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Dr. Prabhat Kumar Mandal

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Dr. Prabhat Kumar Mandal

Professor & Head

Dr. Prabhat Kumar Mandal

Professor & Head

  • Department of Livestock Products Technology, Rajiv Gandhi Institute of Veterinary Education & Research, Puducherry-605 009.
Academic Qualification(Starting with highest degree Awarded)
Degree Awarded Field of Study Institution / Place Year of completion
Ph.D. Livestock Products Technology Indian Veterinary Research Institute, Izatnagar 1996
M.V.Sc. Livestock Products Technology Indian Veterinary Research Institute, Izatnagar 1993
B.V.Sc.&A.H. Veterinary & Animal Sciences Bidhan Chandra Krishi Viswavidyalaya, West Bengal 1991

Position and Employment(Starting with most recent employment)

Position Institution / Place From (Date) To (Date)
Professor & Head Rajiv Gandhi Institute of Veterinary Education and Research, Puducherry 01.9.2022 Till date
Professor Rajiv Gandhi Institute of Veterinary Education and Research, Puducherry 28.1.2012 31.8.2022
Associate Professor Rajiv Gandhi Institute of Veterinary Education and Research, Puducherry 21.3.2005 27.1.2012
Assistant Professor Rajiv Gandhi Institute of Veterinary Education and Research, Puducherry 12.9.1996 20.3.2005
Scientist ICAR - National Academy of Agricultural Research Management, Hyderabad 22.3.1996 21.8.1996

Research Publications

Total no. of publication: 226

Research Papers (63)

