ASHOK KUMAR YADAV

About

Dr. Ashok Kumar Yadav is Assistant Professor in Department of Food Technology at Rajiv Gandhi University, Itanagar, Arunachal Pradesh is Ph.D. in Food Science and Technology from Banaras Hindu University, Varanasi. He had qualified ICAR NET in 2014. He had more than seven years of experience in teaching and research. He had participated and presented papers in many trainings, 13 national and 06 international conferences, workshops, organized one workshop and two national seminars. He is the life member of Association of Food Scientists and Technologists (India), Mysore and Indian Dairy Association, New Delhi. He had published 25 research papers and 30 book chapters in reputed peer reviewed journals and books respectively. He is editor of 09 national level books. His expertized research area includes nutraceutical and functional foods, food packaging, dairy technology and fruits and vegetables processing.

Employment

• Banaras Hindu University - South Campus FOOD PROCESSING AND MANGEMENT
  2015 - Present
• Indian Institute of Technology BHU Varanasi Value addition in the processing residue of Kinnow
  2010 - 2011
• Rajiv Gandhi University

Education

Education history is unavailable.

Projects & Funding

Projects & funding information is unavailable.

Publications (31)

• Bajra‐based functional laddu—Standardization, nutritional profiling, molecular characterization
  Food Biomacromolecules 2026 DOI: 10.1002/fob2.70066
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• Nonthermal Food Processing Technologies: A Comprehensive Review
  Future Postharvest and Food 2026 DOI: 10.1002/fpf2.70034
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• Plant-based milk alternatives: processing, nutritional profile, bioactive compounds and health implications
  Food Nutrition 2026 DOI: 10.1016/j.fnutr.2026.100061
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• Antioxidant- and omega-3 fatty acid-rich functional foods
  Handbook of Functional Foods Techniques Analytics and Health Benefits 2026 DOI: 10.1016/B978-0-443-33853-3.00002-8
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• Antioxidant- and omega-3 fatty acid-rich functional foods
  Handbook of Functional Foods 2026 DOI: 10.1016/b978-0-443-33853-3.00002-8
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• Aromachology and Its Psychophysiological Impact: A Systematic Review of Essential Oil Inhalation on Mood, Cognition, and Emotional Well-Being
  Current Behavioral Neuroscience Reports 2026 DOI: 10.1007/s40473-026-00333-5
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• Functional foods as sustainable foods: Challenges and opportunities
  Handbook of Functional Foods Techniques Analytics and Health Benefits 2026 DOI: 10.1016/B978-0-443-33853-3.00006-5
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• Functional foods as sustainable foods: Challenges and opportunities
  Handbook of Functional Foods 2026 DOI: 10.1016/b978-0-443-33853-3.00006-5
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• Nutraceuticals as functional foods
  Handbook of Functional Foods Techniques Analytics and Health Benefits 2026 DOI: 10.1016/B978-0-443-33853-3.00017-X
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• Nutraceuticals as functional foods
  Handbook of Functional Foods 2026 DOI: 10.1016/b978-0-443-33853-3.00017-x
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