Home
About ADIT About CVM University About Management Chairman's Message Principal's Message Mandatory Disclosure Quality Policy ISO 9001 : 2015
Artificial Intelligence Automobile Engineering Civil Engineering Computer Engineering Computer Science & Design Dairy Technology Electronics & Communication Electrical Engineering Food Processing Technolog Information Technology Mechanical Engineering Diploma In Automobile Engineering Diploma In Computer Engineering Diploma In Electronics Engineering [Consumer Electronics] Diploma In Food Technology Diploma In Information Technology Diploma In Renewable Energy
Placement
ADIT 360 Degree Admission Inquiry Brochure Admission Transfer Fee Structure AICTE Approval Letter NIRF GSIRF NISP ARIIA Audited Statment
Scholarships Houses Professional Societies Clubs Sports
Research Center of Excellence IIRS/ISRO
About IDEA Lab Equipment List Equipment Utilization Form List of Events List of Projects Committee members Newsletters Photo Gallery Tender
ADIT Library ADIT Girl's Hostel ADIT Boy's Hostel Auditorium Photo Gallery
Contact ☰
About Department
  Vision, Mission & Objectives
  Faculty
  Support Staff
  Laboratory
  Research Projects
  Consultancy Projects
  Placements
  Achievements
  Projects
  PG Syllabus
Student Portals

Check out different online courses offered by ADIT

Check out the latest video lectures by experts of different domains.



Chairman's Message

Education is said to be the transmission of knowledge, culture and civilization.
Read More...

Principal's Message

It gives me immense pleasure to greet and welcome you all on behalf of the entire ADIT family.
Read More...


Dr. Kshitiz Kumar
Assistant Professor
Qualification
b.Tech, M. Tech., Ph.D
Experience
Academics:7.5 Years

Industry: 0 Year
Contact
kshitizyp@gmail.com

Download CV
Events & Activities
  • "Optimization of Ingredients for development of low fat set carrot fortified probiotic yoghurt using RSM" at International Conference on New Approaches in Food Security & Value Addition: Technological & Genetic Options at RBS Engineering Technical Campus, Agra, UP, India from 17-19 Feb 2014

  • "Bioactive Compounds from Fruit Waste" by SahendraYadav, Kshitiz Kumar, Ashish Dixit, Ashish M. Mohite in National Conference on Bioactive Compound & Functional Food in Health & Disease Management organized by NIFTEM, Sonipat 15-16 Nov, 2013

  • "Piperine: Their Medical and health Benefits" by Alok Kr Soni&Kshitiz Kumar in National Conference on Bioactive Compound & Functional Food in Health & Disease Management organized by NIFTEM, Sonipat, 15-16 Nov, 2013

  • "Studies on the dynamic rheological properties of xyloglucan with other polysachharides" by Kshitiz Kumar and AlokSaxena at International Conference on impacting Food value chain & Leveraging Innovation organized by NIFTEM, Sonipat 26-28 Feb,2015

  • "Green Synthesis and characterisation of silver nanoparticle using Momordicacharantina and Manikarazapota seeds" by Kshitiz Kumar, MunmumKarmakar in XXIII Indian Convention of Food Scientists &Techologist organized by AFSTI and NIFTEM, 13-14 Dec 2014

  • "Development and Characterization of Low Fat Set Carrot Fortified Yoghurt (CFPY) using RSM" by Kshitiz Kumar, Rita Singh &Neha Singh in International Workshop on Green Initiatives in Energy, Enviornment& Health jointly organized by Green Chemistry Network Center, University of Delhi, Green Chemistry Center of Excellence, University of York, Gautam Buddha University, Delhi, 2-3 Dec,2013

  • FDP on "Entrepreneurship Development" at ADIT from 05.03.2018 to 17.03.2018.

Publications
  • "Effect of Roasting method on Phyico-mechnical and roasting characteristic of Chickpea (Cicer arietinim)", Vijay Singh Sharanagat, Praveen Jogihalli, Lochan Singh, Kshitiz Kumar, Journal of Agricultural Engineering, 55 (1), 36-46, 2018

  • "Rheology And Thermal Property Of Wheat Flour Dough Containing Xyloglucan And Maltodextrin" Kshitiz Kumar, Anuradha Mishra and Alok Saxena, Carpathian Journal of Food Science and Technology,10 (3), 2018

  • "Novel continuous roasting of chickpea (Cicer arietinum): Study on physico-functional, antioxidant and roasting characteristics." Praveen Jogihalli Lochan Singh, Kshitiz Kumar, Vijay Singh Sharanagat, LWT - Food Science and Technology, 86, 456-464, 2017.

