Vidwan-ID : 1052

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Academic

Orcid Id 0000-0002-0690-9800
Scopus Id 55466570000
Researcher Id Y-7688-2019
Google Scholar Id ahT7uwkAAAAJ

Score criteria

Criteria	Point
Personal Details	1
Expertise Details	1
Experience Details	1
Qualification Details	1
Employee ID	0.2
Orcid ID	0.2
Researcher ID	0.2
Scopus ID	0.2
Google Scholar ID	0.2
Honours <=3< /td>	0.3
Honours >3	0.5
Project worth less than Rs.5,00,000/-	0.2
Project worth more than Rs.5,00,000/-	0.5
Membership in professional Bodies < 5	0.5
Membership in professional bodies >=5	1
No of publications <=15	1
No of publications between 15-45	2
No of publications >45	3

Vidwan Score 8.7

108 Articles

5 Conferences

8 Books

2 Awards

Prof Pradyuman Kumar

Professor

Sant Longowal Institute of Engineering and Technology

Publications

108

Journal Articles
5

In Proceedings
8

Book
5

Conference
Proceedings
2

Awards
1
1
1
9

Citations / H-Index

2110 Citations

24 h-index

360 Citations

Altmetrics

1623

178

Google Scholar

Co-author Network

Expertise

Food Science and Technology

Food Formulation, Food Processing, Food Technology, Food powder, Bioactive compounds, Nutraceuticals, Fermentation Technology, Dairy Technology,

Personal Information

Prof Pradyuman Kumar

1972 Male

Department Of Food Engineering And Technology Department Of Food Engineering And Technology, Sant Longowal Institute Of Engineering And Technology

Sangrur, Punjab, India - 148106

Experience

2014 - Present

Professor

Department of Food Engineering and Technology

Sant Longowal Institute of Engineering and Technology,Sangrur
2011 - 2014

Associate Professor

Food Engineering and Technology

Sant Longowal Institute of Engineering and Technology,Sangrur
2006 - 2011

Assistant Professor

Food Engineering and Technology

Sant Longowal Institute of Engineering and Technology,Sangrur
1997 - 2003

Lecturer

Food Engineering and Technology

Sant Longowal Institute of Engineering and Technology,Sangrur

Qualification

2004

Ph.D.

Indian Institute of Technology, Kharagpur

Honours and Awards

2019

Dr JS Pruthi Award

AFST (I) Mysore

2005

Young Scientist Award

AFST (I) Mysore

2019

Dr JS Pruthi Award

AFST (I) Mysore

2005

Young Scientist Award

AFST (I) Mysore

Read Less

Doctoral Theses Guided

2023

Study on extraction of fenugreek diosgenin, encapsulation and utilization in functional food product

Sant Longowal Institute of Engineering and Technology,Prajya Arya

2019

Process optimization for the preparation of gluten free biscuits with a blend of copra meal, amaranth and foxtail millet flour

Sant Longowal Institute of Engineering and Technology,Mr. Ajay Singh

2019

Characterization and Utilization of Sand Pear (Pyrus pyrifolia L.) for the Development of Candy

Sant Longowal Institute of Engineering and Technology,Ms. Poonam

2023

Study on extraction of fenugreek diosgenin, encapsulation and utilization in functional food product

Sant Longowal Institute of Engineering and Technology,Prajya Arya

2019

Process optimization for the preparation of gluten free biscuits with a blend of copra meal, amaranth and foxtail millet flour

Sant Longowal Institute of Engineering and Technology,Mr. Ajay Singh

2019

Characterization and Utilization of Sand Pear (Pyrus pyrifolia L.) for the Development of Candy

Sant Longowal Institute of Engineering and Technology,Ms. Poonam

2018

Development and characterization of maize flat bread supplemented with asparagus bean flour

Sant Longowal Institute of Engineering and Technology,Mr. Tajamul Rouf Shah

2018

Studies on formulation, characterization and storage of carrot based beverage powder

Sant Longowal Institute of Engineering and Technology,Mr. Raees ul Haq

2017

Process technology for the development of millet, vegetable and hydrocolloid supplemented pasta

Sant Longowal Institute of Engineering and Technology,Mr. Amir Gull

2017

Process technology for preparation of shelf stable beet root juice powder

Sant Longowal Institute of Engineering and Technology,Ms. Bindu

2017

Studies on development of nutritionally enriched extruded product based on fenugreek, oat and pea

Sant Longowal Institute of Engineering and Technology,Mr. Sajad Ahmad Wani

2016

Study on extraction of pomegranate ellagitannins, storage stability and its application

Sant Longowal Institute of Engineering and Technology,Mr. Satish Kushwaha

2016

Tamarind pulp powder : process optimization, characterization and shelf life assessment

Sant Longowal Institute of Engineering and Technology,Mr. Khalid Muzzafar

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Membership In Professional Bodies

1999

Association of Food Scientists and Technologists

Life member

1999

Association of Food Scientists and Technologists

Life member

Read Less

Vidwan-ID : 1052

Academic

Score criteria

Vidwan Score 8.7

Prof Pradyuman Kumar

Publications

Journal Articles

In Proceedings

Book

Conference Proceedings

Awards

Citations / H-Index

Altmetrics

Google Scholar

Co-author Network

Publications - 140 Co-author - 138

Expertise

Food Science and Technology

Food Formulation, Food Processing, Food Technology, Food powder, Bioactive compounds, Nutraceuticals, Fermentation Technology, Dairy Technology,

Personal Information

Prof Pradyuman Kumar

Experience

Professor

Associate Professor

Assistant Professor

Lecturer

Qualification

Ph.D.

Honours and Awards

Dr JS Pruthi Award

Young Scientist Award

Dr JS Pruthi Award

Young Scientist Award

Doctoral Theses Guided

Study on extraction of fenugreek diosgenin, encapsulation and utilization in functional food product

Process optimization for the preparation of gluten free biscuits with a blend of copra meal, amaranth and foxtail millet flour

Characterization and Utilization of Sand Pear (Pyrus pyrifolia L.) for the Development of Candy

Study on extraction of fenugreek diosgenin, encapsulation and utilization in functional food product

Process optimization for the preparation of gluten free biscuits with a blend of copra meal, amaranth and foxtail millet flour

Characterization and Utilization of Sand Pear (Pyrus pyrifolia L.) for the Development of Candy

Development and characterization of maize flat bread supplemented with asparagus bean flour

Studies on formulation, characterization and storage of carrot based beverage powder

Process technology for the development of millet, vegetable and hydrocolloid supplemented pasta

Process technology for preparation of shelf stable beet root juice powder

Studies on development of nutritionally enriched extruded product based on fenugreek, oat and pea

Study on extraction of pomegranate ellagitannins, storage stability and its application

Tamarind pulp powder : process optimization, characterization and shelf life assessment

Membership In Professional Bodies

Association of Food Scientists and Technologists

Association of Food Scientists and Technologists

Publications (140)

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