Shopping Cart (0)
My Account

Shopping Cart
SELECTBIO Conferences Food Processing and Analysis

Sumit Arora's Biography

Sumit Arora, Principal Scientist, National Dairy Research Institute

Dr. Sumit has been mainly working in the area of functional foods with special health benefits. He has developed technology for fortification of milk with micronutrients and also worked on safety and stability of artificial sweeteners in dairy products. He has published over 120 research papers/ reviews/ book chapters/technical articles in journals of national and international repute and presented his work in more than 50 national/ international conferences. He has published 2 books, 3 teaching manuals and has applied for 2 patents. He has been involved in 27 different institutional and external funded projects, contract research projects and also guided/trained 10 Master’s and 4 doctoral dissertations. Dr. Arora is a recipient of several awards viz. Erasmus Mundus, Indo-US Norman E. Borlaug International Agricultural Science & Technology, Dr P. D. Sethi Research paper annual award, Dr. K.K. Iya Award (2003 - 2007 & 2004 - 2008). Best teacher award (2015) for PG teaching at NDRI, Best paper and poster award from IDA, JFST, DTSI, Department of Food Science; UGC-CRO. He has also been nominated for International training under NAIP and DST to USA and Ireland. He is a member of several professional committees including IDF and FSSAI.

Sumit Arora Image

Safety and Stability of Artificial Sweeteners in Dairy Products

Friday, 21 August 2015 at 12:45

Add to Calendar ▼2015-08-21 12:45:002015-08-21 13:45:00Europe/LondonSafety and Stability of Artificial Sweeteners in Dairy ProductsFood Processing and Analysis in

This talk describes about the development of isolation protocol and analytical conditions which were standardized for the analysis of aspartame, acesulfame-K, saccharin, sucralose, neotame, maltitol and their different degradation products in flavoured milk, burfi, kalakand, lassi, cake and yoghurt. The evaluation on Effect of processing treatments (pasteurization, in-bottle sterilization, heat desiccation and fermentation) and storage conditions on the stability of the artificial sweeteners will also be discussed in detail.

Add to Calendar ▼2015-08-20 00:00:002015-08-21 00:00:00Europe/LondonFood Processing and AnalysisFood Processing and Analysis in