Dr. Anuradha Kumari


Brief Introduction

Brief Introduction:

                         I have received my B.Tech. degree in Dairy Technology (2004-08) from Indira Gandhi Krishi Vishwa Vidyalaya University, Raipur, Chhattisgarh. M.Tech (2009-11) and Ph.D. (2011-15) degrees in Dairy Chemistry from ICAR-National Dairy Research Institute, Karnal. I have worked for nine months as a Senior officer at Sabarkantha District Cooperative Milk Producers’ Union Ltd. (AMUL), Gujrat. I have work experience for one year as a Senior research fellow in ICAR-CIPHET, Ludhiana. I was Assistant professor (Dairy Chemistry) at GADVASU, Ludhiana from 24th Oct 2019 to 15th May 2023. I have joined Sanjay Gandhi Institute of Dairy Technology, BASU, Patna as an Assistant Professor (Dairy Chemistry) on 16th May 2023. I have published 12 research papers in peer reviewed journals, 3 review articles, 6 book chapters, 5 popular articles and 3 practical manuals. I have also edited one book published by Springer. I was the student reviewer of e-learning content for B. Tech students and presented my research work at various national and international seminars and conferences and received several awards for best poster.

Area of specialization:

  • Whey protein ingredients enriched functional foods
  • Development of low-calorie sweetened products and their detection

Five Best Publications:

  • Anuradha Kumari, Sonika Choudhary, Sumit Arora, Vivek Sharma (2016) Stability of aspartame and neotame in pasteurized and in-bottle sterilized flavoured milk. Food Chemistry, 196: 533-538.
  • Anuradha Kumari, Sumit Arora, A.K. Singh, Sonika Choudhary (2016) Development of an analytical method for estimation of neotame in cake and ice cream. LWT – Food Science and Technology, 70: 142-147.
  • Anuradha Kumari, Sumit Arora, Sonika Choudhary, A. K. Singh, S. K. Tomar (2018) Comparative stability of aspartame and neotame in yoghurt. International Journal of Dairy Technology 71(1): 81-88.
  • Kashyap Joshi, Anuradha Kumari, Sumit Arora, A.K. Singh (2016) Development of an analytical protocol for the estimation of maltitol from yoghurt, burfi and flavoured milk. LWT – Food Science and Technology, 70: 41-45.
  • Sonika Choudhary, Sumit Arora, Anuradha Kumari, Vikrant Narwal, S. K. Tomar, A. K. Singh (2017) Effect of developed acidity and neutralization of milk on sensory, microstructural and textural changes in khoa prepared from cow and buffalo milk. Journal of Food Science and Technology 54(2):349-358

Members of Professional Societies :

  • Life member of Association of Food Scientists and Technologists (India).

Honours and Awards:

  • Anuradha Kumari, D.N.Yadav, Sangita Bansal and Arvind Jaiswal (2016), Received best poster award for poster paper presented entitled “Effect of processing parameters on the recovery of protein from mustard cake” in National conference on Innovative Food Processing Technologies for Food and Nutritional security held at ICAR-CIPHET, Ludhiana, September 29-30, 2016.
  • Parbhakar Padhghan, Bimlesh Mann, Rajesh Kumar, Prerna Saini and Anuradha Kumari (2011), Received 2nd best poster award for poster paper presented entitled “Biofunctional properties of traditional Indian Lassi prepared from buffalo milk” Indian Dairy Conference on Dairying: Path to Sustainability held at Kolkata, February 4-6, 2011
  • Prerna Saini, Bimlesh Mann, Rajesh Kumar, Anuradha Kumari and Parbhakar Padhghan (2012), Received 3rd best poster award for poster paper presented entitled “Production and Identification of Caseinophosphopeptides from Buffalo Casein” from Buffalo milk” in XL Dairy Industry Conference held at New Delhi, February 2-5, 2012