  • P.K. Mandal, R.C. Keshri and V.N. Bachhil (1996) Effect of cooking methods on the quality of chicken meatballs. International Journal of Animal Science,11: 225-227.
  • P.K. Mandal, R.C. Keshri and V.N. Bachhil (1996) Effect of storage on the quality of chicken meat balls. Indian Journal of Poultry Science, 31(1): 66-68.
  • P.K. Mandal, V.K. Rao and B.N. Kowale (1998) Preparation of serum Protein isolate from buffalo blood and its quality evaluation. Indian Journal of Animal Sciences, 68(10): 1090-1092.
  • P.K. Mandal, V.K. Rao, B.N. Kowale and U.K.Pal (1999) Quality and yield of buffalo blood and its fractions. Indian Journal of Animal Production & Manageent, 15(1): 23-25.
  • P.K. Mandal, V.K. Rao, B.N. Kowale and U.K. Pal (2000). Utilization of serum protein isolates from buffalo blood in buffalo meat sausages. Journal of Food Science and Technology, 37(5):484- 487.
  • U.K. Pal, P.K. Mandal, V.K. Rao and C.D. Das (2000). Effect of cooking methods on the quality of chicken liver. Indian Journal of Poultry Science, 35(3): 361-363.
  • P.K. Mandal, V.K. Rao, B.N. Kowale (2000). Incorporation of serum protein and globin protein isolates in sponge cake. Journal of Food Science and Technology, (4): 380-383.
  • P. K. Mandal, V.K. Rao and B. N. Kowale (2001). Quality of buffalo meat sausages containing decolourized globin protein isolate. Journal of Food Science and Technology, 38(5): 493 - 494.
  • P. K. Mandal, U.K. Pal, C.D. Das and V.K. Rao (2002). Changes in the quality of restructured cured chicken during refrigerated storage. Indian Journal of Poultry Science, 37(2): 151-154.
  • U.K. Pal, P.K. Mandal, V.K. Rao and C.D. Das (2002). Quality of deboned marinated chicken under refrigerated storage. Indian Journal of Poultry Science, 37(3): 299 - 300.
  • P.K. Mandal, V.K. Rao and B.N. Kowale (2003). Functional properties of serum protein isolates prepared from buffalo blood for food use. Journal of Meat Science, 1(1): 34-36.
  • P. K. Mandal, U.K. Pal, C.D. Das, V.K. Rao, D. Umamaheswari and S. Venugopal (2004). Effect of sex of white leghorn birds on the carcass characteristics and products quality. Journal of Meat Science, 2(1): 35 – 38.
  • U.K. Pal, C.D. Das, P.K. Mandal, V.K. Rao and S. Venugopal (2003). Carcass characteristics, meat and sausage quality of Vanaraja birds. Journal of Meat Science, 1(1): 16 - 19.
  • R Banerjee, P.K. Mandal, S.Bose, M. Banerjee and B. Manna. 2009. Quality Evaluation of Meat, Skin and Wool from Garole Sheep - a Promising Breed from India, Asian Journal of Animal Sciences, 3(2): 39-46.
  • G E Hong, P K Mandal, CW Pyon, SK Kim, KH Han, M Fukusima, HC Shin, K. Choi, CH Lee. 2009. Isoflavone Aglycone from Fermented Soy-Pulp Prevents Osteoporosis in Ovariectomized Rats. Asian Journal of Animal and Veterinary Advances. 4(6): 288-296.
  • H.K Lim, P.K. Mandal, O. Batartsogot, C.H. Lee, J.H Lee and H.B Kim, KD Choi, 2009. Transcriptional Profiling of Spleen Lymphocyte from Experimental Fowl Typhoid in Broiler Chicks through Microarray Analysis. Asian Journal of Animal and Veterinary Advances, 4: 66-75.
  • G H Li, P K Mandal, H K Lim, O Baatartsogt, C
  • C Y Yang, P K Mandal, K H Han, M Fukushima, K D Choi, CJ Kim and C H Lee. 2010. Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying. Journal of Food Science and Technology, 47(2): 162-165.
  • PD Lam, P K Mandal, Y S Hak and S G Hwang, 2010. Study of the molecular mechanism of anti-inflammatory activity of Bee venom in lipopolysaccharide stimulated RAW 264.7 macrophages. Tropical Journal of Pharmaceutical Research, 9(1): 19-26.
  • K. Sudheer, P.K. Mandal, U.K. Pal, H.T. Santosh Kumar, C.D. Das and V. K. Rao 2011. Quality of Soup Prepared from the Broiler Head and Shank, Journal of Meat Science, 7(1): 50-52.
  • U.K. Pal, P.K. Mandal, C.D. Das, V. Kesava Rao and S. Venugopal, 2011. Effect of breed on slaughter and carcass characteristics of adult male chickens, Journal of Meat Science, 7(2): 46-48.
  • P. K. Mandal, S. Cityarasan, U.K. Pal, V. Kesava Rao and C.D. Das 2011. Development of snack (Murukku) by incorporation of broiler skin, Journal of Meat Science, 7(2): 54-57.
  • P. K. Mandal, K. Sudheer, U. K. Pal, C. D. Das, and V. Kesava Rao, 2011. Preparation of low fat restructured chicken slice utilizing gizzard, Journal of Meat Science, 7(1): 56-59.
  • K. Sudheer, P. K. Mandal, C. Das, U. K. Pal and V. K. Rao, 2011. Development of low fat restructured chicken block utilizing gizzard and its refrigerated storage stability. Journal of Food Science and Technology, 47(1): 96-101.
  • Santosh Kumar HT, UK Pal, P.K. Mandal, K. Sudhir, CD Das and V.K. Rao, 2011. Quality of chicken meat under different slaughter conditions. Indian Veterinary Journal, 88(1): 57-59.
  • K. Sudheer, C. Das, P. K. Mandal, U. K. Pal and V. K. Rao, 2011. Effect of Frozen Storage on the Physico-chemical, Microbiological and Sensory Quality of Low Fat Restructured Chicken Block Incorporated with Gizzard. International Journal of Meat Science, 1(1): 62-69.
  • IS Kim, P.K. Mandal, SK Jin, SN Kang, 2011. Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage, Journal of Food Science and Technology, 48(5): 491-497.
  • O. Baatartsogt, P. K. Mandal, H.K. Lim, G. H. Li, C.H. Lee, J.H. Lee and K. Choi 2011. Differential expression of immuno-inflammatory genes in synovial cells from knee after inducing post-traumatic arthritis in swine. Asian Journal of Animal and Veterinary Advances 6(4): 333-343.
  • Son EJ, UK Pal, PK Mandal, GE Hong, SK Kim and CH Lee 2012. Hypolipidaemic effect of processed sulfer, Allium tuberosum Rottl. and fermented Allium tuberosum Rottl. in rat. Asian Journal of Animal and Veterinary Advances, 7(9): 812-821.
  • Hong, G.E., P.K. Mandal, K.W. Lim and C.H. Lee, 2012. Fermentation increases isoflavone aglycone contents in black soybean pulp. Asian Journal of Animal and Veterinary Advances, 7(6): 502-511.
  • Santosh Kumar, H.T., U.K. Pal, V. Kesava Rao, C.D. Das and P.K. Mandal, 2012. Effects of processing practices on the physico-chemical, microbiological and sensory quality of fresh chicken meat. International Journal of Meat Science, 2(1): 1-6.
  • Bhuvana K.S., P.K. Mandal and U.K. Pal 2012. Garcinia cambogia fruit extract enhances the shelf life of pork fry in room temperature. International Journal of Meat Science, 2(2): 27-33.
  • A.P. Najeeb, P. K. Mandal, U. K. Pal and V. K. Rao 2012. Development and evaluation of egg patties by incorporating chicken gizzard. Journal of Meat Science, 8(1&2): 83 – 86.
  • Premanand R., Pal U.K., Gawdaman G., Das C.D. and P.K. Mandal (2014) Assessment of heavy metal levels in muscle, liver and kidney of sheep and goats slaughtered in municipality abattoir of puducherry, India. Journal of Meat Science 9(2): 40-43.
  • S. K. Das, S. Biswas and P. K. Mandal (2014) Standardization, characterization and storage stability of ‘Chevon Pithe’- a Traditional Indian Meat Cake. International Journal of Meat Science,4(1): 1-14.
  • Jin-Gyu Kim, P. K. Mandal, Kang-Duk Choi, Chang-Won Pyun, Go-Eun Hong and Chi-Ho Lee, (2014). Beneficial dietary effect of turmeric and sulphur on weight gain, fat deposition and lipid profile of serum and liver in rats. Journal of Food Science and Technology,51(4): 774-779.
  • Najeeb A. P., P. K. Mandal and U. K. Pal (2015). Efficacy of leaves (drumstick, mint and curry leaves) powder as natural preservatives in restructured chicken block. Journal of Food Science and Technology 52(5): 3129-3133
  • Pyun CW, PK Mandal, GE Hong, CH Lee (2015). Effect of chronic alcohol consumption on the phosphatidylcholine hydroperoxide content of rat liver and brain. Tropical Journal of Pharmaceutical Research, 4(7): 225-1230.
  • Santosh Kumar HT, UK Pal, P.K. Mandal and C.D. Das (2014). Changes in the quality of dressed Chicken obtained from different sources during frozen storage. Exploratory Animal and Medical Research, 4: 95-100.
  • A. P. Najeeb, P. K. Mandal and U. K. Pal (2014). Efficacy of fruits (red grapes, gooseberry and tomato) powder as natural preservatives in restructured chicken slices. International Food Research Journal, 21(6): 2431-2436.
  • A.P. Najeeb, P. K. Mandal and U. K. Pal (2014). Effect of drumstick, mint and curry leaves powder on the shelf life of restructured chicken block. Indian Journal of Poultry Science, 49(3): 274-278.
  • A.P. Najeeb, P. K. Mandal and U. K. Pal (2015). Efficacy of gooseberry, tomato and red grapes powder as preservatives in restructured chicken block. Journal of Meat Science, 10(2): 21-25.
  • M.Y. Lee, G.E. Hong, H.P Zhang, C.Y Yang, K.H. Han, P. K. Mandal, and C.H. Lee (2015) Production of the isoflavone aglycone and antioxidant activities in black soymilk using fermentation with Streptococcus thermophilus S10. Food Science and Biotechnology, 24(2): 537-544.
  • Santosh Kumar H.T., U.K. Pal, P.K. Mandal and C.D. Das (2016). Quality and shelf life of dressed chicken from different sources under refrigeration (4±1ºc). Journal of Meat Science 11(2): 26-30.
  • S. Kasthuri, P.K. Mandal and U.K. Pal (2016) Development of functional chicken chips using flaxseed and oats powder. Journal of Meat Science 11(2): 64-69. (got JMS Best Paper Award)
  • GE Hong, P K Mandal, JH Kim, WJ Park JW Oh, KW Lim, CHo Lee (2016). Influence of lime juice on the pink discoloration and quality of sous-vide processed chicken breast during refrigerated storage. Journal of Food Quality, 39(6): 726-731
  • S. Kasthuri, P.K. Mandal and U.K. Pal (2017). Efficacy of drumstick leaf and jamun seed powder as preservative in chicken chips Journal of Meat Science 12(1): 52-59
  • S. Kasthuri, P. K. Mandal and U. K. Pal (2017) Effect of incorporation of drumstick leaf and jamun seed powder on sensory quality of functional chicken chips, Journal of Meat Science 12(2): 14-18
  • Vinoth Kumar A, U.K. Pal, P.K. Mandal, S. Kasthuri and P. X. Antony. (2018). Antimicrobial Efficacy of Cardamom and Star anise powders on E. coli O157:H7 and other microbial quality indicators in minced beef under refrigeration storage (5±1◦C). Journal of Meat Science, 13(1): 32-36.
  • Ramchendra Reddy B, P.K. Mandal, S. Venugopal and U.K. Pal (2018). Spent Hen Meat Patties Prepared By Using Food Processor. Journal of Meat Science, 13(2): 6 - 9.
  • S. Kumaresan, U.K. Pal, P.K. Mandal and S. Kasthuri (2019) Preparation of spent hen meat pickle with gooseberry powder, Journal of Meat Science, 14(1&2): 16 – 19.
  • B. Ramachendra Reddy, P.K. Mandal*, S. Kasthuri and U.K. Pal (2019) Quality of chicken patties with different levels of tapioca flour prepared by using food processer, Journal of Meat Science, 14(1&2): 30 – 35.
  • S. Kumaresan, U.K. Pal, S. Kasthuri and P.K. Mandal (2020) Effect of gooseberry powder on the shelf life of spent hen meat pickle at room temperature, Journal of Meat Science, 15(1): 71 - 79.
  • Bhuvana KS, PK Mandal, UK Pal, PX Antony and S Kasthuri (2020) Antimicrobial efficacy of Garcinia cambogia fruit extract against food borne bacterial pathogens, in vitro and in chicken meat. Journal of Meat Science, 15 (2): 64 – 69. (got JMS Best Paper Award)
  • Jogeswar P, Ponnuvel P, Sreekumar D, Mandal PK, Ganesan R, Elanchezhian N (2022). Effect of Supplementation of Aloe Vera Juice on Growth Performance of Japanese Quails, The Indian Journal of Veterinary Science & Biotechnology, 18(3): 45-49
  • Surya Rani AED, Venugopal S, Sreekumar D, Mandal P K, Ganesan R (2022) Effect of sex and different housing systems on the performance of japanese quails under varying floor densities in Puducherry. Journal of Meat Science, 17 (1): 60-64.
  • Jogeswar P, Ponnuvel P, Sreekumar D, Mandal P K, Ganesan R and Elanchezhian N (2022). Effect of Supplementation of Aloe Vera Juice on the Carcass Traits of Japanese Quails. Journal of Meat Science, 17 (2): 9-14
  • Kim, KM, EH Choi, JH Lee, K Kim, P K Mandal, KD Choi (2023) Anticancer Effects of Mori Radicis Cortex, Mori Ramulus, Angelica tenuissima, and Inonotus obliquus extract mixtures on B16F10 murine melanoma cell via up-regulation of p53 expression and down-regulation of Akt expression, Tropical Journal of Pharmaceutical Research, 22 (2): 277-282
  • G.V. Bhaskar Reddy, P.K. Mandal, Amaravathi P and A.R. Sen (2022) Effect of whey protein concentrates as a novel binder on quality characteristics and ultra-structural changes of restructured buffalo meat slices, International Journal of Food Science and Technology (Accepted)

