identifier link.springer.com/content/pdf/10.1007%2Fs13197-013-1078-8.pdf.
    1. Yashi Srivastava*, Anil Dutt Semwal, MSL Swamy (2013). Hypocholesterimic effect of cold and hot extracted virgin coconut oil (VCO) in comparison to commercial coconut oil : evidence from male wistar albino rats model. Food Science and Biotechnology, 22(6): 1501-1508. ISSN 1226-7708. Impact factor 1.977. Citation 01. NAAS Rating 6.66. Self-Accessed API Score 6. Digital object identifier link.springer.com/article/10.1007%2Fs10068-013-0244-0.
    1. Yashi Srivastava*, Anil Dutt Semwal, Gopal Kumar Sharma (2013). Studies on Storage Stability of Hot Extracted (HEVCO) and Cold Extracted Virgin Coconut Oil (CEVCO) in Different Flexible and Rigid Packaging System. International Food Research Journal, 20/4, 1971-1976. ISSN 19854668. Citation 01. Self-Accessed API Score 3. Digital object identifier  www.ifrj.upm.edu.my/.../65%20IFRJ%2020%20(04)%202013%20Yashi.
    1. Yashi Srivastava*, Anil Dutt Semwal, Gopal Kumar Sharma (2013). Application of Various Chemical and Mechanical Microencapsulation Techniques In Food Sector-A Review. International Journal of Food and Fermentation Technology (NAAS 4.26), 3(1): 1-8. ISSN 2249-1570. (Citation 01).
    1. Yashi Srivastava, Anil Dutt Semwal*, Gopal Kumar Sharma, Amarinder Singh Bawa. Utilization of Virgin Coconut Meal (VCM) in the Production of Ready-to-Eat Indian Traditional Sweet Meat Using Response Surface Methodology. Food and Nutrition Sciences 2011, 2/214-221. ISSN 2157-944X. Impact factor 0.97. Citation 03. Self-Accessed API Score 6. Digital object identifier www.scirp.org/journal/PaperInformation.aspx?PaperID=4901
    1. Yashi Srivastava*, Anil Dutt Semwal, Gopal Kumar Sharma, Amarinder Singh Bawa. Effect of Virgin Coconut Meal (VCM) on the Textural, Thermal and Physico Chemical Properties of Biscuits. Food and Nutrition Sciences, 2010, 2, 38-44. ISSN 2157-944X. Impact factor 0.97. Citation 10. Self-Accessed API Score 6. Digital object identifier www.scirp.org/journal/PaperInformation.aspx?PaperID=3033

     

    PUBLISHED BOOK

    Yashi Srivastava*. (Editor In Chief), Advances in Food Science and Nutrition. Science and Education Development Institute, Nigeria 2013. ISBN: 978-978-52231-6-3.

     

