Dr Sarvesh Rustagi | Food Texture | Excellence in Innovation
Associate Professor at Uttaranchal University, India
Dr. Sarvesh Rustagi, a distinguished academic and researcher in the field of Food Technology, holds a Ph.D. from Guru Nanak Dev University, Amritsar, Punjab, supported by a UGC Major Research Project Grant. He has been recognized with numerous awards, including the Young Scientist Award from UCOST and selection for the prestigious Inspire Fellowship by the Government of India.
🎓 Education:
Ph.D. in Food Technology from Guru Nanak Dev University, Amritsar, Punjab (CGPA: 10/10). M.Tech in Food Technology from Gautam Buddha University, Greater Noida, U.P. (CGPA: 8.79/10, University Topper). B.E. in Biotechnology from Maharishi Dayanand University, Rohtak, Haryana
Current Designation and Experience:
Associate Professor at Uttaranchal University, Dehradun. Director of Admission & Marketing at Uttaranchal University. Coordinator at School of Life and Applied Sciences, Uttaranchal University
Academic Achievements:
- Young Scientist Award 2013 by UCOST
- Inspire Fellowship recipient from Govt. of India
- NET (Food Technology) qualifier
- GATE (Biotechnology) qualifier
🔬 Research Focus: Food Texture
Dr. Rustagi’s research primarily revolves around Food Texture. His Ph.D. work specifically investigates the application of Electromyography (EMG) for texture evaluation in various Indian food products. This focus underscores his commitment to enhancing sensory experiences and quality in food.
Citation:
- Total Citations: 352
- Total Documents: 126
- h-index: 10
The h-index is a measure of both the productivity and citation impact of a researcher. It means that Dr. Rustagi has published at least 10 papers that have each been cited at least 10 times. This indicates a moderate level of impact and influence in the field of Food Technology, particularly in the area of Food Texture research.
Publications Top Notes: