Dr. Gaurav Kr Deshwal

M.Tech. 

• Prince Kamboj (2025-26)

  Thesis: Development and optimization of the process for manufacturing lactoferrin powder

• Ph.D. Wageningen University & Research, The Netherlands

  Thesis: The interplay between protein, fat and calcium sequestering salts in shaping the microstructure and functional properties of processed cheese

• M.Tech. (Dairy Technology): ICAR-National Dairy Research Institute, India

  Thesis: Development and evaluation of intelligent oxygen sensor applied to modified atmosphere packaged Mozzarella cheese

• B.Tech. (Dairy Technology), ICAR-National Dairy Research Institute, India

Undergraduate courses 

• Operation of liquid milk processing system (DT-111) (0+2)
• Livestock Product Technology (DT-214) (2+1) 
• Condensed and Dried Milks (DT-313) (3+4)
• Packaging of dairy products (DT-312) (3+1)
• By-Products Technology (DT-311) (3+2)
• Market Milk (DT-121) (3+1)

 Post-graduate courses

• Alternate Processes for Dairy and Food Industry (DT-616) (2+1)
• Advanced Dairy and Food Packaging (DT-622/FT-622) (2+1)
• Membrane technology in dairy processing (DT-521) (2+1)

RESEARCH ARTICLES

• Rajendran, L. P., Singh, A. K., Saipriya, K., Deshwal, G. K., & *Sharma, H. (2026). Development and characterization of a blueberry crush incorporated high-protein goat milk dessert using ultrafiltration technique. Journal of Food Science and Technology, 1-15. DOI: 10.1007/s13197-026-06543-9 
• Govindappa, B. K., Vilas, B. P., Meena, G. S., Arora, S., Sharma, H., Singh, A. K., & *Deshwal, G. K. (2026). Effect of sodium hexametaphosphate and trisodium citrate on the heat stability, rheological and functional properties of microfiltered retentate of buffalo milk. International Dairy Journal, 106559. DOI: 10.1016/j.idairyj.2026.106559.
• Meena, S. K., Deshwal, G. K., Khetra, Y., Arora, S., Singh, A. K., & *Meena, G. S. (2025). Influence of high shear treatment and sodium bicarbonate addition to ultrafiltered retentate of skimmed buffalo milk on the properties of milk protein concentrate prepared therefrom. International Journal of Dairy Technology, 78(4), e70059. DOI: 10.1111/1471-0307.70059 
• Deshwal, G. K., van der Meulen, L., Fenelon, M., Gómez-Mascaraque, L. G., & *Huppertz, T. (2025). Properties of processed cheese made from cagliata cheese: Influence of fat content and ripening of cagliata cheese and homogenization of cheese milk. Food Structure, 43, 100406. DOI: 10.1016/j.foostr.2025.100406
• Deshwal, G. K., M., Fenelon, M., Gómez-Mascaraque, L. G., & *Huppertz, T. (2025). Effect of calcium level of fat-free and full-fat cheese curds on the properties of processed cheese prepared therefrom with different calcium sequestering salts. International Dairy Journal, 160, 106081. DOI: 10.1016/j.idairyj.2024.106081.
• *Akshit, F. N. U., Deshwal, G. K., Raman, R. K., Sharma, H., Panjagiri, N. P, & Singh, A. K. (2024). Characterisation of pure goat and admixed goat-buffalo milk khoa: Physico-chemical, texture, microstructure and storage stability. Food and Humanity, 3, 100389. DOI: 10.1016/j.foohum.2024.100389.
• *Singh, T. P., Deshwal, G. K., Borad, S. G., Bam, J., & Paul, V. (2024). Characterization of lipid composition and physicochemical properties of clarified yak milk fat. Measurement: Food, 15, 100189. DOI:10.1016/j.meafoo.2024.100189.
