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Prof. K. S. Thind Prof. Gursharan Singh Prof. Farooq Ahmad Aga Dr. Rajinder Singh Rekhi Dr. M.S. Toor Dr. Ravinder Singh Rana Dr. Jaswinder Singh Bhatti Dr. Anju Pathania (Coordinator) Dr. Ashutosh Sharma Dr. Rahul Kumar Dr. A. Harshavardhan Reddy Dr. Sonika Sharma Dr. Ludarmani Dr. Monika Menia Dr. Priyanka Dr. Jeevanjot Kaur Dr. Shabnam Pangtu Dr. Jeenia Thalyari Dr. Inderpal Kaur Dr. Aamina Sadiq Dr Kapil Sharma Dr. Rashika Mahajan Dr. Shivam Sharma Ms. Dixa Tanotra Dr. Pratibha Sharma Dr Shivani Chand Dr Akshdeep Kaur Mr. Manpreet Singh Amar Jashandeep Kaur

Faculty of Agricultural Sciences
Dr. A. Harshavardhan Reddy
M.Sc., Ph.D.
Assistant Professor
11 years
Email: harshavardhan10172@davuniversity.org
Contact No.: 8360104495
Membership: 1. Editorial Board Member of Journal of Agricultural and Allied Sciences 2. Life Membership of Karnataka Horticulture Society and Journal of Asian Horticulture, India.
Awards: 1. Awarded Junior Research fellowship (JRF) by Indian Council of Agricultural Research (ICAR) to Pursue M.Sc (Horticulture) in Post harvest technology. 2. Awarded Research fellowship for Ph.D. programme by Council of Scientific and Industrial Research (CSIR), India. 3. Awarded 3rd prize in appreciation of the business plan presented on completion of the training programme on Technological Entrepreneurship sponsored by HRD-group, CSIR, India conducted by Indian Institute of Management, Bangalore.
Research Guidance: Post harvest technology and functional properties of fruits and vegetables.
Editor: Journal of Agricultural and Allied Sciences
Specialization: Horticulture (PHT)
Brief Proifle

He obtained Masters degree in Horticulture from University of Agricultural Sciences, Bangalore. He did PhD from Central Food Technological Research Institute, Mysore. He was awarded Junior Research Fellowship (JRF) by ICAR (Indian Council of Agricultural Research) to pursue MSc programme and research fellowship by CSIR to pursue PhD programme. He has authored /co-authored 14 refereed journal articles and filed one patent. He has worked in the industry for 2.5 years and has teaching experience of 7.5 years. His research expertise includes functional foods, standardization of recipes for preparation of value added products, storage stability and organoleptic evaluation of prepared products for quality and acceptability after the storage.

 

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