CURRICULUM VITAE

Curriculum Vitae of Dr. V K Joshi

CURRICULUM VITAE

1. NAME OF CANDIDATE : VINOD KUMAR JOSHI

2. FATHER'S NAME : Sh. M. L. JOSHI

3. DATE OF BIRTH : 16th May, 1955

4. STATE OF DOMICILE : Himachal Pradesh

5. WHETHER SC/ST : N.A.

6. PRESENT ADDRESS : Professor and Head, Deptt. of Food Science and Technology, Dr. YS Parmar University of Horticulture and Forestry, Nauni, Solan, (H.P) 173230, india

7. ACADEMIC RECORD:Sr. No.

Examinationpassed/ yearof passing

Name of Board/Univ./College

Division/class withpercentage

Subject (s)taken

1. Hr.Sec.I1971

Punjab Sch.Edu.Board, Chandigarh

1st (Merit)/71.0 Biology,Chemistry,Physics,Maths,Eng,Hindi and Punjabi.

2. B.Sc.(Med.) 1975

Guru Nanak Dev Univ. Amritsar/D.A.V.College, Jallundur.

1st (Merit)/71.0 Botany, Zoology, Chemistry & English

3. M.Sc.(Micro)1977

Punjab Agricultural University,Ludhiana.

1st/3.67 out of 4(73.40%)

Food micro,Indust.micro,Soil micro,dairy micro, Generalbiochem, Techniquesin biochem.analysis.Genetics Dairy Tech-nology, Oenology &Stat. Technicalwriting.

Title of thesis "Incidence of E.coli in market milk (raw and pasteurized) of Ludhiana city"4. Ph.D.(Micro)

(1994)Guru Nanak DevUniversity,Amritsar (Punjab)

Degree by research Please see citation*

Title of thesis "Studies on alcoholic fermentation of apple juice and pomace utilization"


*CITATION FOR Ph.D. DEGREE

Outstanding piece of research work. The technology developed by the author opens a new dimension in the diversification of additional avenues of processing apples. The results are very encouraging and a step towards developing a process for the production of wines. Work on the standardization of process for the manufacture of cider, wine,vermouth etc., their sensory evaluation using latest statistical design and cost benefit ratio will definitely help in commerci alization of these products. Work carried out by the student on the utilization of apple pomace for the production of ethanol, -carotene or enhancing its nutritive value by fermentation is praiseworthy.

8. PROFESSIONAL AND PRACTICAL TRAINING

i) One month's training on `Food Processing and Nutrition' held at M.A.U. Parabhani, Maharashtra, organised by I.C.A.R., New Delhi, from 1st June to 27th June, 1982. ii) Received a week's training on 'Basic techniques in Sensory Analysis of Food' at C.F.T.R.I., Mysore from 27th July to 31st July, 1987. iii) Received four week's training on 'Introduction to Computers and their applications' organised by University Instrumentation & Computer Centre, UHF Nauni, Solan (H.P.)from 21.5.90 to 15.6.90. iv) Received a training on "Setting up of Horticulture based Processing Industries" organised by PHD Chamber of Commerce, New Delhi from 4th August to 7th August, 1992 in collaboration with UHF, Nauni. v) Received advanced training on`Postharvest Technology 'organised by USAID Agric. Commercialization Enterprises and PAU, Ludhiana by Faculty of University of California, DAVIS from 28th to 30th May, 1997 at Ludhiana (Pb.), India.

9. DETAILS OF EMPLOYMENT, EXPERIENCE AND NATURE OF JOB

Details of type and length of service: Total length of experience : 35 years Research and Development & Practical experience : 8 years Research/training and extension/consultancy : 27 years

Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (Himachal Pradesh) Dept of Post Harvest Technology, from 16th July, 1986 to 31.3.94

Assisant Scientistin the pay scale ofRs.2200-4000

A. (a) To carry out research on Postharvest technology of Horticultural Crops as a Co-investigator, under"All India coordinated researchProject on PHT of HorticulturalCrops" by the ICAR, New Delhi onthe following aspects:-1) Product Development and their evaluation.2) Fruit and vegetable fermentation technology3) Waste utilizationB.Teaching of courses' pertaining to postharvest Technology/fermentationtechnology/quality


control/spoilage C. Extension activity relating to the Postharvest Technology in the form of lectures and popular articles, broadcasting over All India Radio, Shimla

