• Dr. A. K. Singh

    Dr. A. K. Singh
    Principal Scientist

    Dairy Technology Division, ICAR-NDRI, Karnal Contact no.:+91-184-2259291/2259259 (O)

    • Current Research Area
      Composite dairy foods, Functional foods & Nutraceuticals

    Qualifications:

    • M.Sc.(Food Technology)
    • Ph. D.(Food Technology)

    Major Research Accomplishments:

    • Development of Composite Dairy Foods with Enhanced Health Attributes for Commercialization NAIP (World Bank)
    • Working as CO-PI
    • Novel Approaches for Production of Nutraceuticals from Milk and Indian Herbs for Potential Use in Functional Dairy Foods NAIP (World Bank)
    • Working as Principal Investigator

    Guidance to student:

    • M. Sc. (Food Science & Technology)-10
    • M. Tech. (DT)-4
    • Ph. D. (DT)-1

    Awards:

    • Treasurer and Member of National Academy of Dairy Sciences (India)
    • Best Poster Paper award for the Poster paper entitled “Stability of aspartame in burfi during storage” Paper Presented in XXXV Dairy industry Conference organized by Indian Dairy Association at Kolkota from November 23-25, 2006.
    • Best Paper award for the paper entitled “Stability of aspartame in flavoured milk & lassi during storage” Paper Presented in XXXV Dairy industry Conference organized by Indian Dairy Association at BHU Varanasi February 19-21, 2008.
    • Member of Board of Studies of Department of Food Science & Technology, CCS University, Meerut and Kurukshetra University, Kurukshetra
    • Member of Expert Committee for Course Finalization for Diploma/Degree/Certificate, course in Food Processing/Food Technology Uttaranchal Open University, Haldwani
    • Selected under Young Scientist Scheme of ICAR for three months International Training in the field of “NUTRACEUTICALS” at University of Georgia, Athens (USA)
    • Awarded with “Erasmus Mundus” fellowship of European Union to teach Mater’s students at Dublin Institute of Technology (DIT), Dublin (Ireland), Anhalt University of Applied Sciences, Bernburg (Germany) and KaHo Sint-Lieven, Gent (Belgium) as Visiting faculty
    • Treasurer of Dairy Technology Society of India (DTSI), NDRI, Karnal
    • Treasurer of Society for Innovation in Entrepreneurship and Dairying (SINED), NDRI, karnal
    • Member of Standing Committee on Students Welfare Board and Residence of NDRI Deemed University, Karnal for three terms
    • Member of Technical Advisory Expert Committee for preparation of Dairy Exhibition at NDRI
    • Member of Editorial Board on international Journal of Food Science & Nutrition and Technical Editor of Food Processing (Bi-monthly Business Magazine) and Editorial member of Dairy Samachar (A monthly Extension Bulletin)
    • Associate Editor of African Journal of Food Science published by Academic Press (USA)
    • Reviewer of Food and Bioprocess Technology (International), Indian Journal of Dairy Science, journal of Dairy Processing, Journal of Food Science & Technology

    Training:

    • 66th Foundation Course on Agricultural Research Services (FOCARS) from January 6th to May 5th 1999,NAARM, Hyderabad
    • Refresher Course on “Advances in Processing and Preservation of Milk” from May 18 to June 8, 1999,NDRI, Karnal
    • Summer School on “Analytical techniques in dairy chemistry with special reference to chemical quality of milk and milk products” ,NDRI, Karnal
    • International Workshop and training programme on Detection methods for genetically modified plants/foods from 15-17 October, 2003,ILSI and AACC (USA) at ITRC, Lucknow

    Patents, Technology, Methodology, Genetic Stock, Variety, etc.:

    • Technology for whey-mango, whey-pineapple, whey-jaljeera drinks
    • Technology for whey-based fruit juice concentrates
    • Formulations and standardized process for the commercial manufacture of sports beverage using hydrolyzed whey and fruit juices/pulp
    • Process for the preparation of whey-protein enriched Orange and Bael beverage using novel approach
    • Formulation of Whey Protein Concentrate based egg-less cake pre-mix Optimization of raw mango based whey drink and squash-like product
    • Processing technology for the manufacture of malted milk beverage
    • Formulated ingredients and manufacturing process for low fat malted-milk soft-serve ice cream
    • Technology for the calcium fortification of fluid milk
    • Milk solid based egg-less mayonnaise
    • Formulation of stabilizer-emulsifier pre-mix for ice cream and frozen desserts
    • Bael fruit based yogurt
    • Barley and carrot powder based biscuits
    • Artificial sweeteners based flavoured milk, burfi, kalakand
    • Fiber-enriched pizza base
    • Folate production using microbial cultures
    • Optimization of processing variables for exo-polysachharide production using lactic culture
    • Design of plasticizer for recombined butter from ghee
    • Development of methods for estimation of degradation products of artificial sweeteners in dairy products
    • Developed process for Osmoair dried apricot, peach and carrots

    Publications:

    • Iyer, R.; Tomar, Sudhir Kumar and Singh, Ashish Kumar(2010) Response surface optimization of the cultivation conditions and medium components for the production of folate by Streptococcus thermophilus. Journal of Dairy Research, 77 1–7 pp
    • V George, S Arora, V Sharma, BK Wadhwa and AK Singh (2010) Stability, physico chemical and sensory properties of sweetener/sweetener blends in lassi during storage Food Bioprocess Technology. (Published online 27th January 2010).
    • George, V; Arora, S; Wadhwa, B.K; Singh, A.K and Sharma, G.S. (2010). Optimization of sweetener blends for the preparation of artificially sweetened lassi”. International Journal of Dairy technology 63(2): 256–261.
    • Singh Ashish Kumar, Tiwari Shikha, Singh RRB, Tyagi RK and Arora Sumit (2008) Optimization of ingredient levels for manufacturing malted milk beverage using response surface methodology International Journal of Dairy Technology 61 (2), 192-198
    • Ahmed Nadeem, Singh RRB, Singh Ashish Kumar, Patel AA and Patil GR (2008)) Effect of maltodextrin addition on moisture sorption properties of Khoa International Journal of Dairy Technology 61 (4), 403-410
    • Sharma, P.; Singh, R.R.B.; Singh, A.K.; Patel, A.A. and Patil, G.R. (2008) Sorption isotherms, thermodynamics of water sorption and glass transition temperature of ready-to-use Basundi mix. LWT- Food Science and Technology 42 (2009) 441-445
    • Arora, S.; Gawande, H; Sharma, V; Wadhwa, B. K; George, V; Sharma, G. S. and Singh, A. K (2006). Analysis of aspartame and its stability in burfi during storage. International Journal of Dairy Technology 63(1): 127–135.
    • Singh, Ashish Kumar and Nath, Nirankar. (2005) Development and evaluation of whey protein-enriched ‘BAEL’ beverage. Journal of Food Science and Technology, 41 (4), 432-436
    • Sudhir Singh, Ashish Kumar Singh and Abhay Kumar. 2005. Effect of pH and hydrocolloids on the thermal stability of whey proteins in model beverage system. Journal of Food Science and Technology, 42 (5), 407-410
    • Sudhir Singh, Ashish Kumar Singh and Abhay Kumar. 2005. Effect of pH and hydrocolloids on the thermal stability of whey proteins in model beverage system. Journal of Food Science and Technology, 42 (5), 407-410