• Impart quality education and develop professionally competent human resource by providing conducive environment for teaching-learning
• Develop effective and scalable technologies for the preservation, processing and value addition of agricultural produce
• Provide technical training, consultancy, and incubational facilities to the budding entrepreneurs and food processing stakeholders
• Connect with the maximum possible stakeholders through extensional and similar activities to make them knowledgeable about the developed technologies

• Aggarwal P, Kaur S and Kaur N (2022) Intermediate moisture kinnow bar from low grade kinnow mandarins: Phytonutritional profile, morphological characterization, and storage stability. Food Biosci 49: 101837.https://doi.org/10.1016/j.fbio.2022.101837 (NAAS10.24)
• Al-Hassawi, Gosal, Aggarwal P and Sidhu JS (2022) Studies on the Development of Processed Products from Buffalo Veal. Annals of Agri-Bio Research 27: 258-64. ( NAAS 6.28)
• Banga S, Kumar V, Kumar S, Sharma R, Kaur R, Grover K (2022) Process optimization for the development of fruit?based diet drink: A low?calorie approach. Journal of Food Processing and Preservation. 2022 Apr 27.
• Bangar S P, Ashogbon A O, Singh A, Chaudhary V and Whiteside W S (2022) Enzymatic modification of starch: a green approach for starch applications. Carbohydr Polym 119265.doi.org/10.1016/j.carbpol.2022.119265(NAAS 15.38)
• Bangar S P, Harussani M M, Ilyas R A, Ashogbon A O, Singh A, Trif M and Jafari S M (2022) Surface modifications of cellulose nanocrystals: Processes, properties, and applications. Food Hydrocoll 107689., doi.org/10.1016/j.foodhyd.2022.107689(NAAS 15.15)
• Bangar S P, Sharma N, Singh A, Phimolsiripol Yand Brennan C S (2022) Glycaemic response of pseudocereal?based gluten?free food products: a review. Int J Food Sci Technol 57: 4936-4944.https://doi.org/10.1111/ijfs.15890(NAAS 9.71)
• Bangar S P, Whiteside W S, Singh A, Ozogul F, Gupta A and Gahlawat S K (2022). Properties, preparation methods, and application of sour starches in the food. Trends Food Sci Technol121: 44-58. https://doi.org/10.1016/j.tifs.2022.01.029 (NAAS 18.56)
• Bangar SP, Singh A, Chaudhary V, Sharma N and Lorenzo J M (2022) Beetroot as a novel ingredient for its versatile food applications. Crit Rev Food Sci Nutr 1-25.doi.org/10.1080/10408398.2022.2055529 (NAAS 17.18)
• Bawa K, Brar J K, Singh A, Gupta A, Kaur H and Bains K (2022) Wheatgrass powder?enriched functional pasta: techno?functional, phytochemical, textural, sensory, and structural characterization. J Texture Studhttps://doi.org/10.1111/jtxs.12680.(NAAS 9.22)
• Bawa K, Singh A, BrarJ K, SurasaniV K R and PandiselvamR (2022)Influence of wheatgrass juice on techno-functional properties and bioactive characteristics of pasta.J Food Qual https://doi.org/10.1155/2022/3891983(NAAS 9.20)
• Bhandari M, Sharma R and Sharma S (2022) Macromolecular?structural interactions and phytochemical constituents of therapeutic herbs in pasta altered the functional properties, cooking profile and in vitro starch and protein digestibility. Int J Food Sci Technol https://doi.org/10.1111/ijfs.15854 (NAAS 9.71)
• Bhandari, M, Sharma R, Sharma S, Bobade Hand Singh B (2022) Recent advances in nanoencapsulation of natural pigments: emerging technologies, stability, therapeutic properties and potential food applications. Pigment Resin Technol (Accepted & published online, ahead-of-print).