• Deshwal, G. K., Gómez-Mascaraque, L. G., Fenelon, M., & *Huppertz, T. (2024). Soluble salts in processed cheese prepared with citrate- and phosphate-based calcium sequestering salts. Molecules, 29(15), 3631. DOI: 10.3390/molecules29153631.
• Deshwal, G. K., M., Fenelon, M., Gómez-Mascaraque, L. G., & *Huppertz, T. (2024). Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages. Food Research International, 190, 114587. DOI: 10.1016/j.foodres.2024.114587.
• Deshwal, G. K., M., Fenelon, M., Gómez-Mascaraque, L. G., & *Huppertz, T. (2024). Influence of citrate- and phosphate-based calcium sequestering salts on the disruption of casein micelles. Food Hydrocolloids, 153, 109970. DOI: 10.1016/j.foodhyd.2024.109970. 
• *Singh, T. P., Bam, J., Deshwal, G. K., Paul, V., Medhi, D., & Sarkar, M. (2024). Quality and functional attributes of vaccum-packed yak milk mozzarella cheese as influenced by storage. Indian Journal of Dairy Science, 77(2), 110-116. DOI: 10.33785/IJDS.2024.v77i02.002 
• Stocco, G., Gómez-Mascaraque, L. G., Deshwal, G. K., Sanchez, J. C., Molle, A., Pizzamiglio, V., Berzaghi, P., Gergov, G., & Cipolat-Gotet, C. (2024). Exploring the use of NIR and Raman spectroscopy for the prediction of quality traits in PDO cheeses. Frontiers in Nutrition, 11, 1327301. DOI: 10.3389/fnut.2024.1327301.  
• Deshwal, G. K., M., Fenelon, M., *Huppertz, T., & Gómez-Mascaraque, L. G. (2023). Dynamic in situ microstructure evaluation of cheese melting: Understanding structure-rheological relationships under controlled temperature sweeps. Food Structure, 39, 100362. DOI: 10.1016/j.foostr.2023.100362. 
• Deshwal, G. K., Corrigan, B. M., Fenelon, M., *Huppertz, T., & Gómez-Mascaraque, L. G. (2023). Influence of pH, temperature and concentration of calcium sequestering salts on the solubilisation of individual caseins and minerals from rennet casein. International Dairy Journal, 146, 105761. DOI: 10.1016/j.idairyj.2023.105761. 
• Deshwal, G. K., Gómez-Mascaraque, L. G., Fenelon, M., & *Huppertz, T. (2023). Determination of Minerals in Soft and Hard Cheese Varieties by ICP-OES: A Comparison of Digestion Methods. Molecules, 28(10), 3988. DOI: 10.3390/molecules28103988.
• Sharma, K., Singh, A. K., Maddipatla, D. K., Deshwal, G. K., Rao, P. S., & *Sharma, H. (2023). Eggnog: process optimization and characterization of a dairy-based beverage. Journal of Dairy Research, 1-8. DOI: 10.1017/S0022029923000286. 
• *Sharma, H., Singh, A. K., Rao, P. S., Deshwal, G. K., Singh, R., & Kumar, M. D. (2023). A study on incorporation of giloy (Tinospora cordifolia) for the development of shelf-stable goat milk based functional beverage. Journal of Food Science and Technology, 1-13. DOI: 10.1007/s13197-023-05858-1. 
• Panwar, S., *Panjagari, N. R., Singh, A. K., Deshwal, G. K., Badola, R., Minz, P. S., Goksen, G., Rusu, A., & Trif, M. (2022). Electrospun smart oxygen indicating tag for modified atmosphere packaging applications: Fabrication, characterization and storage stability. Polymers, 14(10), 2108. DOI: 10.3390/polym14102108. 
• Deshwal, G. K., Singh, R., Singh, A. K., Kumar, D., & *Sharma, H. (2022). Comparative characterisation of ghee from Indian camel breeds using GC‐MS and FTIR techniques. International Journal of Dairy Technology, 75(1), 182-193. DOI: 10.1111/1471-0307.12826. 
• Chand, P., Kumar, M. D., Singh, A. K., Deshwal, G. K., Rao, P. S., & *Sharma, H. (2022). Influence of processing and packaging conditions on probiotic survivability rate, physico-chemical and sensory characteristics of low calorie synbiotic milk beverage. Journal of Dairy Research, 89(1), 94-99. 10.1017/S0022029922000164. 
