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Dr. Ravinder Kaushik

Assistant Professor
Faculty of Applied Sciences & Biotechnology

Assistant Professor at Shoolini University, Dr. RavinderKaushikteaches Food Technology. He received his Ph.D. from National Dairy Research Institute, Karnal in Dairy Chemistry. He is currently working on pesticide detection in food samples, anti-obesity formulation, new product development, Plant hormones and varicose veins.

  1. Kaushik, R., Sachdeva, B., Arora, S.*, Kapila, S. &Wadhwa, B.K., (2014). Bioavailability of vitamin D2 and calcium from fortified milk. Food Chemistry, 147(2014), 317-321.
  2. Kaushik, R., Sachdeva, B., Arora, S.*&Wadhwa, B.K., (2014).Development of an analytical protocol for the estimation of vitamin D2 in fortified toned milk. Food Chemistry, 154(2014), 567-573.
  3. Kaushik, R., Sachdeva, B. &Arora, S.* (2014). Vitamin D2 stability in fortified milk during processing, packaging and storage. LWT-Food Science and Technology, 56, 421-426.
  4. Kaushik, R., Sachdeva, B., Arora, S. & Gupta, C. (2015). Effect of fat content on sensory and physico-chemical properties of calcium and vitamin D fortified milk. International Journal of Dairy Technology, 68(1), 135-143.
  5. Kaushik, R., Swami*, N., Sihag, M. and Ray, A. (2015). Isolation, characterization of wheat gluten and its regeneration properties. Journal of Food Science and Technology, 52(9), 5930-5937.
  6. Kaushik, R., Sachdeva, B. &Arora, S.* (2015). Heat stability and thermal properties of calcium fortified milk. Cyta-Journal of Food, 13(2), 305-311.
  7. Indumathi K. P., Kaushik, R., Arora S. and Wadhwa B. K. (2015). Evaluation of iron fortified Gouda cheese for sensory and physicochemical attributes. Journal of Food Science and Technology. 52(1): 493-499.
  8. Sachdeva, B., Kaushik, R. &Arora, S.* (2015). Impact of fortification with iron salts and vitamin A on the physico-chemical properties of laboratory pasteurized toned milk and bioaccessibility of the added nutrients. International Journal of Dairy Technology, 68(2), 253-260
  9. Kumar, N., Khatkar, B. S. and Kaushik, R. (2013). Effect of Reducing Agents on Wheat Gluten and Quality Characteristics of Flour and Cookies. The Annals of the University Dunarea de Jos of Galati - Food Technology, 37(2), 68-81.
  10. Sachdeva, B., Kaushik, R. &Arora, S.* (2015). Bioavailability of iron in multiple fortified milk. Journal of Food Science and Technology, 52(9):6017–6023.
  11. Kaushik, R., Sachdeva, B. &Arora,S. (2017). Effect of calcium and vitamin D2 fortification on quality characteristics of dahi. International Journal of Dairy Technology, 70(2):269-276.
  12. Sharma, N, Khatkar, B, and Kaushik, R. (2017). Isolation and development of wheat based gluten edible film and its physico-chemical properties. International Food Research Journal, 24(1): 94-101.
  13. Prince Chawla, LatikaBhandari, Pardeep Kumar Sadh and RavinderKaushik (2017). Impact of solid state fermentation (Aspergillusoryzae) on functional properties and mineral bioavailability of black eyed pea (Vignaunguiculata) seed flour. Cereal Chemistry, 94(3):437–442.
  14. Shilpa Sharma, RavinderKaushik*, Pooja Sharma, Reetika Sharma, AnjuThapa and Indumathi, KP (2016). Antimicrobial activity of herbs against Yersinia enterocolitica. The Annals of the University Dunarea de Jos of Galati - Food Technology, 40 (2), 119-134.
  15. BandiniRana, RavinderKaushik*, KavitaKaushal, AnkurKaushal, Shagun Gupta and NavneetUpadhay, Pooja Rani and PushpinderKaushik (2018). Application of biosensors for determination of physicochemical properties of zinc fortified milk. Food Bioscience, 21, 117-124.
  16. RavinderKaushik and SumitArora (2017). Effect of Calcium and Vitamin D2 Fortification on Physical, Microbial, Rheological and Sensory Characteristics of Yoghurt. International Food Research Journal, 24(4): 1744-1752
  17. Pardeep Kumar Sadh, Prince Chawla, LatikaBhandari, Joginder Singh Dohan and RavinderKaushik. (2017). In-vitro assessment of bio-augmentation of minerals from Peanut oil cakes fermented by Aspergillusoryzae through CaCO2 cells. Journal of Food Science and Technology, 54(11), 2018, 3640-3649
  18. Kaushik, R., Chawla, P., Kumar, N. and Kolish, M. 2017. Effect of pre-milling treatments on wheat flour quality. The Annals of the University Dunarea de Jos of Galati - Food Technology, 41(2), 141-152.
  19. Kaushik, R., Chawla, P., Kumar, N., Jhangu, S. and Lohan, A. (2018). Effect of pre-milling treatments on wheat gluten extraction and noodle quality. Food Science and Technology, DOI: 10.1177/1082013218782368
  20. AmitLohan, RavinderKaushik, VikasBansal and Kamal Gandhi (2019).Flex seeds and finger millet enriched functional rusk. International Journal of Food Studies, Accepted
  21. AnujSaklania and RavinderKaushik(2019). Effect of taro (Colocasiaesculenta) enrichment on physicochemical and textural properties of cake.International Journal of Food Studies, Accepted
  22. Sharma, S, Kaushik, R*, Sharma, S, Chouhan P and Kumar N. (2016). Effect of herb extracts on growth of probiotic cultures. Indian Journal of Dairy Science, 69(3), 1-8.
  23. Janghu, S, Kaushik, R, Bansal, V, Sharma, P. and Dhindwal, S, (2014) “Physicochemical analysis of ghee residue and conversion into confectionary food products”. Indian Journal of Dairy Science, 67(4), 294-299.
  24. Chawla P, Kaushik R, Shiva Swaraj VJ, Kumar N. (2018). Organophosphorus pesticides residues in food and their colorimetric detection. Environmental Nanotechnology, Monitoring and Management, 10(2018), 292-307.
  25. Pathania R, Khan H, Kaushik R, Khan M. A. Essential oil Nanoemulsions and their Antimicrobial and Food Applications. Curr Res Nutr Food Sci 2018;6(3), 1-16.

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