Books Published

Total no. of books published: 17

  • VK Rao, UK Pal, PK Mandal and CD Das (2003). Compendium of National Symposium on “Impact of Globalization on Indian Meat Industry” held on Dec. 11-12, Pondicherry.
  • Mandal P.K., Cytyarasan S. and Pal U.K. (2013). Murukku (Indian Snack) with Chicken Skin. Lambert Academic Publisher, Germany (ISBN 978-3-659-30154-4).
  • P.K. Mandal and A.K. Biswas (2014). Animal Products Technology. Studium Press (India) Ltd. New Delhi, India (ISBN 978-93-80012-62-9)
  • Abida J, Pal U.K and P.K. Mandal (2014). Marinated Chicken with Organic Acids, Lambert Academic Publisher, Germany (ISBN 978-3-8484-4385-7).
  • A.K. Biswas, P.K. Mandal and (2014). Poultry, Egg and Fish Processing Technology. Studium Press (India) Ltd. New Delhi, India (ISBN 978-93-80012-63-6).
  • A.K. Biswas and P.K. Mandal (2015). Text Book of Abattoir Practices, Byproducts and Wool. Satish Serial Publisher, New Delhi (ISBN 978-93-84083-05-5).
  • K.S. Bhuvana and P.K. Mandal (2015) Garcinia Fruit as Preservative of Chicken Meat, Lambert Academic Publisher, Germany (ISBN 978-3-659-71969-1).
  • A.K. Biswas and P.K. Mandal (2017). Practical Meat Science. Satish Serial Publishing House, Delhi (ISBN 978-93-86200-39-6).
  • P.K. Mandal and A.K. Biswas (2017). Handbook of Meat Science, Satish Serial Publishing House, Delhi (ISBN: 978-93-86200-41-9).
  • A.K. Biswas and P.K. Mandal (2020). Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies, Academic Press, Elsevier (ISBN 978-0-12-819233-7).
  • P.K. Mandal, A.K. Biswas, U.K. Pal and S. Kasthuri and. (2020). Indigenous Meat Products of India, Satish Serial Publishing House, Delhi, (ISBN 978-93-8889-39-1).
  • P.K. Mandal, A.K. Biswas and P Chauhan (2021) Bharatke Swadeshi Mans Utpad (Hindi), Satish Serial Publishing House, Delhi, (ISBN 978-93-53870-58-4).
  • AP Najeeb and PK Mandal (2021) Natural Preservatives for Chicken Block, Lambert Academic Publisher (ISBN 978-620-3-92186-1).
  • GV Bhaskar Reddy, P.K. Mandal, A.K. Biswas (2021) Advances in Poultry Processing and Food Safety, International Books & Periodical Supply Service, Delhi, (ISBN 978-93-90425-69-3).
  • P.K. Mandal, A.K. Biswas and J. Chowdhury (2021) Meat Science and Technology (Bengali) Mukherjee Publishers, Kolkata. (ISBN 978-81-950107-3-8).
  • P.K. Mandal, A.K. Biswas and D Kumar (2022) Kukkut, Anda Ebang Machhli Prasanskaran Prodyogiki, (Hindi) Satish Serial Publishing House, Delhi, (ISBN 978-93-90660-88-9).
  • PK Mandal and S Kasthuri (2023) Small scale milk processing for entrepreneurship (in Tamil) Shanlax Publications, Madurai (ISBN: 978-81-19337-13-2).

