1. Dr. V K Joshi has over 35 years of experience in research, teaching, and extension work related to postharvest technology and food science. 2. He received his MSc and PhD from Punjab Agricultural University and Guru Nanak Dev University respectively. 3. Throughout his career, Dr. Joshi has published over 125 research papers, 40 book chapters, and edited 10 books. He has also guided many MSc and PhD students in their research.

1. Curriculum Vitae of Dr. V K Joshi
CURRICULUM VITAE
1. NAME OF CANDIDATE : VINOD KUMAR JOSHI
2. FATHER'S NAME : Sh. M. L. JOSHI
3. DATE OF BIRTH : 16th May, 1955
4. STATE OF DOMICILE : Himachal Pradesh
5. WHETHER SC/ST : N.A.
6. PRESENT ADDRESS : Professor and Head, Deptt. of Food Science and
Technology, Dr. YS Parmar University of
Horticulture and Forestry, Nauni, Solan, (H.P)
173230, india
7. ACADEMIC RECORD:
Sr.
No.
Examination
passed/ year
of passing
Name of Board/
Univ./College
Division/
class with
percentage
Subject (s)taken
1. Hr.Sec.I
1971
Punjab Sch.Edu.
Board,
Chandigarh
1st (Merit)/71.0 Biology,Chemistry,
Physics,Maths,Eng,
Hindi and Punjabi.
2. B.Sc.(Med.)
1975
Guru Nanak Dev
Univ.
Amritsar/D.A.V.
College,
Jallundur.
1st (Merit)/71.0 Botany, Zoology,
Chemistry & English
3. M.Sc.(Micro)
1977
Punjab
Agricultural
University,
Ludhiana.
1st/3.67 out of 4
(73.40%)
Food micro,Indust.
micro,Soil micro,
dairy micro, General
biochem, Techniques
in biochem.analysis.
Genetics Dairy Tech-
nology, Oenology &
Stat. Technical
writing.
Title of thesis "Incidence of E.coli in market milk (raw and pasteurized) of Ludhiana city"
4. Ph.D.(Micro)
(1994)
Guru Nanak Dev
University,
Amritsar
(Punjab)
Degree by research Please see citation*
Title of thesis "Studies on alcoholic fermentation of apple juice and pomace utilization"

2. Curriculum Vitae of Dr. V K Joshi
*CITATION FOR Ph.D. DEGREE
Outstanding piece of research work. The technology developed by the author opens a new
dimension in the diversification of additional avenues of processing apples. The results are
very encouraging and a step towards developing a process for the production of wines. Work
on the standardization of process for the manufacture of cider, wine,vermouth etc., their
sensory evaluation using latest statistical design and cost benefit ratio will definitely
help in commerci alization of these products. Work carried out by the student on the
utilization of apple pomace for the production of ethanol, -carotene or enhancing its
nutritive value by fermentation is praiseworthy.
8. PROFESSIONAL AND PRACTICAL TRAINING
i) One month's training on `Food Processing and Nutrition' held at M.A.U. Parabhani,
Maharashtra, organised by I.C.A.R., New Delhi, from 1st June to 27th June, 1982.
ii) Received a week's training on 'Basic techniques in Sensory Analysis of Food' at
C.F.T.R.I., Mysore from 27th July to 31st July, 1987.
iii) Received four week's training on 'Introduction to Computers and their
applications' organised by University Instrumentation & Computer Centre, UHF Nauni,
Solan (H.P.)from 21.5.90 to 15.6.90.
iv) Received a training on "Setting up of Horticulture based Processing Industries"
organised by PHD Chamber of Commerce, New Delhi from 4th August to 7th August,
1992 in collaboration with UHF, Nauni.
v) Received advanced training on`Postharvest Technology 'organised by USAID Agric.
Commercialization Enterprises and PAU, Ludhiana by Faculty of University of California,
DAVIS from 28th to 30th May, 1997 at Ludhiana (Pb.), India.
9. DETAILS OF EMPLOYMENT, EXPERIENCE AND NATURE OF JOB
Details of type and length of service:
Total length of experience : 35 years
Research and Development & Practical experience : 8 years
Research/training and extension/consultancy : 27 years
Dr YS Parmar University
of Horticulture and
Forestry, Nauni, Solan
(Himachal Pradesh)
Dept of Post Harvest
Technology, from 16th
July, 1986 to 31.3.94
Assisant
Scientist
in the pay
scale of
Rs.2200-4000
A. (a) To carry out research on
Postharvest technology of Horticultural
Crops as a Co-investigator, under"All
India coordinated researchProject on
PHT of Horticultural
Crops" by the ICAR, New Delhi on
the following aspects:-
1) Product Development and their
evaluation.
2) Fruit and vegetable fermentation
technology
3) Waste utilization
B.Teaching of courses' pertaining to
postharvest
Technology/fermentationtechnology/quality

