Qualifications:

• Ph.D (Dairy Chemistry) from National Dairy Research Institute, Karnal in 2014
 
• M.Tech (Dairy Chemistry) from National Dairy Research Institute, Karnal in 2011
 
• B.Tech (Dairy Technology) from Kerala Agricultural University,Thrissur in 2008

Major Research Accomplishments

Awards:

• Best oral presentation award on the topic “Detection of sheep body fat and palm olein adulteration in Ghee using normal and reverse phase Thin Layer Chromatography Technique” in the “4th International Conference on Updating Food Technology : A challenge towards Public Health Nutrition” held from May 7-8, 2014 at JNU Convention centre Near School of Physical Sciences Jawaharlal Nehru University New Delhi, India
 
• First prize in poster presentation in International Conference on Functional Dairy Foods held from 16th to 19th November, 2011 at National Dairy Research Institute, Karnal, Haryana, India
 
• Best paper award for the article entitled “Detection of adulteration of ghee (clarified milk fat) with palmolein and sheep body fat using Reichert-Meissl (RM) value coupled with solvent fractionation technique” published in the “Dairy Processing Area” in the Indian Journal of Dairy Science for the calender year 2014 in the 44th Dairy Industry Conference organized by the Indian Dairy Association (North Zone) from February 18-20, 2016 at NDRI, Karnal, Haryana, India.
 
• Recipient of Indian Council for Agricultural Research-Junior Research Fellowship-2009 for the Masters Programme.
 
• Received Early Career research award from Science and Engineering Research Board, Department of Science and Technology, Government of India.
 
• Best paper award for the article entitled “Iodine value integrated with solvent fractionation technique as a tool for detecting palm olein and sheep body fat adulteration in ghee (clarified milk fat)” published in the “Dairy Processing Area” in the Indian Journal of Dairy Science for the calender year 2015 in the 45th Dairy Industry Conference organized by the Indian Dairy Association (West Zone) from February 16-18, 2017 at Bombay Convention & Exhibition Centre,Mumbai.
 
• Best oral presentation award on the topic “Detection of sheep body fat and palm olein adulteration in Ghee using Gas Liquid Chromatography Technique” in the Second National Conference on New Horizons in Human Health and Nutrition (With Special Emphasis on Himalayan and Indigenous Foods) held on 2-3 March, 2017 at Shoolini University, Solan (HP)

Training:

• Participated in the induction programme conducted by Gujarat Cooperative Milk Marketing Federation Ltd. , Anand held from 2nd to 24th February, 2015.
 
• Training on “Fundamentals of GC with GC solution work station” conducted from 12-Aug to 13-Aug, 2013 organised by Shimadzu analytical India Pvt. Ltd.
 
• Attended the 103rd Foundation course for Agricultural Research Service held from 01.01.2016 to 31.03.2016 at National Academy of Agricultural Research Management (NAARM). Rajendranagar, Hyderabad – 500 030.
 
• Attended the training on “Developing Winning Research Proposals in Agricultural Research” held from 20.09.2016 to 24.09.2016 at National Academy of Agricultural Research Management (NAARM). Rajendranagar, Hyderabad – 500 030.
 
• Undergone Professional Attachment Training at Indian Institute of Technology, Delhi from 1-5-16 to 30-8-16 on the topic “Subcritical CO2 extraction of the flavors from different types of Ghee, Supercritical CO2 extraction of Ginger (Zingiber officinale) and Turmeric (Curcuma Longa) followed by their characterization and application in preservation of Ghee and Extraction of rosemary essential oil by water distillation and checking its antioxidant activity in ghee”
 
• Participated as Delegate in the “International Workshop on Milk:Naturally Nanostructured food” under collaborative project between ICAR-National Dairy Research Institute,Karnal and University of Queensland, Brisbane supported by Australia-India Council Grant Round 2015 held at ICAR-National Dairy Research Institute,Karnal on November 30, 2016.
 
• Attended the training on “Competency Enhancement for efficiency and effectiveness at workplace for Faculty and scientists ” held from 25.05.2017 to 30.05.2017 conducted by National Academy of Agricultural Research Management (NAARM). Rajendranagar, Hyderabad at ICAR-NDRI.
 
• Attended the 21 days training on “Advances in Validation of Functional Foods” held from 01.12.17 to 21.12.2017 organized by Centre of Advanced Faculty Training (Dairy Processing), Dairy Technology Division of ICAR-National Dairy Research Institute, Karnal.
 