Book Chapters (31)

  • P.K.Mandal (2007) Transportation of carcasses and meat. Diploma in Meat Technology Programme, Block-3, Unit-8 Indira Gandhi National National Open University, New Delhi.
  • P.K.Mandal (2007). Chilling and Freezing Storage of Meat. Diploma in Meat Technology Programme, Block-3, Unit-9, Indira Gandhi National National Open University, New Delhi.
  • P K Mandal (2011). Thermal Processing of Meat, In: Technology of Muscle Foods, (eds) NS Mahendrakar, NM Sachindra, Studium Press (India) Ltd. Pp. 285-321.
  • P K Mandal, A.P. Najeeb and U.K. Pal (2012). Harvest and Post-Harvest Practices for Chicken, In: Chickens: Physiology, Diseases and Farming Practices, (eds) Kapur, I & Mehra A, Nova Science Pub. New York pp 71-88.
  • UK Pal and PK Mandal (2014). Animal products and human health, pp 1-17.
  • PK Mandal and UK Pal (2014) Animal products processing and marketing, pp 18-32
  • AK Biswas and PK Mandal (2014) Packaging materials for animal products, pp 33-50.
  • PK Mandal and UK Pal (2014) Quality assurance of meat, pp 102-132.
  • PK Mandal and AP Najeeb (2014) Biotechnology for animal products, pp 152-173.
  • AK Biswas, P Singh and PK Mandal (2014) Bio-preservatives for animal products, pp 185-202.
  • AK Biswas and PK Mandal (2014) Novel processing of animal products, pp 216-253.
  • AP Najeeb, PK Mandal and KP Mini (2014) Natural antioxidants for muscle foods, pp 270-288.
  • AK Biswas, PK Mandal and KP Mini (2014) Pesticides and mycotoxins in animal products, pp 305-342.
  • AK Biswas and PK Mandal (2014) Modern packaging of meat and meat products, pp 354-370.
  • SK Das and PK Mandal (2014) Low-fat meat products, pp 371-386.
  • AK Biswas, Gauri Jairath and PK Mandal (2014) High pressure processing of meat, pp 387-403.
  • Sunil Kumar, ZF Bhat, Pavan Kumar and PK Mandal (2014) Functional meat and meat products, pp 404-455.
  • PK Mandal (2014) Dairy ingredients in meat products, pp 456-471.
  • AK Biswas, Gauri J and P K Mandal (2014) Nanotechnology for animal products, 472-489.
  • Bhuvana KS, PK Mandal and KP Mini (2014) Bio-preservation of meat, pp 490-509.
  • AK Biswas, PK Mandal and KP Mini (2014) Detection of drug residues in animal products, pp 510-542.
  • AK Biswas and PK Mandal (2014) Application of proteomics in meat science, pp 569-585.
  • PK Mandal (2014) Animal by-products utilization, pp 586-608.
  • Serial No. 5-23 In: Animal Products Technoloy, (eds) PK Mandal and AK Biswas, Studium Press (India) Pvt. Ltd, New Delhi
  • A.K. Biswas and P.K. Mandal (2016) Meat-borne pathogens and use of natural antimicrobials for food safety, In: Food-borne Pathogens and Antibiotic Resistance, (Ed) O.V. Singh, Willey Blackwell, ISBN: 9781119139157, pp 225-245.
  • P K Mandal and U.K. Pal (2017) Use of functional phyto-preservatives in poultry meat and meat products, In: Climate Change & Sustainable Food Production (Eds) Sunil B, Irshad A, Vasudevan VN and Sathu T, Excel India Pub. ISBN: 978-93-86724-13-7, PP 237-250.
  • U.K. Pal, Lalchamliani. L, P.K. Mandal and Kasthuri. S (2017) Traditional Meat Products /Preparations of Bengal and North Eastern India – Present Status and Future Prospects In: Climate Change & Sustainable Food Production (Eds) Sunil B, Irshad A, Vasudevan VN and Sathu T, Excel India Pub. ISBN: 978-93-86724-13-7, 265-278.
  • A. K. Biswas and P.K. Mandal (2020). Current perspectives of meat quality evaluation: Techniques, technologies and challenges (Chapter-1), pp 3 – 15.
  • K. Narsaiah, A.K. Biswas and P.K. Mandal (2020) Non-destructive methods for carcass and meat quality evaluation (Chaoter-3) pp 37 – 49.
  • A. K. Biswas, S. Tandon and P.K. Mandal (2020). Calpain assisted post-mortem ageing of meat and its detection methods (Chapter-7), pp 101 – 111.
  • P.K. Mandal and A. K. Biswas (2020). Modern techniques for rapid detection of meat borne pathogens, Chapter-16) pp 287 – 301.
  • Ajaykumar V.J. and P.K. Mandal, (2020). Modern concept and detection of spoilage in meat and meat products (Chapter-18) 335 – 345.
  • 27 – 31, In: Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies, (Eds) A.K. Biswas and P.K. Mandal (2020). Academic Press (Elsevier), (ISBN 978-0-12-819233-7)

Review Papers (26)

