Priya A. Yawale (Ph.D.)
Education Qualification
- Ph.D. Dairy Technology (2024)
- M. Tech. Dairy Technology (2012)
- B.Tech. Dairy Technology (2010)
Designation
Department
Research Area
- Formulation of functional food
- Dairy products
Research work done
M.Sc. Thesis Title: “Development of khoa powder based Gulab jamun mix”
Ph.D. Thesis Title: “Development of omega-3 and phytoestrogen enriched low fat spread”
General Information
PUBLICATIONS:
Research papers:
1. Development of khoa powder based gulabjamun mix (2012). Yawale, P. A., & Rao, K. J. Indian Journal of Dairy Science. 65 (5).
2. Effect of heat treatment of milk on the sensory and rheological quality of dahi prepared from cow milk. Shekhar, S., Joe, J., Kumar, R., Jyothis, J., Kumar, K., Priya, Y. A., Rao, K. J. & Pagote, C. N. (2012). Journal of Food and Dairy Technology, 1(1), 9-15.
Review Papers:
1. A comprehensive review on recent novel food and industrial applications of flaxseed: 2014 onwards (2022). Priya, Y., Neelam, U., Sangita, G., & Ashish, K. S. Food and Feed Research, 49 (1).
2. Carotenoids: Extraction strategies and potential applications for valorization of under-utilized waste biomass (2022). Tiwari, S., Yawale, P., & Upadhyay, N. Food Bioscience, 48, 101812.
Books/ Book chapters:
1. Alpha linolenic acid (2023). Upadhyay, N., Yawale, P., & Eswari, E. In Valorization of Biomass to Bioproducts (pp. 17-35). Elsevier
2. Bioactive peptides and applications of milk derived bioactive peptides. (2024). Upadhyay, N. and Yawale, P. In Dairy Dynamics Navigating New Frontiers (100-110).
Articles:
1. Yawale P., Upadhyay, N. and Shilpashree B.G. (2023). Milk fat: An important component of Milk Fat and Mixed Fat Spreads. In Compendium of the National Workshop on “Technological Interventions in the production of ghee with desired flavour and texture”. (pp. 43-44). Dairy Science College, KVAFSU, Hebbal.
2. Yawale P., Upadhyay, N. and Naik, H.D. (2023). Technological interventions for recovery of different components from ghee residue. In Compendium of the National Workshop on “Technological Interventions in the production of ghee with desired flavour and texture”. (pp. 43-44). Dairy Science College, KVAFSU, Hebbal.
AWARD AND ACHIEVEMENTS:
1. Institute Fellowship (2010-12): Dr. Priya received institute fellowship for PG Programme in National Dairy Research Institute in master’s degree.
2. Institute Fellowship (2018-2022): Dr. Priya received institute fellowship for Ph.D. Programme in National Dairy Research Institute in doctorate degree.
Profile
Dr. Priya A. Yawale is a distinguished academician and researcher in Dairy Technology. She holds a Master’s degree from the National Dairy Research Institute (NDRI), Bengaluru, and earned her Doctorate from ICAR – National Dairy Research Institute, Karnal (Haryana), one of the premier institutes in dairy research in India. Further highlighting her academic excellence, Dr. Priya has successfully qualified the ASRB-NET examination in Dairy Technology twice, in 2014 and 2023. With nearly six years of experience in teaching, research, and extension, she brings both academic rigor and practical insight to her role.
During her Ph.D., Dr. Priya developed an omega-3 and phytoestrogen enriched low-fat spread, aimed at promoting bone health through dietary intervention. Her work extended beyond product development and included biological validation, where the bone health-promoting properties were scientifically tested on glucocorticoid-induced osteopenic female mice, establishing the functional potential of the product. This research reflects her ability to blend food technology with health sciences, addressing contemporary nutritional challenges.
Her Master’s research was equally impactful, focusing on the development of a khoa powder-based Gulab Jamun mix, contributing to the innovation and convenience in traditional Indian dairy products. Over the years, Dr. Priya has authored and contributed to the research publications in reputed journals. Her scholarly work emphasizes product innovation, functional food development, and quality enhancement in dairy processing.