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Dr. Deep Narayan Yadav,Principal Scientist, Head

Principal Scientist & Head

Doctorate degree in Food Technology with 25 years of service experiences in the field of Agricultural Research and served at multiple organizations i.e., Bundelkhand University, Jhansi; DRDO-DFRL, Mysuru, ICAR-CIPHET, Ludhiana and ICAR-NDRI, Karnal. Major research contribution includes process technologies/products/machinery for milk and milk products, cereal grains, pulses, and oil seeds.

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Functional dairy products, protein enriched dairy products, non-thermal processing of milk and milk products, composite dairy foods. 

  • Master’s Degree in Food Technology from G. B. Pant Univ. of Agriculture & Technology, Pantnagar, U S Nagar, Uttrakhand, India.
  • Doctorate degree in Food Technology with minor in Process and Food Engineering from G. B. Pant Univ. of Agriculture & Technology, Pantnagar, U S Nagar, Uttrakhand, India. 

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  1. D Saha, SK Nanda, DN Yadav (2019). Optimization of spray drying process parameters for production of groundnut milk powder. Powder Technology 355, 417-424
  2. Anil Panghal, Bhupendar Singh Khatkar, Deep Narayan Yadav, Navnidhi Chhikara (2018). Effect of finger millet on nutritional, rheological, and pasting profile of whole wheat flat bread (chapatti).Cereal Chemistry, DOI: 10.1002/cche.10111. 
  3. Deep N Yadav, R.K.Vishwakarma, Sanket Borad, Sangita Bansal, Arvind Jaiswal.  Monika Sharma, 2016. Development of Protein Fortified Mango based Ready to Serve Beverage. Journal of Food Science & Technology. 53(10): 3844-3852 
  4. M Sharma, AK Singh, DN Yadav, S Arora, RK Vishwakarma (2016) Impact of octenyl succinylation on rheological, pasting, thermal and physicochemical properties of pearl millet (Pennisetum typhoides) starch. LWT-Food Science and Technology 73, 52-59.
  5. Sharma, Monika; Mridula, D; Yadav, Deep N; Gupta, RK. (2015) Physico-Chemical Characteristics of Maize and Sorghum as Affected by Popping. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences 85(3). 787-792
  6. Yadav D.N., Anand T., Navnidhi and Singh A.K. (2013). Co-extrusion of pearl millet-whey protein concentrates for expanded snacks. International Journal of Food Science and Technology.DOI:10.1111/ijfs.12373.
  7. Yadav DN and Anila Rajan 2011. Fibres as   an additive for oil reduction in deep fat fried poori. Journal of Food Science and Technology. DOI: 10.1007/s13197-010-0218-7
  8. Yadav DN, Singh KK and Rehel Jagbir. 2011. Studies on fortification of wheat flour with defatted rice bran for chapatti making. Journal of Food Science and Technology. DOI 10.1007/s13197-011-0264-9
  9. Yadav DN, Patki PE, Srihari P, Sharma GK and Bawa AS 2010. Studies on polyphenol oxidase activity of heat stabilized whole wheat flour and its chapatti making quality. International Journal of Food Properties, 13:142-154
  10. Deep N Yadav, Krishan K Singh, Subrato N Bhowmik & Rambhau T Patil 2010. Development of peanut milk–based fermented curd. International Journal of Food Science and Technology, 45, 2650-2658.

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  • AFST (I) Young Scientist Award-2011, AFST (I), Mysore, India.
  • Gold Medal Award-2011 from Society for Recent Development in Agriculture, Meerut, India.
  • Technology Group Award-2010, DRDO-DFRL, Mysore.
  • DRDO Laboratory “Scientist of the Year” Award, 2007 at DRDO-DFRL, Mysore.

  • Frozen chapaties in Indian Armed Forces.
  • Technology for peanut milk based beverage, curd and paneer has been transferred to more than 20 entrepreneurs as Bala Jee Agro Foods at Bareilly, UP; Geeta Industries at Junagarh, Gujrat; J&Ji Foods, Ludhiana, Gill Food Products, Jalandhar, Punjab, Thanks Industries, Ludhiana; Samyog Health Foods, Mumbai.
  • Process Technology for production of “pearl millet based extrudates snack and vegetable blended composite pasta”.  AFN, Foods at Ludhiana. 
  • Microbial process for production of protein isolates/concentrates from de-oiled meals/cakes to M/s Samyog Health Foods, Ltd, Mumbai;  M/s Trisveda Naturals Pvt. Ltd. Ludhiana, Punjab, M/s B N K Agri-foods, U S Nagar, Uttrakhand; M/s SUHAVYA, Pvt Ltd, Plot No 9, Shri Ganesh Ind Co Op Society Ltd, Udhna Magdalla Road, Surat, Gujarat -395017. 
  • Process technology for preparations of rice bran protein to M/s Hauch Ecovations, Pvt. Ltd. Ludhiana, Punjab. 
  • Process for stabilization of whole wheat flour (Indian patent no. 292548).
  •  “Indigenous Pilot Plant for Production of Protein Isolates/Concentrates from De-oiled Cakes/Meals”. Indian patent no:386949
  • “Microbial process for Production of Protein isolate / concentrate from de-oiled cakes / meals”. Indian application number: Indian Patent No: 407257 
  • PCT Patent “Microbial process for Production of Protein isolate / concentrate from de-oiled cakes / meals”. International Publication number: WO2020/202185A1

  • USA Patent (Granted) “Microbial process for Production of Protein isolate / concentrate from de-oiled cakes / meals”. Patent No: US 12285029B2

     

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