Neelam Upadhyay

BRIEF BIODATA 1. Name in full: Neelam Upadhyay 2. Date & Place of Birth: 29th December, 1987 at Delhi 3. Field of specialization: Food Technology 4. Present Position/ Designation: Scientist- Senior Scale 5. Address: (a) Official: Tel. No.:0184-2259258 E-mail: icar.neelam@gmail.com; neelam.upadhyay@icar.gov.in Address: Laboratory No. 146, Dairy Technology Division, ICAR- National Dairy Research Institute, Karnal (b) Residential: Tel. No.: +91-9255772587 Address (Permanent): 41-D, MIG DDA Flats, Shivam Enclave, Delhi-110032 6. (a) Academic career and (b) professional attainments (a) Examination Class/ Percentage Year of Passing Subjects Taken Name of University / Board Xth 1st/83 (415/500) 2003 Mathematics, Social Science, Science, English, Hindi K.V., Mumbai (CBSE) XIIth 1st/78.2 (391/500) 2005 Physics, Mathematics, Chemistry, Biology, English K.V., Delhi (CBSE) B.A.Sc. (Hons.) 1st/83.43 (2044/2450) (3rd position) 2008 Food Technology SRCASW, University of Delhi, Delhi M.Sc. 1st/8.62 (1st position) 2010 Food Science & Technology CCS Har. Agri. Uni., Hisar, Haryana Title of Research: Development of flavoured whey-soya milk beverage Major Advisor: Dr. R. S. Dabur (Professor and Head) Ph.D. 1st/8.0 (1st position) 2014 Dairy Chemistry National Dairy Research Institute, Karnal, Haryana Title of Research: Detection of vegetable oil and animal body fat adulteration in ghee using solvent fractionation technique Major Advisor: Dr. Darshan Lal (Principal Scientist and Ex-Head) Distinctions during Academics Degree Distinctions Bachelor of Applied Science (Hons.) i. Y.K. Kapoor Memorial Scholarship 2006 by All India Food Processor’s Association ii. 3rd position in university iii. Received highest attendance award iv. Received trophy for ‘Most Disciplined Student’ for the graduation period 2005-2008 v. Certificate of Honor from Honb’le Mr. Justice K.G. Balakrishnan, Chief Justice of India Master of Science i. 1st position in discipline and 2nd position in college ii. Received recognition for academic excellence from Jawaharlal Nehru Memorial Fund; iii. Qualified GATE iv. 2nd in inter-college yoga competition v. Participated in various events of All India Youth Festival organized at UAS, Bangalore. Doctor of Philosophy i. Received Merit Certificate for Academic Excellence in PhD course work ii. Received Certificate of Appreciation for outstanding work in the field of Dairy Processing during PhD iii. Qualified ICAR’s National Eligibility Test in 2010; Qualified the ICAR’s All India Examination, ICAR-SRF (PGS_-2011-2012 for award of ICAR-SRF (PGS) with 2nd rank (both in first attempt) iv. Qualified Agricultural Research Service Examination-2013 conducted by Agricultural Scientist Recruitment Board against the single vacancy (for UR) in the discipline of Food Technology v. Stage Management Secretary of student’s council 2010-11 vi. Literary secretary of Student’s Council 2011-12 vii. Completed certificate e-course on 'Publishing a Journal Manuscript - the Groundwork” directed by Springer in 2013 viii. Have successfully completed certificate e-course – 'Peer Review Academy” directed by Springer in 2013 ix. Received a certificate on accomplishment IRIS 4-2 Information Literacy Plagiarism Quiz (on-line) in 2013 developed by Distance Learning Council of Washington, USA (b) Position Held Institution Period of Appointment Nature of Appointment Scientist (Food Technology) ICAR- National Academy of Agricultural Research Management, Hyderabad 3 months (1st January, 2015 till 31st March, 2015) Permanent (Received ‘A’ grade for FOCARS) Scientist (Food Technology) ICAR- National Dairy Research Institute, Karnal 10th March, 2015 till 31st December, 2018 (after availing 10 days of transfer period) Permanent Scientist-Senior Scale (Food Technology) ICAR- National Dairy Research Institute, Karnal 1st January, 2019 till date Permanent 7. Special attainments in Research (https://scholar.google.co.in/citations?hl=en&user=PRz0Tz4AAAAJ&view_op=list_works&sortby=pubdate) Publications Numbers Remarks Research Articles 35 (24 Intl, 9 National, 2 others) Total Impact: 72.302 Book Chapters 7 5 APA/CRC Press; 1 InTech Open; 1 National Review Articles 2 Total Impact:8.327 Technical Articles 7 Compendium of trainings, seminars, etc Institute publication 1 Popular Article 12 6 in English; 5 in hindi Citations 1066 (as per googlescholar) H-index/ i10-index 15/ 17 . . Journal Number of publications Impact factor Research Articles 35 72.302 International 24 (15 as either corresponding or first author) 72.302 National 9 (3 as first or corresponding author) NAAS score Others 2 Review article (International) 2 8.327 International 2 8.327 . RESEARCH ARTICLES International Journals 1. Tiwari, S., Upadhyay, N.*, Singh, A. K. (2022). Stability assessment of emulsion of carotenoids extracted from carrot bio-waste in flaxseed oil and its application in food model system. Food Bioscience, 47, 101631. https://doi.org/10.1016/j.fbio.2022.101631. 2. Patil, A. T., Meena, G. S., Upadhyay, N., Khetra, Y., Singh, A. K., & Borad, S. G. (2021). Buffalo milk protein concentrate 60: Effect of skim milk heat treatment on its reconstitutability and functionality. Food Science & Technology – Lebensmittel -Wissenschaft & Tech, 148, 111638. 3. Uttamrao, H. J., Meena, G. S., Khetra, Y., Upadhyay, N., Singh, A. K., Arora, S., & Borad, S. G. (2022). Homogenization and sodium hydrogen phosphate induced effect on physical and rheological properties of ultrafilterd concentrated milk. Journal of Food Science and Technology, 59(3), 956-967. 4. Tiwari, S., Upadhyay, N.*, Malhotra, R. (2021). Three way ANOVA for emulsion of carotenoids extracted in flaxseed oil from carrot bio-waste. Waste Management, 121, 67-76. 5. Ranvir, S., Sharma, R., Gandhi, K., Upadhyay, N., Mann, B. (2020). Assessment of proteolysis in ultra-high temperature milk using attenuated total reflectance–Fourier transform infrared spectroscopy. International Journal of Dairy Technology. 73(2): 366-375. doi: 10.1111/1471-0307.12683. 6. Ponbhagavathi, T.R., Singh, A.K., Raju, P.N., Upadhyay, N. (2020). High performance liquid chromatographic (HPLC) determination of available lysine in milk protein-maize composite extrudates and its stability during storage. Journal of the Indian Chemical Society, 97(11a), 2344-2350 7. Tiwari, S., Upadhyay, N.*, Singh, A. K., Meena, G. S., & Arora, S. (2019). Organic solvent-free extraction of carotenoids from carrot bio-waste and its physico-chemical properties. Journal of Food Science and Technology, 1-10. 10.1007/s13197-019-03920-5 8. Baria, B., Upadhyay, N.*, Singh, A. K., & Malhotra, R. K. (2019). Optimization of ‘green’extraction of carotenoids from mango pulp using split plot design and its characterization. Food Science & Technology – Lebensmittel -Wissenschaft & Tech, 104, 186-194. 