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Prof. K. S. Thind Prof. I. M. Sharma Prof. H. L. Sharma Prof. Rajendra Prasad Prof. Farooq Ahmad Aga Prof. P. K. Dogra Prof. M. S. Pathania Prof. Gursharan Singh Dr. Rajinder Singh Rekhi Dr. Anju Pathania (Coordinator) Dr. Ashutosh Sharma Dr. Rahul Kumar Dr. Puja Rattan Dr. A. Harshavardhan Reddy Dr. Sonika Sharma Dr. Gurpreet Kaur Dr. Alka Soharu Dr. Priyanka Dr. Payal Kapoor Dr. Harish Sharma Dr. Ludarmani Dr. Monika Menia Ms Dixa Tanotra Mr. Manpreet Singh Mr. Sandeep Kumar Ms. Rosy Bala Ms. Manjot Kaur

Faculty of Agricultural Sciences
Dr. A. Harshavardhan Reddy
M.Sc., Ph.D.
Assistant Professor
11 years
Email: harshavardhan10172@davuniversity.org
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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