Mr. Vikas Bansal
Assistant Professor
Bioengineering and Food Technology,
Shoolini University
India
Biography
PhD Food Engineering (pursuing), M. Tech Food Technology from Sant Longowal Institute of Engineering & Technology, Longowal, B. E Food Engineering & Technology from PTU, Jalandhar.
Research Interest
His research interest lies in food engineering and powder Technology fields. His present research focus is on the analysis of various types of powders like fruit juices and dairy products. The tools used by Vikas in his resear ch are Scanning electron microscopy, powder flow analyzer, and FTIR Spectroscopy, DSC and particle size distribution analyzer. He is also involved in the development of various powders having functional properties which is the necessity as well as demand of modern consumer.
Publications
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Janghu, Sandeep, Kaushik, Ravinder, Bansal, Vikas, Sharma, Paras, Dhindwal, Suman (2014). Physico-Chemical Analysis of Ghee residue and conversion into Confectionary food products. Indian Journal of Dairy Science 67(4).
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Bansal, Vikas, Sharma, H.K. and Nanda, V. (2014). Response Surface Methodology: Optimization of spray drying process parameters for low fat honey based milk powder with antioxidant activity. International Journal of Food Science and Technology. 49(4)1199-1204.
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Sandeep Janghu, Aradhita Ray, Bansal, Vikas, Kaushik, Ravinder. (2014). Dehydration process optimization for maximum lycopene retention in tomato slices using Response Surface Methodology. Asian Journal of Dairy and Food Research. 33(3), 204-208.