Dr. Pradyuman Kumar
Professor
Food Engineering & Technology
91-1672-253399
91-1672-280052
91-9417321580
pradyuman2002@hotmail.com, pradyuman@sliet.ac.in
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
ORCID ID: 0000-0002-0690-9800 Scopus ID: 55466570000 Google Scholar ID: ahT7uwkAAAAJ&hl=en WoS Researcher ID: Y-7688-2019 Microsoft Researcher ID: 2129597737 Vidwan ID (https://vidwan.inflibnet.ac.in): 1052
+25 Years experience in Teaching, Research and Extension Administrative- * Head, Department of Disability Studies
Vice Chairman, SET-2022, 2023
*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
Books 1. Singh, A., Wani, S.A., and Kumar, P. 2023. Frying Technology Recent Development, Challenges and Prospects, CRC Press USA (ISBN: 9781003329244). 2. Wani, S.A., Singh, A. and Kumar, P. 2022. Spice Bioactive Compounds: Properties, Applications, and Health Benefits, CRC Press USA (ISBN: 9781032062914). 3. Dhull, S. B., Singh, A. and Kumar, P. 2022. Food Processing Waste and Utilization: Tackling Pollution and Enhancing Product Recovery, CRC Press USA (ISBN: 9781032062945). 4. Singh, A., Kumar, P. and Kumar, P. 2022. An Objective Compendium on Food Science. Brillion Publishing, Delhi (ISBN: 9789392725241).
Book Chapters 1. Arya, P. and Kumar, P. 2023. Fried Food Products. In: Frying Technology Recent Development, Challenges and Prospects, CRC Press USA (ISBN: 9781003329244). 2. Boyapati, T., Munshi, M, and Kumar, P. 2023. Quality Criteria for Selection of Suitable Oil for Frying. In: Frying Technology Recent Development, Challenges and Prospects, CRC Press USA (ISBN: 9781003329244). 3. Mali, P. S. and Kumar, P. 2023. Green and non-destructive technologies: postharvest management of fresh produce. In: Postharvest Management of Fresh Produce, Academic Press UK (ISBN: 9780323911320). 4. Arya, P. and Kumar, P. 2022. Recent trends in food packaging industry. In: Advances in Sustainable Food Packaging Technology, CRC Press USA (ISBN: 9781774913949). 5. Arya, P., Kumari, N., Wani, S.A. and Kumar, P. 2022. Trigonella foenum-graecum. In: Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods, Elsevier (ISBN: 9780323907941). 6. Arya, P. and Kumar, P. 2022. Bioactive Compounds in Fenugreek. In: Spice Bioactive Compounds: Properties, Applications, and Health Benefits, CRC Press USA (ISBN: 9781032062914). 7. Munshi, M,, Arya, P. and Kumar, P. 2022. Recovery and Utilization of Protein from Food Industry Waste. In: Food Processing Waste and Utilization: Tackling Pollution and Enhancing Product Recovery, CRC Press USA (ISBN: 9781032062945) 8. Arya, P. and Kumar, P. 2022. Processing of Coffee and Tea Waste. In: Food Processing Waste and Utilization: Tackling Pollution and Enhancing Product Recovery, CRC Press USA (ISBN: 9781032062945). 9. Singh, A. Sharma, G.K., Kumar, P. and Kaur, K. 2022. Kodo Millet (Paspalum scrobiculatum) chemistry, nutritional attributes, processing innovations, traditional and modern foods & beverages, anti-nutrition and health benefits. In: Small Millets and Pseudo Cereals for Nutritional & Health Security NIPA Publishers, N. Delhi (ISBN: 978-93-90591-63-3) pp. 209 – 229. 10. Kumar, P., Verma, D.K., Kimmy, Srivastav, P.P. and Sandhu, K.S. 2021. Phytochemicals in Giloy (Tinospora cordifolia L.): Structure, Chemistry, and Health Benefits. In: Phytochemicals in Food and Health: Perspectives for Research and Technological Development, CRC Press/Apple Academic Press USA (ISBN: 9781771889360). pp. 127-150. 11. Kushwaha, S.C., Bera, M.B. and Kumar, P. 2020. Pomegranate. In: Antioxidants in Fruits-Properties and Health Benefits, Springer Singapore (ISBN: 978-981-15-7285-2). pp. 295-316. 12. Singh, A., Kaur, R. Kumar, P. and Tanwar, A. 2020. Yam. In Antioxidants in Vegetables and Nuts-Properties and Health Benefits, Springer Singapore (ISBN: 978-981-15-7470-2). pp. 291-307 13. Singh, A., Sangwan, R., Kumar, P. and Kaur, R. 2020. A way forward with nano-antimicrobials as food safety and preservation concern: a look at the ongoing trends. In: Nanotechnological Approaches in Food Microbiology, CRC Press USA (ISBN: 9780429342776) 14. Singh, A., Kaur, R., Kumar, P. and Singh, A. K. 2020. Dietary Fatty acids: A key requirement for healthy life in special reference with its Future perspective. In: Essential Fatty Acids: Sources, Processing Effects, and Health Benefits, CRC Press/Apple Academic Press USA (ISBN: 9780367335403). 15. Gull, A., Wani, S.M., Masoodi, F.A., Kumar, P. and Ganaie, T.A. 2020.Effect of processing methods on carotenoid, anthocyanin, antioxidant and vitamin content of fruits and vegetables. In: A Comprehensive Guide to Processed Foods, Nova Science Publishers USA (ISBN: 978-1-53617-308-6). 16. 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). 17. 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). 18. 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). 19. 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). 20. 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).
Life Member, Association of Food Scientists and Technologists (I), Mysore
* Dr JS Pruthi Award for year 2019 by AFST(I), Mysore
*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
*Best Paper award in International Conference on “Post covid journey of Food processing sectors” 17-18 October 2021, ADIT, Anand.
More than 200 papers in International & National Referred Journals and International & National seminars / conferences / workshops etc.
Google Scholar: Citations of papers : 4148 ‘H’ index : 33 i-10 index: 69
Nature of Publications International Referred Journals: 103 Invited Lecture: 25 Proceedings of International Conferences: 11 International Conferences: 18 Books: 04 Book Chapters: 29 Popular Article: 12 National Journals:18 Proceedings of National Conference: 04 National Conferences: 33
http://fet.sliet.ac.in/people/pkumar
Research Guidance: Ph. D.: 10 (Guided) 04 (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 10. Study on extraction of fenugreek diosgenin, encapsulation and utilization in functional food product (Submitted)
M. Tech: 29 (Guided) 02 (Guiding)
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