• Singh, T. P., Deshwal, G. K., Bam, J., & Paul, V. (2022). A Comparative Appraisal of Traditional “Ghee” Derived From the Three Genotypes (Arunachali Yak, Yak–Cow Hybrid, and Cow) Reared Under Semi‐Intensive Conditions. European Journal of Lipid Science and Technology, 124(3), 2100101. 10.1002/ejlt.202100101. 
• Kapoor, S., Singh, M. P., Vatankhah, H., Deshwal, G. K., & *Ramaswamy, H. S. (2021). Production and quality improvement of Indian cottage cheese (Paneer) using high pressure processing. Innovative Food Science and Emerging Technologies, 72, 102746. DOI: 10.1016/j.ifset.2021.102746.
• Saipriya, K., Deshwal, G. K., Singh, A. K., Kapila, S., & *Sharma, H. (2021). Effect of dairy unit operations on immunoglobulins, colour, rheology and microbial characteristics of goat milk. International Dairy Journal, 121, 105118. DOI: 10.1016/j.idairyj.2021.105118.
• *Sharma, H., Singh, A. K., Deshwal, G. K., Rao, P. S., & Kumar, M. D. (2021). Functional Tinospora cordifolia (giloy) based pasteurized goat milk beverage: Impact of milk protein-polyphenol interaction on bioactive compounds, anti-oxidant activity and microstructure. Food Bioscience, 101101. DOI: 10.1016/j.fbio.2021.101101.
• Deshwal, G. K., *Panjagari, N. R., Singh, A. K., & Alam, T. (2021). Performance evaluation of a biopolymer-based in-package UV activated colorimetric oxygen indicator with modified atmosphere packaged mozzarella cheese. Journal of Packaging Technology and Research, 1-7. DOI: 10.1007/s41783-021-00108-1.
• Kadyan, S., Rashmi, H. M., Pradhan, S., Kumari, A., Chaudhari, A., & *Deshwal, G. K. (2021). Effect of lactic acid bacteria and yeast fermentation on antimicrobial, antioxidative, and metabolomic profile of naturally carbonated probiotic whey drink. LWT-Food Science and Technology, 111059. DOI: 10.1016/j.lwt.2021.111059.
• *Sharma, H., Singh, A. K., Borad, S., & Deshwal, G. K. (2021). Processing stability and debittering of Tinospora cordifolia (giloy) juice using ultrasonication for potential application in foods. LWT-Food Science and Technology, 139, 110584. DOI: 10.1016/j.lwt.2020.110584.
• Chand, P., Kumar, M. D., Kumar Singh, A., Deshwal, G. K., Rao, P. S., Tomar, S. K., & *Sharma, H. (2021). Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological and textural attributes. Journal of Food Processing and Preservation, e15322. DOI: 10.1111/jfpp.15322.
• Deshwal, G. K., Ameta, R., *Sharma, H., Singh, A. K., Panjagari, N. R., & Baria, B. (2020). Effect of ultrafiltration and fat content on chemical, functional, textural and sensory characteristics of goat milk-based Halloumi type cheese. LWT-Food Science and Technology, 126, 109341. DOI: 10.1016/j.lwt.2020.109341.
• Deshwal, G. K., Singh, A. K., Kumar, D., & Sharma, H. (2020). Effect of spray and freeze drying on physico-chemical, functional, moisture sorption and morphological characteristics of camel milk powder. LWT-Food Science and Technology, 134, 110117. DOI: 10.1016/j.lwt.2020.110117.
• Deshwal, G. K., *Panjagari, N. R., Badola, R., Singh, A. K., Minz, P. S., Ganguly, S., & Alam, T. (2018). Characterization of biopolymer-based UV-activated intelligent oxygen indicator for food-packaging applications. Journal of Packaging Technology and Research, 2(1), 29-43. DOI: 10.1007/s41783-018-0029-2.