• Attended the training on “Laboratory Quality Management and Internal Audit as per IS/ISO/IEC 17025:2017” held from 27.08.2018 to 30.08.2018 conducted by National Institute of Training for Standardization (NITS), Bureau of Indian Standards at NITS, Noida.
 
• Attended the 3 days QMS Internal Auditor training program held from 03.10.2018 to 05.10.2018 conducted by Quality Consultants, Gurugram in NDRI campus.
 
• Course coordinator of the 21 days training on “Nanotechnological and Biochemical Techniques for assessing the Quality and Safety of Milk and Milk Products” held from 01.12.18 to 21.12.2018 organized by Centre of Advanced Faculty Training (Dairy Processing), Dairy Chemistry Division of ICAR-National Dairy Research Institute, Karnal.

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

Publications:

• Kamal Gandhi, Neelam Upadhyay, Ashok D. Aghav, Vivek Sharma and Darshan Lal (2014). Detection of adulteration of ghee (clarified milk fat) with palm olein and sheep body fat using Reichert-Meissl (RM) value coupled with solvent fractionation technique. Indian Journal of Dairy science: 67(5):387-393.
 
• Kamal Gandhi, Anil Kumar and Darshan Lal (2015) . Iodine value integrated with solvent fractionation technique as a tool for detecting palm olein and sheep body fat adulteration in ghee (clarified milk fat) . Indian Journal of Dairy science: 68(4):347-351.
 
• Neelam Upadhyay, Anil Kumar, Kamal Gandhi, Ankit Goyal and Darshan Lal (2014). Standardization of solvent fractionation technique for detection of adulteration in ghee by enriching animal body fat and vegetable oil in different fractions. Indian Journal of Dairy science : 67(4):323-327.
 
• Nilkanth Pawar, Akash Purohit , Kamal Gandhi , Sumit Arora and R R B Singh (2013). Effect of operational parameters on determination of oxidative stability measured by rancimat method, International Journal of Food Properties: 17(9):2082-2088
 
• Nilkanth Pawar, Kamal Gandhi, Akash Purohit, Sumit Arora, R. R. B Singh (2012). Effect of added herb extracts on oxidative stability of ghee (butter oil) during accelerated oxidation condition. Journal of food science and technology: 51(10):2727-2733.
 
• Kamal Gandhi , Nilkanth Pawar, Anil Kumar, Sumit Arora (2013). Effect of Vidarikand (Extracts) on Oxidative Stability of Ghee: A Comparative Study. Research and Reviews: Journal of Dairy Science and Technology. 2(1):1-11.
 
• Anil Kumar, Neelam Upadhyay, Kamal Gandhi, Darshan Lal and Vivek Sharma(2013). Detection of soybean oil and buffalo depot fat in Ghee using Normal-Phase Thin Layer Chromatography. Indian Journal of Dairy science. 66(4): 294-299.
 
• Anil Kumar, Neelam Upadhyay, Kamal Gandhi, Darshan Lal and Vivek Sharma(2013). Reverse-phase Thin Layer Chromatography of Unsapoanifiable matter of ghee for detecting adulteration with soyabean oil and buffalo body fat. Indian Journal of Dairy science : 66 (6):496-501.
 
• Ashok D.Aghav, Kamal Gandhi, Neelam Upadhyay, Anil Kumar, Darshan Lal (2014). A study on the physico-chemical changes occurring in the milk fat during preparation of paneer. Indian Journal of Dairy science: 67(5):398-404.
 
• Amit Kumar, Neelam Upadhyay, Darshan Lal, Anil Kumar, Vivek Sharma and Kamal Gandhi (2016). Effect of preparation and storage of khoa on physicochemical properties of milk fat. International Journal of Dairy Technology: 69(2):294-300.
 
• Kamal Gandhi and Darshan Lal (2015). “Potential of Herbal Nutraceuticals in Ghee: A Review”. Research and Reviews: Journal of Dairy Science and Technology.4(2):1-5.
 
• Kamal Gandhi, Anil Kumar, Saurabh Gosewade, Ravinder Kaushik, Darshan Lal(2013).“X-Ray Crystallography and Its Applications in Dairy science: A Review”. Research and Reviews: Journal of Dairy Science and Technology. 2(1):21-33.
 
• Kamal Gandhi, Prabin Sarkar, Anil Kumar, Darshan Lal (2013). “MALDI-TOF MS: Applications in Dairy and related sectors”. Research and Reviews: Journal of Dairy Science and Technology: 2(2):19-27.
 