9. Patil, A. T., Meena, G. S., Upadhyay, N., Khetra, Y., Borad, S. G., & Singh, A. K. (2019). Effect of change in pH, heat treatment and diafiltration on properties of medium protein buffalo milk protein concentrate. Journal of Food Science and Technology, 56(3), 1462-1472. 10. Uttamrao, H. J., Meena, G. S., Borad, S. G., Punjaram, S. A., Khetra, Y., Upadhyay, N., & Singh, A. K. (2019). Effect of disodium phosphate and homogenization on physico-chemical and rheological properties of buffalo skim milk based ultrafiltered retentate. Journal of food science and technology, 56(5), 2426-2435. 11. Meena, G.S., Dewan, A., Upadhyay, N., Barapatre, R., Kumar, N., Singh, A.K., & Rana, J.S. (2019). Fuzzy Analysis of Sensory Attributes of Gluten Free Pasta Prepared From Brown Rice, Amaranth, Flaxseed Flours and Whey Protein Concentrates. Journal of Food Science and Nutrition Research, 2(1), 022-037. DOI: 10.26502/jfsnr.2642-1100006 12. Patil, A. T., Meena, G. S., Upadhyay, N.*, Khetra, Y., Borad, S., & Singh, A. K. (2018). Production and characterization of milk protein concentrates 60 (MPC60) from buffalo milk. Food Science & Technology – Lebensmittel -Wissenschaft & Tech, 91, 368-374. https://doi.org/10.1016/j.lwt.2018.01.028 13. Upadhyay, N.*, Jaiswal, P., & Jha, S. N. (2018). Application of attenuated total reflectance Fourier Transform Infrared spectroscopy (ATR–FTIR) in MIR range coupled with chemometrics for detection of pig body fat in pure ghee (heat clarified milk fat). Journal of Molecular Structure, 1153, 275-281. 14. Upadhyay, N.*, Kumar A., Goyal A. and Lal, D. (2017). Complete liquification time test coupled with solvent fractionation technique to detect adulteration of foreign fats in ghee (heat-clarified milk fat). International Journal of Dairy Technology. 70(1): 110-118. doi: 10.1111/1471-0307.12323. 15. Upadhyay, N.*, Goyal A., Kumar A. and Lal, D. (2017). Detection of adulteration of caprine body fat and mixture of caprine body fat and groundnut oil in bovine and buffalo ghee using Differential Scanning Calorimetry. International Journal of Dairy Technology. 70(2): 297-303. May 2017.doi:10.1111/1471-0307.12336. 16. Kumar, A., Upadhyay, N.*, Ghai, D.L., Kumar, A. Gandhi, K. and Sharma, V. (2016). Effect of preparation and storage of khoa on physico-chemical properties of milk fat. International Journal of Dairy Technology. 69(2): 294-300. doi: 10.1111/1471-0307.12266. 17. Upadhyay, N.*, Jaiswal, P. & Jha, S.N. (2016). Detection of goat body fat adulteration in pure ghee using ATR-FTIR spectroscopy coupled with chemometric strategy. Journal of Food Science and Technology. 53 (10): 3752-3760. doi:10.1007/s13197-016-2353-2 ISSN 0022-1155 18. Rathi, M., Upadhyay, N.*, Dabur, R.S. and Goyal A. (2015). Formulation and physic-chemical analysis of whey –soymilk dahi. Journal of Food Science and Technology. 52(2): 968-975. doi 10.1007/s13197-013-1074-z. ISSN: 0022-1155. 19. Kanthale, P., Kumar, A. Upadhyay, N.*, Lal, D., Rathod G. and Sharma, V. (2015). Qualitative test for the detection of extraneous Thiocyanate in Milk. Journal of Food Science and Technology. 52(3): 1698-1704. DOI: 10.1007/s13197-013-1174-9. ISSN: 0022-1155. 20. Goyal, A., Sharma, V., Upadhyay, N., Singh, A.K., Arora, S. and Ghai, D.L. (2015). Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids. Journal of Food Science and Technology. 52(7):4256-4265. 