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Gadvasu

ਗੁਰੂ ਅੰਗਦ ਦੇਵ ਵੈਟਨਰੀ ਐਂਡ ਐਨੀਮਲ ਸਾਇੰਸਜ਼ ਯੂਨੀਵਰਸਿਟੀ
Guru Angad Dev Veterinary And Animal Sciences University

ADMISSION 2019-20
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College of Dairy and Food Science Technology

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Faculty Detail

Mr. Venus Bansal

Designation: Assistant Professor
Contact Address:Department of Dairy Technology, College of Dairy and Food Science Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004
Telephone :
Mobile: +91 94784-76400
Email:venusbansal@gadvasu.in, venus3b3@gmail.com

Academic Credentials

  • 2013: Bachelor of Dairy Technology from College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana.   
  • 2015: Master of Dairy Technology from ICAR-National Dairy Research Institute, Karnal.   
  • Pursuing Doctorate of Dairy Technology from College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana.   

Teaching and Other Appointments

  • Dairy Technology 

Area of Research Interests

  • Primary research interests focus on investigating the effects of processing techniques on the physical, chemical and structural properties of milk and milk products. The aim is to use this understanding to develop better processes and product. 


Ongoing Projects

  • Co-PI in the Engineering intervention for mechanization of mozzarella cheese manufacture at cottage scale funded by SYST from 2020-23 with total funding of Rs. 35, 91, 259. 
  • Co-PI in the Enhancing of production & productivity potential of livestock, poultry and fisheries sector for socio-economic Upliftment of the farmers of Punjab from 2018-21. 


No. of Publications

Research: 04
Extension: 12    
Book Chapters: 05     
Manuals: 03

Publications

  • Bansal, V., & Veena, N. (2024). Understanding the role of pH in cheese manufacturing: General aspects of cheese quality and safety. Journal of Food Science and Technology, 61(1), 16-26.
  • Bansal, V., Kanawjia, S. K., Khetra, Y., Debnath, A., & Deshmukh, G. (2022). Steady and dynamic rheological properties of cheese dip: Effect of milk proteins, fat and cheddar cheese. Measurement: Food, 8, 100066.
  • Bansal, V., & Mishra, S. K. (2020). Reduced?sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety. Comprehensive Reviews in Food Science and Food Safety, 19(2), 733-758.
  • Chandla, N. K., Khatkar, S. K., Singh, S., Saxena, D. C., Jindal, N., Bansal, V., & Wakchaure, N. (2020). Tensile strength and solubility studies of edible biodegradable films developed from pseudo-cereal starches: An inclusive comparison with commercial corn starch. Asian Journal of Dairy and Food Research, 39(2), 139-146.
  • Bansal, V., Kanawjia, S. K., Khetra, Y., Puri, R., & Debnath, A. (2017). Effect of whey protein concentrate, sodium caseinate, Cheddar cheese, and milk fat on sensory and functional properties of cheese dip. Journal of food processing and preservation, 41(5), e13174.