Suresh Dholia

Design Scaling Rules for Fat Fractionation. Worked on Anhydrous Milk Fat (AMF) crystallization process optimization, so that the better fractionation of different parts of AMF can be carried out. This included the literature research, lab testing and scaling up to the pilot plant level.

Improve the natural acidity of mango pulp. This project included monitoring and understand the conditions which affects the acidity in the mango during the storage for ripening of the mango, which in-turn affects the acidity of mango pulp. Also, carrying out different analysis and quality checks of the mango pulp which was processed in the factory.

Carried out usual daily quality tests in Quality assurance laboratory. Key responsibilities: Quality assurance and laboratory testing in different departments.

Food Ingredient Functionality, Advance Food Physics, Advance Food Quality Management, Predicting Food Quality, Dairy Science and Technology.

Food Chemistry, Food Additives and Ingredients, Multiphase Reactors, Chemical Process Technology, Fluid Flow and Heat Transfer, Material Energy Balance Computation, Food Engineering and Principle of Food Preservation, Packaging technology.