BIO-DATA OF PROF. BHUPENDAR SINGH KHATKAR - Gju
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BIO-DATA OF PROF. BHUPENDAR SINGH KHATKAR
Department of Food Technology
Guru Jambheshwar University of Science & Technology, Hisar – 125 001 (India)
E-mail: bskhatkar@yahoo.co.in Alternate E-mail: bhupendarkhatkar@gmail.com
Mobile: 09992656849; Tel: 01662-263313 (off.) 01662-263250 (resi).
PERSONAL PROFILE
Received Master’s degree in Food Technology from CFTRI, Mysore and Ph.D. in Food Science and
Technology from the University of Reading, Reading, England with financial support of Commonwealth
Scholarship. Presently serving as Professor in the Department of Food Technology at the Guru Jambheshwar
University of Science & Technology (GJUS&T), Hisar. I have served the Department as Chairperson and also
served the University as Dean, Faculty of Environmental and Bio-sciences & Technology, Dean Student’s
Welfare, Librarian, and Joint Chief Warden. I had pleasure of working with Nestle (I) Ltd, Moga; Punjab
Agricultural University, Ludhiana and Indian Organic Chemicals Ltd., Mumbai.
RESEARCH & DEVELOPMENT CONTRIBUTIONS
Published 4 books, filed two patents and published about 150 papers in the journals of national and international
repute and presented many invited papers in the International & National Conferences. I am honored with
Commonwealth Scholarship Award, Lalji Godhoo Smarak Nidhi Award, Prof. Carl Hoseney Award, best paper
awards by the AACC, USA; ICFP, Malaysia & AFST (I), Mysore. In recognition of my research contribution I
was given appreciation certificate by GJUS&T, Hisar. Nominated to the Research Board of Advisors of
American Biographical Institute (ABI), USA and was also nominated for the title Man of Year 2003 by ABI,
USA. Besides this my achievements include explaining molecular basis of gluten viscoelasticity, role of specific
gliadins, development of nutraceuticals, microstructural, thermal and IR spectroscopy of gluten and its sub
fractions, product quality relavence to molecular weight distribution of gluten proteins revealed, development of
testing protocol for detection of urea in milk, prevention of browning in sesame seeds at elevated temperature,
improvement in the colour of tofu, design and development of edible coatings for the extension of shelf life of
fresh fruits and vegetables. I have so far guided 109 Master’s students (41 M.Tech. & 79 M.Sc.) and 19 Ph.D.
students for research projects. I am presently supervising 6 Ph.D. scholars.
HUMAN RESOURCE DEVELOPMENT THROUGH TEACHING & TRAINING
My contribution towards teaching and human resource development in the area of food science and technology
is evident from the fact that I had been actively involved for three decades in providing training to hundreds of
food professionals through refresher course, industrial training courses, entrepreneur development programs and
training graduate, master’s, diploma and Ph.D. students. During my tenure as HOD, the Department of Food
Technology at GJUS&T, Hisar introduced new courses i.e. B.Tech., M.Tech., M.Sc., PhD, and PG Diploma in
Baking Science & Technology. I was also actively engaged in the design and revision of course curriculum in
Food Science & Technology at IGNOU, New Delhi; MDU, Rohtak, SLIET, Longowal; CDLU, Sirsa and NIFTEM,
Kundli. I had honor of organizing four national seminars, first refresher course in India in the discipline of Food
Science & Technology sponsored by UGC and three ‘Industrial Training Courses’. I was also associated with
two ‘Entrepreneurship Development Programme (EDP)’ organized by North India Technical Consultancy
Organization Limited (NITCO) and Regional Centre for Entrepreneurship Development (RCED). Served a
number of Universities/institutes such as PAU, Ludhiana, GNDU, Amritsar, SLIET, Longowal; NIFTEM,
Kundli, HBTI, Kanpur; University of Mysore; MDU, Rohtak, KUK, CIAB, Mohali; NDRI, Karnal and NABI,
Mohali as an expert for BOS / conducting oral / thesis examinations / selection committee / invited speaker / paper
setter.
Page 1 of 5ACADEMIC QUALIFICATIONS
■ Ph.D. - Food Science & Technology
The University of Reading, Department of Food Science & Technology, Reading, U.K.
■ M.Sc. - Food Technology
FAO, International Food Technology Training Center (lFTTC), Central Food Technology
Research Institute (CFTRI), Mysore, India. Passed in 1st Class with distinction (2.90/3.00
OGPA).
