1. Education -> Home Science & Nutrition -> ASPEE College of Home Science & Nutrition- Department of Food Science and Nutrition
Last Updated on Thursday, 20 May 2010 14:32
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Department of Food Science and Nutrition
- Name of Professor & Head : Dr. K. Sreedharan
- Qualification : Ph.D.
- Specialization : Food technology
- Contact Information :
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Telephone Number With STD Code |
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Office |
02748 278447 |
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Mobile |
9427379413 |
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Residence |
02748 278404 |
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Fax |
02748 278266 |
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PABX |
- |
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Ext. |
- |
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E.Mail |
sreedhar_ad 1 @ Sancharnet. in |
Faculty Information (As suggested in the table below)
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Sr. |
Name |
Desig |
Qualifi |
Total experience in years |
Specialized subject |
Topics of experi |
Phone/ E Mail (O) (R) (M) (E Mail) |
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Dr.K.Sreedharan |
I/C Professor and Head |
Ph.D |
32 |
Food Technology |
Food Processing, Food Preser |
( 02748 ) ( 02748 ) 9427379413 sreedhar_ad1@ Sancharnet.in |
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1. |
Dr.S.H.Suthar |
Associate Professor |
Ph.D |
30 |
Food Procesing Engineering |
Food Procesing Engineering |
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2. |
Dr.B.G.Patel |
Associate Professor |
Ph.D |
18 |
Foods & Nutrition |
Foods & Nutrition |
This e-mail address is being protected from spambots. You need JavaScript enabled to view it |
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3. |
Dr.S.R.Vyas |
Assistant Professor |
Ph.D |
18 |
Bio |
Bio |
This e-mail address is being protected from spambots. You need JavaScript enabled to view it |
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4. |
Dr. I. N. patel |
Assistant Professor |
Ph.D |
08 |
Foods & Nutrition |
Foods & Nutrition |
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5. |
Dr. J J Dhaduk |
Assistant Professor |
Ph.D |
08 |
Foods & Nutrition |
Foods & Nutrition |
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Give the information for Professor, Asso. Prof., Asst. Prof., A.O. & its equivalents. |
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Facilities of Farm / Lab:
The various laboratories of the department is well equipped with the following
instruments/equipments.
- Gas Chromatography (GC 1000) Chemito make.]
- UV Visible Spectrophotometer.
- pH/ISE meter with fluoride electrode.
- Spectronic 20 D
- Refrigerated Centrifuge.
- Low temperature water bath.
- Various food-processing lab. equipments.
Major activities of the Departments:
Teaching and Research
Major achievements of the Departments:
- One NATP project on �Incorporation of Psyllium husk in Food products for nutritional (Hypocholesteremic and Laxative effect) improvement and thereby achieve the value addition of Psyllium husk and diversification of usage; ended on March 31,2004.
- The research topics of the M.Sc. Students successfully completed till date are as under.
- Effect of processing techniques on the ascorbic acid retention and sensory characteristics of amla products.]
- Effect of deep fate frying on the quality characteristics of vegetables oils.
- Anti oxidants capacity of commonly consumed vegetables.
- Effect of natural and synthetics antioxidants on the stability of vegetables oil use for repeated deep fat frying.
- Development of high protein therapeutic biscuits using groundnut cake and MSNF.
- Quality characteristics of potato varieties commercially cultivated in North Gujarat.
- Study on dietary pattern and lipid profile of adults.
- Application of peanut butter to improve the nutritional quality of biscuits.
- Effect of temperature, time and levels of added antioxidants on the quality characteristics of heated refined groundnut oil.
- To study the influence of the date palm fruits on biscuit making properties of refined wheat flour (Maida).
- Study on relationship between diet and iron deficiency anaemia in pregnant women.
On going research topics:
- Food consumption pattern and nutritional status of tribal pregnant women of Danta taluka.
- Effect of storage, fermentation and brine shocking on the quality characteristic of potato French fries.
- Effect of microwave blanching, drying and storage on micro nutrient composition of spinach consumed at varying stages of maturity.
- Effect of blending on the quality characteristics of vegetables oils used for repeated deep fat frying.
- Development of β-carotene and iron rich savoury products from rice using fresh and dried spinach.
- Nutritional sencer evaluation of traditional fermented food product (Handvo) supplemented with soya dhal.
- Effect of different drying method on the quality characteristics of the dehydrated vegetables.
- Development of nutritious biscuits based on Amaranth.
- Effect of storage conditions and packaging on the quality
Research Recommendations for the farmers (approved in joint AGRESCO 1984 onwards( with photographs):
The consumption of pure psyllium husk (@ 6 g. /day) as well as psyllium husk containing biscuits improves serum lipid profile with laxative effect. Among the pure psyllium husk and biscuit containing equal amount of psyllium husk, pure psyllium husk, consumption showed more hypocholesteremic properties, but as many of human do not prefer to swallow pure psyllium husk, it is recommended to consume it through incorporation in biscuit formulation. The replacement of vanaspati (hydrogenated fat) with groundnut oil in the experimental biscuit formulation (92% flour, : 8% P.H.) showed further beneficial effect, thus it is further recommended to consume psyllium husk through addition in biscuit formulation containing groundnut oil.
Future plans/thrust areas:
- To start Ph.D. programme in Foods and Nutrition
- To star certificate course in post harvest technology as vocation course.
Research Schemes/projects at presents: The following research projects are under progress:
- Development of process technology of carrot (Daucus caroda Linn) for value addition
- To quantify fluoride in representative samples of packaged waters, juices and soft drinks available in Palanpur city.
- Development of nutritious functional & probiotic drink from cow's milk blended with mixed fruits.
