Gaurav Kumar Pal

About

A Food Technologist and Microbiologist with 5+ Years of Experience in proteins based new food product development (Alternative meat products; dry blended beverages; Protein based innovative products; Hi-protein snacks & namkeen); Extraction, characterization, purification (Membrane & IEP) and its process optimization of plant and animal proteins; Process Scale-up of protein powder manufacturing; Protein functionality; Quality control & assurance; Microbial control (PEMS, QMS, Hygiene Zoning, GMPs, Plant Hygiene); TPM; Food Analysis.
ACHIEVEMENTS
 Formulation of plant-based meat alternative products with superior taste and textural properties
 Commercial Process optimization for plant protein powder (isolate and concentrates); Soya Proteins - (Production @ 1.2 Metric Ton/Month); Mungbean Proteins (Production @ 6 Metric Ton/Month); Chickpea Proteins (Production @ 4 Metric Ton/Month)
 Modified process to achieve highly soluble protein with superior taste & functionality.
 Achieved consistent protein quality & control microbial profiles by established protocols (PEMS, QMS, Zoning, TPM, GMPs, IPQC; Plant & personal Hygiene) for quality assurance.
 Supported for technical discussion with customers, and resolving the food regulatory issues (Nutritional and Health Claims)

Employment

Employment history is unavailable.

Education

• CSIR-Central Food Technological Research Institute PhD (Sciences)
  2014 - 2018
• Pondicherry University PhD
  2013 - 2014
• Chaudhary Charan Singh University M.Sc. Applied Microbiology
  2010 - 2012
• IP College Bulandshhar B.Sc. Biotechnology
  2007 - 2010

Projects & Funding

Projects & funding information is unavailable.

Publications

Publications are unavailable.