3. Curriculum Vitae of Dr. V K Joshi
control/spoilage
C. Extension activity relating to the
Postharvest Technology in the form of
lectures and popular articles, broadcasting
over All India Radio, Shimla
-DO- Asstt.Scientist
Selection
grade
Rs.3000-5000
-DO-
-DO-
w.e.f. 20.10.1996
to 20.10.2004
Associate
Professor
in the pay
scale of
Rs.3700-
5700
Rev Rs
12000-19000
-DO-
-DO-
w.e.f. 20.10.2004
till date
Professor
in the pay
scale of
Rs.3700-
5700 + Grade
Pay of
10,000
-DO-
-DO-
w.e.f. 01.03.2008
till date
Professor and
Head
in the pay
scale of
Rs.3700-
5700 + Grade
Pay of 10,000
Overall administrative control of the
Department.Teaching, research and
Extension activities, consultancy in area of
specialization
10. R&D PROJECTS BEING PURSUED/CARRIED OUT
Please see Annexure I
11. SALIENT RESEARCH ACHIEVEMENTS
Please see Annexure II
12. PUBLICATIONS
Please see Annexure III

4. Curriculum Vitae of Dr. V K Joshi
13. RESEARCH AWARDS
Please see Annexure IV
14. TEACHING
DETAILS OF STUDENTS GUIDED AT PG LEVEL (Please see Annexure V)

5. Curriculum Vitae of Dr. V K Joshi
15. DETAILS OF COURSES TAUGHT
POSTHARVEST TECHNOLOGY
Undergraduate Postgraduate
B.Sc.(Hort./Elective) M.Sc.(PHT) Ph.D.(PHT)
1. Quality control and
orientation in
processing industry
(PHT 424)
1. Quality control of
processed products
(PHT 503)
1. Advances in fruit and
vegetable preservation
(PHT 602)
2. Fruit and vegetable
preservation (PHT 411)
2. Fruits and vegetable
processed products
(PHT 523)
2. Nutritive value of
fermentation technology
(PHT 624)
3. Fruit and vegetable
processing
(PHT 423)
3. Techniques in sensory
analysis (PHT 524)
3. Advances in
Fermentation Technology
(PHT 622)
4. Analytical techniques
in F&V and their
products (PHT 422)
4. Spoilage of fruits and
vegetable products
(PHT 521)
4. Ph.D.Seminar

6. Curriculum Vitae of Dr. V K Joshi
5. M.Sc.Seminar (PHT 591)
FOOD SCIENCE AND TECHNOLOGY TECHNOLOGY
Ist Semester
Sr.
No.
Course No. Course Title Cr. Hrs. Teacher Name
( Contact hours)
1. FST-604 Food Processing 2+0 Dr KD Sharma/Dr VK Joshi
(1)
2. PHT-691 Ph.D. Seminar 1+0 Dr VK Joshi (1)
3. FST-591 M.Sc. Seminar 1+0 Dr VK Joshi (1)
4. FST-519 Beverages Technology 1+1 Dr VK Joshi/ DrRakesh
Sharma (1.5)
2nd Semester
1. FST-529 Sensory Evaluation 1+1 Dr VK Joshi/ Mrs.
SurekhaAttri (1.5)
2. FST-542 In plant Industrial
Training
0+1 Dr VK Joshi/ Dr Rakesh
Sharma (1.0)
3. FST-602 Modern Food
Microbiology
2+1 Dr Nivedita Sharma/Dr VK
Joshi (2.0)
4. FST-535 Current Topics in Food
Science and Technology
2+0 Dr VK Joshi/ Dr KS
Thakur/ Dr KD Sharma(0.6)
5. MSc and PhD Research guidance = 3 credit hours per semester ,total credit hours
=6.0 hours
16. CONSULTANCY SERVICES
Has successfully completed the job of the wine consultancy by the University of Horticulture
& Forestry, Nauni-Solan to M/s Himachal Fruit Wine Ltd, Badhu, Distt. Mandi.
Accordingly the factory has gone into production with good market response for the
products. The contract remained in operation w.e.f. July, 1992 to 1997