■ B.Sc. - Agriculture Honours
CCS Haryana Agricultural University, Hisar, India. Passed with distinction (85.32%).
■ QMS Auditor/Lead Auditor Training Course
Course No A 17257 Certified by IRCA & Conducted by IIQM, Jaipur, India
ADMINISTRATIVE & PROFESSIONAL EXPERIENCE
■ Professor, Department of Food Technology, GJUS&T, Hisar
■ Dean, Faculty of Env. and Bio-sciences & Technology, GJUS&T, Hisar
■ Dean, Student’s Welfare, GJUS&T, Hisar
■ University Librarian, GJUS&T, Hisar
■ Chairperson, Department of Food Technology, GJUS&T, Hisar:
■ Joint Chief Warden, GJUS&T, Hisar
■ In-charge, Department of Food Technology, GJUS&T, Hisar
HONORS & AWARDS
■ Laljee Godhoo Smarak Nidhi Award presented by AFSTI, Mysore.
■ Carl Hoseney Award presented by AFSTI, Mysore.
■ Commonwealth Scholarship Award for Ph.D. research at University of Reading, Reading,
England.
■ Best Paper Award presented by American Association of Cereal Chemists, USA.
■ Best Paper Award & Most Cited Paper Award by AFST (I), Mysore
■ Best Paper Award by ICFP, Malaysia
■ Appreciation certificate for research contribution by GJUS&T, Hisar
■ Arthur Hosier Award to present a paper in technical session of Rheology, 80th AACC Annual
Meeting, Nov., San Antonio, TX, USA.
MEMBER OF PROFESSIONAL BODIES / EXPERT COMMITTEE
● National President, Association of Food Scientists and Technologists of India (AFSTI).
● Member, Senate, SLIET, Longowal.
● Member, Program Advisory Committee (PAC), NABI, Mohali.
● Member, Editorial Board of Journal of Food Science & Technology, Mysore.
● Member, Editorial Board of International Journal of Food, Agri. & Vet.Science.
● Member, Editorial Board of Indian Science Abstracts
● Member, Society of Chemical Industry (SCI), England.
● Member, Scientific Advisory Committee, NABI, Mohali
● Member, Executive Council, Court & Academic Council, GJUS&T, Hisar
Page 2 of 5● Life member, Association of Food Scientists and Technologists (AFST), Mysore, India.
● Chairman, Post-Graduate Board of Studies & Research, GJUST, Hisar.
● Member, Research Board of Advisors of American Biographical Institute (ABI), USA.
● Member, Undergraduate Board of Studies, NIFTEM, Kundli.
● Member, Post-Graduate Board of Studies & Research, MDU, Rohtak & CDLU, Sirsa, CUP,
Punjab and SLIET, Longowal.
● Member, Post-Graduate Board of Studies & Research, Bundelkhand University, UP.
● Member, Expert Committee of AICTE for NBA accreditation of technical programs of HBTI,
Kanpur and PU, Chandigarh
● Member, Expert Committee of UGC for screening the proposal under innovative programme
& Major Research projects.
● Member, Academic Audit committee for carrying out academic audit of the Department of
Food Technology, MDU, Rohtak.
PROFESSIONAL CONTRIBUTIONS
● Established a Food Analysis and Research Centre at GJUST, Hisar
● Established Department of Food Technology at GJUST, Hisar
● Referee of reputed international journals such as JSFA (SCI Publication, UK), JCS (Elsevier
Publication), JFE (Elsevier Publication) and JFST (AFST, India).
● Trained more than 1000 professionals through refresher courses, industrial training courses,
EDP’s and regular master’s level course.
● Served as a member of expert committee for academic audit, accreditation of technical
programmes, conducting viva-voce examinations of MSc and PhD students of GNDU, Amritsar;
PAU, Ludhiana; SLIET, Longowal, GJUST, Hisar, CDLU, Sirsa, NABI, Mohali & CIAB,
Mohali; MDU, Rohtak; NIFTEM, Kundli, etc.
LIST OF CONFERENCE ATTENDED ABROAD
Sr.No. Title of Conference / Meeting Country Purpose Year
1. 4th Kuwait Conference “Chemistry &Kuwait City, To deliver an 2016
Life” Kuwait Invited lecture
2. Food Safety and Traditional Food Muscat, To deliver an 2016
Conference Oman Invited lecture
3. International Conference on Food Kuala To deliver a 2014
Properties (iCFP 2014) Lumpur, lecture and
Malaysia Chair a session
4 6th International Gluten Workshop Sydney, To deliver a 1996
Australia lecture
5. Annual Meeting of the American San Antonio, To deliver a 1995
Association of Cereal Chemists USA lecture
PUBLICATIONS, BOOKS & PATENTS
● Total Publications : 150
● Patents Filed : 2
● Books : 4
● Thesis Supervised : 139 [19 Ph.D., 41 M.Tech.; 79 M.Sc.]
