Shri. Rajneesh Kumar Singh
Comptroller
M.Sc.(Physics) M.B.A.(Finance)
Phone(Office) : 022-26351006 , Extn: 534,
Place of Posting
| # | Place | Period |
|---|---|---|
| 1. | IFFCO, ALLAHABAD | 1997 |
| 2. | U.P. GOVERNMENT, LUCKNOW | 1997 - 1998 |
| 3. | INDIAN LAC RESEARCH INSTITUTE,RANCHI (PRESENTLY KNOWN AS IINRG), RANCHI. | 1998 - 2003 |
| 4. | CENTRAL INSTITUTE FOR RESEARCH ON COTTON TECHNOLOGY, MUMBAI | 2003 - 2011 |
| 5. | CENTRAL SOIL AND WATER CONSERVATION RESEARCH AND TRAINING INSTITUTE, DEHRADUN (PRESENTLY KNOWN AS IISWC), DEHRADUN | 2011 - 2019 |
| 6. | NATIONAL DAIRY RESEARCH INSTITUTE, KARNAL, HARYANA | 2019 - 2019 |
| 7. | INDIAN COUNCIL OF AGRICULTURE RESEARCH, KRISHI BHAWAN, NEW DELHI | 2019 - 2022 |
| 8. | CENTRAL INSTITUTE OF FISHERIES EDUCATION, MUMBAI | 2022 - Till now |
Research Papers
- Kasturi Chattopadhyay, K. A. Martin Xavier, P. Layana , A. K. Balange, B. B. Nayak., 2020. Effect of Chitosan Hydrogel inclusion on Centesimal Composition of Pangasius (Pangasianodon hypophthalmus) (Sauvage, 1878) Emulsion Sausages under Refrigerated Storage. Fishery Technology 57: 22 – 27
- P. Layana, K. A. Martin Xavier, S. Lekshmi, Geetanjali Deshmukhe, B. B. Nayak and Amjad K. Balange., 2019. Antioxidant and Antimicrobial Potential of Hydroethanolic Extracts of Padina tetrastromatica from North-west Coast of India. Fishery Technology 56: 199 - 204
- Kasturi Chattopadhyay, K. A. Martin Xavier, P. Layana, A. K. Balange, B. B. Nayak., 2019. Chitosan hydrogel inclusion in fish mince-based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities. International Journal of Biological Macromolecules 134:1063-1069
- Kasturi Chattopadhyay, K. A. Martin Xavier, A. K. Balange, P. Layana, B. B. Nayak., 2019. Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage. LWT- Food Science and Technology 110:283-291
Ongoing Projects
- Effect of Extraneous Factors on Trophic Chain linked to Non-conventional Resources for Sustainable Management. (Institutional Project- Co-PI) 2017-20
- Enhancing the utilization of non-food fish and seaweed through technology refinement and upscaling. (Institutional Project- Co-PI) 2018-20