REVIEW ARTICLES

• Bihola, A., Singh, A. K., Deshwal, G. K., & *Sharma, H. (2025). Membrane-Based Isolation of Milk Bioactive Compounds: Technological Advances, Nutritional Value, and Biological Significance. International Dairy Journal, 106481. DOI: 10.1016/j.idairyj.2025.106481
• Akshit, F. N. U., Poswal, V., Kaushik, R., Deshwal, G. K., & *Huppertz, T. (2025). Influence of Starch on the Rheological, Textural, and Microstructural Properties of Processed and Analogue Cheeses. Encyclopedia, 5(2), 41. DOI: 10.3390/encyclopedia5020041. 
• Deshwal, G. K., van der Meulen, L., & *Huppertz, T. (2024). Distribution of salts in milk and cheese: critical methodological aspects. Encyclopedia, 4(4), 1629-1643. DOI: 10.3390/encyclopedia4040107.
• Deshwal, G. K., Akshit, F. N. U., Altay, I., & *Huppertz, T. (2024). A review on the production and characteristics of cheese powders. Foods, 13(14), 2204. DOI: 10.3390/foods13142204.
• Akshit, F. N. U., Mao, T., Kaushik, R., Poswal, V., & *Deshwal, G. K. (2023). Global comprehensive review and meta-analysis of goat milk composition by location, publication year and lactation stage. Journal of Food Composition and Analysis, 127, 105973. DOI: 10.1016/j.jfca.2024.105973.
• Akshit, F. N. U., *Deshwal, G. K., Sharma, H., Kumar, P., Maddipatla, D, K., Singh, M. P., Goksen, G. (2023). Technological challenges in production of goat milk products and strategies to overcome them: a review. International Journal of Food Science and Technology, 59(1), 6-16. DOI: 10.1111/ijfs.16782. 
• Thomas, E., *Panjagari, N. R., Singh, A. K., Sabikhi, L., & Deshwal, G. K. (2022). Alternative food processing techniques and their effects on physico–chemical and functional properties of pulse starch: a review. Journal of Food Science and Technology, 1-20. DOI: 10.1007/s13197-022-05557-3.
• Deshwal, G. K., Gómez-Mascaraque, L. G., Fenelon, M., & *Huppertz, T. (2023). A Review on the Effect of Calcium Sequestering Salts on Casein Micelles: From Model Milk Protein Systems to Processed Cheese. Molecules, 28(5), 2085. DOI: 10.3390/molecules28052085. 
• Deshwal, G. K., Tiwari, S., & *Kadyan, S. (2021). Applications of emerging processing technologies for quality and safety enhancement of non-bovine milk and milk products. LWT-Food Science and Technology, 111845. DOI: 10.1016/j.lwt.2021.111845.
• Deshwal, G. K., Tiwari, S., Kumar, A., Raman, R. K., & *Kadyan, S. (2021). Review on factors affecting and control of post-acidification in yoghurt and related products. Trends in Food Science & Technology, 109, 499-512. DOI: 10.1016/j.tifs.2021.01.057.
• Deshwal, G. K., Akshit, F.N.U., Kadyan, S., Sharma, H., Singh, A. K., Panjagari, N. R., & *Meena, G. S. (2021). Applications of reverse osmosis in dairy processing: an Indian perspective. Journal of Food Science and Technology, 1-13. DOI: 10.1007/s13197-020-04958-6.
• Guha, S., Sharma, H., Deshwal, G. K., & Rao, P. S. (2021). A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species. Food Production, Processing and Nutrition, 3(1), 1-21. DOI: 10.1186/s43014-020-00045-7.
• Deshwal, G. K., Alam, T., Panjagari, N. R., & *Bhardwaj, A. (2021). Utilization of cereal crop residues, cereal milling, sugarcane and dairy processing by-products for sustainable packaging solutions. Journal of Polymers and the Environment, 1-16. DOI: 10.1007/s10924-020-02034-w.
• Bhardwaj, A., Alam, T., Sharma, V., Alam, M. S., Hamid, H., & Deshwal, G. K. (2020). Lignocellulosic agricultural biomass as a biodegradable and eco-friendly alternative for polymer-based food packaging. Journal of Packaging Technology and Research, 1-12. DOI: 10.1007/s41783-020-00089-7.
• Deshwal, G. K., & Panjagari, N. R. (2020). Review on metal packaging: Materials, forms, food applications, safety and recyclability. Journal of Food Science and Technology, 57(7), 2377-2392. DOI: 10.1007/s13197-019-04172-z.
• *Deshwal, G. K., Panjagari, N. R., & Alam, T. (2019). An overview of paper and paper based food packaging materials: health safety and environmental concerns. Journal of Food Science and Technology, 56(10), 4391-4403. DOI: 10.1007/s13197-019-03950-z.
• Deshwal, G. K., & *Panjagari, N. R. (2018). Electrospun structures for dairy and food packaging applications. Research & Reviews: Journal of Dairy Science and Technology, 6(1), 17-23.

