Mr. Ashwani Kumar
Food Engineering & Technology
M. Tech, Food Engineering & Technology
Institute of Chemical Technology, Mumbai
B. Tech, Food Engineering & Technology
Tezpur University, Assam
GATE – XE (Food Technology, Thermodynamics)
All India rank – 42
Assistant Professor- SLIET, longowal, Sangrur, Punjab, 14/10/2020 to till date
Assistant Professor (NPIU)- Harcourt Butler Technical University, Kanpur, 31/8/2018 to 13/10/2020
Assistant Professor (NPIU)- IET, Bundelkhand University Jhansi, 04/01/2018 to 30/08/2018
Research & Development Executive- Vinayak Ingredients Pvt Ltd, Mumbai, 03/07/2017 to 30/12/2017
· Nagavekar, N., Kumar, A., Dubey, K., & Singhal, R. S. (2019). Supercritical carbon dioxide extraction of kokum fat from Garcinia indica kernels and its application as a gelator in oleogels with oils. Industrial Crops and Products, 138, 111459.
· Pandey,S., Kumar, A.* Singh, A.K., and Singh, S. “Development of starch and protein based edible packaging material,” in Proc. International Conference On Recent Trends in Agriculture, Food Science, Forestry, Horticulture,Aquaculture, Animal Sciences, Biodiversity and Climate Change(AFHABC- 2019).
· Singh, S., Kumar, V., Kumar, A., and Singh, A.K., “Development of Rice bran oil and Flaxseed oil based oleogels using beeswax for food application” in Proc. International Conference On Recent Trends in Agriculture, Food Science, Forestry, Horticulture,Aquaculture, Animal Sciences, Biodiversity and Climate Change(AFHABC- 2019).
· Kumar, A., “Development and evaluation of oleogel as a shortening agent for bakery product,” in Proc. International Conference on Technological Innovations for Integration of Food and Health: A Focus on North-Eastern India (TiiFH-2019)
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