    BOOK CHAPTER

    1. Yashi Srivastava* and Akash Deep Shukla (March 2024). Future processing and commercialization of wild fruits with neutraceutical properties of Andaman and Nicobar Islands. Nutraceutical Fruits an Overview and Disease Prevention. Apple Academic Press, Taylor & Francis (Accepted; https://appleacademicpress.com/nutraceutical-fruits-overview-and-disease-prevention/9781774916483
    1. Ankit Awasthi and Yashi Srivastava* (Dec 2023). Effect of Plant and Vegetable-Based Secondary Metabolites on Cancer Treatment. Plant Metabolites and Vegetables as Nutraceuticals. Apple Academic Press, Taylor & Francis (Accepted; December 2023; ISBN: 9781774915448; https://www.appleacademicpress.com/plant-metabolites-and-vegetables-as-nutraceuticals-/9781774915448
    1. Akash Deep Shukla and Yashi Srivastava* (19 March 2024). Overview of Non-Thermal Processing Techniques of Citrus Fruits. Citrus Fruits and Juice: Processing and Quality Profiling. https://link.springer.com/chapter/10.1007/978-981-99-8699-6_9. ISBN-13:978-9819986989. 187–222.
    1. Gurwinder Kaur, Barinderjit Singh, Yashi Srivastava, Manpreet Kaur, Yogesh Gat (2022). Lychee (Lychee chinensis Sonn.) By-products: Chemistry, Processing and Utilization. Handbook of Fruit Wastes and By-Products, Taylor & Francis, Edition1st, 2022, Imprint CRC Press, chapter 15, Pages 351, eBook ISBN 9781003164463. https://doi.org/10.1201/9781003164463.
    1. Yashi Srivastava*, Ankit Awasthi (January 2023). Role of plant based bioactive nutritional or dietary supplements in metabolic syndrome of women and child during covid-19. The Metabolic Syndrome Dietary Supplements and Food Ingredients. Apple Academic Press, Taylor & Francis (Accepted; ISBN: 978-1-77491-111-2; Page 329-374 https://www.appleacademicpress.com/the-metabolic-syndrome-dietary-supplements-and-food-ingredients/9781774911112).
    1. Yashi Srivastava* & Shivani Chourasia. Toxicant/Pesticide Residue/Adulteration Detection in Some Valuable Plantation Products. ISBN 9780367201647; April 26, 2022 by CRC Press; Taylor & Francis. https://www.routledge.com/Biosensors-in-Food-Safety-and-Quality-Fundamentals-and-Applications/Mishra-Sahu/p/book/9780367201647.
    1. Yashi Srivastava*. Colorimetric Biosensors: Principal, Fabrication and Application in Food Analysis. ISBN 9780367201647; April 26, 2022 by CRC Press; Taylor & Francis. https://www.routledge.com/Biosensors-in-Food-Safety-and-Quality-Fundamentals-and-Applications/Mishra-Sahu/p/book/9780367201647.
    1. Yashi Srivastava* & Garima Srivastava. Global Perspective of Sensors for the Detection of Food Adulterants. “Biotechnological Approaches in Food Adulterants" publishing with CRC Press, Taylor & Francis Group, USA. Edition1st Edition, First Published 2020, Pages 43, eBook ISBN 9780429354557
    1. Yashi Srivastava*. Climate Change: A Challenge for Postharvest Management, Food Loss, Food Quality, and Food Security. ELSEVIER- Academic Press, 2019, Climate Change and Agricultural Ecosystems, ELSEVIER- Academic Press, 1, Chapter 14, 355-377.  ISBN: 978-0-12-816483-9.
    1. Yashi Srivastava*, Anil Dutt Semwal, Gopal Kumar Sharma. Virgin Coconut Oil as functional oil. Handbook of Food Bioengineering (I-XX) Multi-Volume SET – ELSEVIER- Academic Press, 2018, Chapter 16, 291-301. ISBN: 978-0-12-814625-5.

    POPULAR ARTICLE

    1.    Yashi Srivastava*, Anil Dutt Semwal, Gopal Kumar Sharma, Amarinder Singh Bawa (2011-2012). Nariyal krishi dharm, vaishvik spardha thha nariyal tail ka bhartiya niryat paridrishya. Raksha Khadya Vigyan Patrika, 20, 91-94.

    2.    Yashi Srivastava*, Anil Dutt Semwal, Gopal Kumar Sharma (2010-2011). Apurvakrisht Nariyal Taail, Raksha Khadya Vigyan Patrika, 19, 5-8.

    3.    Yashi Srivastava*, Anil Dutt Semwal, Gopal Kumar Sharma (2009-2010). Safed musali: swasthayavardhak gun, Raksha Khadya Vigyan Patrika, 18, 6-10.

    4.    Yashi Srivastava*, Anil Dutt Semwal, Gopal Kumar Sharma (2008-2009). Sahjan: Ek prakritik vardan, Raksha Khadya Vigyan Patrika, 17, 82-86.  

