PRASANNA BHALERAO

Head /Asst. Prof. in Department of commerce at S.G.I., Sikar (Raj) at K. K. Wagh College of Food Technology, Nashik

, India

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Scholar9 ID | S9-082024-0905100

K. K. Wagh College of Food Technology, Nashik

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👤 About

To work in a progressive and innovative work environment that will utilize my current skills with opportunities for advancement of organization and personal growth.

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Fuzzy Models Kinetic Modeling MATLAB (V. 2019a) Design expert (V. 9.0) Origin (V. 6.1) SPSS (V. 16.0)

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Communication Teamwork

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💼 Experience

Head /Asst. Prof. in Department of commerce at S.G.I., Sikar (Raj)

K. K. Wagh College of Food Technology, Nashik · June 2016 - May 2017

affiliated to Mahatma Phule Krishi Vidyapeeth (MPKV), Rahuri on Ad -hoc basis

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Head /Asst. Prof. in Department of commerce at S.G.I., Sikar (Raj)

Shramshakti College of Food Technology, Maldad · September 2015 - May 2016

affiliated to Mahatma Phule Krishi Vidyapeeth (MPKV), Rahuri on Ad -hoc basis

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Bhabha Atomic Research Centre (BARC) · May 2014 - July 2015

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🎓 Education

Mahatma Phule Krishi Vidyapeeth

B. Tech. in Food Technology ·

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University Institute of Chemical Technology (UICT), Kavayitri Bahinabai Chaudhari North Maharashtra University

M. Tech. in Food and Fermentation ·

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Institute of Chemical Technology (ICT)

Ph. D. in Food Engineering and Technology ·

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🎤 Conferences & Seminars (3)

Effect of Pulsed Light Treatment on Quality Attributes of Pomegranate -Amla -Muskmelon Based Mixed Fruit Beverage

Tezpur University · City , Assam, Country · February 2019

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Pomegranate -Muskmelon Mixed Fruit Beverage: Formulation and Kinetic Modeling

Dhirubhai Ambani Institute of Information and Communication Technology (DA-IICT) · City , State , Country · December 2018

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Effect of Pulsed Light Treatment on Enzyme activity, Natural Microbiota and Biochemical Quality Attributes of Mixed Fruit Beverage

CFTRI · City , State , Country · December 2018

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📚 Publications (4)

Optimiz ing the formulation for a pomegranate -amla -muskmelon based mixed fruit beverage using sensory analysis and evaluating its thermal stability.

Journal: LWT - Food Science and Technology • 2020

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Effect of Pulse Light Treatment on Natural microbiota, Enzyme activity, and Phytochemical composition of Pineapple ( Ananas comosus [L]. Merr) Juice.

Journal: Food and Bioprocess Technology • 2020

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Fortification of Wheat Flour with Ragi Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Profil e of Noodles

Journal: Current Research in Nutrition and Food Science • 2018

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Development and Storage study of Mango -Papaya Fruit Bar,

Journal: International Journal of Food and Nutritional Sciences • 2017

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PRASANNA BHALERAO

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Head /Asst. Prof. in Department of commerce at S.G.I., Sikar (Raj)

Head /Asst. Prof. in Department of commerce at S.G.I., Sikar (Raj)

Research Experience

🎓 Education

Mahatma Phule Krishi Vidyapeeth

University Institute of Chemical Technology (UICT), Kavayitri Bahinabai Chaudhari North Maharashtra University

Institute of Chemical Technology (ICT)

🎤 Conferences & Seminars (3)

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