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SELECTBIO Conferences Technologies for Value Addition in Food Products

Jashbhai Prajapati's Biography

Jashbhai Prajapati, Principal & Dean, Anand Agricultural University

Professor JashbhaiB.Prajapati is a Dairy Technology graduate from Gujarat Agricultural University and has done his Dairy Microbiology from National Dairy Research Institute, Karnal, India. For last 35 years, he is serving at the Faculty of Dairy Science in various capacities and from 2004, he is the Head of Dairy Microbiology Department and from March 2015,he has taken over as Principal & Dean of the Faculty of Dairy Science at Anand Agricultural University. He is a renowned academician and scientists in the area of probiotics and fermented foods. He is handling a number of research projects sponsored by ICAR, DBT, State Govt., EU, SIDAand has published more than 300 papers, including two text book. He has guided 27 MTech and 6 PhD students. He was awarded Chancellors Gold medal for being the best student in the University in 1984 and has received 5 times best paper awards.He had Fellowship award from Erasmus Mundus (EU) as well as The Indian National Science Academy.He is a Fellow of Indian Dairy Association as well as Fellow of National Academy of Dairy Science. He is a recipient of Hari Ohm Ashram Award 2015 from Indian Council of Agricultural Research for his outstanding research contribution in probiotics.He is Associate Editor of International Journal of Fermented Foods, International Journal al of Probiotic and Prebiotics and reviewer for many scientific journals and serving as an expert member for many other universities and institutions. Dr.Prajapati is the Coordinator of Swedish South Asian Network on Fermented Foods since its inception in 2003.He is also a Member in Indian National Committee of International Dairy Federation (IDF) in 3 groupsviz., Probiotics,Lactic acid bacteria & starters and Microbiological methods for analysis and a member of the Task Force on Inventory of Microorganisms with a Documented History of Use in Foods.He has widely travelled in Europe and many other countries and has delivered lead talks in many conferences including IFT, IDF, etcand organized workshops for building the network on fermented foods.He is a Life member of several professional bodies like AFSTI, IDA, AMI, ISCA, GAAS, PAI, Biosensor Society of India,etc

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Technologies for Value Addition to Dairy Foods

Friday, 21 July 2017 at 10:00

Add to Calendar ▼2017-07-21 10:00:002017-07-21 11:00:00Europe/LondonTechnologies for Value Addition to Dairy FoodsTechnologies for Value Addition in Food Products in

This talk will cover the use of  Probiotics as an excellent medium for value addition to a broad range of dairy products

Add to Calendar ▼2017-07-20 00:00:002017-07-21 00:00:00Europe/LondonTechnologies for Value Addition in Food ProductsTechnologies for Value Addition in Food Products in