Mr Ankur Aggarwal | Materials Characterization Techniques | Best Researcher Award
Mr. Ankur Aggarwal π§βπ¬ is a dedicated research scholar at Banaras Hindu University (BHU) ποΈ, specializing in Dairy Science & Food Technology π₯. With B.Tech and M.Tech degrees in Dairy Technology and Chemistry from NDRI, Karnal π, he is UGC-NET (JRF), CSIR-JRF, ICAR-SRF, and ASRB-NET qualified. His research focuses on functional dairy products, metabolomics, and value-added foods πΎ. A recipient of several Best Oral Presentation Awards π₯ and an active reviewer in top journals, he combines innovation with impact in food research. His work contributes to nutrition enhancement, sustainability, and public health π½οΈπ‘.
Mr Ankur Aggarwal, Banaras Hindu University, India
Profile
π EducationΒ
Mr. Aggarwal completed his B.Tech in Dairy Technology π and M.Tech in Dairy Chemistry π§ͺ from the National Dairy Research Institute (NDRI), Karnal. Currently, he is pursuing his Ph.D. at Banaras Hindu University (BHU) π« in the Department of Dairy Science and Food Technology. He has qualified several national-level competitive exams including UGC-NET with JRF, CSIR-JRF, ICAR-SRF, and ASRB-NET πβ . His academic journey reflects a strong foundation in dairy technology, food chemistry, and scientific research, preparing him well for advanced interdisciplinary work in food science and nutrition π₯π¬.
πΌ ExperienceΒ
Mr. Ankur Aggarwal has extensive experience in experimental research, focusing on the development of functional foods using millets, flaxseeds, black wheat, and probiotics πΎπ§«. He has published in high-impact journals, participated in multiple national/international conferences, and delivered award-winning presentations π. Heβs skilled in HR-MS, HPLC, GC-MS, FTIR, and electrophoresis techniques, with knowledge of food safety protocols (FSSAI) and product development π§ͺπΆ. He also serves as a peer reviewer for reputed journals like Food Control and Food Research International, reflecting his engagement in the wider scientific community ππ.
π Award
Mr. Ankur Aggarwal has earned multiple prestigious awards for his impactful oral and poster presentations at national and international conferences π. His research covers eco-friendly synthesis, millet-based functional foods, probiotic dairy innovations, and shelf-life enhancement of traditional snacks π₯πΎπ§. He secured 1st position at conferences like IEEC-BHU, AAVASILES, and AMIFOST, and won Best Oral/Poster Presentation Awards π₯π₯π₯ at ASHAA, Agro-tech, and Amity University events. His recognized works reflect scientific rigor, food innovation, and dedication to sustainable nutrition and agri-food technology π½οΈπ¬πβmarking him as a leading young voice in food science research.
π¬ Research FocusΒ
Mr. Aggarwalβs research is centered on nutraceutical and functional dairy innovations π₯β¨. He works on fermented dairy products, probiotic formulations, and plant-based food enhancements using millets, flaxseeds, and black wheat πΎπ§ͺ. His studies employ metabolomics, mass spectrometry, and protein characterization to analyze health benefits, bioavailability, and shelf-life improvement. He aims to create sustainable, health-promoting foods by integrating traditional ingredients with modern food processing tools. His work aligns with global nutrition goals, addressing challenges in malnutrition, lifestyle disorders, and eco-friendly packaging solutions π§¬π₯π.
π Publications
Metabolomics and Microscopic Profiling of Flaxseed Meal-Incorporated Peda
Authors: S. Maurya, T. Verma, A. Aggarwal, M.K. Singh, A.D. Tripathi, A. Trivedi
Journal: Food Chemistry: Molecular Sciences
Exploring the Probiotic and Prebiotic Dynamics of Cheese: An Updated Review
Authors: A. Aggarwal, A. Parmar, S.P. Panigrahi, T. Verma, P. Dhyano, S.L. Bajya, et al.
Journal: Annals of Phytomedicine
Preservation Approaches for Milk and Milk Products: A Review
Authors: T. Verma, A. Aggarwal, A.D. Tripathi, D.C. Rai, S. Jaspal
Journal: Indian Journal of Dairy Science
Formulation and Quality Attributes of Nutrient-Enriched Black Wheat Rusks
Authors: R. Devpal, T. Verma, A. Aggarwal, R. Sharma
Journal: Journal of Cereal Science
Development of Herbal Ice Cream Parameters Using Response Surface Methodology and Its Storage Studies
Authors: S. Shakya, A. Aggarwal, D.C. Rai, T. Verma, K. Nagar, A. Singh, B. Singh
Journal: Journal of Stored Products Research
Optimization of Soya-Enriched Burfi by Using Response Surface Methodology and Its Impact on Biochemical Parameters in Albino Rats
Authors: T. Verma, J. Singh, A. Aggarwal
Journal: Food Chemistry Advances