Opportunities in Soyabean Processing for Entrepreneurship Development

Dr. Punit Chandra
Total Lectures:
58 Mins


Opportunities in Soyabean Processing for Entrepreneurship Development 

Dr. Punit Chandra obtained his Master Degree in Biochemistry in 1980 and Ph.D. (Biochemistry.) in 2000 from University of Allahabad, Allahabad, India. He Served as Scientific Officer in U P Council of Sugarcane Research from 1989 and joined ICAR in June, 2006 as Senior Scientist at CIAE, Bhopal. He was promoted to Principal Scientist in May, 2011. Dr. Chandra has about 33 years of professional experience in the field of Plant Biochemistry and Food Biochemistry covering food processing and food nutrition area. His significant contributions includes Improved cooking quality of soy splits, Enhanced shelf life of soy milk and tofu, Process of Microwave treatment of soybean for minimization of trypsin inhibitor, Production of soy protein concentrates and isolates by membrane separation technology and Process optimization for chemical free (minimal use) refining of mechanically expelled soybean oil, preparation of Protein Hydrolysates and Health response of different soy products. He has number of papers published in journals National and International repute. He is also Referee in refereed Journal. He has also written several Popular Articles and Book Chapters. Presented more than 30 papers in Conferences/ Seminars of International and National repute. He is Life members of two professional societies, Member of FAD 16 of Bureau of Indian Standards (BIS), New Delhi.

Any student or professional willing to enhance or refresh their knowledge in this topic.
No Assessment. The certificate will be issued by Food Tech Pathshala.
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