7. Curriculum Vitae of Dr. V K Joshi
17. SIGNIFICANT PROFESSIONAL CONTRIBUTIONS
During the part 35 years on so I have contributed to the academic of life in the following
manner:
 Have conducted problem oriented research on postharvest technology /fermentation
technology/food microbiology/waste utilization of the lactic acid and fermentation in the
state of HP. The research on wine production from research has culminated into the
technology transfer to the industry and establishment of wine industry and sale of the
product in the market. The basic purpose was to reduce the postharvest loss of
horticulture.
 Lactic acid fermentation of fruit and vegetable for biopreservation, becteriocion
production and product development resulted into technology generation of value added
products.
 The waste from processing and industry like apple pomace was converted into value
added products like ethanol, baker’s yeast, microbial pigment, pectinase, enzyme etc.
besides it can over- come pollution.
 Worked on sensitive/ safety of products like patulin/ aflatoxin and recommended
remedial methods.
 Contributed to development of subject active as member of BOS /course development
committees etc.
 Has development manuals for the conducting of practical’s in the class rooms .
 Has written/edited ten books. Two of the books have been recommended for PHT/ Food
science & Technology by ICAR. Other books cover the course contents include Food
biotechnology, sensory science, handbook of enology that cover the course out- line of
the subject matter of PHT/FST.
 Have guided –no Ph.D and- MSc students besides several MSc,B.Tech students for their
project work of this university or other universities.
 Have published about 125 research papers 35 review & technical papers, 40 book
chapters, besides presenting more than 50 papers present in the seminars.
 Have published 2 special issue of journal as a guest editor.
 Many of my research papers have been published in the journals of repute/ abroad.
 Considering my contribution, I have been made editor- in- chief IJFFI, editor Indian food
packer ,International journal food & nutrition, Indian journal mushroom.
 Is examiner of several universities, paper setter and thesis evaluator of my subject of
various institutions.
 Has been an advisor of several students as a minor.
 As an extension specialist contributed immensely to spread of message for adoption for
PHT of Horticulture in the form of lectures/ workshop/seminars.
 Delivered many radio talks on AIR on several issues related to PHT/FST/Food Science &
Technology / Food Microbiology etc.
 Has been an advisor of hpmc, HP government corporation on processing of Fruit
 Written several articles on the subject for the benefit of the house- wives etc.

8. Curriculum Vitae of Dr. V K Joshi
 As an incharge of processing unit got FPO license to the processing unit and developed
it from scratch to full fledged unot , it is earning now more than 3 lacks per annual.
 Has several as a consultant to M/s Himachal Fruit and beverages, Ltd. Badhu,
Distt.Mandi (H.P)
 Has been a Course Director of summer schools for 21 days on Advances on Food
processing and preservation sponsored by ICAR.
 Has chaired session in workshop, presented findings in Package Of Practice, seminars
remained reportear etc.
 Has helped settled several students in food industry.
 Research project handling, Have handled as PI projects funded by ICAR,DBT,ICAR-
Mini-mission, DST, Handled the following project as COPI funded by, AICRP of ICAR
on PHT, NBARD, FICCI
 Handled the following project of infrastructure development as PI, FIST, MFPI
 Developed infrastructure on fermentation Technology/waste management.
 Renovated the lab of fermentation technology.
 Has work experience from scratch i.e. senior technical assistant till the professor and
head, the present position
 Has made the deptt. of Food science and Technology (earlier PHT) as model deptt.
 Had motivated the scientists of the dept to bring max projects and at present every
scientists of the deptt. has at least a project that is funded externally.
 Has contributor to the development of standards for the alcoholic beverages in India
under Food safely and standard authority of India as a member of committee.
 As a member of FSSAI on contaminates has contributor to the fixing of limits of toxic
components like Aflatoxin in food.
 As a Managing Director of experiental learning program of ICAR has made contribution
to development of skill in students for fruit and vegetable processing.
 Has contributed to the equal opportunity cell as chairman in organising training.
 To help the physically handicapped person/employs get the travelling allowance.
 To help provide the students of such categories get the scholaraships.
18. ESTABLISHMENT OF FRUIT PROCESSING UNIT IN THE DEPT. OF PHT
 Helped to set up and renovated the Fruit Processing Unit in the Dept.of Postharvest
Technology which has been granted licence by Fruit Product Order Authorities,
New Delhi for commercialization.
 Remained Incharge of the Fruit Processing unit and started commercial production
of fruits and vegetable products.
 Established and operated a community canning service (CCS) to cater to the needs
of processing products of villagers and university staff.
19. MEMBERSHIP OF PROFESSIONAL BODIES/COMMITTEES
Please see Annexure VI

9. Curriculum Vitae of Dr. V K Joshi
20. WORK DONE AS PROFESSOR AND HEAD
Please see Annexure VII
21. WORK DONE AS A NODEL OFFICER
Please see Annexure VIII
22. WORK SHOP ORGANIZED
Please see Annexure X
23. DETAILS OF COURSES TAUGHT
Please see Annexure XI
24. TRAINING TO OUTSIDE STUDENTS
Please see Annexure XII
25. MEDIA COVERAGE
Please see Annexure XIII
It is certified that the information is correct to the best of my knowledge and belief.
Place: Nauni-Solan
Date: ( V.K. Joshi )