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Assocom Institute of Bakery Technology & Management

Knowledge Park 3, Greater Noida (Delhi- NCR), India

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Mohd. Irfan
Corporate Master Chef (Gold Medalist)
Mohd. Irfan carrying more than 28 years experience of working as Bakery, Pastry and Confectionery Chef with 5-7 star hotels and bakeries in India and abroad. His skill has been recognized by various awards and honors including Gold Medal in Bakery Showpiece and Silver Medal in Chocolate Showpiece.
Mr. Shorya Kapoor
Head- Patisseries and Confectionery
Shorya has done his Bakery Science and Management studies from Hyejeon College, South Korean and has also done Applied Baking Science Course from AIB-International. He has done a number of industry trainings in India and abroad. He has been involved in setting up of AIBTM since its foundation.
Dr. Bindiya Sharma
HOD/Asst. Professor
She is Doctorate in Food Science and Technology with over 4 years of experience in Quality control, Total Quality Management, HACCP, ISO, FSSAI,BIS, GMP, GHP, Food analysis, Organic certification, New product development and R & D. She has two masters degree viz. M.Sc in Food Science and Technology and M.Sc in Dietetics and Food Service Management with 1 year diploma in Computer application. She worked with projects like “Effect of Lecithin and other Emulsifiers on the viscosity and functional properties of dark and milk chocolates” and Standardization and evaluation of maize based convenience foods”.

On Going Projects
1. Preparation and study on oat supplemented wheat bread.
2. Preparation and study of low calorie cake by fully or partially replacing fat by maltodextrine
Mr. Anand Kishore
Asst. Lecturer – Product Development
He has master of Food Process Engineering from IIT Kharagpur and has been actively involved in research and food product development along with statistical modeling of different Food Process Operations. His research paper has been published in some international symposium of ISAE 2013. He is exposed to various Food Technology courses such as Food Process and Product Development, food chemistry and microbiology, milling technology, post harvest engineering of cereals and pulses, food process modeling and non thermal processing of food etc.

Current Completed projects
Effect of blending of soy flour with wheat flour on Chapatti (Roti) Characteristics (chewiness, product yield and shelf life).

On Going Projects
1. To develop the lecithinated soy flour
2. Formulation and standardization of eggless soy cake .
Mr. Rahul Thory
Asst. Lecturer
He is pursuing Doctorate in Food Science and Technology on “Characterization of bioactive compounds and starch from different rice cultivars” and has Master’s degree in Food Science and Technology. He has done training on quality control aspects like testing of raw material and finished products and actively participated in various conferences and seminars. He has qualified National Eligibility Test in Food Science and Technology conducted by ASRB.
Ms. Archana Sinhmar
Asst. Lecturer
She has master in Food Science and Technology and completed a UGC funded major research project on “Biodegradable films prepared from various native and modified starches”. She also had teaching experience in Technology of Milk and Milk Products and Food Analysis & Quality Control course in the subject of Food Science and Technology and actively participated in various conferences and seminars. She has qualified National Eligibility Test in Food Science and Technology conducted by ASRB.

Industry Experts

Dr. K. N. Shashikanth
Technical Director
A food industry professional with over 20 years of experience spanning Quality Management, Operations and R & D. He counts the ability to create appropriate quality systems and processes and their institutionalization as his core strength which has been demonstrated consistently. He has a strong belief in people and the need for a high level of continuous training to enable them to deliver consistent results. His specialties are Quality & Food Safety Management, HACCP, ISO 22 K, PAS 220, Training, Kaizen , Specialist in Food Microbiology, Analysis, Manual, Specification management. He retired from Britannia Industries Limited as Head - Corporate Quality Assurance. He worked with Britannia for 7+ years. Apart from this he has vast experience in Food Industries and has worked with Heinz India Pvt. Ltd. for 1.2 years. He has Doctorate Degree from Central Food Technological Institute (CFTRI) in Food Microbiology.
Mr. K. Ravi
Technical Head - R&D
K. Ravi Is a Graduate in Chemistry with post graduate diploma in Industrial chemistry (Fats &Oils, Fuels, Sugars, etc) and also had an initial 2 years experience in Tamil nadu Dadha Pharmaceuticals as Chemist. Mr. Ravi has 36 years experience in Britannia Industries Limited in Quality, Analysis, Process Technology and R&D . He retired as R&D Manager (Technical) from Britannia Industries Limited.
Dr. V. K. Hanslas
Head Trainer and Scientist – Laboratory
Dr. Hanslas has been carrying vast experience of Teaching, Training, Research and Consultancy in Food, Nutrition, Laboratory Operations/Management and allied subjects. He has contributed large number of Research Articles, Book Chapters and Books on food Quality. He has been invited by Yanko University, Yanko, Australia for various to talks. He has worked with key Laboratories namely SGS, Sriram Institute for Industrial Research, Mark fed Punjab. He has developed five quality Laboratories under Government of India’s ICAR system and one at Roper under Punjab Mark fed and provided training to number of scientists to work in these laboratories. Worked at Mark fed food testing laboratory for six years and got NABL accreditation. He has set up Laboratory of AIBTM and now involved in trainings and running short courses on Laboratory Management and Quality Control.
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