• Kamal Gandhi, Anil Kumar, Prabin Sarkar, Darshan Lal (2013). “ NALDI-TOF MS:Applications in Dairy and related sectors”. Research and Reviews: Journal of Dairy Science and Technology: 2(2):28-36. ISSN: 2319 – 3409
 
• Kamal Gandhi, Prabin Sarkar, Ashok Aghav, Tanmay Hazra, Darshan Lal (2013).“ Modified milk fat and its applications in Food products” Research and Reviews: Journal of Dairy Science and Technology: 2(3):16-24.
 
• Tanmay Hazra, Kamal Gandhi, Anamika Das(2013). “Nutritive value and health benefit of Fermented milks” Research and Reviews: Journal of Dairy Science and Technology: 2(3): 25-28.
 
• Kamal Gandhi , Ashok D. Aghav and Darshan lal(2014). Formalin as a preservative for analytical purpose in milk and milk products. Beverage and Food World :41(6):44-49.
 
• Kamal Gandhi, Ashok Aghav, Anil Kumar, Darshan Lal (2014). “Modified milk fat and oils” Indian Food Industry Mag. 33 (6):36-44.
 
• Anil Kumar, Neelam Upadhyay, Prabhakar V Padghan, Kamal Gandhi, Darshan Lal and Vivek Sharma (2015). Detection of Vegetable Oil and Animal Depot Fat Adulteration in Anhydrous Milk Fat (Ghee) using Fatty Acid Composition. MOJ Food processing and Technology.1(3): 00013.
 
• Kamal Gandhi, Neelam Upadhyay, Ankit Goyal, Vivek Sharma, Darshan Lal, Gas liquid chromatographic analysis of milk fat. in the compendium of Training programme on “Analysis of milk, milk products and cattle feed” organized by Dairy chemistry and Dairy microbiology Division, NDRI, Karnal, January 10-17, 2014, p. 21-22
 
• Darshan Lal, Vivek Sharma, Anil Kumar, Neelam Upadhyay, Amit Kumar, Saurabh Gosewade, Kamal Gandhi and Richa Singh, “New Approaches to Detect the Adulteration of Ghee with Animal Body Fats and Vegetable Oils/ Fats” in the compendium of Training programme on “Chemical and Microbiological Quality assurance for dairy supply chain” organized by Dairy chemistry and Dairy microbiology Division, NDRI, Karnal, May 1-7, 2013, p.45-50.
 
• Darshan Lal, Vivek Sharma, Anil Kumar, Neelam Upadhyay, Saurabh Gosewade, Amit Kumar, Richa Singh and Kamal Gandhi, “Detection of Foreign Fats/Oils in Milk and Ghee Using Newer Approaches” in the compendium of Training programme on “Chemical and Microbiological Quality assurance for dairy supply chain” organized by Dairy chemistry and Dairy microbiology Division, NDRI, Karnal, May 1-7, 2013, p.51-57.
 
• Darshan Lal, Raman Seth, Neelam Upadhyay, Kamal Gandhi and Ashok D. Aghav. “Physico-chemical analysis of ghee as per FSSAI and AGMARK parameters” in the compendium of Training programme on “Analysis of milk, milk products and cattle feed” organized by Dairy chemistry and Dairy microbiology Division, NDRI, Karnal, January 10-17, 2014, p. 23-32
 
• Saurabh Gosewade, Kamal Gandhi, Suvartan Ranvir, Anil Kumar and Darshan Lal (2017). A study on the physico-chemical changes occurring in ghee (butter oil) during storage. Indian Journal of Dairy science: 70(1): 81-88.
 
• Kamal Gandhi, Sumit Arora, and Anil Kumar(2017). Industrial applications of supercritical fluid extraction: A review.International Journal of Chemical Studies:5(3):336-340.
 
• Kamal Gandhi, Somashekara Reddy P.V., Sumit Arora, and Jayaraj Rao K. (2017).Common Quality defects in dahi sold in the market.Indian Dairyman:69(6):68-71.
 
• Kamal Gandhi, Vivek Sharma, Rajan Sharma, Priyanka Singh Rao and Richa Singh (2017).Laboratory manual on “Chemical Quality Assurance” for the practical class of course “Chemical Quality Assurance”.
 