-DO- Asstt.ScientistSelection gradeRs.3000-5000

-DO-

-DO- w.e.f. 20.10.1996 to 20.10.2004

Associate Professorin the pay scale of Rs.3700-5700Rev Rs 12000-19000

-DO-

-DO- w.e.f. 20.10.2004 till date

Professorin the pay scale of Rs.3700-5700 + Grade Pay of 10,000

-DO-

-DO- w.e.f. 01.03.2008 till date

Professor and Headin the pay scale of Rs.3700-5700 + Grade Pay of 10,000

Overall administrative control of the Department.Teaching, research and Extension activities, consultancy in area of specialization

10. R&D PROJECTS BEING PURSUED/CARRIED OUTPlease see Annexure I

11. SALIENT RESEARCH ACHIEVEMENTSPlease see Annexure II

12. PUBLICATIONS Please see Annexure III


13. RESEARCH AWARDS

Please see Annexure IV

14. TEACHING

DETAILS OF STUDENTS GUIDED AT PG LEVEL (Please see Annexure V)


15. DETAILS OF COURSES TAUGHT

POSTHARVEST TECHNOLOGYUndergraduate Postgraduate

B.Sc.(Hort./Elective) M.Sc.(PHT) Ph.D.(PHT)1. Quality control and orientation in processing industry (PHT 424)

1. Quality control ofprocessed products (PHT 503)

1. Advances in fruit and vegetable preservation(PHT 602)

2. Fruit and vegetable preservation (PHT 411)

2. Fruits and vegetableprocessed products(PHT 523)

2. Nutritive value offermentation technology (PHT 624)

3. Fruit and vegetable processing (PHT 423)

3. Techniques in sensoryanalysis (PHT 524)

3. Advances in Fermentation Technology(PHT 622)

4. Analytical techniques in F&V and their products (PHT 422)

4. Spoilage of fruits andvegetable products(PHT 521)

4. Ph.D.Seminar


5. M.Sc.Seminar (PHT 591)

FOOD SCIENCE AND TECHNOLOGY TECHNOLOGY

Ist Semester

Sr.

No.

Course No. Course Title Cr. Hrs. Teacher Name

( Contact hours)

1. FST-604 Food Processing 2+0 Dr KD Sharma/Dr VK Joshi

(1)

2. PHT-691 Ph.D. Seminar 1+0 Dr VK Joshi (1)

3. FST-591 M.Sc. Seminar 1+0 Dr VK Joshi (1)

4. FST-519 Beverages Technology 1+1 Dr VK Joshi/ DrRakesh

Sharma (1.5)

2nd Semester

1. FST-529 Sensory Evaluation 1+1 Dr VK Joshi/ Mrs.

SurekhaAttri (1.5)

2. FST-542 In plant Industrial

Training

0+1 Dr VK Joshi/ Dr Rakesh

Sharma (1.0)

3. FST-602 Modern Food

Microbiology

2+1 Dr Nivedita Sharma/Dr VK

Joshi (2.0)

4. FST-535 Current Topics in Food

Science and Technology

2+0 Dr VK Joshi/ Dr KS

Thakur/ Dr KD Sharma(0.6)

5. MSc and PhD Research guidance = 3 credit hours per semester ,total credit hours

=6.0 hours

16. CONSULTANCY SERVICES

Has successfully completed the job of the wine consultancy by the University of Horticulture & Forestry, Nauni-Solan to M/s Himachal Fruit Wine Ltd, Badhu, Distt. Mandi. Accordingly the factory has gone into production with good market response for the products. The contract remained in operation w.e.f. July, 1992 to 1997

17. SIGNIFICANT PROFESSIONAL CONTRIBUTIONS


During the part 35 years on so I have contributed to the academic of life in the following manner: Have conducted problem oriented research on postharvest technology /fermentation

technology/food microbiology/waste utilization of the lactic acid and fermentation in the state of HP. The research on wine production from research has culminated into the technology transfer to the industry and establishment of wine industry and sale of the product in the market. The basic purpose was to reduce the postharvest loss of horticulture.

Lactic acid fermentation of fruit and vegetable for biopreservation, becteriocion production and product development resulted into technology generation of value added products.

