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A.D.PATEL INSTITUTE OF TECHNOLOGY

(The Charutar Vidya Mandal (CVM) University)
GSIRE An ISO 9001:2015 Certified Institute
Dr. Kshitiz Kumar - Faculty Profile

Faculty Profile

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Dr. Kshitiz Kumar

Dr. Kshitiz Kumar

Assistant Professor
Institute Email Address fpt.kshitiz@adit.ac.in
Personal Email kshitizyp@gmail.com
University Email kshitiz.kumar@cvmu.edu.in
Phone 8222861889
Download Resume
Academic Profile
Qualification

M.Tech, Ph.D

Experience Details

13.6

Academic Experience

13.6

Total Experience
D.O.J @ ADIT: 17 Jul 2017
About Faculty
Dr. Kumar is currently working as Assistant Professor in Department of Food Processing Technology at A D Patel Institute of Technology, CVM University, Anand, India. He has published various research papers in peer reviewed national and international journals. Dr. Kumar has edited two books one on starch modification and other on food packaging published by international publisher. He acts in editorial panel of Journal of Food Processing published by Wiley.
Teaching Interests
  • Thermal and non-thermal processing of food
  • Food Engineering Operation
  • Introduction to Food Processing technology
  • Food Rheology
  • Food Storage Engineering
  • Food Packaging
Research Interests
  • Polysaccharide rheology
  • Application of ultrasound in food processing
  • Starch modification
  • Development of biodegradable packaging material
Administrative Roles
  • Rector, Boys Hostel
  • Faculty Lab In charge for Product Development Lab at ADIT
  • Faculty Lab In charge for Drying and Grain Processing Lab at ADIT.
  • Departmental Time Table Co-ordinator for Food Processing Technology Department at ADIT
  • Treasurer in Association of Food Scientists & Technologists (I) V V Nagar Chapter
Professional Experience
Assistant Professor

A. D. Patel Institute of Technology (ADIT), CVM University New V V Nagar

8.5 Years

Teaching and Reseraqch

Assistant Professor

National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat

3

Teaching and Reseraqch

Faculty Associate

Gautam Buddha University (GBU), Greater Noida

2

Teaching and Reseraqch

Educational Qualifications
Ph.D

Food Technology

Amity University Uttar Pradesh • 2018

M.Tech

Food Engineering & Technology

Sant Longowal Institute of Engineering Technology • 2012

NET

Food Technology

ASRB, ICAR • 2014

Research Projects
Development of Instant Meal Mix by Usage of Combinations of Rice and Pulses

Agency: Deepak Foundation, Vadodara

Amount: 2 • Status: Completed

Awards & Recognition
  • Best Researcher Award for Engineering Technology and Architecture Group of the CVM University by CVM University, V V Nagar in 2024
  • Best Research Paper Award for Engineering Technology and Architecture Group of the CVM University by CVM University, V V Nagar in 2024
  • Outstanding Paper Award by Emerald Publishing Limited in 2023
  • Best Poster Award in 2014 XXIII Indian Convention of Food Scientist & Technologist
FDPs / Workshops / Certifications
Refresher Course in Research Writing and Academic Integrity

Organization: UGC

Year: 2025

Faculty development program on “ Green Chemistry and Technology for Sustainable Engineering

Organization: School of Engineering, P. P. Savani University

Year: 2021

National level Faculty Development Programme on Entrepreneurship Development

Organization: A D Patel Institute of Technology, New Vallabh Vidyanagar

Year: 2018

Training Programme on Application of Solar Energy in Food Sector

Organization: Society for Energy, Environment & Development (SEED), Hyderabad

Year: 2016

International Conference on New Approaches in Food Security & Value Addition: Technological & Genetic Options

Organization: RBS Engineering Technical Campus, Agra, UP, India

Year: 2014

International Workshop on Green Initiatives in Energy, Enviornment& Health

Organization: Green Chemistry Network Center, University of Delhi, Green Chemistry Center of Excellence, University of York, Gautam Buddha University

Year: 2013

International Workshop on Innovations in Food Processing, Value Chain Management & Food Safety

Organization: NIFTEM, Kundli

Year: 2013

International workshop on Water Quality Research to Evaluate the effects of Agricultural Conservation Practices utilized in United States and India

Organization: Allahabad Agricultural University

Year: 2009

Management Training Course in Quality Management

Organization: Ministry of MSME, GoI

Year: 2008

Student Mentoring

9

PG Students

34

UG Students
Membership Details
  • Life Member, Association of Food Scientists & Technologists (India)
  • Editor in Journal of Food Processing and Preservation published by WileyBlackwell
  • Co-editor in Chief in journal "International Journal of Food Technology and Management”
Publications
Evaluation of Thermal Resistance of Refractance Window (RW) Drying System and Effect of Drying Temperature on Strawberry Powder Characteristics

Srivastav, S., Ganorkar, P.M. & Kumar, K

Journal of Agricultural Engineering (India), 2025

Unveiling the microwave roasting induced changes in physico-functional, proximate, and antioxidant potential of Ajwain (Trachyspermum ammi L.).

