Dr. Divyani Panwar

About

Dr. Divyani Panwar is presently working as an Assistant Professor in the Department of Life Science, School of Basic Sciences & Research (SBSR), Sharda University, Greater Noida, Uttar Pradesh. She has obtained a Ph.D. in Food Engineering and Technology from Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab. During her Ph.D., she was awarded a Senior Research Fellowship by Indian Council of Medical Research (ICMR). Her current research interest includes food waste valorization, food technology, and green extraction techniques. She has authored and co-authored sereval research papers and book chapters. She has attended many conferences, seminars, workshops and is also a lifetime member of Association of Food Scientists and Technologists (India)-AFSTI (I).

Experience

•  Worked as Agri-Food Innovation Fellow for Secondary Agricultural Entrepreneurial Network (SEAN) project in Punjab Sponsored by PSCST Chandigarh and BIRAC, DBT, New Delhi for 6 months.
• Guest faculty in Deenbandhu Chhotu Ram University of Science and Technology, Murthal, Sonipat, Haryana (Under Haryana State Government) for 1 semester.

Qualification

• Ph.D.
• M.tech
• B.Tech

Award & Recognition

• Received SLIET Quality Publication Award (5000/- per SCI publication) at SLIET Longowal on 26 January 2023.
• Received SLIET Quality Publication Award (5000/- per SCI publication) at SLIET Longowal on 26 January 2022.
• Awarded by Indian Council of Medical Research – Senior Research Fellowship in January, 2021, India.Received 3^rd prize in Poster presentation on ‘Upgrading the value of Citrus limetta peels as a potential source of pectin and its characterization organized by the Department of Food Engineering & Technology, Tezpur University , Assam, India and Department of Food Science & Technology, University of Georgia, Georgia (U.S.) in association with AFST (I) Tezpur chapter, organized during 24-25 June, 2021.
• Awarded Agri-Food Innovation Fellowship, in Secondary Agriculture Entrepreneurial Network in Punjab (SAEN) project supported by Biotechnology Industry Research Assistance Council - Department of Biotechnology (DBT-BIRAC), Govt. of India, in August, 2019.
• Achieved Elite + Silver certificate in NPTEL ONLINE CERTIFICATION of Dairy and Food process and products technology.
• Certificate of appreciation for contribution as coordinator in debate competition on the occasion of World Food Day-2019 at SLIET Longowal held on 16 Oct, 2019.
• Certificate of appreciation for contribution as coordinator in Oral presentation National Conference on New Horizons in Food Processing Technology and Nutrition (A multi-track National Conference) held at NITTTR, Chandigarh on 1-2 March, 2019.

Research

Journals

• Panwar, D., Panesar, P. S., & Chopra, H. K. (2023). Evaluation of nutritional profile, phytochemical potential, functional properties and anti-nutritional studies of Citrus limetta peels. Journal of Food Science and Technology, 1-11. https://doi.org/10.1007/s13197-023-05743-x (Impact factor: 3.117, SCI).
• Panwar, D., Panesar, P. S., & Chopra, H. K. (2023). Ultrasound-assisted extraction of pectin from Citrus limetta peels: Optimization, characterization, and its comparison with commercial pectin. Food Bioscience, 51, 102231. https://doi.org/10.1016/j.fbio.2022.102231 (Impact factor: 5.318, SCI)
• Panwar, D., Saini, A., Panesar, P. S., & Chopra, H. K. (2021). Unraveling the scientific perspectives of citrus by-products utilization: Progress towards circular economy. Trends in Food Science & Technology, 111, 549-562. https://doi.org/10.1016/j.tifs.2021.03.018 (Impact factor: 16.002, SCI)
• Panwar, D., Panesar, P. S., & Chopra, H. K. (2021). Recent trends on the valorization strategies for the management of citrus by-products. Food Reviews International, 37(1), 91-120. https://doi.org/10.1080/87559129.2019.1695834 (Impact factor 6.043, SCIE)
• Panwar, D., Panesar, P. S., & Chopra, H. K. (2022). Green extraction of pectin from Citrus limetta peels using organic acid and its characterization. Biomass Conversion and Biorefinery, 1-13. https://doi.org/10.1007/s13399-021-02127-z (Impact factor: 4.050, SCIE
• Saini, A., Panwar, D., Panesar, P. S., & Bera, M. B. (2020). Encapsulation of functional ingredients in lipidic nanocarriers and antimicrobial applications: a review. Environmental Chemistry Letters, 1-28. https://doi.org/10.1007/s10311-020-01109-3 (Impact factor: 13.615, SCIE)
• Saini, A., Panwar, D., Panesar, P. S., & Bera, M. B. (2019). Bioactive compounds from cereal and pulse processing byproducts and their potential health benefits. Austin Journal of Nutrition and Metabolism, 6(2): 1068. (Impact Factor- 1.8)

Book Chapters

• Panwar, D., Panesar, P. S., and Saini, A. (2022) Prebiotics and their Role in Functional Food Product Development. In: Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications (Eds. P.S. Panesar and A.K. Anal) Wiley Publications, USA.
• Saini, A., Panwar, D., Panesar, P. S., & Kothakota, A. (2022) Ultrasound-Assisted Extraction of High Value Compounds from Agro-Industrial Byproducts. In Valorization of Agro-Industrial Byproducts (Eds. A.K. Anal and P.S. Panesar) (pp. 49-72). CRC Press.
• S. Kumari, Parmjit S. Panesar, D. Panwar, and G. Singla (2022) Lactulose: Production and Potential Applications. In: Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications (Eds. P.S. Panesar and A.K. Anal) Wiley Publications, USA.
• A. Saini, D. Panwar, Parmjit S. Panesar, and P. Chandra (2022) Potential of Nanotechnology in Food Analysis and Quality Improvement. In: Nanosensing and Bioanalytical Technologies in Food Quality Control (Eds. Pranjal Chandra and P.S. Panesar) Springer Publications, Singapore
• Panwar, D., Panesar, P. S., Singla, G., Krishania, M. and Thakur, A. (2020). Recovery of nutrients and transformations of municipal/domestic food waste. In Waste Valorisation: Waste Streams in a Circular Economy (Eds. Carol Sze Ki Lin, Chong Li, Christian V. Stevens, Guneet Kaur, Xiaofeng Yang) Wiley.
• Kaur, R., Panwar, D. and Panesar, P. S. (2020). Biotechnological approach for valorization of whey for value-added products. In Food Industry Wastes (Eds. Maria R. Kosseva, Colin Webb) Academic Press.

Certifications

• Short Term Training Program on ‘Analytical Techniques in the Realm of Molecules and Materials conducted by SLIET Longowal, from July 26-31, 2021.
• NPTEL 12 Weeks Course and Faculty Development Program on “Dairy and Food Process and Products Technology” Jul-Oct, 2019 with a consolidated score of 75%.
• Workshop on ‘MATLAB and Simulink for process engineers held at SLIET Longowal, Longowal on April 25-26, 2019.
• One day training program on ‘Beekeeping and Quality evaluation of honey conducted by SLIET Longowal on 19 November 2019
• Short Term Training Program on ‘Advances in Separation processes and purification techniques conducted by SLIET Longowal, from June 3-7, 2019
• Training in Manufacturing (Level-1)-Food safety supervisor organized by FSSAI, held at SLIET Longowal on 28 May 2019.
• A Short-Term Training Program on “Waste management practices for environmental sustainability” conducted by SLIET Longowal, from Sep 10-14, 2018.

Area of Interest

• Food waste valorization
• Green extraction techniques
• Food technolog