Experience

Khalsa College Amritsar

• India
• Higher Education
• 100 - 200 Employee

• Lecturer

  • Jul 2016 - Present



Guru Nanak Dev University

• India
• Higher Education
• 400 - 500 Employee

• Research Fellow

  • Aug 2012 - Mar 2016

  Hands on experience of all following equipment : Orifice meter,Venturi meter,fluid flow measurement ,pressure measurement devices,u tube manometer,vacuum evaporator,distillation ,centrifugation ,cabinet drier,fluidised bed drier,freeze drier,texture analyser,hunter lab,viscometer,sox let extraction ,hammer milk,autoclave and spectrophotometer .

• Lecturer

  • Jul 2013 - Dec 2014

  Teaching to MSc and B.Tech following subjects; food engg,fluid flow ,mass transfer,fluid flow,sugar and alcohol technology.basics of food engg



Panjab University, Educational Institution, Chandigarh

• India
• Higher Education
• 700 & Above Employee

• Assistant Professor

  • Jul 2012 - Jun 2013

  Teaching following subjects to B.E (Food Technology) a.) Introduction to food technology.b.)Oil and Fats processing labs. C. Milk and milk products processing lab. d. Processing of Meat,Fish and poultry . e.Biochemistry and Nutrition lab. f. Cereals and pulses processing lab. Show less



Khalsa College

• India

• Lecturer

  • Jul 2011 - Feb 2012

  Teaching following subjects to BSc Food science. ( Heat transfer,Mass Transfer,Fluid Flow,Dairy Tech,Basics Of Food Engg,Alcohol Technology,Oils and Fat technology). Practical classes; Rancidity test,free fatty acid test,adulteration test,iodine value tests ,fat percent calculation by gerber method,pressure measurement . Teaching following subjects to BSc Food science. ( Heat transfer,Mass Transfer,Fluid Flow,Dairy Tech,Basics Of Food Engg,Alcohol Technology,Oils and Fat technology). Practical classes; Rancidity test,free fatty acid test,adulteration test,iodine value tests ,fat percent calculation by gerber method,pressure measurement .



GNDU

• lecturer

  • Jul 2009 - Nov 2010

  Main Duties : 1) Teaching following subjects: a. Basics of food Engg to MSc b. Fluid flow and heat transfer to B.Tech. c. Food Process Engg. 2) Practical classes: a.Instructing and monitoring lab equipment ; Food process engg lab : Hammer mill,Cabinet drier,Fluidised bed drier,freeze drier,vacuum evaporator all dehydration and rehydration methods. b.Fluid flow and heat transfer practical ; orifice meter,Venturi meter,Reynolds number,Arrhenius equation ,heat transfer modes: conduction ,convection and radiation .centrifugation,distillation Show less