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Sanjeev Kumar Soni

Professor
Microbiology
Panjab University
India

Biography

"Professor of Microbiology at Panjab University, Chandigarh • Director (Honorary) Centre for Industry Institute Partnership Programme (CIIPP), Panjab University, Chandigarh • Visiting Faculty, National Institute of Pharmeceutical Education & Research, Mohali • A blend of Academia and Industry with 30 years experience in various aspects of Industrial Biotechnology for sustainability of mankind • M.Sc in Microbiology from P.A.U. Ludhiana and Ph.D from Guru Nanak Dev University, Amritsar • Associated with various fermentation industries as well as Punjab Biotechnology Incubator, Mohali as Technical Advisor • Research expertise and Professional Experience in Food & Industrial Microbiology, Fermentation Technology • Pursuing industry oriented research projects on technology developments for biofuel industry • Developed a laboratory scale biorefinery for cost effective bioethanol production from biodegradable municipal solid waste. For scale up studies of the same, DBT, Govt of India has recently sanctioned a major project with financial assistance of over Rs. 1.2 crores (July 2013-July 2016) • Authored a Book “Microbes: A source of Energy for 21st century” • Co-authored a book “University Manual of Intellectual Property Rights for Faculty, Technical Staff and Researchers” • Published 64 original research papers in Journals of repute and contributed 28 chapters in various books (Citations: 1115; h-index: 15) • Successfully guided 8 Ph.D students, presently supervising 16 research fellows for Ph.D degree • Member, Editorial Board of 13 International Journals "

Research Interest

Fermentation Technology

Publications

  • Sandhu DK, Vilkhu KS, Soni SK (1987) Production of alpha-amylase by Saccharomycopsis fibuligera. J Ferment Technol 65: 387-394.

  • Soni SK, Sandhu DK, Vilkhu KS, Kamra N (1986) Microbiological studies on dosa fermentation. Food Microbiol 3: 45-53.

  • "Soni SK, Sandhu DK and Vilkhu KS (1985) Studies on dosa - an indigenous Indian fermented food: some biochemical changes accompanying fermentation. Food Microbiol 2: 175-181."

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