• Kamal Gandhi, Sumit Arora, Vivek Sharma, Anil Kumar and Pooja Rani(2017). Detection of palm olein and sheep body fat adulteration in ghee using gas liquid chromatography.In a book on “Human Health and Nutrition” Edt. Kumar et al. Publisher: GyanKosh Publishers & Distributors.ISBN:978-81-932755-7-3.
 
• Kamal Gandhi, Tanmay Hazra, Seema Rana and Ravinder Kaushik(2017).Nutrigenomics in Food Technology.In a book on “New Trends in agri foods sector” Edt. Kumar et al. Publisher: New India Publishing Agency.ISBN:978-93-85516.
 
• Richa Singh, Priyanka Singh Rao and Kamal Gandhi(2017).Training Manual on “Basic Training on Routine Chemical Analysis (Broad area: Instrumentation techniques)” held from 21 August 2017 to 26 August 2017
 
• Kamal Gandhi,Raman Seth,Sumit Arora,Rajan Sharma,Vivek Sharma,Rajesh Bajaj,Priyanka Singh Rao,Richa Singh,Bimlesh Mann (2018).Laboratory manual on “Analysis of milk products” for the practical class of course “Chemistry of Dairy Products”.
 
• Kamal Gandhi, Somashekara Reddy PV, Inderjeet Singh Banjare and Anil Kumar(2018). Quality issues during production and distribution of buttermilk. Indian Food Industry 36 (4), 8-11.
 
• Kamal Gandhi, Indrajeet Singh and Khushbu Sao (2017) Analytical Balances and Weighing Practices In Training Manual on “Basic Training on Routine Chemical Analysis (Broad area: Instrumentation techniques)” held from 21 August 2017 to 26 August 2017.
 
• Kamal Gandhi, Indrajeet Singh and Khushbu Sao (2017). Use and Maintenance of Spectrophotometer In Training Manual on “Basic Training on Routine Chemical Analysis (Broad area: Instrumentation techniques)” held from 21 August 2017 to 26 August 2017.
 
• Seema Rana, Saleem Siddiqui and Kamal Gandhi (2018). Effect of individual vacuum and modified atmosphere packaging on shelf life of guava. International Journal of Chemical Studies 6(2):966-972.
 
• Kamal Gandhi, Seema Rana and Harish Kumar (2018). Solvent fractionation technique paired with complete liquefaction time (CLT) test to detect bland of palm olein and sheep body fat in ghee. International Journal of Chemical Studies 6 (2):458-463.
 
• Kamal Gandhi, Darshhan Lal (2017). Butyro-Refractometer (BR) reading linked with solvent fractionation technique as an aid to detect adulteration of palm olein and sheep body fat in ghee. Indian J Nat Prod Resour 8(3):276-28.
 
• Anil kumar, Neelam Upadhyay, Kamal Gandhi, Satya Narayan Naik and Vivek Sharma (2017). Detection of adulteration in anhydrous milk fat (ghee) using season variation in Butyro-refratometer reading studied by employing dry fractionation technique, Indian Journal of Dairy science: 70(5): 563-570.
 
• Savita Devi, Kamal Gandhi, Seema Rana, Sumit Arora, Suman Kapila (2018). Sheep Milk: An Upcoming Functional Food. Indian Dairyman: 70(8):56-62.
 
• Savita Devi, Kamal Gandhi, Khushbu Sao, Suman Kapila (2018). Donkey Milk: A Very Recent Nutritional “Pharmafood”. Indian Dairyman: 70(7):72-77
 
• Kamal Gandhi, Anil Kumar, Seema Rana, Singh Indrajeet (2018). Melamine: A Chemical adulterant in milk and milk products. Beverage & Food World: 45(7):36-38
 
• Indrajeet Singh Banjare, Kamal Gandhi, Khushbu Sao, Sumit Arora, Vanita Pandey (2019). Physicochemical properties and oxidative stability of milk fortified with spray dried whey protein concentrate–iron complex and in vitro bioaccessibility of the added iron. Food Technology and Biotechnology; 57(1):1–29.https://doi.org/10.17113/ftb.57.01.19.5945.
 
• Gandhi, Kamal, Savita Devi, Priyae Brath Gautam, Rajan Sharma, Bimlesh Mann, Suvartan Ranvir, Khushbu Sao, and Vanita Pandey. “Enhanced bioavailability of iron from spray dried whey protein concentrate-iron (WPC-Fe) complex in anaemic and weaning conditions.” Journal of Functional Foods 58 (2019): 275-281.