ABOUT EMILY HAQUE AND DR. RATTAN CHAND

Emily Haque

Emily Haque is a PhD student at the National Dairy Research Institute, India. This research is being supervised by Dr. Rattan Chand.

Research area

Bioactive peptides derived from milk fermented with Lactobacillus helveticus and Saccharomyces cerevisiae: biochemical and functional characterisation.

Research experience

• Microbiological techniques
• Plasmid isolation, PCR, RT-PCR, SDS-PAGE, Western blotting
• Animal cell culture, ELISA
• Chromatography (Gel filtration, Ion exchange,   Solid phase extraction, HPLC)

Education

• 2000. B.Sc. (Science) Garden City College, Bangalore, Karnataka, India
• 2000-2002. M.Sc. (Microbiology) Al-Ameen College , Bangalore, Karnatka, India
• 2003-present. Ph.D. research scholar in Dairy Microbiology, National Dairy Research Institute, Karnal, India

Contact information

Miss Emily Haque
Division of Dairy Microbiology
National Dairy Research Institute,
Karnal-132001
India
E-mail: emilyhaque@gmail.com
Phone: +91-184-2259175

Dr. Rattan Chand

Dr. Chand is a Principal Scientist in Dairy Microbiology at the N.D.R.I., Karnal, India. He is engaged in research, teaching, guidance of postgraduate students and consultancy to the dairy industry.

Research experience

Dr Chand has 35 years of research experience and has guided 11 postgraduate and 5 Ph.D. students. He is co-advisor of various inter-disciplinary committees in the areas of fermented dairy products, bacteriophages, bacterial toxin, mycotoxin, bio-oils, bio-remediation and bioactive peptides and their applications. Rattan Chand has published more than 100 papers in international and national journals. Dr Chand has visited the USA as a visiting professor under the AHRD programme. Major achievements in the field of dairy science and technology include :

• Development of BIS mutants of Lactococcus lactis subsp. diacetylactis.
• Production of bio-oils from whey.
• Isolation and purification of bioactiveptides from fermented milk having antihypertensive and antimicrobial activity against pathogenic microorganisms.
• Enhancement of shelf life of ghee using microbial cells.
• Development of Lactococcus lactis subsp. diacetylactis possessing prolonged flavour.
• Extraction of chlorinated hydrocarbon compounds with a newly developed extraction technique with minimal use of extracting solvents.
• Development of phage resistant mutants of lactic acid bacteria.
• Isolation of enzyme from microbial source to degrade BHC & DDT.
• Developed HACCP process based software (patent filed).
• Enhanced the shelf life of Paneer with the help of LP system and lysozyme.
•  Has developed a food safety database for milk and milk products.
•  Reduced the BOD of waste products to 70% with Fusarium sp.
•  Prevented spoilage of butter by yeasts.
• Produced bio-oils from waste products using molds.
• Rattan Chand is a life member of the Association of Microbiologists of India and the ARSS Forum; a member of Association of Food Scientist and Technologists (India), Indian Dairy Association, a member of the Biological Society of India and The International Dairy Federation group on antibiotics.
• Dr Chand was awarded best poster award by the Association of Microbiologists of India in 2004 and also awarded best paper award for an article published in Indian Dairyman, in 2005.

Education

• 1971. Dairy Microbiology degree from Punjab University, Punjab
• 1974. M.Sc. (Dairy Microbiology) degree from Punjab University, Punjab
• 1980. Ph.D degree from Kurukshetra, University Kurukshetra (Haryana)

Contact information

Dr R. Chand
Principal Scientist (Dairy Microbiology)
National Dairy Research Institute
Karnal-132001
India
E-mail: rc@ndri.res.in
Phone: +91-1842259179, 2259175
Mobile : +91-1842203704 ®

© Copyright December 2006. All rights reserved. W M A Mullan.
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