BOOK CHAPTERS                                                                                     

• Bhandari, G., Deshwal, G. K., Meena, G. S., & *Ram, H. (2023). Dairy farming and a green economy in rural India. In Rai, P. S., Sharma, N. K., Singh, V. K., & Rai, A. K. (Eds.) A critical appraisal of India’s self-reliance in agriculture. Nova Science Publishers, New York, USA. ISBN: 979-8-88697-679-3. DOI: 10.52305/FTUU7256.
• *Deshwal, G. K. & Panjagari, N. R. (2021). Active and intelligent packaging of cheese: Developments and future scope. In Sarbon, N. M. (Eds.) Food Packaging. Intech Open Limited, London, United Kingdom. ISBN: 978-1-83969-118-8. DOI: 10.5772/intechopen.95502 . (Open Access)
• *Deshwal, G.K., Tiwari, S., Raju, P.N., & Masud, S.  (2021). Active packaging of fruits and vegetables: Quality preservation and shelf-life enhancement (pp. 109-132). In Alam, T. (Eds.) Packaging and Storage of Fruits and Vegetables- Emerging Trends. Apple Academic Press. Taylor & Francis Group. ISBN: 978-1-77188-987-2.
• *Kadyan, S., Deshwal, G. K., Rashmi, H. M. & Pradhan, D. (2021). Rapid isothermal nucleic acid dependent techniques for on-site diagnosis of foodborne pathogens bacteria. In Book Mishra, S.K., Goyal, M.R. & Gaare, M. (Eds.) – Biological and Chemical Hazards in Food and Food Products (pp. 63-90). Apple Academic Press, USA. ISBN: 978-1-77463-713-5.

TRAINING PROGRAMS CONDUCTED

1. Winter school on “Translational research in dairy-based high protein ingredients and foods: Addressing the technological and nutritional challenges”

   Sponsored by Agricultural Education Division, ICAR, New Delhi during 6-26 March, 2026

2. Training program on “Innovations in Dairy Packaging: Materials, Testing protocols and future trends”

   For The Punjab State Cooperative Milk Producers’ Federation Limited (Verka), Punjab during 28-30 January, 2026

3. Bootcamp on Skill-up India

   NCERT-PSSCIVE, Bhopal (PAB program of the Department of School Education & Literacy, Ministry of Education, Government of India) during 24-28 November, 2025