21. Upadhyay, N.*, Kumar, A., Rathod, G., Goyal, A. and Lal, D. (2015). Development of a method employing reversed-phase thin-layer chromatography for establishing milk fat purity with respect to adulteration with vegetable oils. International Journal of Dairy Technology. 68(2): 207-217. doi. 10.1111/1471-0307.12178. 22. Goyal, A., Siddiqui, S. Upadhyay, N., Soni, J. (2014). Effects of ultraviolet irradiation, pulsed electric field, hot water and ethanol vapours treatment on functional properties of mung bean sprouts. Journal of Food Science and Technology. 51(4): 708-714. doi 10.1007/s13197-011-0538-2. Publisher Springer. ISSN (electronic version): 0975-8402. 23. Kundu, H., Grewal, R.B., Goyal, A., Upadhyay, N.*, and Prakash S. (2014). Effect of incorporation of pumpkin (Cucurbita moshchata) powder and guar gum on the rheological properties of wheat flour. Journal of Food Science and Technology. 51(10):2600-2607. DOI: 10.1007/s13197-012-0777-x. ISSN: 0022-1155. 24. Upadhyay, N.*, Kumar, A., Goyal, A. and Lal, D. (2014). A planar chromatographic method to detect adulteration of vegetable oils in ghee. JPC-Journal of Planar Chromatography-Modern TLC. 27 (6): 431-437. DOI: 10.1556/JPC.27.2014.6.5 National Journals 1. Ponbhagavathi, T. R., Singh, A. K., Raju, P. N., Upadhyay, N. (2021). Textural and Sensory Characteristics of Milk Protein-Maize Flour-based Extrudates. Journal of Agricultural Engineering, 58(2), 124-136. 10.52151/jae2021581.1740 2. Ponbhagavathi, T.R., Singh, A.K., Raju, P.N., Upadhyay, N. (2020). Effect of Rennet Casein and Whey Protein Concentrate on Extrusion Behavior of Maize Flour. Current Journal of Applied Science and Technology. 39(33), 16-27, Article no.CJAST.57830. 3. Upadhyay, N.*, Kumar, A., Lal, D., Kant, R., & Goyal, A. (2018). Detection of groundnut oil and goat body fat adulteration in ghee using principal component analysis on fatty acid profile. Indian Journal of Dairy Science. 71(5):464-472. 4. Upadhyay, N.*, Kumar, A., Gandhi, K., Goyal, A. and Lal, D. (2014). Standardization of solvent fractionation technique for detection of adulteration in ghee by enriching animal body fat and vegetable oil in different fractions. Indian Journal of Dairy Science. 67 (4):323-327. 5. Gandhi. K., Upadhyay, N., Aghav, A.D., Sharma, V., and Lal, D. (2014). Detection of adulteration of ghee (clarified milk fat) with palmolein and sheep body fat using Reichert-Meissl (RM) value coupled with solvent fractionation technique. Indian Journal of Dairy Science. 67(5): 387-393. Received Second Best Paper Award during 44th Dairy Industry Conference organized by ICAR-NDRI, Karnal and Indian Dairy Association from 18-20, February 2016. 6. Aghav, A.D., Gandhi, K., Upadhyay, N., Kumar, A. and Lal, D. (2014). A study on the physico-chemical changes occurring in the milk fat during preparation of Paneer. Indian Journal of Dairy Science. 67 (5): 398-404. 7. Kumar, A., Upadhyay, N., Gandhi, K., Lal, D. and Sharma, V. (2013). Detection of soybean oil and buffalo depot fat in ghee using Normal-Phase Thin Layer Chromatography. Indian Journal of Dairy Science. 66(4): 294-99. ISSN: 0019-5146. 8. Kumar, A., Upadhyay, N., Gandhi, K., Kumar, A., Lal, D. and Sharma, V. (2013). Reverse-Phase Thin Layer Chromatography of Unsaponifiable Matter of ghee for detecting adulteration with soybean oil and buffalo depot fat. Indian Journal of Dairy Science. 