Dinesh Chandra Rai
Babasaheb Bhimrao Ambedkar Bihar University, Banaras Hindu University, Deen Dayal Upadhyaya Gorakhpur University, Udai Pratap College
About
Prof. Dinesh Chandra Rai is the former founder Head of the Department of Dairy Science and Food Technology. He has around 27-year teaching and research experience in area of Dairy and Animal Husbandry. He is a Commonwealth Fellow (UK), Visiting Professor at Cornell University, USA and fellow of several scientific bodies including National Academy of Dairy Science (India). He has been the two times former Head of the erstwhile Department of AH and Dairying, BHU, Varanasi, India. In addition to the present Head of Department of Dairy Science and Food Technology, He is the Coordinator of IGNOU Study Centre, Institute of Agricultural Sciences, BHU and Vice-chairman, University Sports Board, BHU. He is founder Chairman, Indian Dairy Association (Eastern UP Chapter). Prof. D C Rai. He is also member of many society, council, committee.
Employment
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Babasaheb Bhimrao Ambedkar Bihar University Vice-Chancellor2024 - Present
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Banaras Hindu University Professor and Head of Department2019 - Present
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Banaras Hindu University Senior Professor2019 - Present
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Banaras Hindu University Professor2009 - 2019
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Banaras Hindu University Associate Professor2006 - 2008
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Udai Pratap College Associate Professor2006 - 2006
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Udai Pratap College Reader2002 - 2005
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Udai Pratap College Lecturer (Senior Scale)1998 - 2002
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Udai Pratap College Lecturer1993 - 1998
Education
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Banaras Hindu University Ph.D. (Dairy Technology)1986 - 1992
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Banaras Hindu University A.H. & Dairying (Dairy Technology)1984 - 1986
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Deen Dayal Upadhyaya Gorakhpur University B.Sc. (Ag.)1980 - 1984
Projects & Funding
Projects & funding information is unavailable.
Publications (198)
- Antioxidant‐Rich High‐Protein Ice Cream With Encapsulated Curcumin: Systematic Formulation, Characterization, and Bioaccessibility Analysis Using Plant‐ and Milk‐Based Proteins Save
- Bajra‐based functional laddu—Standardization, nutritional profiling, molecular characterization Save
- Nonthermal Food Processing Technologies: A Comprehensive Review Save
- Intensification of Extraction Technologies for Functional Antioxidative Molecules From Black Pigmented Rice (Oryza sativa L.) and High‐Resolution Mass Spectrometry (HRMS) of Rice Metabolome Save
- Bio-functional Compounds in Pigmented Rice: Recent Updates on Extractions, Delivery Mode, and Application in Food Systems Save
- HR-MS-based bioactive profiling of green Banana flour and millets-based Murukku snack Save
- Impact of chickpea aquafaba-based emulsion on the physicochemical, nutritional, rheological and structural characteristics of little millet (Panicum sumatrense Roth.) flour cake Save
- Indian Agriculture: Challenges, Priorities and Solutions Save
- Growth performance, meat quality and hematological parameters of broiler chickens fed safflower seed Save
- Development of Functional Milk-based Smoothie by Incorporating Horse Gram Extract Save