Mr. Ankur Aggarwal 🧑🔬 is a dedicated research scholar at Banaras Hindu University (BHU) 🏛️, specializing in Dairy Science & Food Technology 🥛. With B.Tech and M.Tech degrees in Dairy Technology and Chemistry from NDRI, Karnal 📘, 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 🌾. A recipient of several Best Oral Presentation Awards 🥇 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 🍽️💡.
Mr Ankur Aggarwal, Banaras Hindu University, India
Profile
SCOPUS
ORCID
GOOGLESCHOLAR
🎓 Education
Mr. Aggarwal completed his B.Tech in Dairy Technology 🎓 and M.Tech in Dairy Chemistry 🧪 from the National Dairy Research Institute (NDRI), Karnal. Currently, he is pursuing his Ph.D. at Banaras Hindu University (BHU) 🏫 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 📚✅. 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 🥛🔬.
💼 Experience
Mr. Ankur Aggarwal has extensive experience in experimental research, focusing on the development of functional foods using millets, flaxseeds, black wheat, and probiotics 🌾🧫. He has published in high-impact journals, participated in multiple national/international conferences, and delivered award-winning presentations 🏆. He’s skilled in HR-MS, HPLC, GC-MS, FTIR, and electrophoresis techniques, with knowledge of food safety protocols (FSSAI) and product development 🧪🍶. 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 🌍📖.
🏆 Award
Mr. Ankur Aggarwal has earned multiple prestigious awards for his impactful oral and poster presentations at national and international conferences 🌐. His research covers eco-friendly synthesis, millet-based functional foods, probiotic dairy innovations, and shelf-life enhancement of traditional snacks 🥛🌾🧄. He secured 1st position at conferences like IEEC-BHU, AAVASILES, and AMIFOST, and won Best Oral/Poster Presentation Awards 🥇🥈🥉 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 🍽️🔬🌍—marking him as a leading young voice in food science research.
🔬 Research Focus
Mr. Aggarwal’s research is centered on nutraceutical and functional dairy innovations 🥛✨. He works on fermented dairy products, probiotic formulations, and plant-based food enhancements using millets, flaxseeds, and black wheat 🌾🧪. 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 🧬🥗🌍.
📚 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