Dr. Prem Prakash Dewani

Assistant Professor
Indian Institute of Management, India

Highest Degree
Ph.D. in Relationship Marketing from Indian Institute of Management, India

My URL
https://livedna.org/91.7873

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Biography

Dr. Prem Prakash Dewani is currently working as Assistant Professor at Indian Institute of Management, India. He obtained his Ph.D. in Relationship Marketing from same Institute. His main area of interest related to Relationship Marketing, Consumer Behavior, Pricing, Promotion, Social Media in Marketing and Brand Extension. His area of expertise includes Relationship Marketing, Emotions, Reference Price, Social Media, Food Marketing, Purchase Intentions, Promotions, Bundling, Retailing, Marketing Channel, Customer Loyalty, Price Discounts, Online Marketing, and E-tailing. He has published more than 37 research papers in journals and conferences.

Area of Interest:

Business Management and Accounting
Relationship Marketing
Consumer Behavior
Pricing
Promotion

Selected Publications

  1. Sankhla, A.K. and P.P. Dewani, 2006. Effect of heat processing on shelf life of camel milk. Dairy Planner, 12: 16-21.

  2. Dewani, P.P., S.K. Kumar and V.B. Singh, 2005. Amazing benefits of goats milk. Beverage Food World, 32: 39-45.

  3. Dewani, P.P., S. Kumar and H.M. Jayaprakasha, 2005. Quality and process control in food industry. Beverage Food World, 32: 19-21.

  4. Dewani, P.P., 2005. Sheep milk and its medicinal properties in human being. Indian Dairyman, 57: 57-62.

  5. Dewani, P.P., 2005. Nutritional profile of ghee: A review. Beverage Food World, 32: 62-64.

  6. Shinde, V.V., A.S. Jhala, G.K. Mathur, P.P. Dewani, Y.S. Jhala and N. Vijayvergiya, 2004. Studies of the isolation and characterisation of sorghum starch. Indian J. Chem. Sci., 2: 235-240.

  7. Jyoti, T., P.P. Dewani, S. Paliwal and A. Sankhla, 2004. Mycotoxins in foods. Indian J. Applied Pure Biol., 19: 271-272.

  8. Dewani, P.P., V.V. Shinde, A.S. Jhala, Y.S. Jhala and N. Vijayvergiya, 2004. Effect of admixture of sweet cream buttermilk and whey protein concentrate on physico-chemical and sensory characteristics of khoa and peda. Indian J. Applied Pure Biol., 19: 197-205.

  9. Dewani, P.P., 2004. Whey protein concentrate and its application in bakery industry. Beverage Food World, 31: 56-60.

  10. Dewani, P.P., 2004. Probiotic dairy foods. Beverage Food World, 31: 52-58.

  11. Dewani, P.P., 2004. Packaging of ghee. Beverage Food World, 31: 68-71.

  12. Dewani, P.P. and H.M. Jayaprakasha, 2004. Process optimization for production of peda from pre-concentrated milk by reverse osmosis and vacuum evaporation. J. Food Sci. Technol., 41: 386-390.

  13. Dewani, P.P. and H.M. Jayaprakasha, 2002. Effect of addition of whey protein concentrate on Physico-chemical and sensory characteristics of Khoa and Khoa based sweets. J. Food Sci. Technol., 39: 502-506.

  14. Dewani, P.P. and H.M. Jayaprakasha, 2002. Effect of Pre-concentration of milk on quality of khoa and gulab jamoon. Indian J. Dairy Bio-Sci., 13: 53-59.
Member since October, 2015