• Mr Sanket Girdharbhai Borad

    Mr Sanket Girdharbhai Borad

    Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana-132001

    • Current Research Area

    Qualifications:

    • Ph. D. (Dairy Technology) pursuing. National Dairy Research Institute, Karnal, Haryana, India.
    • M. Tech. (Dairy Technology) 2013. National Dairy Research Institute, Karnal, Haryana, India.
    • B. Tech. (Dairy Technology) 2011. Anand Agriculture University, Anand, Gujarat, India.

    Major Research Accomplishments

    Awards:

    • Appreciation Certificate for the Best Teacher Award-2015-16 in Under-Graduate teaching category at ICAR-National Dairy Research Institute (Deemed University), Karnal, Haryana.

    Training:

    • Participated in the “Developing Business Proposal for Producer Companies and Start Up in Agribusiness” organized by ‘ICAR-NAARM, Hyderabad, Telangana during 19-23 Sept., 2017.
    • Participated in the “Faculty Development Programme” organized by ‘Entrepreneurship Development Institute of India’, Gandhinagar, Gujarat and supported by NSTEDB, DST, GoI during 19-30 Dec., 2016.
    • Advanced Faculty Training “Designing New Age Dairy Foods” sponsored by ICAR, New Delhi and organized by Dairy Chemistry Division, NDRI, Karnal during 28 Nov. to 18 Dec., 2015
    • 101st Foundation Course for Agricultural Research Service (FOCARS) organized by National Academy of Agricultural Research Management, Hyderabad from 1st Jan., 2015 to 31st Mar., 2015.

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

    Publications:

    • Meena GS, Singh AK, Borad SG and Raju PN (2016). Effect of concentration, homogenization and stabilizing salts on heat stability and rheological properties of cow skim milk ultrafiltered retentate. Journal of Food Science and Technology, 53(11): 3960-3968.
    • Yadav DN, Vishwakarma RK, Borad SG, Bansal S, Jaiswal AK and Sharma M (2016). Development of protein fortified mango based ready-to-serve beverage. Journal of Food Science and Technology, 53(10): 3844-3852.
    • Borad SG, Patel AA, Singh AK, Tomar SK and Singh RRB, (2017). Effect of 2017 Effect of storage and reheating on textural properties of rice in dairy dessert as related to its pasting properties and microstructure. LWT – Food Science and Technology, 80: 485-491
    • Meena GS, Singh AK, Arora S, Borad SG, Sharma R and Gupta VK (2017). Physico-chemical, functional and rheological properties of milk 3 protein concentrate 60 as affected by disodium phosphate 4 addition, diafiltration and homogenization. Journal of Food Science and Technology, DOI 10.1007/s13197-017-2600-1
    • Borad SG, Kumar, A and Singh AK (2016). Effect of Processing on Nutritive Values of Milk Protein. Critical Reviews in Food Science and Nutrition, 57:17, 3690-3702.
    • Upadhyay N, Veena N, Borad SG, Singh AK, Arora S, and Minaxi (2017). Applications of Natural Antioxidants in Dairy Foods. In: Natural Antioxidants Applications in Foods of Animal Origin, pp. 261-298. Apple Academia Press Inc. Oakville, Canada.
    • Upadhyay N, Veena N, Borad SG, Singh AK, Arora S, and Minaxi (2017). Applications of Natural Antioxidants in Dairy Foods. In: Natural Antioxidants Applications in Foods of Animal Origin, pp. 261-298. Apple Academia Press Inc. Oakville, Canada.
    • Patil, A. T., Meena, G. S., Upadhyay, N., Khetra, Y., Borad, S., & Singh, A. K. (2018). Production and characterization of milk protein concentrates 60 (MPC60) from buffalo milk. LWT, 91, 368-374.
    • Parmar, P., Singh, A. K., Gupta, V. K., Borad, S., & Raju, P. N. Effect of packaging material on shelf-life of basundi manufactured using ohmic heating. Indian J Dairy Sci, 71(3), 215-222.
    • Meena, G. S., Singh, A. K., Gupta, V. K., Borad, S., & Parmar, P. T. Effect of change in pH of skim milk and ultrafiltered/diafiltered retentates on milk protein concentrate (MPC70) powder properties. Journal of Food Science and Technology, 1-12.
    • Borad, S. G., & Singh, A. K. (2018). Colostrum immunoglobulins: Processing, preservation and application aspects. International Dairy Journal.