66(6): 496-501. ISSN: 0019-5146. 9. Upadhyay, N.*, Dabur R.S. and Rathi, M. (2011). Development and Shelf life Study of Flavoured Whey-soya milk beverage. Indian Journal of Dairy Science. 64(2): 92-101. ISSN: 0019-5146. Other Journals 1. Dewan, A., Meena, G.S., Upadhyay, N., Barapatre, R. Singh, A.K., Rana, J.S. (2017). Formulation of non-Gluten Pasta from the Optimized levels of Dairy and Non-Dairy ingredients. Madridge Journal of Food Technology. 2(2): 92–98. 2. Galmessa, U., Prasad, S., Kumaresan, A., Oberoi, P. S., Baithalu, R. K., Upadhyay, N., and Dang, A. K. (2015). Modulation of Milk Fatty acid profile milk yield and composition through supplementation of omega-3 fatty acid in transition cow’s diet. Journal of Science and Sustainable Development. 3(1): 25-38. ISSN: 2070-1748 REVIEW ARTICLES 1. Upadhyay, N.*, Goyal, A. Kumar, A., Lal, D. and Singh, D. (2014). Preservation of milk and milk products for analytical purposes: A review. Food Reviews International. 30(3):203-224. DOI 10.1080/87559129.2014.913292. ISSN: 1525-6103 2. Goyal, A., Sharma, V., Upadhyay, N., Gill, S. and Sihag, M. (2014). Flax and flaxseed oil: an ancient medicine & modern functional food. Journal of Food Science and Technology. 51(9): 1633-1653. DOI 10.1007/s13197-013-1247-9. ISSN: 0975-8402. BOOK CHAPTERS 1. Kumari, L., Sharma, M., & Upadhyay, N. (2021). Three-Dimensional Printing of Food Products: Printing Techniques, Novel Applications, and Printable Food Materials. Handbook of Research on Food Processing and Preservation Technologies: Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques, 55. Boca Raton, CRC Press 2. Upadhyay, N.*, Harshitha, C. G., Pathak, N. K., & Sharma, R. (2021). Fourier Transform Infrared (FTIR) Spectroscopy with Chemometrics: Evaluation of Food Quality and Safety. Handbook of Research on Food Processing and Preservation Technologies: Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance, 271. 3. Nagarajappa, V., Upadhyay, N., Chawla, R., Mishra, S.K., & Nath, S. (2019). Functional Properties of Milk Proteins. In: Engineering Practices for milk products- Dairyceuticals, Novel Technologies, and Quality (pp 3-26). Apple Academic Press. 4. Upadhyay, N., Kumar, M. C. T., Sharma, H., Borad, S., & Singh, A. K. (2019). Pulse Electric Field Processing of Milk and Milk Products. In: Non-thermal Processing of Foods (pp.129-144). Boca Raton, CRC Press 5. Upadhyay, N., Nagaraj, V., & Singh, A. K. (2019). Advances in Fractionation of Milk Lipids: Analysis and Applications of fractions In: Recent Technologies in Dairy Science (pp. 325-344). Today and Tomorrow’s Printers and Publishers. 6. Nagaraj, V., Upadhyay, N.*, Nath, B. S., & Singh, A. K. (2018). Advances in Fractionation and Analysis of Milk Carbohydrates. In Technological Approaches for Novel Applications in Dairy Processing (pp. 127-147). IntechOpen. http://dx.doi.org/10.5772/intechopen.76312 7. Upadhyay, N.*, Veena, N., Borad, S., & Singh, A. K. (2017). Application of Natural Antioxidants in Dairy Foods. In Natural Antioxidants (pp. 281-318). London: Apple Academic Press. INSTITUTE PUBLICATION 1. Dr. T. K. Datta, Dr. Meena Malik and Dr. Neelam Upadhyay (2017). Foundation Programme for Freshers at ICAR-NDRI 2017. POPULAR AND LEAD ARTICLES 1. Patil, A. T., Meena, G. S., Upadhyay, N., & Singh, A.K. (2017). Milk protein concentrates- Their Applications. Indian Dairyman, 69(9), 44-48. 2. Upadhyay, N.