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Dr. Ashim Kumar Biswas
Senior Scientist (Livestock Products Technology)
Division of Post-Harvest Technology,
Central Avian Research Institute,
Izatnagar, Bareilly – 243 122, (U.P.), India
Email: biswaslpt@gmail.com
Tel: (O) +91-0581-2303223, 2300204 (Extn.3119)
       (Mb) +91-9690171170, Fax: +91-0581-2301321

1995-2000:        B.V.Sc. & A.H., West Bengal University of Animal & Fishery Sciences, Kolkata, India.
2000-2002:        M.V.Sc. (Livestock Products Technology), Indian Veterinary Research Institute, Izatangar, Bareilly, U.P., India.
2002-2005:        Ph.D. (Livestock Products Technology), Indian Veterinary Research Institute,
 Izatnagar, Bareilly, U.P., India.
Research Area: Value addition and quality control of meat, poultry and egg products          
In-service Awards/Recognition:  
Editorial Board                                     :           International Journal of Meat Science (2009-12)
Best poster award (2nd prize)                 :           Indian Meat Science Association (2010) (Co-author)
Best Oral Paper award (1st prize)          :           Indian Soc. for Ani Prod. & Mang. (2011) (Co-author)
Reviewer in peer-reviewed Journal       :           Journal of AOAC- International,
                                                                        Asian Australasian Journal of Animal Sciences,
                                                                        Food Chemistry,
                                                                        Journal of Food Science,
                                                                        Journal of Food Science and Technology,
                                                                        International Journal of Food Preferences,
                                                                        International Food Research Journal

Teaching & Research Guidance: Fresh & Processed Meat Technology, Poultry & Fish Processing Technology, Egg & Egg Products Technology, Animal Byproducts & Poultry Processing Plant Practices, Biotechnology of Food of Animal Origin. Major Advisor: 04 -M. V. Sc students, Advisory Committee Member: 06- M.V.Sc students

Professional Affiliations: Life member, Indian Poultry Science Association (IPSA); Life membership of Indian Meat Scientist Association (IMSA); Life member, Indian Association of Veterinary Public Health Specialist (IAVPHS); Full member, Association of Food Scientists and Technologists India (AFSTI); Life member, CIPHET Alumni Association

Selected Publications:

  1. Biswas, A. K., Keshri, R. C. and Bisht, G. S. (2004). Effect of enrobing and antioxidants on quality characteristics of precooked pork patties under chilled & frozen storage conditions. Meat Science,66(3): 733-744.
  2. Biswas, A. K., Rao, G. S., Kondaiah, N., Anjaneyulu, A. S. R. and Malik, J. K. (2007). Simple multi-residue method for monitoring of trimethoprim and sulfonamide residues in buffalo meat by HPLC. Journal of Agricultural and Food Chemistry, 55(22): 8845-8850.
  3. Biswas, A. K., Kondaiah, N., Anjaneyulu, A. S. R., Bheilegaonkar, K. N., Mendiratta, S. K., Jana, C., Singh, H. and Kumar, R. R. (2008). Microbial profiles of frozen trimmings and silver sides prepared at Indian buffalo meatpacking plants.Meat Science, 80: 418–422.
  4. Biswas, A. K., Sahoo J. and Chatli, M. K. (2011). A simple UV-Vis spectrophotometric method for determination of β-carotene content in raw carrot, sweet potato and supplemented chicken meat nuggets. LWT-Food Science & Technology, 44: 1809-1813.
  5. Biswas, A. K., Chatli, M. K. and Sahoo, J. (2012). Antioxidant potential of curry (Murraya koenigii L.) and mint(Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage. Food Chemistry, 133(2): 467-472.

Extension Activities: Organization of Pashu Palan Mela, Training to the farmers, Field veterinarians, Delivered T.V. talks on “Packaging of different meat products”.

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