Page 3 of 5SELECTED INTERNATIONAL PUBLICATIONS (Last 5 Years)
(Impact Factors of Journals Ranging from 1.0 to 6.0)
1. Devi, A., Sindhu, R. and Khatkar, B.S. (2020). Effect of fats and oils on pasting and textural
properties of wheat flour. Journal of Food Science and Technology.
https://doi.org/10.1007/s13197-020-04415-4.
2. Dangi, P., Chaudhary, N. and Khatkar, B.S. (2020). Rheological and microstructural
characteristics of low molecular weight glutenin subunits of commercial wheats. Food
Chemistry. 297 (1). https://doi.org/10.1016/j.foodchem.2019.124989.
3. Kumari, P., Khatkar, B.S. and Duhan, A. (2019). Aonla phytochemicals: extraction,
identification and quantification. Journal of Food Science and Technology. 56(4), 2278-2286.
4. Kundu, M., Khatkar, B.S., Gulia, N. and Kumar, R. (2019). Functional characterization of
whole wheat flours for chapatti quality and acceptability. Journal of Food Science and
Technology. 56(4), 2296-2304.
5. Kumari, P. and Khatkar, B.S. (2019). Effect of processing treatment on nutritional properties
and phytochemical contents of aonla (Emblica officinalis) juice. Journal of Food Science and
Technology. 56(4), 2010-2015.
6. Panghal, A., Khatkar, B.S., Yadav, D.N and Chhikara, N. (2019). Effect of finger millet on
nutritional, rheological, and pasting profile of whole wheat flat bread (chapatti). Cereal
chemistry. 96(1), 86-94.
7. Dangi, P., and Khatkar, B.S. (2019). Extraction and purification of low molecular weight
glutenin subunits using size exclusion chromatography. Journal of Food Science and
Technology. 56(2), 951-956.
8. Devi, A., Sindhu, R and Khatkar, B.S. (2019). Morphological, pasting, and textural
characterization of starches and their sub fractions of good and poor cookie making wheat
varieties. Journal of Food Science and Technology. 56(2), 846-853.
9. Sindhu, R., Devi, A. and Khatkar, B.S. (2019). Physicochemical, thermal and structural
properties of heat moisture treated common buckwheat starches. Journal of Food Science and
Technology. 56(5), 2480-2489.
10. Dangi, P., Khatkar, B.S. (2018). Quantification and varietal variation of low molecular weight
glutenin subunits (LMW-GS) using size exclusion chromatography. Journal of Food Science
and Technology. 55(3), 1196-1200.
11. Devi, A., Khatkar, B.S. (2018). Effects of fatty acids composition and microstructure
properties of fats and oils on textural properties of dough and cookie quality. Journal of Food
Science and Technology. 55(1), 321-330.
12. Mudgil, D., Barak, S., Khatkar, B.S. (2018). Development and characterization of soluble
fiber enriched noodles via fortification with partially hydrolyzed guar gum. Journal of Food
Measurement and Characterization. 12(1), 156-163.
13. Panghal, A., Chhikara, N. and Khatkar, B.S., (2018). Effect of processing parameters and
principal ingredients on quality of sugar snap cookies: a response surface approach. Journal of
Food Science and Technology. 55(8), 3127-3134.
14. Sindhu, R and Khatkar, B.S. (2018). Thermal, structural and textural properties of amaranth
and buckwheat starches. Journal of Food Science and Technology. 55(12), 5153-5160.
15. Kumari, P. and Khatkar, B.S. (2018). Nutritional composition and drying kinetics of aonla
fruits. Journal of Food Science and Technology. 55(8), 3135-3143.
16. Kundu, M., Khatkar, B.S.., Gulia, N.(2017) Assessment of chapatti quality of wheat varieties
based on physicochemical, rheological and sensory traits. Food Chemistry. 226, 95-101.
17. Mudgil, D., Barak, S., Khatkar, B.S. (2017) Cookie texture, spread ratio and sensory
acceptability of cookies as a function of soluble dietary fiber, baking time and different water
levels. LWT - Food Science and Technology. 80, 537-542.
