• Dr. Manoj Kumar C.T.
    Scientist

    Dairy Technology Division, ICAR-NDRI, Karnal, Ph No.: +91-184-2259202

    • Current Research Area
      Nano-immobilization of enzymes for synthesis of functional ingredients • Development of polyphenols-rich whey powder

    Qualifications:

    Ph.D. (Dairy Technology)

     

    Major Research Accomplishments:

    • Developed technology of gluten free pasta from depigmented pearl millet flour and dairy ingredients
    •  
    • Developed technology of polyphenols-rich whey powder

     

    Research Projects:

    Completed Research Projects  
    S.No. Title of Project Funding

     

    Agency

    Role Duration/Date of completion
    Ongoing Research Projects
    1. Preparation of polyphenols-rich whey powder NDRI PI 3 Years (2018-21)
    Completed Research Projects
    1. Efficacy of buttermilk as anencapsulating agent for omega 3 fattyacids NDRI PI 3 Years (2017-20)

     

    Training programmes:

    Training programmes conducted:

    As a Programme Coordinator conducted an Entrepreneurship Development Programme(EDP) on “Milk and Milk Products Processing” for 15 participants at ICAR-NDRI, Karnalduring 15-24 December, 2016.

    1. Entrepreneur’s development programme on “Technology of Cheeses” at BPD, ICAR-NDRI, Karnal, 25-30th March, 2019.
    2. As a Programme Coordinator conducted an Entrepreneurship Development Programme (EDP) on “Milk and Milk Products Processing” for 20 participants at ICAR-NDRI, Karnal during 01-10 April, 2019.
    3. Training Coordinator for Summer Training on ‘Food Technology’ is organized during May 01- 31, 2019

    Training programmes attended

    The training programme on “Developing Business Proposal for Producer Companies andStart up in Agribusiness” organized at ICAR-NAARM, Hyderabad.

    1. The training Programme on “Entrepreneurship development programme for scientists andtechnologists at government sector” organized at EDII, Gandhinagar, Gujarat.
    2. The training program on “Developing Winning Research Proposals (DWRP) inAgriculture” Organized by ICAR-NAARM, Hyderabad at ICAR-NDRI, Karnal.
    3. The CAFT training programme on “Rapid biosensors and micro techniques for monitoringcontaminants and adulterants in dairy foods” organized at ICAR-NDRI, Karnal.
    4. Participated in the CAFT programme on “R&D strategies and interventions for effectiveagribusiness and entrepreneurship development in dairy and food sector” organized by DTDivision, NDRI during 16th Sept. to 06th Oct, 2016.

     

    Publications:

    S.No. Details
    Research articles
             1. Kumar, C.M., Sabikhi, L., Singh, A.K., Raju, P.N., Kumar, R., & Sharma, R. (2019).Effect of incorporation of sodium caseinate, whey protein concentrate and

     

    transglutaminase on the properties of depigmented pearl millet based gluten free pasta.LWT, 103, 19-26.

             2. Manoj Kumar, C.T., Chauhan, O.P., Rajani, C.S., & Sabikhi, L. (2018). Effect of coconutmilk, skim milk powder, and banana pulp on sensory and functional properties of coconutcurd and its applicability as a carrier for probiotic microorganisms. Journal of FoodProcessing and Preservation, 42(2): e13460.
             3. Sandhya, S., Khamrui, K., Prasad, W., &Kumar, M.C.T. (2018). Preparation of

     

    pomegranate peel extract powder and evaluation of its effect on functional properties andshelf life of curd. LWT, 92: 416-421.

             4. Kumar, C.M., Raju, P.N., & Singh, A.K. (2017). Effect of Packaging Materials and

     

    Storage Temperatures on Shelf Life of Micronutrient Fortified Milk-Cereal Based

    Complementary Food. Journal of Packaging Technology and Research, 1(3): 135-148.

             5. Kumar, M.C.T., Panjagiri, N.R., Singh, A.K. &Minz, P.S. (2016). Barley-pearl milletmilkbased complementary food: steady and dynamic oscillatory rheology and applicationof modified Cox-Merz rule. Indian Journal of Dairy Science, 69(5): 535-542.
             6. Manoj Kumar, C. T., Raju, P. N., & Singh, A. K., (2015). Barley-pearl millet-milk basedmineral fortified complementary food: moisture adsorption isotherms. Indian Journal ofDairy Science, 68: 3.
    Book chapters/Books
                1. Kumar, C.M.,& Sabikhi, L. (2019). Ozone application in Food processing in NonthermalProcessing of Foods, Edn. O.P. Chauhan, Pp 189, CRC Press, Taylor & Francisgroup, Florida.
                2. Upadhyay, N., Kumar, C.M., Sharma, H., Borad, S., & Singh, A.K. (2019). Pulse ElectricField Processing of Milk and Milk Products in Non-thermal Processing of Foods. Edn.,O.P. Chauhan, Pp 129, CRC Press, Taylor & Francis group, Florida.
    Review articles (Number
                1. Sabikhi, L., &Kumar, M.C.T. (2018). Application of inorganic metal oxide nanoparticles in dairy products: Opportunities and challenges. Indian Journal of Dairy Science, 71(1): 1-6.
                2. Raju, P. N., Kumar C.T.M., Kumar Singh, A., Ganguly, S., &Manharbhai Patel, M. (2015). Milk-Cereal-based Composite Complementary Foods and their Storage Stability: A Mini Review. Research & Reviews: Journal of Dairy Science & Technology, 4(1): 1-9.
                3. Patel, M.M., Raju, P.N., Singh, A.K., Kumar, C.T.M. (2014). Storage Stability of Processed and Packaged Milk: A Review. Research and Reviews: Journal of Dairy Science and Technology, 3(1): 1-10.

     

    Patents:

    Patents applied for
    1. Gluten free pasta dough composition and method preparation thereof, Reference number 201911048192.

     

    Foreign Deputations:

    • International training at Department of Food Science, Purdue University, USA, under IDP project (NAHEP).