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Dr. Pramod Kumar

Dr. Pramod Kumar

Production Executive

Followers of Dr. Pramod Kumar361 followers
location of Dr. Pramod KumarKarnal, Haryana, India

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  • Timeline

  • About me

    Scientist- K C Dairy Products Pvt. Ltd. Vedasandur, Dindigul, Tamilnadu, India

  • Education

    • Banaras Hindu University, Banaras

      2008 - 2010
      Master of Science (M.Sc.) Food Science and Technology 7.6

    • National Dairy Research Institute

      -
      Research Doctorate Dairy Chemistry 7.3

    • Sant Longowal Institute of Engg. & Tech., Longowal

      2011 - 2013
      Master of Technology (M.Tech.) Food Engineering and Technology

    • Veer Bahadur Singh Purvanchal University, Jaunpur

      -
      Bachelor's degree Chemistry

    • National Dairy Research Institute

      -

    • National Dairy Research Institute

      -
      Doctor of Philosophy - PhD Dairy Science

    • National Dairy Research Institute

      -
      Doctrate Dairy Chemistry 7.3

      Activities and Societies: Research and developmwnt

  • Experience

    • PMV Nutrient Products Pvt. Ltd. Gadaipur Gurgaon, Haryana

      Jul 2010 - Aug 2011
      Production Executive

    • National Dairy Research Institute Karnal, Haryana, India

      Aug 2013 - now
      Researcher (dairy chemistry)

    • National Dairy Research Institute, Karnal

      Aug 2013 - Dec 2016
      Doctoral Researcher

      • Proximate analysis raw materials under new product developments • Value addition in confectionary products (Dark Chocolate)• Preparation and purification of rennet casein• Preparation of low cholesterol ghee and its analysis for cholesterol content • Preparation and fractionation of ghee at different temperature to separate HMF• Determination of Eutectic mixture of milk fat and cocoa butter• Incorporation of hydrocolloid, proteins and partial replacement of cocoa butter with fractionated milk fat, in the standard recipe of dark chocolate• Preparation of fat bloom resistant chocolate and shelf life improvement• Comparative study for fat bloom stability of optimized chocolate vs. market chocolate• Quantification of bloom development in optimized chocolate vs. industrial chocolate by surface profilometry, X-ray diffraction and SEM• Comparative study of physical properties of optimized vs. industrial chocolate by (Colorimeter, Texture Analyser, Rheometer, DSC and Particle size analyser) Show less

  • Licenses & Certifications

    • Industrial Safety Management

      GJUST Hissar

    • ISO 22000:2005

      INTERTEK TESTING SERVICES PHILIPPINES, INC.
      May 2016

    • HACCP

      INTERTEK
      Oct 2015

    • Diploma in computer applications

      Suraj Computer Institute Varanasi
      Jan 2008

    • Fruits and Vegetables processing and preservations

      Chandauli Food Processing department UP.
      Jun 2008

    • ISO 9001:2008

      IRCA Global
      Jun 2009