Banoth, J., Desai, S., Upadhyay, S., Chakraborty, G., Kumar, K., Mani, S., & Sharanagat, V. S. 

Journal of Food Measurement and Characterization, 2025

Sustainable Approach Toward Biodegradable Packaging Through Naturally Derived Biopolymers: An Overview.

Khaleel, G., Sharanagat, V. S., Upadhyay, S., Desai, S., Kumar, K., Dhiman, A., & Suhag, R.

Journal of Packaging Technology and Research, 2024

Effect of Soy Protein Isolate on Pasting, Rheological, and Textural Attributes of Potato Starch

Chakraborty, G., Yadav, T., Kumar, C., Swaraj, Upadhyay, S., Kumar, K., ... & Sharanagat, V. S.

Starch-Starke, 2024

Modelling of electrohydrodynamic drying kinetics for carrot at varying electrode distance

Srivastav, S., Shah, M., Ganorkar, P. M., & Kumar, K.

Journal of Food Science and Technology, 2023

Interaction of Pulsed Electric Modified Elephant Foot Yam (Amorphophalluspaeoniifolius) Starch and Polyvinyl Alcohol to Enhance the Mechanical and Barrier Properties of Film

Singh, S., Sharanagat, V. S., Desai, S., Kumar, K., Upadhyay, S., & Chakraborty, G.

Starch-Starke, 2023

Gluten-free grains: Importance, processing and its effect on quality of gluten-free products

Kaur, S., Kumar, K., Singh, L., Sharanagat, V. S., Nema, P. K., Mishra, V., & Bhushan, B.

Critical Reviews in Food Science and Nutrition, 2022

Characterization of kinnow (Citrus reticulate) peel and its effect on the quality of muffin.

Khaleel, G., Sharanagat, V.S., Singh, L., Kumar, Y., Kumar, K., Kishor, A., Saikumar, A. and Mani, S.

Journal of Food Processing and Preservation, 2022

Microwave roasting induced structural, morphological, antioxidant, and functional attributes of Quinoa (Chenopodium quinoa Willd).

Kheto, A., Joseph, D., Islam, M., Dhua, S., Das, R., Kumar, Y., Vashishth, R., Sharanagat, V. S., Kumar, K. & Nema, P. K.

Journal of Food Processing and Preservation, 2022

Bioactive compounds and its optimization from food waste: Review on novel extraction techniques

Dhua, S., Sharanagat, V.S., Kumar, K., Nema, P.K.

Nutrition and Food Science, 2022

Microwave processing: A way to reduce the anti-nutritional factors (ANFs) in food grains

Suhag, R., Dhiman, A., Deswal, G., Thakur,D., Sharanagat, V.S., Kumar, K., Kumar, V.

LWT - Food Science and Technology, 2021

Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum)

Dhua, S., Kheto, A., Sharanagat, V.S., Singh, L., Kumar, K., Nema, P.K.

Food Chemistry, 2021

Review of industrial drying of fruits and vegetables

Jambh, H.K., Singh, R., Kumar, K

Journal of Food Safety And Food Quality, 2021

Composition, characteristics and health promising prospects of black wheat: A review.

Dhua, S., Kumar, K., Kumar, Y., Singh, L., & Sharanagat, V. S.

Trends in Food Science & Technology, 2021

Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review

Bhargava, N., Sharanagat, V. S., Mor, R. S., & Kumar, K.

Trends in Food Science & Technology, 2020

Ultrasound Assisted Extraction (UAE) of Bioactive Compounds from Fruit and Vegetable Processing By-Products: A Review.

Kumar, K., Srivastav, S., & Sharanagat, V. S.

Ultrasonics Sonochemistry, 2020

Advances in application of ultrasound in food processing: A review.

Bhargava, N., Mor, R. S., Kumar, K., & Sharanagat, V. S.

Ultrasonics – Sonochemistry, 2020

Effect of microwave treatment (low power and varying time) on potato starch: Microstructure, thermo-functional, pasting and rheological properties

Kumar, Y., Singh, L., Sharanagat, V. S., Patel, A., & Kumar, K.

 International Journal of Biological Macromolecules., 2020

Research Metrics

17

h-index

3847

Total Citations

22

i10-index
Scopus, WoS
Indexed In