Prashant Ashok Shelke
Teagasc Food Research Centre Moorepark, Zydus Research Center, National Dairy Research Institute, Dr Panjabrao Deshmukh Krishi Vidyapeeth Akola, Mahatma Phule Krishi Vidyapeeth
0000-0002-7382-556X
About
I am Postdoctoral researcher (cheese chemistry and technology lab at Teagasc food research centre) in collaboration with industry currently working on coloured cheeses, cheese colour/carotenoids and cheese component interactions, cheese colour transfer in whey system and characterization of cheeses and milk powder. As assistant manager, I worked on NPD, stability study of existing commercial products and their improvement (reconstituted milk based nutrient supplement (Complan), butter, ghee, cheese analogue, spread and mayonnaise). As a Senior Research Fellow, I have worked on the production and isolation of Dipeptidyl Peptidase-IV (DPP-IV) inhibitory peptides from milk protein fractions isolated from cow milk, encapsulation of DPP-IV inhibitory peptides through double emulsification techniques, spray drying of peptide-loaded double emulsion using various wall materials and assessment of their bio-accessibility, bioactivity and controlled release under various simulated gastro-intestinal conditions, physical stress conditions and their antidiabetic potential in a diabetic rat model. During PhD, I worked in the area of dairy by-product utilization which aims at the extraction of maximum whey proteins and improving textural, structural, rheological and sensory properties of Ricotta cheese through heat-induced protein-protein interactions in the cheese whey-skimmed milk system and also its shelf-life extension using natural antimicrobial agents. I am fascinated by this area of research. It inspired me to continue working on different aspects of cheeses, processed cheese products and dairy products, functional food or dairy products, utilization of by-products for the production of various value-added products, production and isolation of bioactive compounds, encapsulation of bioactive compounds, spray dried products and modification or improvement of structural properties of dairy product through food component interactions and their shelf-life extension of dairy products.
Employment
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Teagasc Food Research Centre Moorepark Postdoctoral Researcher2023 - Present
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Zydus Research Center Assistant Manager2022 - 2023
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National Dairy Research Institute Senior Research Fellow2019 - 2022
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Collage of Agriculture Assistant Professor2014 - 2015
Education
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National Dairy Research Institute Philosophy of Doctorate2015 - 2022
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Dr Panjabrao Deshmukh Krishi Vidyapeeth Akola M.Sc. Agriculture in Dairy Science2012 - 2014
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Mahatma Phule Krishi Vidyapeeth B.Sc. in Agriculture2008 - 2012
Projects & Funding
Projects & funding information is unavailable.
Publications (14)
- Encapsulation and Assessment of Antidiabetic Potential of α-Lactalbumin-Derived Hydrolysates Save
- Physicochemical and rheological characterizations of a novel exopolysaccharide EPSKar1 and its iron complex EPSKar1-Fe: Towards potential iron-fortification applications Save
- Encapsulation of dipeptidyl peptidase‐IV inhibitory peptides from alpha‐lactalbumin extracted from milk of Gir cows – A Bos indicus species Save
- Effect of skim milk addition and heat treatment on characteristics of cow milk Ricotta cheese manufactured from Cheddar cheese whey Save
- Technological challenges in production of camel milk cheese and ways to overcome them – A review Save
- Effect of Ricotta matrix on viability of probiotic organism exposed to simulated gastro-intestinal (GI) digestion Save
- Leek (Allium ampeloprasum L.) Save
- Effect of packaging materials on quality parameters of buffalo milk ricotta cheese Save
- Probiotic foods for human health: a review Save
- Dairy and Composite-Dairy Products as Carrier Matrix of Probiotic Organisms Save