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    Mr. Gaurav Kr. Deshwal

    Mr. Gaurav Kr. Deshwal
    Scientist

    Dairy Technology Division, ICAR-NDRI, Karnal, Haryana, Ph no: +91-184-2259417

    • Current Research Area
      Dairy and food packaging, Non-bovine milks

    Qualifications:

    • B.Tech (Dairy Technology)
    • M.Tech. (Dairy Technology)

    Major Research Accomplishments:

    • Development of bio-polymer based intelligent oxygen sensor for dairy products
    • Goat milk-based Halloumi cheese

    Awards/Recognitions:

    • Secured All India 1st rankin AIEEA-PG-2015 conducted by ICAR
    • Recipient of prestigious Junior Research Fellowship of ICAR (2015-2017)
    • Recipient of bronze medal for B.Tech (Dairy Technology) at NDRI, Karnal (2011-15)
    • Recipient of merit certificate for B.Tech (Dairy Technology) at NDRI, Karnal (2011-15)
    • Recipient of merit certificate for M.Tech (Dairy Technology) at NDRI, Karnal (2015-17)
    • Won first prize in National Dairy and Food Quiz Contest- 2014 held at S.M.C. College of Dairy Science
    • Won third prize in National Dairy and Food Quiz Contest- 2015 held at S.M.C. College of Dairy Science
    • Won first prize in Food Quiz held on World Food Day at NDRI, Karnal
    • Won second prize in Dairy and Food Quiz held on National Milk Day in NDRI (2016-17)
    • Won first prize in “Food Storming-The Quiz” held at Shaheed Rajguru College of Applied Sciences for Women in 2016
    • Won second prize in national essay competition on “Application of Nanotechnology in Dairying” conducted by IDA (EZ) held at Kolkata.
    • Passed ‘B’& ‘C’ Certificate of NCC (2012-2013)
    • Recipient of National Talent Scholarship awarded by ICAR (2011-2015)
    • Won prizes in Athletics and different games such as Footballand Volleyball at university level.
    • Won first prize at north zone level in All India Student Research Convention “ANVESHAN” held at Chitkara University, Punjab (2016-2017)
    • Won third prize at national level in All India Student Research Convention “ANVESHAN” held at Annamalai University, Tamil Nadu (2016-2017)
    • Awarded BIOVED Young Scientist Award-2019 during ‘21st Indian Agricultural Scientists and Farmers’ Congress at BIOVED Research Institute of Agriculture, technology and Sciences, Prayagraj.
    • Best Paper Award. Deshwal G.K., Raju P.N., and Alam, T. (2019). Evaluation of intelligent oxygen indicator for monitoring Mozzarella cheese spoilage. In: ‘21st Indian Agricultural Scientists and Farmers’ Congress at BIOVED Research Institute of Agriculture, Technology and Sciences, Prayagraj during 16-17th February, 2019.
    • Best PaperAward. Deshwal, G.K., Sharma, H. and Singh, A. K. (2020). Development of a giloy-goat milk based functional beverage. In: International conference on “Livestock, food security and food safety- Challenges, opportunities and strategies” held at Madras Veterinary College, Tamil Nadu veterinary and Animal Sciences University, Chennai during 28-29 January, 2020.
    • Third prize in poster presentation. Sahoo, D.B., Raju, P.N., Deshwal G.K., and Singh, A.K. T. (2019). Development of Electrospun antioxidant primary packaging material for Burfi. In: ‘Innovative Packaging Techniques for food products and its safety aspects’ at New Delhion 10th May, 2019.

    Research Projects:

    S.No. Title of Project Funding

    Agency

    		 Role Duration/Date of completion
    Ongoing Research Projects
    1. Biological smart time temperature indicator for monitoring thermal abuse and quality of Paneer IRC PI 2020 to 2022
    2. Technology of spray dried camel milk preparations IRC Co-PI 01-04-2018 to 31-03-2021
    3. Development of value-added cheese from yak milk IRC (NRC-Yak) Co-PI 01-06- 2018 to 30-05- 2021

     

    Training programmes:

    Training programmes conducted

    1. Training coordinator of members of “Dudh Dairy Vavashayi Sangh” Gwalior, Madhya Pradesh organized by Business Planning and Development unit during 25-28th March, 2019.
    2. As a Course Coordinator conducted an entrepreneurial training programme on “Milk Processing & Value Addition” sponsored by SINED-TBI & BPD Units of ICAR-NDRI, Karnal during 1st April, 2019 to 10th April, 2019.
    3. As a Course Coordinator conducted an entrepreneurial training programme on “Milk & Milk Products Processing” sponsored by SINED-TBI of ICAR-NDRI, Karnal during 1st July, 2019 to 10th July, 2019.
    4. As a Course Coordinator conducted an entrepreneurial training programme on “Milk & Milk Products Processing” sponsored by SINED-TBI of ICAR-NDRI, Karnal during 2nd September, 2019 to 11th September, 2019.
    5. As a Course Coordinator conducted an entrepreneurial training programme on “Milk & Milk Products Processing” sponsored by SINED-TBI of ICAR-NDRI, Karnal during 16th December, 2019 to 25th December, 2019.

