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Dr. Rahul Thory

Assistant Professor
Faculty of Applied Sciences & Biotechnology

Assistant Professor at Shoolini University, Dr. Rahul Thoryteaches cereal technology,nutraceuticals and functional foods. He received his Ph.D. from Chaudhary Devi Lal University, Sirsa in Food Science and Technology. Currently working on starch based biodegradable films and starch nanoparticles.

  • Thory, R., &Sandhu, K. S. (2017). A Comparison of mango kernel starch with a novel starch from litchi (Litchi chinensis) kernel: Physicochemical, morphological, pasting, and rheological properties. International Journal of Food Properties, 20(4), 911-921.doi:10.1080/10942912.2016.1188403
  • Thory, R., Sandhu, K. S., &Sinhmar, A. (2018). Effect of Location on Physico-Chemical, Cooking and Antioxidant Properties of Variously-Treated and Milled Indian Rice Cultivars. Current Research in Nutrition and Food Science Journal, 6(1), 183-190.doi: 10.12944/CRNFSJ.6.1.21
  • Chauhan, P.K., Avinash, Thory, R. and Nagraik, R. (2016). Comparative evaluation of phytochemical and in vitro antioxidant activities of two endangered plant species of western Himalayas. In: Biological Forum- An International Journal, 8(2), 234-239.

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