  • P.K. Mandal, S. Kumar and S.A. Wani (1995). Use of non-meat protein extenders in meat products". Indian Food Packer, 49 (4):51-57.
  • S.A. Wani, S. Kumar and P.K. Mandal (1995). Tumbling and massaging – An emerging technology for meat industry. Indian Food Industry, 14(3): 37-41.
  • P.K. Mandal, S.A. Wani and VN Bachhil (199). Milk-borne diseases and health hazards in India – a review". Indian Food Packer, 50 (4):95-101.
  • P. K. Mandal and U.K. Pal (1998). Effect of cooking methods on the quality of meat and meat products - an overview. Beverage & Food World, May 1998; 40-42.
  • P.K. Mandal, V.K. Rao, B.N. Kowale and U.K. Pal (1999). Utilization of slaughter house blood in human food. Journal of Food Science and Technology, 36(2): 91–104.
  • P.K. Mandal, K. Choi, Sang-gi Min and Chi-ho Lee (2009). Application of Nanotechnology in Food Packaging – an Overview. Korean Journal of Food Science of Animal Resources, 29(4): 403-408.
  • R. Banerjee, P K Mandal, U K Pal and K Ray (2010). Productivity and genetic potential of ‘Garole’ sheep of India – a review. Asian Journal of Animal Sciences, 4(4): 170-189.
  • A.K. Biswas, N. Kondaiah and A.S.R. Anjaneyulu and P.K.Mandal (2010). Food Safety Concerns of Pesticides, Veterinary Drug Residues and Mycotoxins in Meat and Meat Products. Asian Journal of Animal Sciences, 4(2): 46-55.
  • G. Kandipan, A.S.R. Anjaneyulu, V.K. Rao, U.K.Pal, P.K. Mandal and C.K. Das (2010). Common ingredients used in traditional buffalo meat products. Beverage & Food World, 2010: 52-55
  • A.H. Jana and P.K. Mandal, 2011. Manufacturing and quality of mozzarella cheese: a review. International Journal of Dairy Science, 6 (4): 199-226.
  • P.K. Mandal, A.K. Biswas, K. Choi and U.K. Pal 2011. Methods for rapid detection of foodborne pathogens: an overview. American Journal of Food Technology, 6(2): 87-102.
  • U.K. Pal, P.K. Mandal, V.K. Rao and C.D. Das. 2011. Quality and utility of goat milk with special reference to India: an overview. Asian Journal of Animal Sciences, 5(1): 56-63.
  • A.K. Biswas, N. Kondaiah and A.S.R. Anjaneyulu and P.K. Mandal, 2011. Causes, Concerns, Consequences and Control of Microbial Contaminants in Meat– A Review, International Journal of Meat Science, 1(1): 27-35.
  • V. Rajaganapathy, F. Xavier, D. Sreekumar and P.K.Mandal, 2011. Heavy metal contamination in soil, water and fodder and their presence in livestock and products. Journal of Environmental Science and Technology, 4(3): 234-249.
  • K.P. Mini, K.V. Venkateswaran, S.Gomathinayagam, S Bijargi and P.K. Mandal (2015). Anthelmintic activity of plants especially of Aristolocia species in Haemonchosis – a Review. Asian Journal of Animal and Veterinary Advances, 10(10): 623-645.
  • G.V. Bhaskar Reddy, P.K. Mandal, A. R. Sen and K.S. Reddy (2015) Developments in science, technology, quality and constraints of restructured meat products - A Review, International Journal of Meat Science, 5(1): 14-48.
  • Biswas A. K, Mandal P. K and Gauri Jairath (2016) Strategies to develop healthier meat and meat products. Journal of Meat Science, 11(2): 1-14
  • A.R. Sen and P.K. Mandal (2017) Use of natural antioxidants in muscle foods and their benefits in human health – an Overview. International Journal of Meat Scienc.7: 1-5.
  • M. Muthukumar and P. K. Mandal (2018) Concerns and consequences of industrial livestock and meat production, Journal of Meat Science, 12(2): 1-9
  • DM Reddy, GVB Reddy and PK Mandal (2018) Application of Natural Antioxidants in Meat and Meat Products-A Review. Food and Nutrition Journal, 3 (3): 173
  • Y Vashi, S Naskar, S Banik, P K Mandal (2018) Advances in Genetic Improvement of Meat Quality Traits in Pig - A Review. Journal of Nutritional Biology, 3(1) Online
  • P.K. Mandal and A.K. Biswas (2019) Modern trends in detection of microbial spoilage of muscle foods – A Review. Food Science and Nutrition Technology 4(3): 1-7 (DOI: 10.23880/fsnt-16000184)
  • Girish Patil S, M Muthukumar, SK Mendiratta and PK Mandal (2019) Impact of COVID-2019 on Indian Meat Industry: National scenario and way forward. Journal of Meat Science 14 (1&2): 1 -5
  • Aparna K. and PK Mandal (2020) Suggestions on food and lifestyle for fighting corona virus by boosting immunity - a holistic approach, Acta Scientific Nutritional Health, 4(7): 28-32.
  • Muthukumar M, RG. Nair, B.M. Naveena, S K. Devatkal and P.K. Mandal (2020) Online Meat Marketing: Technical, Socio-Economic and Regulatory Challenges. Journal of Meat Science, 15 (2): 1-5.
  • AR. Sen, M. Muthukumar, B.M. Naveena, G S. Patil, R Banerjee, G.V. Bahskar Reddy, P.K. Mandal and Devakrupa, M. (2021). Technology landscaping in Indian meat sector to meet the future demand and strengthening business, Journal of Meat Science, 16 (1&2): 1-6.

Invited Papers in Symposia/Guest Lecture (33)