    Training programmes attended

    1. Foundation Course for Agricultural Research Service (FOCARS) 108th Batch at ICAR-National Academy of Agricultural Research Management (NAARM), Hyderabad
    2. Professional Attachment Training (PAT) for three months at Indian Institute of Packaging, New Delhi
    3. Electrospinning techniques and their applications for three days at ICAR- Central Institute for Research on Cotton Technology (CIRCOT), Mumbai
    4. Faculty Development Programme in Entrepreneurship at Entrepreneurship Development Institute of India, Ahmedabad during 16-27thSeptember, 2019. (Sponsored by All India Council for Technical Education).
    5. Training programme on “Metabolomics: Basic Principles and Applications” at ICAR- National Dairy Research Institute, Karnal organized during 3rd to 5th March, 2020 under Institutional Development Plan (NAHEP Project).

    Publications:

    S.No. Details
    Research articles
             1. Deshwal GK, Singh AK, Devendra Kumar, Sharma H (2020). Effect of spray and freeze drying on physico-chemical, functional, moisture and morphological characteristics of camel milk powder. LWT-Food Science and Technology, 110117.
             2. Deshwal GK, Ameta R, Sharma H, Singh AK, Panjagari NR, Baria B (2020). Effect of ultrafiltration and fat content on chemical, functional, textural and sensory characteristics of goat milk-based Halloumi type cheese. LWT-Food Science and Technology, 109341.
             3. Deshwal GK, Panjagari NR, Badola R, Singh AK, Minz PS, Ganguly S, Alam T (2018). Characterization of biopolymer-based UV-activated intelligent oxygen indicator for food packaging applications. Journal of Packaging Technology and Research, 2(1), 29-43.
             4. Sharma H, Singh AK, Borad S, Deshwal GK (2020). Processing stability and debittering of Tinospora cordifolia (giloy) juice using ultrasonication for potential applications in foods.LWT-Food Science and Technology, 110584.
             5. Chand P, Kumar MD, Singh AK, Deshwal GK, Rao PS, Tomar SK, & Sharma H (2021). Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological and textural attributes. Journal of Food Processing and Preservation, e15322.
    Review articles
                1. Deshwal GK, Tiwari S, Kumar A, Raman RK, &Kadyan S (2021). Review on factors affecting and control of post-acidification in yoghurt and related products. Trends in Food Science and Technology, 109, 499-512.
                2. Deshwal GK, Kadyan S, Sharma H, Singh AK, Panjagari NR, & Meena GS (2021). Applications of reverse osmosis in dairy processing: an Indian perspective. Journal of Food Science and Technology, 1-13.
                3. Guha S, Sharma H, Deshwal, GK, & Rao PS (2021). A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species. Food Production, Processing and Nutrition, 3(1), 1-21.
                4. Deshwal GK, Alam T, Panjagari NR, & Bhardwaj A (2021). Utilization of Cereal Crop Residues, Cereal Milling, Sugarcane and Dairy Processing By-Products for Sustainable Packaging Solutions. Journal of Polymers and the Environment, 1-16.
                5. Bhardwaj A, Alam T, Sharma V, Alam MS, Hamid H, &Deshwal GK (2020). Lignocellulosic Agricultural Biomass as a Biodegradable and Eco-friendly Alternative for Polymer-Based Food Packaging. Journal of Packaging Technology and Research, 1-12.
                6. Deshwal GK, Panjagari NR (2019). Review on metal packaging: Materials, forms, food applications, safety and recyclability. Journal of Food Science and Technology, (In Press).
                7. Deshwal GK, Panjagari NR, Alam T (2019). An overview of paper and paper-based food packaging materials: health safety and environmental concerns. Journal of Food Science and Technology, 56(10), 4391-4403.
                8. Deshwal GK, Panjagari NR (2018). Electrospun structures for dairy and food packaging applications. Research & Reviews: Journal of Dairy Science and Technology, Vol. 6(1), 17-23.
    Editorials/Popular Articles
                1. Deshwal, G, K., Alam, T. and Raju, P.N. (2019). Application of robotic packaging systems in traditional Indian dairy products. Indian Dairyman, 71 (5),56-60.
                2. Deshwal, G.K.& Raju, P.N. (2019). Recent coatings on paper and paper-based packaging material to improve functionality of packaging material. Packaging India. August-September, 37-42.

     Patents

    • Panjagari NR, Panwar S, Singh AK, Minz PS, Badola R, Deshwal GK (2018) A biopolymer based electrospun oxygen indicator for dairy products packaging. Application No.-
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