    Research Guidance

    A. Central University of Punjab, Bathinda (M.Sc Students)

    S.N.    Batch    Name of student

    2021-2023

    Twinkle Kesarwani

    Comparative study of drying method on structural and viscoelestic properties of air potato protein & protein gel

     

    2021-2023

    Sohel Rana Sheakh

    Study on preparation and analysis of different properties of edible film from yam

     

    2021-2023

    Preeti Thakur

    Effect of ultrasonication on the physicochemical and antioxidant properties of banana pseudo-stem flour, with utilization in paper-making

     

    2021-2023

    Banavathu Raja Naik

    Processing and Quality Control Activities in Manufacturing of Milk and Milk Products

     

    2021-2023

    Neetu Gupta

    Study on de-bittering of Citrullus colocynthis by different processing techniques

     

    2021-2023

    Sumit Kumar Suman

    Study on the overweight reduction of 5 star in chocolate processing technology and their impact on yield loss

     

    2021-2023

    Gopika Dinesh

    Study of the physico-chemical and cooking properties of instant noodles prepared from refined wheat flour or maida

     

    2021-2023

    Safdar Kadavath

    Study on the relation between the rheological properties and damage starch in atta or whole wheat flour using farinograph and sdmatic equipment

     

    2021-2023

    Muhammed Firoz T M              

    Development of crunchy breakfast flakes from sorghum bicolor composite flours

     

    2021-2023

    Ellandula Sunny

    Exploring Key Wine Parameters and Modern Fermentation Techniques for Enhanced Winemaking: A Case Study of Sula Ltd.

     

    2020-2022

    Akash Shukla

    Studies on physico-chemical and functional characterisation of edible films prepared by seasonal fruits.

     

    2020-2022

    Aleena

    Effect of processing on physico-chemical and nutritional properties characterization of popp and puff of common millets and its fruit bars.

     

    2020-2022

    Anupama

    Study on optimization of the process of pectin extraction from banana peel using different techniques

     

    2020-2022

    Dharavath Nandha Naik

    Studies on the effect of various modes of drying on chibber fruit (Cucumis melo) slices.

     

    2020-2022

    Hanna M

    Study on Physicochemical properties of muskmelon slices on the application of different mode of drying techniques

     

    2020-2022

    Mohammed Suhair

    Study on effect of Microwave assisted extraction on physico-chemical properties of common millets and its application in food products (cookies, cakes) available in India.

     

    2020-2022

    Sanjay KP

    Studies on estimation of acrylamide content and textural analysis in various food products

     

    2020-2022

    Muhammad shafeeque

    Studies on properties of edible gel materials extracted from common millets and its application in food products in India.

     

    2020-2022

    K. Renuka

    Study on optimization of ingredients and process of chibber fruit (Cucumis melo) jam

     

    2020-2022

    Saifudheen C

    Study on effect of ultrasound assisted extraction on physico-chemical properties of common millets of India and its application in food products (instant soup mix, fermented beverages).

     

    2020-2022

    Saumya

    Study on process and ingredient optimization of dietetic jelly and RTS beverage

     

    2020-2022

    Vidisha

    Studies on ingredients and process optimization of fermented products (Dhokla, Idli) prepared from banana flour.

     

    2019-2021

    Sruthy Jayan S

    A review on climatic change impact on food trade policies

     

    2019-2021

    Aswin Kumar K

    Application of nanotechnology rules and regulations in food industry

     

    2019-2021

    Nolwazi P M

    Study on ingredient and processs optimization of kinnow dietetic jelly

     

    2019-2021

    Mujeeb Rehman Mk

    Review on incorporation of cereals, pulses and millets in baby food/infant food

     

    2019-2021

    R Vidyaeswari

    Thesis on a comparative study on the physicochemical properties of commercially available cold-pressed oilseeds

     

    2019-2021

    Neha Chaudhary

    A review on rise in food insecurity and climate change

     

    2019-2021

    Fazil UT

    Review on Dietetic Jam and Jelly

     

    2018-2020

    Mr. Siyad

     Application of confocal laser microscopy in food

     

    2018-2020

    Ms. Brahmeet kaur

     Study in physic-chemical properties and oxidative stability of different oil blends using rancimat

     

    2018-2020

    Mr. Muneeb

     Study on quality characterization and storage stability of different types of jam

     

    2018-2020

    Ms. Ashwarya

    A brief Review on Unconventional Oils and Its Applications

     

    2018-2020

    Ms. Garima Srivastava

     Bio-sensors: A tool for food adulterants detection

     

    2018-2020

    Ms. Priya Pal

     Study on quality characterization and storage stability of ash gourd jam

     

    2018-2020

    Ms. Pirbi R.

