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Gadvasu

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

ADMISSION 2019-20
You are viewing:       College & Institute   COLLEGE OF DAIRY AND FOOD SCIENCE TECHNOLOGY

College of Veterinary Science, Rampura Phul

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Faculty Detail

Dr. Mehak Jandyal

Designation: Assistant Professor
Contact Address:Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary & Animal Sciences University, Rampura Phul 151103
Telephone :
Mobile: 7006753330
Email:mehakjandyal@gadvasu.in, mjandyal077@gmail.com

Academic Credentials

  • B.V.Sc. & A.H. -Sher-e-Kashmir University of Agricultural Sciences and Technology- Jammu
  • M.V.Sc. -Livestock Products Technology -Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana.
  • PhD- Livestock Products Technology- Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana.

Teaching and Other Appointments

  • I have a profound interest in teaching livestock products technology, driven by a passion for sustainable agriculture and the crucial role livestock plays in global food systems. This field merges my enthusiasm for education with the practical application of scientific principles in animal products processing, functional meat products, egg products and milk products and their quality evaluation. Extraction of plant extracts and their evaluation for quality parameters such as antimicrobial and antioxidant etc.

Area of Research Interests

  • Engaged in the various activities of Deptt. such as entrepreneurship training programme for farmers, and prepared various emulsion-based meat products for teaching purpose.




No. of Publications

Research: 04
Extension: 02    
Books: NIL    
Manuals: 05

Publications

  • Jandyal, M., Mehta, N., Chatli, M. K., Kumar, P., & Malav, O. P (2018). Fiber Enriched Egg Kofta Incorporated with Bottle Gourd and Its Economics of Production. Journal of Animal Research, Research, 8(1), 47-55.
  • Jandyal, M., Malav, O. P., Mehta, N., & Wagh, R. V. (2022). Quality Characteristics of Functional Pork Sausages Incorporated with Oat Bran Powder. Journal of Meat Science, 17(1), 1-7.
  • Jandyal, M., Malav, O.P., Nitin, M., Chatli, M.K., Kumar, P., Wagh, R.V., Tanwar, T. (2021). 3D Printing of Meat: A New Frontier of Food from Download to Delicious: A Review. International Journal of Current. Microbiology and Applied Sciences.10(03), 2095-2111.
  • Kumar, P., Kaur, S.,Goswami, M., Mehta, N., Jandyal, M.,Tanwar, T.,Singh, A. Peanut Hull and Arjuna Tree Bark Powders as Potential Functional Ingredients in Development of Low-Fat, High-Fibre Pork Patties.  (2021). Journal of Animal Research, 11(3), 357-365.