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Dr. Devanand Gojiya | Food Engineering | Best Researcher Award

Junagadh Agricultural University- India

Author Profile

Early Academic Pursuits

Dr. Devanand Gojiya embarked on his academic journey in the field of Agricultural Engineering, beginning with a B.Tech. degree from Junagadh Agricultural University, Junagadh, Gujarat, India, in 2012. He continued his specialization in Processing and Food Engineering, earning an M.Tech. in 2014 from the same institution. Dr. Gojiya’s dedication to his field led him to achieve a Ph.D. in Agricultural Engineering with a focus on Processing and Food Engineering in 2020. Additionally, he cleared the National Eligibility Test (NET) in Agricultural Process Engineering in 2015.

Professional Endeavors

Dr. Gojiya’s professional career is marked by a series of notable positions and responsibilities. He began as a Senior Research Fellow at the Processing and Food Engineering Department, College of Agricultural Engineering and Technology, JAU, Junagadh, from October 2014 to June 2016. He then served briefly as a Scientist (Agricultural Engineering) at the Krishi Vigyan Kendra, Anand Agricultural University, Arnej, Gujarat, before taking on his current role as an Assistant Professor at Junagadh Agricultural University in December 2016.

Contributions and Research Focus

Dr. Gojiya has made significant contributions to the field of Food Engineering, particularly in the design and development of food processing machinery and product development. His research activities have been extensively associated with the All India Coordinated Research Project on Sesame funded by ICAR. Some of his notable projects include:

  • Sani-Jaggery Based Crushed Sesame: Standardizing process technology for its preparation.
  • Low-Cost On-Farm Sesame Dehuller: Designing and developing cost-effective machinery.
  • Defatted Sesame Flour Incorporated Protein Enriched Extrudates: Developing and evaluating protein-enriched extrudates.
  • Sesame Spread Preparation: Standardizing process technology for sesame spread.
  • Dehulling Characteristics of Different Sesame Cultivars: Conducting ongoing studies on dehulling.

Accolades and Recognition

Dr. Gojiya’s work has earned him recognition within the academic and professional communities. His innovative approaches and dedication to improving food processing technologies have been acknowledged through various projects and his ongoing role as a Principal Investigator for multiple research initiatives.

Impact and Influence

Through his research and development efforts, Dr. Gojiya has significantly impacted the field of Food Engineering. His work on sesame processing technologies has provided practical solutions to farmers and food processors, enhancing efficiency and product quality. The development of low-cost machinery and new product formulations has potential long-term benefits for the agricultural and food processing sectors.

Legacy and Future Contributions

Dr. Gojiya’s ongoing research projects and his role as an educator position him to continue influencing future advancements in Food Engineering. His commitment to innovation and practical solutions ensures that his contributions will have a lasting impact on the field. As he continues to mentor students and lead research initiatives, Dr. Gojiya is poised to leave a lasting legacy in the realms of agricultural and food engineering.


A total of 93  citations for his publications, demonstrating the impact and recognition of his research within the academic community.

  • Citations         93
  • h-index           6
  • i10-index        4
Notable Publications 
Process standardization for formulating protein‐augmented corn‐based extrudates using defatted sesame flour (DSF): Sesame oil industry waste valorization

D Gojiya, P Davara, V Gohil, M Dabhi
Journal of Food Processing and Preservation
Design and development of low cost sesame dehuller and its process standardization

DGV Gohil
Journal of Food Science and Technology
Studies on Physical Properties of Peanut Seed

KMG Devanand Gojiya, Umesh D Dobariya, Parthsarthi Pandya
Studies on effect of slice thickness and temperature on drying kinetics of Kothimbda (Cucumis callosus) and its storage.

DK Gojiya, DM Vyas
Quantification of design associated engineering properties of sesame (Sesamum indicum L.) seed varieties as a function of moisture content

D Gojiya, A Barad, V Gohil, M Dabhi, N Dhamsaniya, V Naliapara, …
Journal of the American Oil Chemists’ Society
Assessment of water absorption characteristics for improved sesame (Sesamum indicum L.) varieties during hydration

D Gojiya, V Gohil, M Dabhi, N Dhamsaniya
Food Bioengineering
Dr. Devanand Gojiya | Food Engineering | Best Researcher Award