  • V.K. Rao, P.K. Mandal and U.K. Pal (1999) Traditional processing of meat and poultry products. Proc. National Seminar on processing of Meat, Poultry and Byproducts for value addition held on 24-26 Feb. 1999 at CFTRI, Mysore PP-127-136.
  • U.K. Pal, P.K. Mandal, V.K. Rao, and C.D. Das (2003). Recent developments in prevention and control of meat borne zoonosis. National Symposium on Impact of Globalization on Indian Meat Industry, 11-12 Dec, 2003, Pondicherry, pp 75-83.
  • V.K. Rao, P.K. Mandal, U.K. Pal and C.D. Das (2003). Post harvest technologies in meat processing - recent developments. National Symposium on Impact of Globalization on Indian Meat Industry, 11-12, Dec., 2003, Pondicherry. pp 54-59.
  • V.K. Rao, U.K. Pal, P.K. Mandal and C.D. Das (2003). Technologies for byproducts utilization - Indian scenario. Compendium of National Workshop on Identification of Technologies & Equipments for meat and Milk products, Sept. 5-6, 2003, IVRI, pp. 41-47.
  • P.K. Mandal, U.K. Pal, C.D. Das and V.K. Rao (2006) Use of Animal By-products in Pharmaceutical and Biomedical Industry. National Symposium on “Prospects and Challenges in Indian Meat Industry” 27–29 July, 2006, Chennai, pp 225-231.
  • V.K. Rao, U.K. Pal, P.K. Mandal and C.D. Das (2006). Application of chemical additives in meat processing and their limitations. National Symposium on “Prospects and Challenges in Indian Meat Industry” 27 – 29 July, 2006, Chennai, pp 217-224.
  • P.K. Mandal, U.K. Pal and C.D. Das, 2012. Use of dairy ingredients in meat products In: International Workshop on “Strategies in Value Addition and Safety Aspects Pertaining to Dairy and Food Industry” held in Madras Veterinary College, Chennai on 15-16th March, 2012.
  • P. K. Mandal, 2012. Recent trends in processing and preservation of meat and quality perspectives, In: UGC sponsored National Symposium on “Recent trends in Perishable Food Processing and it Quality Control Techniques”, Periyar University, Salem on 27th Feb, 2012, pp 12-13.
  • PK Mandal 2013.Trends in meat science and technology development in India for future global marketing, In: National Symposium on “Thrust areas in veterinary research, education, regulatory reforms and governance for quality services to farmers” of IAAVR, 16-17 April, 2013 held in Bangaluru.
  • P.K. Mandal and U.K Pal, 2013. Meat science education in India and man power requirement for the meat sector” in National Symposium on “Emerging technological changes to meet the demands of domestic and export meat sector” at National Research Centre on Meat, Feb 7-9, Hyderabad.
  • U.K Pal, P.K. Mandal and CD Das, 2013. Technological advances in microbiological safety of meat foods. in National Symposium on “Emerging technological changes to meet the demands of domestic and export meat sector” at National Research Centre on Meat, Feb 7-9, Hyderabad
  • PK Mandal 2014. “Application of natural preservatives in poultry products” Guest lecture on , In: 3 weeks (21.01.14 to 11.02.14) training on “Latest technique in value added poultry products preparation and marketing” (07.02.14) at Veterinary College and Research Institute, Namakkal.
  • Mandal P.K. and Pal U.K. (2014) Use of natural preservatives in meat and meat products, In: National Symposium on “Sustainable Meat Production for Nutritional Security and Consumer Well-being: Challenges and Strategies” 28-30, December, 2014 at DUVASU, Mathura.
  • U.K.Pal, P.K.Mandal and C.D.Das (2014) Animal welfare during transport and slaughter, In: National Symposium on “Sustainable Meat Production for Nutritional Security and Consumer Well-being: Challenges and Strategies” 28-30, December, 2014 at DUVASU, Mathura.
  • P.K. Mandal and Girish P.S. (2016) Utilization of byproducts from Pig slaughter, In: Training on “Integrated pig farming for sustainability and socio-economic upliftment of tribal population of North-Easter region” National Research centre on Pig, Guwahati, 5-12 Jan, 2016.
  • P. K. Mandal (2016) Functional meat products with natural preservatives and additives, In: National Symposium on “Role of Veterinarians for sustainable livestock and poultry production to boost up rural economy” WBUAFS, Kolkata, January 10-11, 2016.
  • P. K. Mandal and U. K. Pal (2016) Use of plant origin functional preservatives and additives in poultry meat and products, In: International Symposium on “New horizons for augmenting meat production & processing to ensure nutritional security, food safety and environmental sustainability” Nov, 10-12, Ludhiana, pp115-120.
  • P.K. Mandal and P.S. Girish (2016) Utilization of byproducts from Pig slaughter, In: Model Training Course on “ Value addition and post harvest management of pork for ensuring hygienic pork production” National Research centre on Pig, Guwahati, 1-8 November, 2016, pp 70-76.
  • P.K. Mandal (2016) Processing and preservation of pork, In: Model Training Course on “ Value addition and post harvest management of pork for ensuring hygienic pork production” National Research centre on Pig, Guwahati, 1-8 November, 2016, 51-62.
  • P.K. Mandal and U.K. Pal (2018) Animal Handling, new transport policies and welfare indicators under shifting paradigms: Strategies to minimize pre-harvest losses. In: ICAR sponsored 21 day Summer School on “Innovations in livestock sector for doubling farmers’ income: strategies and opportunities in meat value chain” at NRC Meat, Hyderabad (25.07. 18 to 14.08.18), 56-66.
  • P. K. Mandal, U. K. Pal and S. Kasthuri, (2018) Advances in rapid detection of microbial spoilage of muscle foods In: Compendium of 8th Conference of Indian Meat science Association and International Symposium on “Technological Innovations in Muscle Food Processing for Nutritional Security, Quality and Safety” held at Kolkata from 22 - 24 November, 2018. Pp 263-266.
  • U.K. Pal, P.K. Mandal and Kasthuri. S (2018). Commercialization of traditional meat products of India - a way forward. In: Compendium of 8th Conference of Indian Meat science Association and International Symposium on “Technological Innovations in Muscle Food Processing for Nutritional Security, Quality and Safety” held at Kolkata from 22 - 24 November, 2018. pp. 363-366.
  • P. K. Mandal, (2019) Use of smartphone for rapid monitoring of muscle food safety. In: Compendium, International Symposium on “Advances in Production Processing and Quality Assurance of Muscle Foods for Improved Health and Nutritional Security” held at Palampur, 6 -8, November, 2019. Pp 263-266.
  • P.K. Mandal (2021) Role of positive thinking in entrepreneurial success, In DST sponsored 2 weeks e-training under Faculty Development Programme on: Entrepreneurship in Livestock and Veterinary Sciences, Orgamised by ICAR_National Research Centre on Meat, Hyderabad, 9 -22 Feb, 2021
  • P.K. Mandal (2021). Dairy Plant Layout and Maintenance. Online District Level Training (DLT) in Odisha (OUAT) under PMFME Scheme on 05.03.2021
  • P. K. Mandal, (2021) Use of natural preservatives for development of designer meat products, in Online Training programme (15 days) conducted by College of Veterinary Science and Animal Husbandry, MHOW on “Designing new age foods of animal origin, 2-16 August, 2021.
  • P.K. Mandal (2021) Storage of meat and meat products for better quality and shelf life & Shelf stable meat products in 5 days Online Training for Master Trainers on “Meat and Poultry Processing” under the PM-FME Scheme, MoFPI, GoI organized by ICAR-National Research Centre on Meat, Hyderabad (13.08.2021).
  • P K Mandal (2021) Role of natural antioxidants in functional meat products and in human health” In: Compendium of 10th Conference of Indian Meat science Association and International Symposium on “Holistic Approach to the Meat Food Quality and Safety in Continuum from Farm to Fork” held at SVPUAT, Meerut, 25 - 27 November, 2021. Pp 263-266.
  • GV Bhaskar Reddy, P.K. Mandal and AR Sen (2021). Recent developments in technology and quality of restructured meat products, In: Compendium of 10th Conference of Indian Meat science Association and International Symposium on “Holistic Approach to the Meat Food Quality and Safety in Continuum from Farm to Fork” held at SVPUAT, Meerut, 25 - 27 November, 2021. Pp 97-101.
  • PK Mandal (2022) Traditional and scientific slaughtering of food animals, In: Ten days National Training on “Advances in quality assurance and hygieninc production of animal origin foods” by Center of excellence for advance research on animal food safety, Mumbai Veterinary College, Mumbai, 19.01.2022.
  • PK Mandal (2022) Prospects of antioxidants from foods of animal origin ensuring human health In:21 days winter school (ICAR) on “Prescribing Human Health Using Foods of Animal Origin” By LPT Div, IVRI, 8 – 28 February, 2022.
  • PK Mandal (2022) Meat animal transport and marketing requirements, regulations and legal, considerations, In:21 days winter school (ICAR) on “Obtaining globally recognized certifications for ensuring quality and safety of milk, meat, poultry and fish and establishing food testing laboratory” by NRC Meat, Hyderabad, 8-28th February, 2022.
  • PK Mandal (2022) Functional components in meat and their role in health and well-being can navigate the future of animal proteins” in International Symposium on “Novel technologies and policy interventions for sustainable meat value chain, NMRI, Hyderabad, 14-16, December 2022.

