High-Performance Smart Protein Ingredients and Advanced Food Processing Technologies

• Development of plant-based smart protein ingredients

• Optimization of protein functional properties

• Cold plasma processing for enhancing protein functionality

• 3D food printing of structured high-protein food matrices

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PhD Students 

1. Sakita Rapria (CSIR NET JRF) 

2. Saket Kumar Ranjan (UGC NET JRF)

Research Associates

1. Dr. Aditi Choudhary (PhD Food Science and Technology, PAU Ludhiana)

2. Ananya Singh (MSc Food Science and Technology, LPU Jalandhar)

3. Ridhi Awasthi (MTech Food Engineering and Technology, SLIET Longowal)

Former Research Interns

1. Adya Goenka (Amity University, Noida)

2. Shweta Sharma (Amity University, Noida)

3. Palak (CSKHPKV, Palampur)

4. Satvik (CSKHPKV, Palampur)

5. Shailja Sharma (Amity University, Noida)

6. Nimisha Sharma (Shoolini University, Solan)

7. Gourav Sharma (GNDU, Amritsar)

8. Arpana Sharma (Panjabi University, Patiala)

9. Shimran (Panjabi University, Patiala)

10. Vanshika Sharma (MCM DAV College, Chandigarh)

11. Shreya (Govt College, Baijnath)

12. Archit Rahi (CSKHPKV, Palampur)

13. Tarun (CSKHPKV, Palampur)

14. Heena Kandpal (Graphic Era University, Dehradun)

15. Awantika Pandey (Bansthali Vidyapith, Tonk)

16. Rinki Devi (Shoolini University, Solan)

17. Divya Rajesh Bhati (Sage University, Indore)

18. Shakshi (GJUST, Hisar)

19. Jhalak (MCM DAV College, Chandigarh)

20. Kashish Thakur (Eternal University, Baru Sahib)