Dr. Deepak Mudgil is a distinguished food scientist renowned for his significant contributions to dairy and food technology research in India. He currently serves as Senior Assistant Professor in the Department of Dairy and Food Technology at Mansinhbhai Institute of Dairy and Food Technology in Mehsana, Gujarat, where he has established himself as a leading authority in food processing and dairy product development. His academic career has been dedicated to advancing scientific understanding of food composition and texture properties while mentoring the next generation of food technologists. Dr. Mudgil's institutional affiliation with one of India's premier dairy technology education centers has positioned him at the forefront of research addressing critical challenges in food science and nutrition.
Dr. Mudgil's groundbreaking research focuses on the application of dietary fibers in dairy products, particularly examining how partially hydrolyzed guar gum influences the texture profile of yogurt and the rheological properties of wheat dough systems. His seminal 2017 study published in the Journal of Food Science and Technology demonstrated precise optimization of guar gum levels to enhance yogurt texture while maintaining consumer acceptability, with findings that have been widely adopted by the dairy industry. His work has established critical relationships between ingredient composition and functional properties in food systems, providing valuable insights for manufacturers developing healthier products without compromising quality. The practical applications of his research extend to improving nutritional content in staple foods while maintaining desirable textural characteristics essential for consumer acceptance.
Beyond his research contributions, Dr. Mudgil has significantly influenced food science education through his authorship of the comprehensive textbook Food Processing and Preservation, which serves as a key resource for students and researchers across India. His exceptional scholarly impact was recognized when he secured 8th rank in India and 226th rank globally in Food Science according to Stanford University's prestigious list of top scientists. Dr. Mudgil continues to advance the frontiers of food technology through ongoing research on functional ingredients and sustainable food processing methods, with particular focus on developing nutritious dairy products for diverse population needs. His leadership in the field and commitment to scientific rigor position him to continue making transformative contributions to food science and technology in the years to come.
