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National Institute of Food Technology Entrepreneurship and Management
Deemed to be University (De-novo Category) under Section 3 of the UGC Act, 1956
An Autonomous Institution under Ministry of Food Processing Industries, Government of India
Sonepat, Haryana, India
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Home    Departments   Food Science and Technology   Faculty
Name: Dr. Ashutosh Upadhyay
Designation: Professor and HOD FST
Department: Food Science and Technology
Contact No: +91-9034022694
Email: ashutosh[at]niftem[dot]ac[dot]in
Area of Interest/Specialization:
  1. Health Foods
  2. Food Safety
  3. Minimal Processing and Gain Processing
Qualification:
Degree NameSubject/Research AreaUniversity/CollegeYear
Ph.D. Engineering and Technology MGCGV, Chitrakoot 2007
M.Tech. Chemical Technology HBTI, Kanpur 1994
Experience:
Degree/Designation NameSubject(s) Taught*University/CollegeYear
B Tech and PG Novel Processing Techniques, Traceability, Grain Quality in Bulk Storage, New Product Development NIFTEM Nov 2011 onwards
M Sc Novel Processing Techniques, Food Analysis, Packaging BHU Varanasi 2010-2011
M BA (ABM) Food Quality Management M G C G V Chitrakoot 2001-2010
B Tech Principles of Food Preservations, Food Chemistry, Dairy Technology, Fruits and Vegetable Processing, M G C G V Chitrakoot 1994-2010
Awards & Honours (if any):
  1. Young Scientist Award (2007), conferred at 10th Indian Agricultural Scientists and Farmer’s Congress - Organized by BIOVED Society, Allahabad.
  2. Best Science Research Award (2008), Conferred by M. P. Council of Science and Technology, University Cell MGCGV, Chitrakoot, Satna (Madhya Pradesh).
  3. Placed among the panel of referees for several journals in the field of Food Technology.
Major Publications (Last 5 years):
  1. Nishu Singh, Alok Jha, Anand Chaudhary, Dr. Ashutosh Upadhyay, (2012). Enhancement of the functionality of bread by incorporation of Shatavari (Asparagus racemosus), Journal of Food Science and Technology, DOI 10.1007/s13197-012-0731-yy.
  2. Sharma H. K., Ingle S., Sarkar B. C., Upadhyay A. and Shitandi A. (2012). Effect of Various Process Treatment Conditions on Allyl Isothiocyanate extraction from Mustard Meal, Journal of Food Science and Technology Vol 49 (3), 368-372.
  3. Rewar M., Sharma H. K., Singh C., Sarkar B. C., and Upadhyay A., (2012). "Effect of air velocity on the drying kinetics of Drumstick leaves (Moringa oleifera)" International Journal of Food Engineering (Accepted)
  4. Upadhyay A., Sharma H. K. and Sarkar B. C. Optimization of carrot pomace powder incorporation on extruded product quality by response surface methodology, Journal of Food Quality, 33(3), 350–369.
  5. Gulia A., Sharma H. K., Sarkar B. C., Upadhyay A. and Shitandi A., (2009) Changes in Physico - Chemical and functional properties during convective drying of aloe vera (Aloe barbadensis) leaves, Food and Byproducts Processing.
International Experience(s)/Collaboration(s)/Consultancy:
  1. Contributed for MoU with Kansa State University, USA and University of Nebraska Lincoln, USA.
  2. Sanctioned International Grant Project on Hosting a Fulbright Fellow.
  3. Worked for Indo - Dannish Collaboration at BHU, Varanasi.
Externally Funded Projects:
  1. Infrastructural development project funded by Ministry of Food Processing Industries worth Rs. 25 lakh.
  2. Minor Research project on ‘Mahua (Madhca indica) Sugar Utilization’ funded from Unassigned Grant of UGC.
Patent(if any):

N/A
Books(if any):

1. H. K. Sharma, Ashutosh Upadhyay and Manoj M (2014) Food Engineering and Technology – A Practice Book, ISBN: 9789383305483, Pub - NIPA
  • © 2013 NIFTEM
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