Dr. Jui Lodh
Assistant Professor
Department of Dairy Technology
Bihar State Institute of Dairy Technology,
Bihar Animal Sciences University, Patna-800014.
📧 juilodh2009@gmail.com
📱 9355617232
Publication & Research Metrics
85
Total Citation
3
i10 Score
5
H-index
12
Research Papers
38
Popular Articles
Area of Specialisation
Functional Foods
Composite Foods
Indigenous Milk Products
Formulated Milk Products
Educational Qualifications
| Degree | University | Year |
|---|---|---|
| B. Tech (Dairy Technology) | WBUAFS, West Bengal | 2009 |
| M. Tech (Dairy Technology) | WBUAFS, West Bengal | 2011 |
| Ph.D. | ICAR-NDRI, Karnal, Haryana | 2017 |
Employee Details
| Name of Post | From | To | Address |
|---|---|---|---|
| Management Trainee, QA | November 17, 2017 | November 30, 2018 | Lactalis-Prabhat Dairy Pvt. Ltd., Shrirampur, Maharashtra |
| Assistant professor-cum-junior scientist | December 2018 | January 7, 2023 | Phulo-Jhano Murmu College of Dairy Technology (Birsa Agricultural College), Jharkhand |
| Assistant Professor | January 9, 2023 | Continued | Bihar State Institute of Dairy Technology, BASU, Patna |
Five Best Research Articles
| Sl. No. | Authors | Title of Research Article | Journal | Volume / Pages / Details | Year |
|---|---|---|---|---|---|
| 1 | Lodh, J., Khamrui, K. and Prasad, W.G. | Optimization of heat treatment and curcumin level for the preparation of anti-oxidant rich ghee from fermented buffalo cream by Central Composite Rotatable Design. | Journal of Food Science and Technology |
55, pp.1832-1839
NAAS Rating: 9.30 |
2018 |
| 2 | Lodh, J., Khamrui, K. and Prasad, W.G. | Preparation of curcumin fortified buffalo ghee. | Indian Journal of Dairy Science |
75 (1), pp.11-16
NAAS Rating: 6.20 |
2022 |
| 3 | Debnath, A., Kanawjia, S.K., Khetra, Y., Lodh, J., Singh, B., Bansal, V. and Nigam, R. | Effect of processing parameters on quality attributes of cream cheese. | Indian Journal of Dairy Science |
71(1), pp.7-12
NAAS Rating: 6.20 |
2018 |
| 4 | Nigam, R., Khamrui, K., Prasad, W., Lodh, J., Singh, B. and Debnath, A. | Optimization and sensory profile of Chhana based Kulfi as function of ingredients using Response Surface Methodology. | Indian Journal of Dairy Science |
69(1), pp.33-40
NAAS Rating: 6.20 |
2016 |
| 5 | Nalwade, V., Puri, R., Lodh, J. and Khamrui, K. | Instrumental colour profile of dieteic Sandesh as function of ingredients using response surface methodology. | Indian Journal of Dairy Science |
67(6), pp.467-476
NAAS Rating: 6.20 |
2014 |
Other Publications
Research Papers
12
Review Articles
00
Popular Articles
38
Book Authored
02
Book Chapters Written
26
TV/Radio Talks
Not Provided
Ongoing Research Projects
| Sl. No. | Title of the Project | Start of Year | Funding Agency | PI / Co-PI |
|---|---|---|---|---|
| 1 | Process Optimization of Low Fat Long Life Herbal Vacuum Packaged Paneer/Soft Cheese | 2023 | BASU | Co-PI |
| 2 | Unnat Bharat Abhiyan (UBA) at Sanjay Gandhi Institute of Dairy Technology, Patna | 2024 | Ministry of Education, Govt. of India | Co-PI |
Completed Research Projects
| Sl. No. | Title of the Research Project | Year | Funding Agency | PI / Co-PI |
|---|---|---|---|---|
| 1 | Development of Milk Nutribar | 2023-2024 | BASU | PI |
| 2 | Effect of Ohmic heating on rheological properties and sensory attributes of skimmed milk and whole milk | 2023-2025 | BASU | Co-PI |
| 3 | Studies on development of ready to eat (RTE) type pudding added with chestnut | 2023-2024 | BASU | Co-PI |
| 4 | Technological Validation of Bactoscanner | 2024-2025 | Life Support Tech. Pvt. Ltd., Delhi | Co-PI |
Membership of Professional Bodies
| Sl. No. | Name of Professional Body | Membership Type |
|---|---|---|
| 1 | Indian Dairy Association | Life Member |
| 2 | Dairy Technology Society of India | Life Member |
| 3 | Swedish South Asian Network on Fermented Foods | Life Member |
| 4 | Society for Promotion of Small and Companion Animals (SPFCA) | Life Member |
Honours and Awards
Awarded Patent on “Device for Detection of Milk Adulteration”
(Design no.: 461589-001), dated 09.06.2025.
Young Scientist Award
during International Conference on Innovations in
Horticulture, Agriculture, Veterinary, Fisheries and Allied
Sciences for Development & Environment, organized by
Goa College of Agriculture, MGUEVV, Durg, Chhattisgarh,
AFTEFS, Vital Biotech Edu Group, November 20-22, 2025.
Technology for preparation of curcumin enriched ghee
was transferred to M/S Brahmin Foods, Vengalloor,
Idukki, Kerala - 2022.
First Best Paper Award
in 48th Dairy India Conference, 2020.