  • "Physico-Functional and Antioxidant Properties of Sand-Roasted Chickpea (Cicer Arietinum)" Praveen Jogihalli, Lochan Singh, Kshitiz Kumar, Vijay Singh Sharanagat, Food Chemistry, ISSN: 0308-8146, 237, pp: 1124-1132, 2017.

  • "Rheological Study of Tamarind Seed Xyloglucan with Xanthan and Psyllium Husk Powder" Kshitiz Kumar, Anuradha Mishra, Alok Saxena. Ecology Environment & Conservation, ISSN 0971Â?765X, 23 (4), 2111-2117, 2017.

  • Modelling the effect of temperature on the hydration kinetics of whole moong grain. Journal of the Saudi Society of Agricultural Sciences. Sharnagat, V. S., Kansal, V. and Kumar, K. Volume 17, Issue 3, July 2018, Pages 268-274

  • Green synthesis and characterization of silver nanoparticle using momordica charantia and manilkara zapota seeds. Karmakar, M., Kumar, K., Sharanagat, V. S. and Dixit, A. . Ecology Environment& Conservation. 21 (Suppl.).81-87 2015

  • Development of Wheatgrass-pomegranate Blended Therapeutical Juice Using Response Surface Methodology. Kashudhan, H., Dixit,A. and Kumar, K. Journal of Food Processing and Preservation.doi:10.1111/jfpp.12869

  • Physico-chemical and antioxidant properties of extrudates developed from honey and barley. Kumar, K., Jindal, N., Sharma, S. and Nanda, V. International Journal of Food Science & Technology.48(8).1750Â?1761

  • Kshitiz Kumar, Vijay Singh Sharanagat, Membrane Processing, In Fundamentals of food engineering and applications, Shivmurti Srivastav, Pravin M. Ganorkar (eds.), Brillion Publishing, New Delhi, 169-186, 2018

  • Singh, L., Kumar, K.and Sharanagat, V.S. 2016.Waste Management in Marine Food Processing. Engineering of Marine foods: Principles, Technological Advances and Practices. Apple Academic Press.

  • Kaur, J., Kumar, K., and Navik, G. A. 2016. Nanotechnology in Food Processing. In: Novel Food Processing Technologies. Ed: Nanda, V. and Sharma, S. New India Publishing agency, New Delhi pp 243-270. ISBN NO. 978-93-85516-04-7

  • "Development and Characterization of Low Fat Set Carrot Fortified Yoghurt (CFPY) using RSM" by Kshitiz Kumar, Rita Singh & Neha Singh in International Workshop on Green Initiatives in Energy, Enviornment& Health jointly organized by Green Chemistry Network Center, University of Delhi, Green Chemistry Center of Excellence, University of York, Gautam Buddha University, Delhi, 2-3 Dec,2013.

  • "Green Synthesis and characterisation of silver nanoparticle using Momordicacharantina and Manikarazapota seeds" by Kshitiz Kumar, MunmumKarmakar in XXIII Indian Convention of Food Scientists &Techologist organized by AFSTI and NIFTEM, 13-14 Dec 2014

  • "Bioactive Compounds from Fruit Waste" by Sahendra Yadav, Kshitiz Kumar, Ashish Dixit, Ashish M. Mohite in National Conference on Bioactive Compound & Functional Food in Health & Disease Management organized by NIFTEM, Sonipat 15-16 Nov, 2013

  • Effect of Tamarind Seed Xyloglucan and Maltodextrin on the Rheological and Thermal Property of Wheat Flour Dough . Kshitiz Kumar*, Alok Saxena.A National Conference on Â?Emerging and Sustainable Technologies in Food ProcessingÂ?(ESTFP- 2018)March 15-16, 2018

  • "Studies on the dynamic rheological properties of xyloglucan with other polysachharides" by Kshitiz Kumar and AlokSaxena atInternational Conference on impacting Food value chain & Leveraging Innovation organized by NIFTEM, Sonipat 26-28 Feb,2015

  • "Piperine: Their Medical and health Benefits" by Alok Kr Soni&Kshitiz Kumar in National Conference on Bioactive Compound & Functional Food in Health & Disease Management organized by NIFTEM, Sonipat, 15-16 Nov, 2013

Membership Details
  • AFST (India) - Full Member, I/RO37/18/VVN

College Facts

Connect with us

Follow us on social media and be the first to find out about our announcements and Events!

Subscribe our Newsletter