* and R.K. Malik (2015). Nutritive Value of Milk. In: In Touch, Heinz Nutrition Foundation of India. Volume 17, Number 2&3, 2-11. (Lead Article). 3. Goyal, A., Sharma, V., Upadhyay, N., Sihag, M. and Kaushik, R. (2013). High Pressure Processing and its impact on milk proteins: A Review. Research and Reviews: Journal of Dairy Science and Technology. 2 (1): 1-9. ISSN: 2319-3409. 4. Kumar, A., Upadhyay, N., and Naagar, S. (2012). Allergenicity of Milk Proteins, and its Management. Indian Food Industry. 31 (5&6): 45-50. ISSN: 0972-2610. 5. Goyal, A. and Upadhyay, N. (2012). Nuclear Magnetic Resonance Spectroscopy in Dairy Science. Indian Food Industry. 31(1): 39-45. ISSN: 0972-2610. 6. Upadhyay, N.*, Goyal, A. and Rathod, G. (2011). Microwave Spectroscopy and its applications in online processing. Indian Food Industry. 30(5&6): 63-73. ISSN: 0972-2610. 7. उपाध्याय, नी*. (२०१८) भारत में कुपोषण: स्थिति और इससे निपटने के लिए रणनीतियाँ. दुग्ध—गंगा (आठवाँ अंक). अप्रैल-सितम्बर. २४-२९. 8. उपाध्याय, नी.*, सिंह, आ.कु., गांगुली, स., सबिखी, ल. (२०१८) खाध्य और डेयरी क्षेत्र मे महिला उद्यमिता: कारण, समस्याए एवम उपलब्ध मंच. दुग्ध—गंगा (आठवाँ अंक). अप्रैल-सितम्बर. ६४-६९. 9. उपाध्याय, नी*. (२०१९) ek¡ dk nw/k % f'k'kqvksa ds ekufld] 'kkjhfjd ,oa lkekftd mRFkku gsrq ve`r. दुग्ध—गंगा (नवाँ अंक). अकटूबर –मार्च १०२-१०४. 10. उपाध्याय, नी*, fç;k ;koys (२०१९) [kk| inkFkksaZ esa —f=e ds cnys çk—frd jax o.kZd ds mi;ksx dh vko';drk दुग्ध—गंगा (दसवाँ अंक). अकटूबर –मार्च १०२-१०५. 11. uhye mikè;k;, fuys'k dqekj ikBd (२०१९) d`f'k] [kk| ,oa Ms;jh m|ksx ds Hkfo'; eas lkSj ÅtkZ dk egRo दुग्ध—गंगा (दसवाँ अंक). अकटूबर –मार्च १२६-१३०. 12. वैज्ञानिक और तकनीकी विषय के मूल हिंदी लेख जोकि गेहूँ एवम् जौ स्वर्णिमा में प्रकाशित हुए: उपाध्याय, नी*, राकेश कुमार (2020) महिला उद्यमिता के माध्यम से महिला सशक्तिकरण. गेहूँ एवम् जौ स्वर्णिमा (बारहवााँ अंक), पृष्ठ सं. 55-58; भाकृअनुप- भारतीय गेहूँ एवम् जौ अनुसंधान संस्थान, करनाल- १३२००१ द्वारा प्रकाशित 8. Concepts/Processes/Products/Technologies/Patents/Others (i) Concepts Currently, I am working on the integrated approach of application of green technology for the development of functional foods by utilizing under-utilized/ indigenous fruits and vegetables and/ or bio-waste. In the research projects, I am also keenly working on food chemistry and instrumental food analysis and applications of technologies/ products in dairy and non-dairy products. Besides this, I am working on development of functional food for addressing menopausal symptoms in osteopenic mice model. (ii) Products/ Technologies ready for commercialization- 5 1. Production of Milk Protein Concentrate 60 (MPC60), a high protein low lactose powder from buffalo milk (Co-Inventor) 2. Technology for omega-3 rich mixed fat table spread (Inventor) 3. Lipid and water soluble yellow natural colouring ingredient from bio-waste (Inventor) 4. Technology for preparation of encapsulated flaxseed oil for its applications in foods (Inventor) 5. Production of buffalo milk based Milk Protein Concentrate 60 (MPC60) powder with improved solubility (Co-Inventor) (iii) Expertise on 1.Gas Liquid Chromatography 5.Thin Layer Chromatography 2.Fourier Transform Infra-red Spectroscopy 6. Spectrophotometry 3.Differential Scanning Calorimetry 7.Chemical analysis including titration, distillation, etc. 4.High Pressure Liquid Chromatography 9. List of completed, on-going and submitted projects Title of Project Duration Role