Rupesh S. Chavan
National Institute of Food Technology Management and Entrepreneurship and Management. PhD in Dasiry Science and Technology.
Rupesh S. Chavan, is a dairy technologist by profession with an expertise in implementation of food safety management systems in dairy and food industries. Currently Dr. Rupesh is associated with Mother Dairy Fruits and Vegetable Pvt. Ltd. Junagadh, Gujarat, India. He is a PhD holder with specialization in Dairy Science and Technology along with Masters and Bachelors in Dairy Technology with a MBA in Operations Management. In his previous assignment he has worked as an Assistant Professor in National Institute of Food Technology Entrepreneurship and Management, Kundli under Ministry of Food Processing Industries, India; and In-charge of International Bakery Research and Training Center. He is a professor/ researcher and is specialized in Dairy and Bakery Products and an author/Co-author for more than 50 scientific publications. He has worked for industries including Gujarat Cooperative Milk Marketing Federation and ITC, Bangalore for different roles which include production, quality assurance, research and development, food safety for about five years in the field of milk and milk products and biscuits. In his PhD research, he has worked on ?Manufacturing of whey based spray dried tomato soup powder?. Currently, Dr. Rupesh is working on development of FSSC systems and upgradation of the same in Mother Dairy Junagadh. He was also actively involved in project likes: Effect of Microfluidizer on the quality of fruit flavoured and low-fat Yoghurt; Antibiotic resistance in lactobacilli of food and fecal origin: Detection of genes, influence of stress and horizontal transfer and Interpretation of mixed milk (buffalo and cow) coagulation process and assessment of the product quality. He is a Life Member of the Indian Dairy Association (IDA), Society of Indian Bakers (SIB) and of SASNET-FF. He was also engaged in education in Dairy Technology to the B. Tech. (Food Technology and Management) and M. Tech. students. He has attended subject-specific skill-oriented courses and trainings and several Seminars, Conferences and Workshops. He is a Principal Investigator and Co-Principal Investigator for projects on milk and milk products funded by different esteemed agencies. He was a university topper during B. Tech. (Dairy Technology). Dr Rupesh also holds a vast experience of research, manufacturing, quality assurance and food safety systems in Biscuit and milk industry.
1. Development of Frozen desserts and probiotic desserts. 2. Development of functional and nutraceutical products. 3. Development of baked products with functional ingredients and properties. 4. Development of traditional dairy and food products which would be consumed by diabetic people