1.     Name:GANGA P.  KHAREL

2.     Date of birth: 16 March 1959

3.     Present status: Professor (Food Technology), Tribhuvan University, Nepal

4.     Office Address: Central Dept. of Biotechnology, Kirtipur, Kathmandu, Nepal

Email: This email address is being protected from spambots. You need JavaScript enabled to view it., Tel: (+977 1) 4336221; Mob: 9841371151

5.      Home address:    108/31, Rudra Nagar, Santi Marg, Ratopul, Kathmandu-9, Nepal

Tel: (+977 1) 4486607, Mobile: 9841371151

6.      Job description:

6.1. Teaching: food science, technology and nutrition

6.2. Research: food preservation, indigenous food products

6.3. Senior Nutritionist: Ministry of Education, Gov. of Nepal, from Aug. 1997 to Jan. 1998

6.4. Administration: Asst. Dean from May 2007 to Jan. 2009 in Tribhuvan Univ., Nepal,

7.     Academic qualification:

Ph.D. in Agricultural Science (Food Technology) from Kagoshima Univ., Japan, in 1997

8.      Courses taught

8.1. Courses taught are: food processing and preservation, Nepalese indigenous foods, human nutrition, food chemistry, food biotechnology, food engineering,

9.      Publications:

9.1. Karki, D.B. and Kharel, G.P. (2010). Solid versus semi-solid fermentation of finger millet (Eleusine coracana L.). J. Food Sci.Technol. Nepal, 6, 31~35.

9.2. Acharya, P.P., Kharel, G.P. and Bhandari, M. (2010). Survey on production, marketing and consumption of gundpak: A traditional khoa based milk product of Nepal. J. Food Sci.Technol. Nepal, 6, 43~52.

9.3. Mishra, A and Kharel, G.P. (2010). Preservation and quality evaluation of sisnu (Urtica plaviflora) by making gundruk like fermented product. . J. Food Sci. Technol. Nepal, 6, 114~117.

9.4. Karki, D.B. and Kharel, G.P. (2008). Storage stability of fermented finger millet (Eleusine coracana) packaged in PVC container under ambient conditions, J .Food Sci. Technol. Nepal, 4, 70~71.

9.5. Karki, D.B. and Kharel, G.P. (2007). Fermentation starters used in the preparation of traditional cereal based alcoholic beverages, Foodwave, 4, 7~8.

9.6. Kharel, G.P. (2007). Bioethanol as a promising alternative to fossil fuel, Foodwave, 4, 27.

9.7. Shrestha, B., Halwai, A. and Kharel, G.P. (2006). Effect of benzoic acid and sulfur dioxide on shelf life of sinki. J. Him.Col. Agric. Sci. Technol., 4, 46~52.

9.8. Acharya, P.P. and Kharel, G.P. ((2005). Preservation of paneer by thermal treatment combined with modified atmosphere packaging. J. Inst. Sci. Technol., 14, 86~97.

9.9. Kharel, G.P., Acharya, P.P. and Sapkota, R. (2005). Preparation of paneer from sour milk. J Food Sci. Technol. Nepal, 1, 62-65.

9.10. Kharel, G.P. and Khanal, D. (2002). Drying optimization and storage stability of bitter gourd (Momordica charantia L). Nepal J. Sci. Technol., 4, 83~86.

9.11. Kharel, G. P. (2001). Hurdle technology for food preservation. Foodwave, Nepal Food Technology Staudents Association, Central Campus of Technology, Dharan, 19~20.

9.12. Kharel, G.P. and Hashinaga, F. (2000). Changes of pH and electrical conductivity of water treated under high-voltage electric fields. Nepal J. Sci. Technol., 2, 1~4.

9.13. Kharel, G.P. and Hashinaga, F. (1996). Effect of high electric fields on shelf life of strawberries. Food Sci. Technol. Int., 2(4), 198~202.

9.14. Kharel, G.P., Hashinaga, F. and Shintani, R. (1996). Effect of high electric fields on some fruits and vegetables. J. Japan. Soc. Cold. Preser. Food, 22(1) 17~81.

9.15. Hashinaga, F., Kharel, G. P. and Shintani, R. (1995). Effect of ordinary frequency high electric fields on evaporation and drying. Food Sci. Technol. Int., 1(2), 77~81.

9.16. Cai, H., Kharel, G.P. and Hashinaga, F. (1993). Changes in limonoid content during development of citron fruit (Citrus medica L.). J. Japan. Soc. Hort. Sci., 62(1), 215~220.

10.  Book publications:

10.1. Kharel, G.P., Acharya, P.P. and Rai, B.K. (2010). Traditional Foods of Nepal, Highlight Publication Pvt Ltd, Kathmandu, Nepal

10.2. Kharel, G.P. and Hashinaga, F. (2004). Principles of Food Preservation, Shibundo Co. Ltd, Kagoshima, Japan

10.3. Kharel, G.P. (1999). Elementary Food Analysis, Bharabi Polytechnique Institute, Sunsari, Nepal.

11.   Trainings/seminars:

11.1. Participation on a seminar entitled seminar on traceability systems for processed and internationally traded food products held at Manila, Philippines from October 1-5, 2007 organized by APO, Japan.

11.2. The 5th international post-graduate course in “Biotechnology in Agriculture: Plants and Microorganisms” held at the Hebrew University of Jerusalem, Faculty of Agriculture, Food and Environmental Quality Sciences, Israel, from Jan.13-Mar.2, 2004.