Funding Status Remarks Effect of storage on Baudouin test, sesamin test and RP-TLC test to detect adulteration of vanaspati and vegetable oils in ghee 2015-2017 Co-PI ICAR-NDRI Completed Two research articles on RP-TLC Preparation and Characterization of Micro/nano delivery systems for 'green” carotenoids 2016-2019 PI -Do- 3 research articles+ 3 products/ technologies Technology Development for the Production of Milk Protein Concentrate (MPC60) From Buffalo Milk 2016-2019 Co-PI -Do- 4 research articles+ 2 products/ technologies Technology of Goat Milk based Functional Beverage 2017-2020 Co-PI -Do- One oral presentation Technology for Moringa oleifera enriched cheese spread 2020-2023 PI -Do- On-going Characterization and incorporation of M. oleifera- pods in cheese spread is complete; shelf life study and animal trial is in progress Development of flaxseed-rich probiotic dairy foods to address menopause symptoms 2020-2023 Co-PI DST Developed method -estimation of phytoestrogen; validation -in progress Nutritional and therapeutic validation of chhachh and ghee prepared from indigenous cows by traditional method Three years (proposed) PI SEED Division, DST Submitted Characterization of Moringa oleifera leaves for functional bioactives and its application in table spread as model food system Three years (proposed) PI SYST, DST Other research work: Detection of adulteration of goat body fat and pig body fat in ghee using ATR-FTIR coupled with chemometrics; carried out during Professional Attachment Training at ICAR-CIPHET, Ludhiana 10. Awards & honours Name of Award Year Awarding Agency Best Paper Award 2022 GSAT (Gender Advancement for Transforming Institutions Self-Assessment Team), NDRI Best Poster Award 2021 National Conference on Moringa Food Conclave-2021 Young Woman Scientist Award 2020 Agro Environmental Development Society during International Web-conference Second Best Poster Award 2020 Indian Dairy Association Commendation certificate for Institute’s Magazine in which I am co-Editor 2020 Town Official Language Implementation Committee, Karnal Letter of Appreciation to editorial board of Institute’s magazine for receiving ICAR’s Second Prize and Trophy under Ganesh Shankar Vidyarthi Hindi Patrika Puraskar (2018-19) 2020 ICAR- National Dairy Research Institute, Karnal Associate Fellowship 2019 National Academy of Dairy Science India First Prize in E-poster 2018 Indian Dairy Association One Best oral Presentation 2018 Home Science Association of India Best Oral Presentation to my Master’s student 2018 ICMR- National Institute of Nutrition Best Poster Award 2016 Indian Dairy Association Second Best Paper Award 2016 Indian Dairy Association ICAR-SRF (PGS) with 2nd rank 2011-12 ICAR GATE (Engg Sciences: Food Tech; Thermodynamics) 2010 MHRD, GoI Institution level awards Third prize in poster presentation 2021 ICAR- National Dairy Research Institute, Karnal Institute’s Rajbhasha Gaurav Certificate 2020 First prize in Scientific and Technical writing 2019 Consolation prize in Scientific and Technical writing 2020, 2019 First prize in Poster Presentation- 2020, 2018, 2017 Third prize in poster presentation 2019 First Prize in hindi extempore 2017 Third, first and second prize in hindi essay writing in consecutive years – 2020, 2019, 2018 11. Teaching Assignments (a) Teaching: Actively involved either as course in-charge or associate Class B.Tech (DT) MSc/ MTech (FT) (till 2021) M.Tech (DT) PhD (DT/ DC/ FSQA) No. of courses 1-2 2-3 0-1 2-3 DT- Dairy Technology, DC- Dairy Chemistry, FT- Food Technology, FSQA- Food Safety Quality Assurance (b) Student’s guided Degree Major Advisor Co-Advisory Status/ Remarks M. Tech (DT) 8 2 Completed 1 0 On going M. Tech/ M Sc (FT/ FSN) 2 1 Completed M. Tech (DC) 0 3 Completed M. Tech (DM) 0 1 Completed PhD (DT) 2 0 Ongoing 0 2 Completed PhD (DC) 0 1 Completed 1 On going i. Three students under my guidance as major advisor and one student as co-advisory member nominated for Best thesis award; ii. One represented NDRI at zonal-level student research convention ANVESHAN-2018 12. Lectures/ member/convener of committees: i. Lectures: a. Entrepreneurship Development Programme (EDP) (conducted by SINED-TBI/BPD unit, ICAR-NDRI) and Online Training of Master Trainers on Fat and Oilseed processing conducted by SINED-TBI/BPD unit (ICAR-CIPHET); b. Student’s Counselling session at SRCASW, University of Delhi, c. Workshop conducted at DAV college, Karnal, etc d. Delivered talks at various villages on the importance of mother’s milk, nutrition in first 1000 days of an infant’s life, nutri-thali, etc ii. Training Organized: a. Twenty one days Training at Centre for Advanced Faculty Training (DT Division) on ‘R & D strategies and interventions for effective agribusiness and entrepreneurship development in dairy and food sector’; b. one/two months or shorter duration trainings for students and others under BPD unit and KVK, NDRI, Karnal c. Five days training on the aspects of dairy processing to the farmers of Karnal district. iii. General Secretary, Staff Club, NDRI, Karnal iv. Member: Student Empowerment Unit, Conferences organized from 2015 till 2018, convocation, credit seminar evaluation committees; Mera Gaon Mera Gaurav program, Farmer’s First Door programme, Swatchh Bharat Abhiyan, coordinator and mentor of different groups for organizing Foundation Program-2017, 2018, Nodal officer of Poshan Maah-2020 etc v. Convener/ Rapporteur of sessions: Conference, Dr. K. K. Iya Memorial oration; International conference of Proteomics Society of India vi. Other responsibilities: Management Representative of QMS-IS/ISO 9001:2008 and HACCP- IS 15000:2013 of Experimental Dairy (essential part of institute) until Jan 2019; one of the editors of Institute hindi magazine Dudgh Ganga which also received coveted award from ICAR (until 2019). vii. Resource Generation on account of consultancy provided in field of dairy processing and by conducting sponsored trainings More than ₹ 2 50 000/- (Two lakhs fifty thousand only) viii. Besides research, teaching and extension activities, I am also involved in promotion of Hindi language and have won several prizes during competitions (like extempore, essay, e-mail writing) organized by Official Language Units. ix. Lifetime Member of three scientific bodies: Indian Dairy Association- RE/NZ/LM/10852/HR; Association of Food Scientists & Technologists (INDIA)- AFST/LM/9-2018/KRN/2444; Lifetime member of Home Science Association of India; Membership number: HSAI-2017-HR-127-LF x. Reviewed research papers of Journal of Ayurveda and Integrative Medicine (Elsevier), LWT, International Journal of Food Properties, Indian Journal of Dairy Science, Indian Journal of Natural Products and Resources, United Scientific Group, etc. Dated: 12-04-2022 Neelam Upadhyay