Research Papers Presented in Seminar / Symposia (52)

  • P.K. Mandal, R.C. Keshri and Sushil Kumar (1994). Effect of cooking methods on the physico-chemical and sensory attributes of chicken meat ball.
  • P.K. Mandal, R.C. Keshri and V.N. Bachhil (1994). Effect of storage on the quality of chicken meat balls cooked by three different methods. S.A. Wani, P.K. Mandal, V.K. Rao, B.N. Kowale and P.L. Yadav (1994). Effect of cooking methods on the yield of low-fat buffalo meat balls.
  • 1-3 were Presented and published in National Symposium on Meat and Milk Industry: Trends and Developmental strategies, held on 25-27August, Hissar.
  • P.K. Mandal, V.K. Rao and B.N. Kowale (1997). Incorporation of serum protein isolate in Buffalo meat sausages. P.K. Mandal, V.K. Rao and B.N. Kowale (1997). Replacement of egg liquid by serum protein isolate and globin protein isolate in sponge cake.
  • Serial No. 4-5 Presented and published in Indian convention of food scientists and technologists, 25-26, Mumbai.
  • P.K. Mandal, V.K. Rao and B.N. Kowale (1998). Incorporation of globin protein isolate in buffalo meat sausages. Presented and published in Fourth International Food Convention (IFCON)23-27November, Mysore.
  • P.K. Mandal, U.K.Pal, C.D. Das, V.K. Rao and S. Venugopal (2003). Effect of sex on the slaughter characteristics, cut up parts and meat yield of culled white leghorn birds. C.D. Das, P.K. Mandal, U.K. Pal, V.K.Rao and S. Venugopal (2003). Slaughter characteristics, cut-up parts and yield of culled breeding cocks. P.K. Mandal, V.K.Rao, U.K.Pal and C.D.Das (2003). Effects of garlic and ginger extracts on the sensory quality of smoked Bacon. U.K. Pal, P.K. Mandal, V.K. Rao and C.D. Das (2003). Bacteriological quality of goat carcasses slaughtered at Municipal slaughter house of Pondicherry.
  • P. K. Mandal, U.K. Pal, C.D. Das, V.K. Rao, D. Umamaheswari and S. Venugopal (2004). Effect of sex on the quality of chicken sausages and nuggets. Serial No. 7-11 were presented & published in National Symposium on “Impact of globalization on Indian Meat industry”, Pondicherry, Dec 11-12, 2003
  • U.K. Pal, P.K. Mandal, V.K Rao, C.D. Das and S. Venugopal (2004). Effect of breed on slaughter and carcass characteristics of adult male chickens. Presented & published in National Symposium on “Strategies for promoting commercial poultry farming in hills”, April 7-9, Palampur
  • K Choi, O. Baatartsogt, H K Lim, P K Mandal, C H Lee, B Urantulkhuur, S W Suh and G H-Li (2008). Microarray analysis of transcriptional responses to infection by Salmonella gallinarum and Salmonella pullorum in Chicken (XIII.P.23) P 509.
  • Suh S.W, H.K Lim, K.D. Yang, Baatartsogt O, Uranthulkhuur B, P.K.Mandal, C.H. Lee, J.H. Lee and K.D. Choi (2008). Effect of Saccharomyces exiguus supplement on growth, mortality and immune response of layer chicks infected with Salmonella gallinarum. (P21) pp 137-139.
  • Uranthulkhuur B., Baatartsogt O, H.K. Lim, S.W. Suh, Y.Y Kim, C.H.Lee, P.K.Mandal, and K.D. Choi (2008). Proteomic analysis of Salmonella pullorum infected liver tissue in chicken. (P22) pp.140-142.
  • H.K. Lim, Baatartsogt O, H.K.So, P.K.Mandal, H.D. Woon, O.D. Kim, S.H. Kim, Lee C.H. and K.D. Choi (2008). The effect of green tea supplement on the CD4 and CD8 cells percent under stress. Pp 135-136.
  • K. Sudheer, P K Mandal, U K Pal, H T Santosh, C D Das and V K Rao (2008). Preparation of Soup from the Broiler Chicken Head and Shank. Published in IMSACON-III of Indian Meat Science Association, held in Bangaluru, India, 4-6 July, 2008.
  • S.W. Suh, Baatrasogt. O, H.K. Lim, B. Urantulkhuur, H.C. Kim, K.C. Ahn, J.S. Lee, Y.Y. Kim, P.K. Mandal, S.H. Chang, H.G. Kang and K.D. Choi (2008). Effect of feeding Ppobiotic on the performance of layer chicks infected with Salmonella gallinarum.(PF28115) P174.
  • B. Urantulkhuur, O. Baatartsogt, H.K. Lim, S.W Suh, P.K. Mandal and K.D. Choi (2008). Protein and gene expression in liver of chicken infected with Salmonella pullorum. (PA28135) P 85
  • H.K. Lim, O. Baatartsogt, S.W. Suh, P.K. Mandal, S.H. Kim, J.H. Kim, S.B. Lee and K.D. Choi (2008). Effect of yeast extract feeding on the performance and immunity of broiler infected with Salmonella gallinarum
  • Baatartsogt O., H.K. Lim, Urantulkhuur B., SW. Suh, P.K. Mandal, D.W. Han, K.O. Park, D.J. Yhu, D.W. Kim and K. D. Choi (2008). Heat stress protective efficiency of green tea extract in broilers chicken.
  • S.W. Suh, Baatrasogt O, H.K. Lim, B. Urantulkhuur, H.C. Kim, K.C. Ahn, J.S. Lee, Y.Y. Kim, P.K. Mandal, S.H. Chang, H.G. Kang and K.D. Choi (2008). Effect of Feeding Isatis indigotica on immune response in layers infected with Salmonella gallinarum .
  • Premanand R, UK Pal, CD Das, VK Rao and PK Mandal (2010). Assessment of metal residue levels in the muscle, liver and kidney of sheep and goats slaughtered in municipality abattoir of Pondicherry, In: National Symposium on “Strategies for sustainable meat production for nutritional security and employment generation” held in IVRI, Izatnagar, India, 19-20, November.
  • P.K. Mandal, K. Sudhir, U K Pal, C D Das and V K Rao (2010). Development of chicken block utilizing gizzard in IPSACON-XIX of Indian Poultry Science Association, Chennai, India, 16-18 Sept. 2010.
  • P. Najeeb, P.K. Mandal*, L.A. Judith, R. Saravanan, U.K. Pal and C.D. Das (2013). Efficacy of leaves (drumstick, mint and curry leaves) powder as natural preservatives in restructured chicken slices.
  • Cytyarasan S., Mandal P.K., Pal U.K. and Das C.D. (2013). Development of snack (Murukku) by incorporation of chicken skin.
  • Priya Vinnarasi. J, Das C.D., Mandal P.K., Pal U.K and Rao, V.K. (2013). Development of fermented chevon sausages using LAB cultures and fermented bamboo shoot. 30. Abida Judith L., U.K. Pal, P.K. Mandal, C.D Das and Vinoth Kumar A. (2013). Efficacy of acetic, citric and lactic acid in improving the quality of marinated chicken.
  • Bhuvana K.S, Mandal, P.K. and Pal U.K. (2013). Effect of Garcinia cambogia extract as a bio-preservative on the keeping quality of pork fry at room temperature. (Received best poster award)
  • Bhuvana K.S., Mandal P.K. and Pal U.K. (2014) Antimicrobial efficacy of a crude extract of Garcinia cambogia fruit against common food-borne bacterial pathogens, in vitro and in chicken cuts, Pp214 215.
  • Bhuvana K.S., Mandal P. K. and Pal U.K. (2014) Efficacy of a crude extract of Garcinia cambogia fruit as a natural preservative in chicken meat chunks p 240. (Received best poster award)
  • D. Kogilasan, P.K. Mandal, S. Venugopal and U.K. Pal (2016) Effect of age on carcass and meat quality characteristics of Giriraja male chicken, p 45
  • D. Kogilasan, P.K. Mandal, S. Venugopal and U.K. Pal (2016) Effect of age on carcass and meat quality characteristics of Giriraja female chicken, p 45
  • S. Kasthuri, P.K. Mandal, D. Kogilasan and U.K. Pal (2016) Development of functional chicken chips using flaxseed and oats powder, p 80
  • S. Kasthuri, P.K. Mandal, D. Kogilasan and U.K. Pal (2016) Effect of drumstick leaf and jamun seed powder on the sensory quality of functional chicken chips, p 98
  • Bhuvana K.S., P.K. Mandal, P.X. Antony and U.K. Pal (2016) Preservative effects of Garcinia cambogia fruit extract on the storage stability of minced chicken meat, p 140
  • Cytyarasan S., Mandal P.K. and Pal U.K. (2016) Storage stability of murukku (snack) incorporated with chicken skin, p 200.
  • B. Ramachendra Reddy, P. K. Mandal, S. Kasthuri, U. K. Pal, V. J. Ajaykumar1 and S. Venugopal (2018) Spent hen meat patties prepared by using food processor
  • S. Kumaresan, U. K. Pal , P.K. Mandal and S. Kasthuri (2018) Quality of spent hen meat pickle with gooseberry powder
  • Jeyapriya S., Pal, U.K., Rajkumar V1., Kashturi, S. and Mandal P.K. (2021) Effect of sesame seed paste on the quality of mini chevon patties. (Best Poster Award)
  • Jeyapriya S., Pal, Jeyapriya S., Rajkumar V1, Kashturi, S., Mandal P.K. and Pal U.K., (2021) Standardization of retort pouch processing of mini chevon patties containing sesame seed paste
  • Jeyapriya S., Pal, Jogeswar P., Ponnuvel P., Sreekumar D., Mandal P.K., Ganesan R. and Elanchezhian N. (2022). Effect of supplementation of Aloe vera juice on the carcass traits of Japanese quails
  • Jeyapriya S., Pal, S. Kasthuri, Mithun Hariraj P. and PK. Mandal (2022) Impact of training on the poultry products entrepreneurship

