Professor and Head
Department of Dairy Science
He is presently working as Professor and Head, Department of Dairy Science, Veterinary College and Research(VCRI), Namakkal, a constituent college of the renowned Tamil Nadu Veterinary and Animal Sciences University(TANUVAS) in India. He is basically a Veterinarian, graduated in 1992 and obtained his Masters in Dairy Microbiology in the year 1994 and subsequently Ph.D in Dairy Science from Madras Veterinary College. He began his career as Assistant professor in the year 1996 and has gained Seventeen years of service in the three dimensions of Teaching, Research and Extension in Tamil Nadu Veterinary and Animal Sciences University. He teaches Advances in milk and milk products technology, Microbiology of starter culture and cultured milk products, Milk hygiene, food Safety and public Health, Biotechnology of foods of animal origin and Biotechnological techniques and processes in animal products. He is a recipient of Dr.V.Kurien medal for the best performance in his doctoral work on \" Campylobacter jejuni\"-a major food poisoning causing organism. He has been bestowed with the highly coveted ” Maruthamuthu Mariyaee Award for the best teacher of Tamil Nadu Veterinary and Animal Sciences University in the year 2012. He has completed two research schemes viz., National Agriculture Development Programme (NADP) sponsored \"Value added dairy food manufacturing unit to maximise the returns from dairying with a budget outlay of Rs.11.7 million and the Indian Council of Agricultural Research (ICAR) funded experiential learning unit on \"Model demonstration unit for processing of milk and preparation of dairy products\" with a financial outlay of Rs. 9.9 million. Currently, he is handling 3 extramural funded projects. He has so far published 54 research articles including 37 in international journals, 18 popular articles, 14 training manuals and 11 booklets. Presently, his area of research is being focused on development of various value added functional dairy milk products including dietetic products like probiotic ice cream, low fat probiotic ice cream, probiotic yoghurt, probiotic frozen yoghurt, carotene enriched milk, herbal dairy foods like Aloe vera and Noni (Morinda citrifolia) incorporated flavoured milk, and application of micro encapsulation techniques in stabilizing probiotics and incorporation in dairy products so as to achieve targeted delivery. He is a member of very many professional bodies including Indian Dairy Association, Probiotic Association of India, Dairy Technology Society of India, Association of Food Technologists of India, Association of Microbiologists of India (AMI) and The Indian Science Congress Association.