Dr Krishan Kumar
Associate Professor
Rajiv Gandhi University, Itanagar
(2023)
Arunachal Pradesh
Expertise:
Food Science and Technology
45
Publications
2
Projects
1785
Scopus Citations
1634
CrossRef
18 Years 2 Months Total Experience
Scopus
1,785
Citations
18
h-index
CrossRef
1,634
Citations
17
h-index
Google Scholar
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Professional Recognition
Best Researcher Award
2023
Eternal University, Baru Sahib
Second prize in paper presentation at International Consortium-2017 on De-addiction at Centre for Public Health and Health Care Administration, Eternal University, Baru Sahib, Sirmour, HP
2017
Eternal University, Baru Sahib
Community & Membership
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Akal Food Safety and Quality Control Laboratory Society, Baru Sahib, Sirmour, HP-173101
Founder memberThe Indian science congress Association, 14, Dr. Biresh Guha Street, Kolkata- 700017, Indi
Life MemberNutrition Society of India
Life MemberSociety for Advancement of Human and Nature (SADHNA), University of Horticulture and Fores
Life MemberPersonal Details
Doctor of Philosophy
2007
Kannada University Hampi
Master of Science
1999
Kannada University Hampi
Bachelor of Science
1997
Pfizer India Limited
Secondary School Examination (Class 10)
1994
N/A
Master of Arts
1992
N/A
Associate Professor
Dec 2023 – —
Rajiv Gandhi University, Itanagar
Associate Professor
Aug 2017 – Dec 2023
Eternal University, Baru Sahib Sirmour
Assistant Professor
Jun 2015 – Jul 2017
Eternal University, Baru Sahib Sirmour
Assistant Professor
Sep 2014 – May 2015
Baba Farid Institute of Technology, Dehradun
Assistant Professor
Aug 2006 – Jun 2014
Doon Valley Institute of Pharmacy & Medical outside Jundla Gate, Karnal
Agricultural Sciences
Scholarly Work
Integrated farming system with allied sectors for socio-economic upliftment of rural farmer families of Himachal Pradesh
CompletedSetting up of Akal Food Safety and Quality Control Laboratory at Baru sahib, Sirmour, HP
CompletedDevelopment and characterization of gluten free food products from pseudo-cereals, soyabean and brown rice
Characterization of functional foods from anti-oxidant rich underutilized grains
Value addition of bakery and extruded products by incorporation of black rice, wheat bran, millets and soyabean
Characterization of value added food products from bio-fortified wheat and underutilized pulses
Efficacy of Terminalia arjuna and Glycyrrhiza glabra for the development of functional food
EXTRACTION, MODIFICATION AND CHARACTERIZATION OF STARCH AND PROTEINS FROM DIFFERENT CULTIVARS OF BARLEY (Hordeum vulgare L
A Process for the Development of Functional Foods from Foxtail Millet (Setaria italica)
Ms. Amandeep Kaur
Dr. Punesh Sangwan
Dr. Vinod Kumar
Er. Rajesh Kumar
Dr. Krishan Kumar
Dr. Imran Sheikh
Dr. H.S. Dhaliwal
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Application No. :
202311055602A
Filed :
18-08-2023
Published :
24-11-2023
Published
Scholarly Publications
Nutraceutical potential and utilization aspects of food industry by-products and wastes
Potato starch as a next-generation biopolymer: Functionality, modification, sustainability, and industrial perspectives
Open AccessBrewing Technology From Barely to Beer
A bioactive compounds, anti-nutritional factors, and food applications of amaranths
Open AccessExtraction, modification, and characterization of starch from two barley (Hordeum vulgare L.) cultivars
Open Access
10.7324/JABB.2025.214506
Crossref: 1
Prospecting the potential for sustainability, nutritional composition, health benefits, and versatile application of millets: Current research and future challenges
Open AccessMicrobial Consortia: Promising Tool as Plant Bioinoculants for Agricultural Sustainability
Guava Wastes and By-Products: Chemistry, Processing, and Utilization
Showing 1 to 8 of 45 publications