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Dr. Anuradha Dutta

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Name of Centre: Govind Ballabh Pant University of Agriculture & Technology (GBPUA&T), Pantnagar, Uttarakhand
Name of Component: Food & Nutrition

Dr. Anuradha Dutta

Professor (Foods and Nutrition)
adutta[dot]gbpuat[at]gmail[dot]com
Experience: 34 Years

Educational Qualification
Sr. No.DegreeSubjectYearUniversity/Institute
1Ph.DSocial Science2004H.N.B. Garhwal University, Srinagar
2M.ScFoods & Nutrition1985GBPUA & T
Research Areas

Community Nutrition

Awards
  • Certificate of Excellence in reviewing in 2019
  • Conferred the reviewer’s excellence award by Agriculture Research Communication Center in Nov 2016
  • Dr. K.L. Mehata
Publications

Total Number of Research Articles:28

Significant Research Articles

  • Dutta, A., et.al. 2009. Prevalence of Under nutrition among children in the Garhwal Himalayas. Food and Nutrition Bulletin. 30(1): 77- 81
  • Dutta. A, Pant. K, Praveen. K,Singh. R. P. 2004. Impact of Agro-Climatic and Socio Economic variability on the nutritional status in the Garhwal Himalayas. Ecology of Food and Nutrition. 12: 152-160
  • Dutta. A, Pant. K. 2003. ) Nutritional Status of the Indigenous people of the Garhwal Himalayas. . Mountain Research and development. 23: 278-283
  • Dutta. A, Pant. K. 2000. Assessment of economic status of the people of Garhwal Hills. Economic Affairs. 46: 230-236
  • Anuradha Dutta, Pushpa Shukla, Soni Tilara, Nivedita, Raushan Khan, Neha Tiwari, Priyanka Singhal, Nidhi Budhlakoti. 2017. IEC (Information Education Communication) Module as an Effective Tool for Mitigation of Iron Deficiency Anaemia among Rural Adolescent Girls of Tarai Region of Uttarakhand. European Journal Of Nutrition & Food Safety, . 7(3): 161-170
  • Anuradha Dutta, Shweta Suri, RaushanKhan,Nalini Trivedi,Urvashi Sagar,Deepa Tiwari. 2018. Development of whey based ready to serve (RTS)beverage using Rhododendron arboretum extract. Food Science Research Journal. 9(1): 87-193
  • Anuradha Dutta, Pushpa Shukla, Soni Tilara, Nivedita, Shweta Suri. 2018. Antioxdant properties of traditional spices of Uttarakhand. International Journal of Basic & Applied Research. 16(2)
  • Anuradha Dutta, Pushpa Shukla, Soni Tilara, Nivedita ,Raushan Khan, Shweta Suri,S. B. Bharadwaj . 2019. Comparative evaluation of antioxidant potential in thermally processed, underutilized food grains of the Himalayan region. European Journal of Nutrition & Food Safety. 9(3): 277-286
  • Dutta, A., Bhattacharya.L, Singh, D. P. . 1992. Interrelationship of cooking quality with physical characteristics in improved varieties of Mung Bean. Bulletin of Grain Technology. 30: 254-256
  • Dutta, P. Shukla, N. Tiwari, P. Singhal, R. Khan. 2017. Nutritional Status of Adolescent School Girls of Uttarakhand, Journal Of Human Ecology. Journal Of Human Ecology. 60(1): 9-17
Previous Experience
Sr. No.InstituteDesignationFromTo
1Department of Social Science, College of Forestry & 
Hill Agriculture G.B.Pant University of Ag. & Tech		Professor01-03-200801-03-2013
2GBPUAT, pantanagarJoint Director Extension Education01-02-201901-04-2020
3Krishi Vigyan Kendra, Hill Campus RanichauriPrincipal Scientist01-04-200801-04-2010
4Krishi Vigyan Kendra, Hill Campus Ranichauri,
G.B.Pant University of Ag. & Tech.		Professor01-04-200401-04-2005
5Department of Community Health, Gondar University, Gondar,
Ethiopia (On Extra Ordinary Leave from the University)• 1986-2004.
Training Associate (Home Science) Krishi Vigyan Kendra,. Hill Campus		Assistant Professor01-04-200401-04-2005
6Krishi Vigyan Kendra,. Hill Campus Ranichauri,
G.B.Pant University of Ag. & Tech.		Training associate01-04-198601-04-2004
7College of Home Science, Pantnagar, G.B.Pant University of Ag. & TechResearch Associate01-04-198401-04-1986
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