    Study on drying characteristics of some vegetables in conventional and microwave drying methods  

     

    2018-2020

     Mr. Sadhu Ashok

     A comparative study on rheological, color and textural properties of mixed fruit jams of various brands

     

    2017-2019

    Ms. Elsa

    Study on optimization of ingredients and process of banana peel jam

     

    2017-2019

    Ms. Anu KS

    Study on optimization of ingredients and process of Kinnow peel jam

     

    2017-2019

    Mr. Sujohn

     Study on thermal degradation of the Mahua oil by conventional deep fat frying process

     

    2017-2019

    Mr. Shailendra

     Study the effect of microwave and conventional heating on physic-chemical properties of Mahua oil

     

    2017-2019

    Mr. Binoy sagar

     Study on optimization of ingredients and process of watermelon rind jam

     

    2017-2019

    Mr. Lovepreet

     Study on optimization of ingredients and process of muskmelon rind jam

     

    2016-2018

    Ms. Sandeep Gill

    Comparative study of thermal treatments on stability of Moringa oil by using physicochemical analyses and FTIR spectroscopy

     

    2016-2018

    Mr. Md Ubaid

    Study on frying performance and oxidative stability of flaxseed oil blending during continuous deep fat frying process using chemical and FTIR spectroscopy

     

    B. IGNOU (Post Graduate Diploma - Food Safety and Quality Management

    2021

    Ms. Priya Pal

    Study on Impact of COVID 19 on the Modification of Daily Diet of Indian Females

     

     

    Conference/ Workshops/Seminars Attended

    WEBINAR ATTENDED

    • “Tropical Foods for Metabolic Syndrome”, Department of food technology, Mizoram University, Aizawl (03.07.2020)  
    • “The people and the principles behind nature-the what, the why and the how”, Springer Nature, INFLIBNET Center (18.06.2020). 
    • “Recent trends in patenting” (29 Dec 2021) Central University of Punjab, Bathinda, Punjab

     

    Conference/ Workshops/Seminars Organised

    CONFERENCE/SEMINAR/WEBINAR ORGANISED

    1. Programme Convenor for organizing “Traditional Recipe from Millet Competition-2022” (23 Sep 2022) offline to promote the traditional practices of cooking as per instruction of Ministry of Higher Education for International Year of Millets (IYOM)-2023.

     

    1. Programme Convenor for organizing World Food Safety Day (9th June 2022) online expert lecture delivered by senior professor Dr. Narpinder Singh, Guru Nanak Dev University, Amritsar on the topic “Art of Publishing in International Journals”.

     

    1. Programme Convenor for organizing World Food Safety Day (7th June 2022) expert lecture delivered by senior professor Dr. Manab Bandhu Bera (Professor, Food Engineering & Technology, SLIET, Punjab) on the topic “Designing New food products for health & diet: challenges & opportunity for industries”

     

    1. Programme Convenor for webinar on “Process and Application of Food gels” (07 March 2022) delivered by D.C. Saxena HOD, Dept. of Food engineering and Technology, SLIET, Longowal.

     

    1. Organising committee member. “VOCAL FOR LOCAL”, (14-21 Feb 2022) Business Ideas Competition. Organising committee member Institution Innovation Council (IIC) CUPB.

     

    1. Organising committee member. Advanced session on patenting strategies and patent search exercise for inventions in biological sciences held on 3 December 2021. Conducted by Institution Innovation Council (IIC), Intellectual Property Rights Cell (IPR Cell), in collaboration with Department of Applied Agriculture, CUPB & Innovation-Technology Transfer Office (i-TTO).

     

    1. Programme Convenor for Webinar on “Development of Pearl Millet Value Chain for Processing and Product Development in Arid Region” organized on 3 September 2021 delivered by Dr. Soma Srivastava, Senior Scientist (FSN), Central Arid Zone Research Institute (CAZRI)-ICAR, Jodhpur (Rajasthan).

     

    1. Programme Convenor for webinar on “Advanced Technologies and Entrepreneurship Opportunities in Food and Agribusiness” (06 November 2020) delivered by Dr. Kartik Pondicherry (Technical Manager, Anton Paar India Pvt. Ltd. Topic- “Advanced Characterization of Food & Dairy based Products through Rheology and Tribology”) and Mr. Yash Jayantibhai Padhiyar (CEO, Heer Organics Pvt. Ltd. Gujarat Topic- “Agripreneurship Opportunities Post Covid-19 with regard to Organic Farming”).

