About

Dr. Bhupinder Kaur completed her B.E. and M.Tech. from SLIET Longowal, Punjab. She obtained her Ph.D. from IIT Kharagpur with specialization in Food Process Engineering, then, she worked on a project sponsored by “AICRP, CIPHET Ludhiana” at IIT Kharagpur. She also served as an “Assistant Professor” in the Department of Agricultural Engineering at Centurion University of Management and Technology, Odisha, India. Recently, she joined Sharda University as Assistant Professor. She has presented her work in various national and international conferences and her work has been published in international peer reviewed journals and book chapters. She has also provided technical assistance to undergraduate and postgraduate students in their respective dissertation dealing with Food Science and Technology at IIT Kharagpur.

Experience

• 1 Year

Qualification

• Ph.D. (Food Process Engineering), IIT Kharagpur, W.B., IN
• M.Tech. (Food Engineering and Technology), Sant Longowal Institute of Engineering and Technology, Sangrur, PB, IN
• B.E. (Food Technology), Sant Longowal Institute of Engineering and Technology, Sangrur, PB, IN

Award & Recognition

• Certificate of Merit (IFT-19)
• Gold Medalist in M.Tech (2015)
• Cozy Saini Memorial Award (2015)
• Qualified GATE- 2015
• Qualified GATE- 2013
• Gold Medalist in B.E (2013)

Research

Conferences/Workshops/Seminars

• Kaur, B., Srivastav, P.P. and Nag, A. (2019). Purification and Quantification of Gallic Acid from Mango (Mangifera indica) Seed Kernel Extract. Annual Meeting of Institute of Food Technologists (IFT-2019), New Orleans, LA, USA
• Kaur, B. and Srivastav, P.P. (2018) Comparison of Mango (Mangifera indica) Seed Kernel Powder from Different Cultivars for its Physico-chemical and Phytochemical Characteristics. Annual Meeting of Institute of Food Technologists (IFT 2018), Chicago, Illinois (USA)
• Kaur, B. and Srivastav, P.P. (2017). Chemical and morphological characterization of Cryo-ground Mango (Mangifera indica L.) seed kernel powder. “26th ICFoST, Indian Convention of Food Scientists & Technologists Food and Nutrition Challenges: Role of Food Science and Technology”, CSIR-IICT, Hyderabad, India
• Kaur, B. and Srivastav, P.P. (2017). Effect of cryogenic grinding on Physico-chemical characteristics and Particle size distribution of mango (Mangifera indica L.) seed kernel powder. “58th International Annual Conference of Association of Microbiologists of India (AMI- 2017)”, Babasaheb Bhimrao Ambedkar University, Lucknow, India
• Kaur, B. and Srivastav, P.P. (2017). Chemical and morphological characterization of Cryo-ground Mango (Mangifera indica L.) peel powder. National UGC-SAP Seminar on “Research Trends in Food Processing: Value Addition & Enterprise Development”, Tezpur University, Tezpur, India
• Kaur, B. and Jindal, N. (2016). Rheological characterization of CMC (Carboxymethyl cellulose) modified buckwheat (Fagopyrum esculentum) starch. “International conference on Emerging Technologies in Agricultural and Food Technology”, IIT Kharagpur, India
• Attended GIAN course (December, 2016) entitled “Novel and emerging technologies for food processing applications” organized by IIT Kharagpur during December 12-16, 2016
• Attended GIAN course entitled “Extrusion processing in food and feed industries” organized by IIT Kharagpur during June 6-17, 2016
• Attended Workshop on “HACCP and GMP in food industries” organized by IICPT Thanjavur, Tamilnadu, during January 4-5, 2013

Research Publications

• Kaur, B. and Srivastav, P.P. (2018). Effect of Cryogenic grinding on chemical and morphological characteristics of Mango (Mangifera indica L.) peel powder. Journal of food processing and preservation, 2017; e13583, https://doi.org/10.1111/jfpp.13583
• Kaur, B., Pyne, S.K., Srivastav, P.P. and Nag, A.(2019). Characterization and comparison of mango (Mangifera indica) processing waste from five Indian cultivars. Int. J. Chem. Stud. 7, 2844–2849
• Kaur, B., Maity, H.S., Rakshit, M., Srivastav, P.P. and Nag, A. (2021). "Cryo-ground mango kernel powder: Characterization, LC-MS/MS profiling, purification of antioxidant rich gallic acid and molecular docking study of its major polyphenols as potential inhibitors against SARS-Cov-2 Mpro". ACS Food Science and Technology

Book Chapters

• Kaur, B., Singh, S.M. and Srivastav, P.P. (2021). Novel Extraction Methods: Profiling of Natural Phytochemicals, In: Novel processing methods for plant based health foods: Extraction, encapsulation and health benefits of bioactive compounds, Taylor and Francis Group, Apple Academic Press Inc, New Jersey – USA (Accepted, In publication).

Certifications

Memberships of Society

• Life Member, Association of Food Scientists & Technologists (AFSTI)
• Member, Institute of Food Technologists (IFT)

Area of Interest:

• Food processing and preservation
• Fruit waste characterization and utilization
• Catalytic activity of fruit by-products
• Identification and purification of bioactive compounds
• Biodegradable packaging films
• Starch modification and rheological characterization
• Extraction of oil and its profile analysis