18. Chaudhary, N., Dangi, P., Khatkar, B.S. (2017) Fractionation of unreduced gluten proteins on
SEC and their relationship with cookie quality characteristics. Journal of Food Science and
Technology. 54(2), 342-348.
Page 4 of 519. Mudgil, D., Barak, S., Khatkar, B.S. (2017) Texture profile analysis of yogurt as influenced
by partially hydrolyzed guar gum and process variables. Journal of Food Science and
Technology. 54(12), 3810-3817.
20. Kumar, R., Khatkar, B.S. (2017) Thermal, pasting and morphological properties of starch
granules of wheat (Triticum aestivum L.) varieties. Journal of Food Science and Technology.
54(8), 2403-2410.
21. Dhaka, V. and Khatkar, B.S. (2016). Microstructural, thermal and IR spectroscopy
characterization of wheat gluten and its sub fractions. Journal of Food Science and
Technology. 3356-3363.
22. Kumari, P. and Khatkar, B.S. (2016). Assessment of total polyphenols, antioxidants and
antimicrobial properties of aonla varieties. Journal of Food Science and Technology. 3093-
3103.
23. Mudgil, D., Barak, S. and Khatkar, B.S. (2016). Effect of partially hydrolyzed guar gum on
pasting, thermo-mechanical and rheological properties of wheat dough. International Journal
of Biological Macromolecules 93, 131-135.
24. Chaudhary, N., Dangi, P. and Khatkar, B.S. (2016). Relationship of molecular weight
distribution profile of unreduced gluten protein extracts with quality characteristics of bread.
Food chemistry. 210, 325-331.
25. Mudgil, D., Barak, S. and Khatkar, B.S. (2016). Optimization of bread firmness, specific loaf
volume and sensory acceptability of bread with soluble fiber and different water levels.
Journal of Cereal Science. 70, 186-191.
26. Chaudhary, N., Dangi, P. and Khatkar, B.S. (2016). Evaluation of molecular weight
distribution of unreduced wheat gluten proteins associated with noodle quality. Journal of
Food Science and Technology. 53 (6), 2695-2704.
27. Mudgil, D., Barak, S. and Khatkar, B.S. (2016). Development of functional yoghurt via
soluble fiber fortification utilizing enzymatically hydrolyzed guar gum. Food Bioscience. 14,
28-33.
28. Mudgil, D., Barak, S. and Khatkar, B.S. (2016). Optimization of textural properties of
noodles with soluble fiber, dough mixing time and different water levels. Journal of Cereal
Science. 69, 104-110.
29. Chaudhary, N., Dangi, P. and Khatkar, B.S. (2016). Assessment of molecular weight
distribution of wheat gluten proteins for chapatti quality. Food chemistry. 199, 28-35.
30. Parveen, K.,Khatkar, B.S. (2015). Physico-chemical properties and nutritional composition of
aonla (Emblica officinalis) varieties. International Food Research Journal. 22(6): 2358-2363.
31. Barak, S., Mudgil, D. and Khatkar, B.S. (2015) Biochemical and functional characterization
of wheat gliadins: A review. Critical Reviews in Food Science and Nutrition. 55:357–368.
32. Dhaka, V. and Khatkar, B.S (2015). Effects of gliadin/glutenin and HMW-GS/LMW-GS ratio
on dough rheological properties and bread-making potential of wheat varieties. Journal of
Food Quality. 38, 71–82.
33. Gani, A.,Broadway, A.A.,Ahmad, M., Wani, A.A., Wani, S.M., Masoodi, F.A.,and Khatkar,
B.S.(2015). Effect of whey and casein protein hydrolysates on rheological, textural and
sensory properties of cookies. Journal of Food Science and Technology. 52 (9), 5718–5726.
34. Gulia, N. and Khatkar, B.S. (2015). Quantitative and qualitative assessment of wheat gluten
proteins and their contribution to instant noodle quality. International Journal of Food
Properties. 18:1648–1663.
35. Dhaka, V. and Khatkar, B.S (2015). Influence of gluten addition on rheological, pasting,
thermal, textural properties and bread making quality of wheat varieties. Quality Assurance
and Safety of Crops & Foods. 7(3), 239-249.
36. Wani, A.A.,Sogi, D.S.,Singh, P.,Khatkar, B.S. (2015). Influence of watermelon seed protein
concentrates on dough handling, textural and sensory properties of cookies. Journal of Food
Science and Technology. 52(4):2139–2147.
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