The waste from processing and industry like apple pomace was converted into value added products like ethanol, baker’s yeast, microbial pigment, pectinase, enzyme etc. besides it can over- come pollution.

Worked on sensitive/ safety of products like patulin/ aflatoxin and recommended remedial methods.

Contributed to development of subject active as member of BOS /course development committees etc.

Has development manuals for the conducting of practical’s in the class rooms . Has written/edited ten books. Two of the books have been recommended for PHT/ Food

science & Technology by ICAR. Other books cover the course contents include Food biotechnology, sensory science, handbook of enology that cover the course out- line of the subject matter of PHT/FST.

Have guided –no Ph.D and- MSc students besides several MSc,B.Tech students for their project work of this university or other universities.

Have published about 125 research papers 35 review & technical papers, 40 book chapters, besides presenting more than 50 papers present in the seminars.

Have published 2 special issue of journal as a guest editor. Many of my research papers have been published in the journals of repute/ abroad. Considering my contribution, I have been made editor- in- chief IJFFI, editor Indian food

packer ,International journal food & nutrition, Indian journal mushroom. Is examiner of several universities, paper setter and thesis evaluator of my subject of

various institutions. Has been an advisor of several students as a minor. As an extension specialist contributed immensely to spread of message for adoption for

PHT of Horticulture in the form of lectures/ workshop/seminars. Delivered many radio talks on AIR on several issues related to PHT/FST/Food Science &

Technology / Food Microbiology etc. Has been an advisor of hpmc, HP government corporation on processing of Fruit Written several articles on the subject for the benefit of the house- wives etc. As an incharge of processing unit got FPO license to the processing unit and developed

it from scratch to full fledged unot , it is earning now more than 3 lacks per annual.


Has several as a consultant to M/s Himachal Fruit and beverages, Ltd. Badhu, Distt.Mandi (H.P)

Has been a Course Director of summer schools for 21 days on Advances on Food processing and preservation sponsored by ICAR.

Has chaired session in workshop, presented findings in Package Of Practice, seminars remained reportear etc.

Has helped settled several students in food industry. Research project handling, Have handled as PI projects funded by ICAR,DBT,ICAR-

Mini-mission, DST, Handled the following project as COPI funded by, AICRP of ICAR on PHT, NBARD, FICCI

Handled the following project of infrastructure development as PI, FIST, MFPI Developed infrastructure on fermentation Technology/waste management. Renovated the lab of fermentation technology. Has work experience from scratch i.e. senior technical assistant till the professor and

head, the present position Has made the deptt. of Food science and Technology (earlier PHT) as model deptt. Had motivated the scientists of the dept to bring max projects and at present every

scientists of the deptt. has at least a project that is funded externally. Has contributor to the development of standards for the alcoholic beverages in India

under Food safely and standard authority of India as a member of committee. As a member of FSSAI on contaminates has contributor to the fixing of limits of toxic

components like Aflatoxin in food. As a Managing Director of experiental learning program of ICAR has made contribution

to development of skill in students for fruit and vegetable processing. Has contributed to the equal opportunity cell as chairman in organising training. To help the physically handicapped person/employs get the travelling allowance. To help provide the students of such categories get the scholaraships.

18. ESTABLISHMENT OF FRUIT PROCESSING UNIT IN THE DEPT. OF PHT

Helped to set up and renovated the Fruit Processing Unit in the Dept.of Postharvest Technology which has been granted licence by Fruit Product Order Authorities, New Delhi for commercialization.

Remained Incharge of the Fruit Processing unit and started commercial production of fruits and vegetable products.

Established and operated a community canning service (CCS) to cater to the needs of processing products of villagers and university staff.

19. MEMBERSHIP OF PROFESSIONAL BODIES/COMMITTEES

Please see Annexure VI

20. WORK DONE AS PROFESSOR AND HEAD


Please see Annexure VII

21. WORK DONE AS A NODEL OFFICER

Please see Annexure VIII

22. WORK SHOP ORGANIZED

Please see Annexure X

23. DETAILS OF COURSES TAUGHT

Please see Annexure XI

24. TRAINING TO OUTSIDE STUDENTS

Please see Annexure XII

25. MEDIA COVERAGE

Please see Annexure XIII

It is certified that the information is correct to the best of my knowledge and belief.

Place: Nauni-SolanDate: ( V.K. Joshi )

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CURRICULUM VITAE