4. Milk and Milk Products Processing 

   Agri-Business Incubation program during 9-14 June, 2025

5. Milk Processing and Value Addition (Online mode)

   SINED-TBI (Society for Innovation in Entrepreneurship and Dairying – Technology Business Incubation) during 23-27 February, 2021

6. Milk Processing and Value Addition 

   Business Planning and Development Unit during 16-25 December, 2019; 2-11 September, 2019; 1-10 July, 2019; 1-10 April, 2019

7. Training Programme in Food Technology 

   For 16 students from various institutes during 1-30 June, 2019

    

TRAININGS ATTENDED

• Yoghurts, fermented milks and probiotic dairy products

  University of California, USA during 20-21 June, 2024

• Dairy protein biochemistry and proteomics

  Aarhus University, Denmark during 10-11 June 2024

• Absolute basics of ICP-OES and ICP-MS

  Anthias Consulting Ltd. Wexford, Ireland on 27 September 2022

• R for reproducible scientific analysis

  Teagasc Food Research Centre, Ireland during 22-25 November 2023

• Northern Lights on Food IV Masterclass on Food

  LINXS Institute of Advanced Neutron and X-ray Science, Sweden during 28 Aug-1 September, 2023

• Data visualization using R

  National Academy of Agricultural Research Management, India during 9-11 March 2022

• Patent Drafting for Beginners (4 weeks course)

  Organized by NPTEL (National Programme on Technology Enhanced Learning- A joint venture by Indian Institute of Technology and Indian Institute of Science)

• Workshop cum Training Programme on “Metabolomics: Basic Principles and Applications”

  ICAR-National Dairy Research Institute, Karnal under Institutional Development Plan, NAHEP project during 3-5 March, 2020

• National Faculty Development Programme In Entrepreneurship

  Entrepreneurship Development Institute of India, Gujarat, India and sponsored by All India Council for Technical Education, GoI, India during 16-27 September, 2019 

• Foundation Course for Agricultural Research Service (108 FOCARS)

  ICAR-National Academy of Agricultural Research Management (NAARM), Hyderabad during 2 July to 29 September, 2018

• Professional Attachment Training 

  Indian Institute of Packaging (IIP), Delhi, India during 1 December, 2018 to 2 March, 2019

• Electrospinning Techniques and their application

  ICAR- Central Institute for Research on Cotton Technology (CIRCOT), Mumbai during 11-13 July, 2016

1. Secured third place in Pieter Walstra Award 2026 installed by Dutch Dairy Organization (NZO)
2. Awarded International Walsh Scholar Training Award-2023 for three months of research secondment at University of Copenhagen, Denmark 
3. Awarded Walsh Scholarship for PhD at Teagasc Food Research Centre, Ireland and Wageningen University & Research, The Netherlands 
4. Awarded BIOVED Young Scientist Award-2019 during ‘21st Indian Agricultural Scientists and Farmers’ Congress at BIOVED Research Institute of Agriculture, Technology and Sciences, Prayagraj, India.

• Patent for “A process for the production of a biopolymer-based electrospun ultraviolet light activated oxygen indicator”. Assignees: Panjagari, N. R., Panwar, S., Singh, A. K., Minz, P.S., Badola, R., & Deshwal, G. K. Indian Patent Application No.- 201811023361. Indian patent no. – 502210.

  TECHNOLOGIES

• Electrospun smart oxygen indicating tag

  Panjagari, N.R., Panwar, S., Singh, A. K., Minz, P. S., & Deshwal, G. K. 

• Goat milk based probiotic yoghurt

  Singh, A. K., Kumar, M, H., Sabikhi, L., Raju, P. N., Arora, S., Tomar, S. K., Sharma, H. & Deshwal, G. K.

• Giloy-goat milk beverage

  Sharma, H., Singh, A. K., Borad, S., Deshwal, G. K., & Meena, S.

• Process technology for the preparation of whey-based carbonated beverage

  Yadav, A., Tomar, A., Yadav, D. N., & Deshwal, G. K.