11.3. Food Fortification Expert’s Training Workshop, held at Dubai, UAE, from Oct 8-15, 2003, organized by the Micronutrient Initiative.

11.4. Training in Computer Application from June 2~9, 2000 (56 hrs) organized by Institute of Science and Technology, Tribhuvan Univ., Nepal.

11.5. Technical training in Food Technology in Kagoshima Prefecture, Japan in 1991 (for 9 mo.).

12.    Project work:

12.1. Technical Auditing of Department of Food Technology and Quality Control from March 23 ~ May 12, 2005 (2062.12.10 ~2063.1.29 BS) on behalf of Office of the Auditor General, Nepal Government.

12.2. Completion of a project work entitled Complimentary Food Formulation for Young Preschool children funded by Royal Nepal academy for science and technology in 1989~1990.

12.3. Project report entitled “Bioethanol Production from Bagasse by a Simultaneous Saccharification and Fermentation Precess” presented at the 5th international post-graduate course in “Biotechnology in Agriculture: Plants and Microorganisms”  held at the Hebrew University of Jerusalem, Faculty of Agriculture, Food and Environmental Quality Sciences, Israel. on 28 Feb., 2004.

13.  Paper presentations:

13.1. Paper entitled biotechnology in food and beverage industries presented at the workshop on academia-industry dialogue on the use of biotechnology in Nepal. Organized by Central Dept of Biotechnology, Kirtipur, Kathmandu, 2-3 July, 2010.

13.2. Paper entitled food technology education for national development presented at the silver jubilee occasion of Nepal Food Scientists and Technologists Association (NEFOSTA), Babarhahal, Kathmandu, Jan. 23, 2010.

13.3. Paper entitled clariffication of finger millet (Eleusine coracana) jand using fining agents presented in the 5th National Conference on Science and Technology on Nov.10-12, 2008. (Karki, D.B. and Kharel, G.P., Abstracts, p 211).

13.4. Paper entitled preservation of sisnu (Nettle, Urtica plavifora) by drying and fementation process, and its quality evaluation presented in the 5th National Conference on Science and Technology on Nov.10-12, 2008. (Mishra, A. and Kharel, G.P., Abstracts, pp 205-6).

13.5. Paper entitled traceability systems for processed and internationally traded food products in Nepal presented in Manila, Philippines, on October 4, 2007

13.6. Paper entitled Dharan as a center of higher S&T education: possibilities and challenges presented at a academic seminar of Millenum Festoval, 2001, organized by Dharan Municipality.

13.7. Paper entitled an overview of food technology course in some of the major universities and proposed M. Tech. course at CCT, organized by Curriculum Development for PG Program in Food Technology, T.U., 2-3 Sept. 1998.

13.8. Paper entitled effect of high electric fields on shelf-life extension of strawberries presented at Japan. Soc. Cold Preser. Foods at Osaka Prefectural Univ., Japan, in 1995.

14.    Professional memberships:

14.1. Life membership of Nepal Food Scientists and Technologists Association (NEFOSTA), Kathmandu, Nepal.

14.2. Life membership of Japan University Students Association (JUSAN), Nepal.

15.    Professional activities:

15.1. Reviewer, Journal of Food Science and Technology Nepal (JFSTN), Vol. 3, 2007 (ISSN: 1816-0727).

15.2. Chairman, Food Technol. Sub. Com., Tribhuvan Univ., Nepal, from Oct. 2006 ~Jan. 2009

15.3. Chairman, Food Technology Subject Committee, Purbanchal Univ. from 2005~20009

15.4. Coordinator, Food Technology R&D and Extension Cell from 2002 ~2004.

15.5. Member, Food Technology Subject Committee from 1998 ~ to data

15.6. Joint Secretary, Nepal Food Scientists and Technologists Association for 2001-2003.

15.7. Chief, Extra-curriculum Activity at Central campus of Technology, Tribhuvan Univ., from 1989-1891.

15.8. Chairman, Quality Control Inst. Com., from 1987~1989.

15.9. Coordinator, Campus Red-Cross Circle from 1985-1987.

16.  Community services:

16.1. President, Nepal Univ. Teachers Association (Campus Unit) from 2003- 2006.

16.2. Volunteer services: teaching food processing to farmers and nutrition to school children.

16.3. Writing articles of current issue in food science in daily newspapers.

17.  Dissertation guidance:

17.1. Ph.D. (Food Technology) – 2 students (undergoing)

17.2. M. Tech. (Food) dissertation : 7 students

17.3. B. Tech. (Food) dissertation : more than 20 students

18.  Language ability:

18.1. Nepali, English – speaking, reading, and writing         

18.2. Japanese, Hindi – speaking

19.  Computer knowledge:

19.1. MS word, MS Excel, Email, internet etc.

20.  Prize, honor and fellowship:

20.1. Mahendra Vidya Bhusan (A) from then King Birendra BVSD of Nepal in 2000

20.2. Distinguished Friend of Kagoshima (1997), an honor from the Mayor of Kagoshima, Japan

20.3. B. Tech. (Food) Excellent Student Award  of the food technology batch 1994

krishnadasmanandhar.jpgThe shape of country is defined by the higher educations and the research activities adapted by it for the production of potential human resources which may abruptly bring new approaches for nation. While we talk about science and technology in the prospective of Nepal, it has yet to follow the world trend.

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