• Mr. Gunvantsinh Rathod

    Mr. Gunvantsinh Rathod
    Scientist

    Dairy Technology Division, ICAR_NDRI, Karnal

    • Current Research Area

    Qualifications:

    • Masters of Technology (Dairy Technology) from ICAR- National Dairy Research Institute, Karnal
    • Bachelor of Technology (Dairy Technology) from Anand Agricultural University, Anand.

    Major Research Accomplishments:

    Awards:

    Training:

    CAFT on “R & D strategies and interventions for effective agribusiness and entrepreneurship in dairy and food sector” organized by Dairy Technology Division during 16 Sept. to 06 Oct. 2016

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

    • Technology of Reduced Calorie Peda

    Publications:

    • Rathod, G. I. and Khamrui, K. (2015), Instrumental texture profile of reduced-calorie Peda as a function of ingredients using response surface methodology. International Journal of Dairy Technology, 68: 543–549. doi: 10.1111/1471-0307.12200
    • Rathod GI, Khamrui K, Devaraja HC, Mandal S (2014) Effect of different ingredient levels on instrumental colour characteristic of dietetic peda. Research and Reviews: Journal of Dairy Science and Technology 3:7- 16
    • Rathod, G. and Kairam, N. (2018) Preparation of omega 3 rich oral supplement using dairy and non-dairy based ingredients. Journal of Food Science and Technology. 55(2), 760-766 doi: 10.1007/s13197-017-2988-7