Dr. Shaikh Adil | Dairy Science | Research Excellence Award
Assistant Professor at Parul University, Vadodara, India
Dr. Shaikh Adil is an accomplished academician and researcher currently serving as Assistant Professor at Parul University, Vadodara, Gujarat. With over seven years of teaching experience, his work spans various prestigious institutions across India, including the College of Dairy Technology in Udgir and Warud. He also brings significant industrial expertise through his roles in organizations like Igloo Dairy Services and Vasudhara Dairy. His academic background is rooted in Dairy Technology, holding a Ph.D. from SMC College of Dairy Science, Anand, and prior degrees from Maharashtra Animal and Fishery Sciences University. Dr. Adil is a prolific researcher in the domain of frozen desserts, fruit by-products, and traditional Indian dairy products, with over 35 research publications in SCOPUS, WOS, and UGC-listed journals. His scholarly pursuits are further demonstrated by his authorship of books and contributions to national and international conferences. Known for his innovative approaches in dairy product development, Dr. Adil has significantly contributed to value addition in dairy using fruit waste, aligning with sustainability goals. His work continues to bridge academia and industry through research, innovation, and education in food science and dairy technology.
Professional Profile
Education
Dr. Shaikh Adil holds a comprehensive academic portfolio in Dairy Technology. He earned his Ph.D. from SMC College of Dairy Science, Anand, where he explored the “Utilization of Orange Peel Products for Value Addition to Frozen Yoghurt,” demonstrating a strong commitment to sustainable and health-focused dairy innovations. Prior to this, he obtained his M.Tech. in Dairy Technology from Maharashtra Animal and Fishery Sciences University, Nagpur, with a thesis on the development of vegetable-based dried Kheer mix, reflecting his interest in functional traditional foods. He also completed a B.Tech. in Dairy Technology from the same university, laying the foundation for his expertise in dairy sciences. Additionally, Dr. Adil holds a Post Graduate Diploma in Food Safety from IGMPI, New Delhi, enriching his academic credentials with essential knowledge in regulatory and safety aspects of food production. His educational background blends theoretical knowledge with practical application, enabling him to address contemporary challenges in the dairy sector, from innovation in product development to safety and quality control. This strong academic grounding has been instrumental in shaping his teaching, research, and industry collaboration initiatives.
Professional Experience
Dr. Shaikh Adil has accumulated over seven years of academic experience and considerable industrial exposure, making him a well-rounded professional in the field of Dairy Technology. Since June 2022, he has served as an Assistant Professor at Parul Institute of Technology, Parul University, Vadodara, where he contributes to both teaching and research. Previously, he worked as an Assistant Professor (Ad-Hoc) at the College of Dairy Technology in Udgir, and as a guest lecturer at the same institution and at the College of Dairy Technology in Warud. His teaching roles have involved core subjects in dairy technology, reflecting his commitment to education and curriculum development. In addition to his academic career, Dr. Adil has practical experience in the dairy industry. He served as a Production Officer at Igloo Dairy Services Pvt. Ltd. and as a Management Trainee at Vasudhara Dairy. This industry-academia blend enriches his pedagogical methods and research approaches, ensuring they are aligned with real-world applications. His career trajectory showcases a continuous pursuit of excellence in dairy education, technology dissemination, and innovative research in traditional and modern dairy practices.
Research Interest
Dr. Shaikh Adil’s research interests lie at the intersection of traditional wisdom and modern food science, particularly within the domains of frozen desserts, fruit by-products, and traditional Indian dairy products. He is passionate about developing sustainable and functional dairy innovations by leveraging underutilized resources such as fruit waste. His doctoral research exemplifies this vision, where he focused on the incorporation of orange peel products into frozen yoghurt to enhance both its nutritional and functional properties. Dr. Adil continues to explore avenues for value addition in dairy products by using fruit peels, vegetable powders, and indigenous ingredients. His work aims to elevate the nutritional profile and market appeal of traditional Indian dairy delicacies, like Kheer and Burfi, while ensuring they meet contemporary health and safety standards. This blend of research not only contributes to waste minimization and sustainability but also provides novel food products that cater to modern dietary preferences. Through his ongoing projects and publications, Dr. Adil is fostering innovation in dairy processing, aligning his efforts with global trends in food science and functional nutrition.
Research Skills
Dr. Shaikh Adil possesses a robust set of research skills rooted in dairy science and food technology. His expertise includes formulation and product development, statistical optimization (such as response surface methodology), sensory evaluation, and compositional analysis. He is well-versed in advanced laboratory techniques relevant to dairy processing, microbiological safety, and nutritional profiling. His work on frozen yoghurt, pizza cheese, Kheer mix, and probiotic dairy foods reflects strong proficiency in integrating functional ingredients into conventional dairy matrices. Dr. Adil also demonstrates adeptness in using food industry software and instrumentation for quality control and shelf-life studies. He has authored and co-authored over 30 peer-reviewed research papers in reputed SCOPUS, Web of Science, and UGC-listed journals, showcasing his ability to conduct high-impact scientific research. Furthermore, his contributions to national and international conferences underline his capabilities in scientific communication and knowledge dissemination. Dr. Adil’s interdisciplinary approach bridges gaps between traditional dairy practices and modern innovations, underpinned by a strong methodological framework and a keen eye for application-oriented research.
Awards and Honors
Dr. Shaikh Adil has earned wide recognition for his contributions to dairy technology and food science. He has co-authored over 30 impactful papers in high-ranking journals, including SCOPUS and Web of Science indexed publications, showcasing the academic community’s acknowledgment of his research. His works have been frequently cited in scholarly literature, underlining the influence and relevance of his studies in frozen desserts, functional dairy innovations, and the valorization of food by-products. Dr. Adil’s involvement in book chapters and textbooks, such as his contributions to CRC Press publications and the co-authored question bank on dairy engineering, further establishes his authority in the domain. Additionally, he has been invited to present his research findings at multiple national and international conferences and has published widely in symposia proceedings. His contributions to popular science literature, such as articles in the Indian Food Industry Magazine, also speak to his efforts in outreach and science communication. These accolades and scholarly engagements reflect Dr. Adil’s commitment to excellence and continuous impact in dairy research and education.
Conclusion
Dr. Shaikh Adil emerges as a visionary academic and research leader in the field of dairy technology, seamlessly integrating traditional practices with modern scientific innovation. With a strong academic foundation, rich teaching experience, and hands-on industry exposure, he brings a multidimensional perspective to food and dairy science. His focus on sustainable product development through the use of fruit and vegetable by-products not only addresses environmental concerns but also caters to evolving consumer demands for health and nutrition. Through extensive research publications, conference presentations, and academic authorship, he continues to contribute to the scientific community while fostering the next generation of food technologists. His role at Parul University enables him to mentor students and drive applied research that has real-world implications. As the food industry grapples with challenges around sustainability, functionality, and food safety, professionals like Dr. Adil are pivotal in shaping innovative and eco-conscious solutions. His career is a testament to academic rigor, research excellence, and an unwavering commitment to societal and industrial advancement through science and education.
Publications Top Notes
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Title: Feasibility of utilising orange (Citrus sinensis) peel powder as a fat substitute in frozen yoghurt
Authors: Shaikh Adil, Atanu Hrishikesh Jana, Bhavbhuti M. Mehta, Ankit Bihola, Chandgude Prasad, Bhargav Rajani
Year: 2025
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Title: Value addition to frozen yoghurt through the use of orange peel solids as flavour adjunct
Authors: Shaikh Adil, Atanu H. Jana, Bhavbhuti M. Mehta, V. B. Darji
Year: 2023