Faculty

 B.Tech, M.Tech (Dairy Technology)

1.Title : Value addition of skim milk through product diversification

• Outlay : 5 Lakh
• Funding Agency: State Plan
• Duration : one year

2.Title : Hands on Trainings on ‘Preparation of Milk products for small scale enterprises’ for Dairy Entrepreneurs/Farmers

• Outlay :25000/-
• Funding Agency: Participants
• Duration :3 days
   

• Sept 2015- till date : Working as Assistant Professor, Department of Dairy Technology, College of Dairy Science and Technology, Kerala Veterinary and Animal Sciences University, Mannuthy, Thrissur
• Handling Courses for B.Tech (Dairy Science and Technology) and M.Tech (Dairy Technology) students. Assisted students in their field visits, study tour, Extension training etc.
• Major advisor for one M.Tech (full time) and four M.Sc.(short term) students
• Assistant course coordinator for Experiential Learning Programme of B.Tech Students
• July 2009 – Sept. 2015 : Worked as Dairy Extension Officer in Dairy Development Department, Govt. of Kerala
• Jan 07-July 07: Served as Technical Superintendent in Malabar Regional Co-operative Milk Producers’ Union (Milma), Kozhikode Dairy, Kerala

•  A national training programme on ‘R & D strategies and interventions for effective agribusiness and entrepreneurship development in dairy and food sector’ from 16th September 2016 to 6th October 2016 at NDRI, Karnal organized by ICAR-Centre for Advanced Faculty Training in Dairy processing
• Faculty Development Programme on Entrepreneurship, conducted by KITCO and Entrepreneurship Development Institute of India under the aegis of Department of Science and Technology from 26th December 2018 to 8th January 2019

•  Divya, K.B., Sathish, M.H.K., Kapila, S. and Sabikhi, L., 2015 Immunosuppressive potential of low fat buffalo milk supplemented with omega-3 fatty acids. Food and Agricultural Immunology 26(4):558-565
• Divya, K.B., Sathish, M.H.K., Mittal, V. and Sabikhi, L. 2013. Sensory attributes, fatty acid profile and oxidative stability of low fat buffalo milk supplemented with omega-3 fatty acids and dietary fiber. Indian J. Dairy Sci., 66(6):469-476
• Divya, K.B., Sathish, M.H.K., Thompkinson, D.K. and Sabikhi, L. 2012. Selection of levels of maltodextrin to improve the the sensory and textural properties of omega-3 and fiber-enriched low fat buffalo milk. Indian J. Dairy Sci., 66(6):469-476
• Shyam Suraj S. R., Sudheer babu P., Beena A. K. and Divya K.B. 2017 Milk and milk product Regulatory Scenario- A review. Food and Beverage News, 10 (3): 22-25
• Divya, K.B. 2010-11. ‘Ksheerakarsakarkkoru kaipusthakam’ published in connection with Agriculture Technology Management Agency training programme