Laboratory Manual (4)

  • UK Pal and PK Mandal (1997). Manual-Cum-Practical Record for LPT-311: Milk and Milk Products Technology (Revised as Unit-1 as per new syllabus)
  • UK Pal and PK Mandal (1998). Manual-Cum-Practical Record for LPT-321: Abattoir Practices and Animal Byproducts Technology (Revised as Unit-2 & 3 as per new syllabus)
  • VK Rao, UK Pal and PK Mandal and CD Das (1998). Manual-Cum-Practical Record for LPT-411: Meat and Meat Products Technology (Revised as Unit-4 as per new syllabus).
  • P.K. Mandal (2016) Internship Manual on Core Competence in Livestock Products Technology

Popular Article/Commentry (4)

  • P.K. Mandal (1995). Role of beta agonists in meat production and their effects on meat quality. Beverage & Food World 22(6):18-20.
  • P.K. Mandal (2002). Lactose intolerance. Pegasus p. 19 – 20
  • P.K. Mandal (2004). Processing and quality of some unconventional meat. Journal of Indian Veterinary Association, Kerala 2(1): 29 – 31.
  • P K Mandal (2018) Microbiome with symbiotics can extend lifespan (Short commentary), Food & Nutrition Journal, 3: 184 (doi 10.29011/2575-7091.100084)

Uploaded more than 100 Lectures in YouTube on Livestock Products Technology for UG and PG students. Channel: Dr PK Mandal Prof LPT https://www.youtube.com/c/PrabhatMandalPondy/featured

Externally funded Research projects

Total no. of completed & ongoing research projects: 4

Title of the Project Role Duration of the Project Amount (Rs in lakhs) Funding Agency
Gene Expression of Immuno-Inflammatory Protein in Synovial Cells in Swine Associate 3 Years Rs 54 Lakhs (Approx) The GRRC Program of Gyeongi Province, South Korea
To Develop Functional Animal Products Centre Associate 3 Years Rs 120 Lakhs (Approx) Ministry of Agriculture, Food & Rural Affairs, South Korea
Standardization, Scaling up and small scale entrepreneurial skill development training on value added milk products which can be prepared at household level. Mentor 2 Years Rs 26.12 Lakhs Dept of Science & Tech, GOI, New Delhi
Prime Minister Formalization of Micro-food-processing Enterprises (PMFME) Scheme Master Trainer & Nodal Officer from RIVER as SLTI Supporting by capacity building 5 Years Actual budget is for UT of Puducherry Ministry of Food Processing Industries, GOI, New Delhi

Awards & Honors

  • National Scholarship during H.S. and U.G. studies (1986 – 1991)
  • ICAR Junior Fellowship during P.G. studies (1991 – 1993)
  • ICAR Senior Fellowship during doctoral studies (1993 – 1996)
  • Best paper award in IMSACON-V at NRC on Meat in Hyderabad, 2013
  • Best paper award in IMSACON-VI in Veterinary College, Mathura, 2014
  • Best paper award in IMSACON-VII in Veterinary College, Ludhiana, 2016
  • Enlisted in “Marques WhosWho” in the World, 33rd Edition, January, 2016
  • Fellow of Indian Meat Science Association, 2016
  • Fellow of Indian Poultry Science Association , 2016
  • Top 100 Educators-2016 by International Biographical Centre, Cambridge, England
  • Fellow, International Society for Research & Development, 2020
  • Life Time Achievement Award, VD GOOD Professional Association, 2020
  • Doctor of Science (honouris causa) International Agency for Standardization and Rating, 2020
  • Dr. K Sudhakar Reddy IMSA-JMS Best Research Paper Award in IMSACON-X, Meerut, 2021
  • Dr. B.D. Sharma IMSA Best Teacher Award in IMSACON-X, Meerut, 2021
  • IMSA Best Researcher Award in IMSACON-XI, Hyderabad, 2022