     

    1. Programme Coordinator for Poster Presentation Competition (07th September, 2018) on “Harmful Health Effects of Junk Food” in CUPB.

     

    TRAINING PROGRAMME ORGANISED

    WOMEN TRAINING PROGRAMME on Food Processing and Preservation (16 &17 February, 2022). Organized by Department of Applied Agriculture (Food Science & Technology), Central University of Punjab.   

     

    Invited Talks/ Resource Person
    EXPERT/INVITED/GUEST SPEAKER/KEYNOTE SPEAKER

    Yashi Srivastava (18.06.2023). Recent Advances in Value Added Products of Coconut. 4ᵗʰ International Conference on Advances in Biological Research and Environmental Sustainability [ABRES] (Hybrid) (June 17-21, 2023), Venue: Royal Regantris Kuta, Jalan, Bakung No. 110, Bali, Indonesia.
    Yashi Srivastava (06.04.2023). Research Publication, Ethics and Intellectual Property Rights. Department of Agriculture, Baba Farid College, Baba Farid Group of Institutions, Bathinda (Punjab) India.
    Yashi Srivastava (11.06.2022). Recent trends and Market Potential of Millets in Food Processing. Department of Biotechnology, Baba Farid College, Baba Farid Group of Institutions, Bathinda (Punjab) India.
    Yashi Srivastava (18.04.2022) “An overview of FSSAI and latest amendments" Baba Farid College Muktsar Road, Deon, Bathinda (Punjab) India.
    Yashi Srivastava (21.10.2020) “Women Nutrition and Health Policies during Covid-19”. Organized by Government Girls Degree College, Shahganj, Jaunpur under Mission Shakti of Uttar Pradesh government.

    3. Yashi Srivastava (21.10.2020) “Women Nutrition and Health Policies during Covid-19”. Organized by Government Girls Degree College, Shahganj, Jaunpur under Mission Shakti of Uttar Pradesh government.
    Patent Filed/ Published

    TECHNOLOGY TRANSFER

    Yashi Srivastava*, Anil Dutt Semwal, Gopal Kumar Sharma, Amarinder Singh Bawa. Development of Virgin Coconut meal-based biscuits. Organisation: M/s. Subicsha, Nochad (via) Naduvanoor, Calicut-673624, e-mail: coconut.subicsha@gmail.com, Phone: 04962615186

      PATENT FILED
      Yashi Srivastava*, Elsa, Priya Pal, Binoy Sagar, Anu KS. “A PROCESS OF PREPARATION OF JAM AND A JAM PREPARED THEREFROM”. Indian Patent Office (IPO).
       
      Citations

       

      Community Participation
      WOMEN TRAINING PROGRAMME on Food Processing and Preservation
      Curricular Development
      M.Sc (Food Science), CUPB from 2016 to 2022
      M.Sc (Food Science), B.sc (Food Science) in MRSPTU 2020 onwards
      Ph.D (Food Science), CUPB from 2019 to 2022
      e-Content Development
      LMS of CUPB
      Other Significant Achievements

      OTHER AWARDS/RECOGNITION

      1. Ist Prize (2022). Hindi Muhaware lokotiyon aur chaupaiyon ki Antakchhari Pratiyogita. Hindi 
          Pakhwada. Central University of Punjab, Bathinda.

      2. IInd Prize (2021). Hindi Nibandh Pratiyogita. Hindi Pakhwada. Central University of Punjab,  
          Bathinda.

      3. IInd Prize (2011). Hindi Nibandh Pratiyogita. Hindi Pakhwada, Defence Food Research            
          Laboratory, Mysore.

      4. Ist runner (2011). Hopping & balancing Competition. Defence Food Research Laboratory, Mysore. 

      5. IIIrd Prize (2010). Hindi Nibandh Pratiyogita. Hindi Pakhwada, Defence Food Research   
          Laboratory, Mysore.

      6. Consolation Prize (2009). Hindi Nibandh Pratiyogita. Hindi Pakhwada, Defence Food Research 
          Laboratory, Mysore.