• Bhasin J, Thakur B, Kumar S, Kumar V (2021) Tree Turmeric: A Super Food and Contemporary Nutraceutical of 21st Century–A Laconic Review. Journal of the American Nutrition Association DOI: 10.1080/07315724.2021.1958104
• Bhati D, Singh B, Singh A, Sharma S and Pandiselvam R (2022) Engineering, biochemical, and cooking characteristics of seven eminent cultivars of brown rice: Implication on development of food processing equipment. J Food Process Eng e14067.https://doi.org/10.1111/jfpe.14067 (NAAS 8.36)
• Bhati D, Singh B, Singh A. Sharma S and Pandiselvam R (2022) Assessment of physicochemical, rheological, and thermal properties of Indian rice cultivars: Implications on the extrusion characteristics. J Texture Stud doi.org/10.1111/jtxs.12678(NAAS 9.22)
• Bobade H, Singh A, Sharma S, Gupta A and Singh B (2022) Effect of extrusion conditions and honey on functionality and bioactive composition of whole wheat flour?based expanded snacks. JFood Process Preserv 46 e16132.https://doi.org/10.1111/JFPP.16132 (NAAS 8.19)
• Bobade H, Singh A, Sharma S, Gupta A and Singh B (2022) Effect of extrusion processing on techno?functional, textural and bioactive properties of whole grain corn flour?based breakfast cereals sweetened with honey. J Texture Stud 53: 672-83. (NAAS 9.22) https://doi.org/10.1111/jtxs.12708
• Bobade H, Singh A, Sharma S, Gupta A and Singh B (2022) Effect of extrusion conditions and honey on functionality and bioactive composition of whole wheat flour?based expanded snacks. J Food Process Preserv 46 e16132.https://doi.org/10.1111/jtxs.12708(NAAS 9.22)
• Bobade H, Singh A, Sharma S, Gupta A and Singh, B. (2022) Whole grain cereal flours and honey?based extruded breakfast cereals: effect of extrusion processing on functional characteristics, antioxidant properties and hydroxymethylfurfural generation. J Food Proc Presere17166.https://doi.org/10.1111/jfpp.17166 (NAAS 8.19)
• Braich A K, Kaur G, Singh A and Dar B N (2022) Amla essential oil?based nano?coatings of Amla fruit: Analysis of morphological, physiochemical, enzymatic parameters, and shelf?life extension. J Food Process Preserv 46 e16498.doi.org/10.1111/jfpp.16498(NAAS 8.19)
• Chaudhary S, Kumar V, Sharma V, Sharma R, Kumar S (2021) Chitosan nanoemulsion: Gleam into the futuristic approach for preserving the quality of muscle foods. Int J Biol Macromol DOI: 10.1016/j.ijbiomac.2021.12.046 (NAAS 15.022)
• Dhaliwal S S, Sharma V, Shukla A K, Singh J, Verma V, Kaur M, Singh P, Rehal J (2022). Assessment of optimum mineral zinc fertilizer rate for quantitative and qualitative production of sugarcane in north-western India. Journal of Trace Elements and Minerals doi: https://doi.org/10.1016/j.jtemin.2022.100021
• Dhillon N K, Toor B S, Kaur A and Kaur J (2022) Characterization and evaluation of yellow pea flour for use in ‘Missi Roti: a traditional Indian flat bread in comparison with Desi chickpea flour. Pharma Innovation J 11(5): 58-64 (NAAS 5.23)
• Dhiman S, Kumar V, Kaur R, Kumar S, Sharma R (2022) Osmotic dehydration of mulberry: Effect of pretreatment and processing conditions on the quality attributes. Applied Food Research. 2: 100172
• Dudeja I, Mankoo R K, Singh, A. and Kaur, J. (2022). Development, characterisation and biodegradability of rice straw lignin based sustainable biopolymeric films. International Journal of Food Science & Technologyhttps://doi.org/10.1111/ijfs.16105 (NAAS 9.71)
• Gandhi H, Toor B S, Kaur A, and Kaur J (2022) Effect of processing treatments on physicochemical, functional and thermal characteristics of lentils (Lens culinaris). J Food Meas Charact 16: 4603-4614. https://doi.org/10.1007/s11694-022-01549- (NAAS 8.43)
• Gogna S, Kaur J, Sharma K, Bhadariya V, Singh J, Kumar V, Rasane P, Vipasha V (2022) A systematic review on the role of alpha linolenic acid (ALA) in combating non-communicable diseases (NCDs). Nutr Food Sci (10.050)
• Gupta M, Kapoor S, Kaur A, Kaur M, Aggarwal P and Wagh RV (2022). Effect of pre-treatments on qualitative characteristics ofosmotically dehydrated apple. Applied Hort 24: 47-52. ( NAAS 5.13)
• Joshi R, Rehal J, Kaur A, Minhas K S (2022) Quality and shelf life of ready to cook mozzarella cheese stick snack with different packaging materials and methods under refrigerated storage. Asian J Dairy Food Res 10.18805/ajdfr.DR-1822 (NAAS 5.75)
• Joshi S, Bathla S, Singh A, Sharma M, Stephen Inbaraj B and Sridhar K (2022) Development of mung bean (Vigna radiata L.) based next?generation vegan milk: processing, nutritional composition, and quality attributes. Int J Food Sci Technolhttps://doi.org/10.1111/ijfs.16233.(NAAS 9.71)
• Joshi S, Sharma R, Sharma S, Gupta A and Singh B (2022). Quality protein maize: nutritional and bioactive composition, technological attributes and potential food applications. Int J Food Sci Technol 57: 5600-10. https://doi.org/10.1111/ijfs.15602. (NAAS 9.71)
• Kapil S, Mankoo R K, Dudeja I, Singh A and Kaur J (2022) Structural, antioxidant, antibacterial and biodegradation properties of rice straw xylan (native and modified) based biofilms. Int J Food Sci Technol https://doi.org/10.1111/ijfs.16118 (NAAS 9.71)
• Kataria A, Sharma S and Dar B N (2022) Changes in phenolic compounds, antioxidant potential and antinutritional factors of Teff (Eragrostis tef) during different thermal processing methods. Int J Food Sci Technol 57: 6893-02. https://doi.org/10.1111/ijfs.15210 (NAAS 9.71)
• Kataria A, Sharma S, Singh A, Singh B (2022) Effect of hydro-thermal and thermal processing on antioxidative, anti-nutritional and functional characteristics of Salvia Hispanica. J Food Meas Charact16: 323–43https://doi.org/10.1007/s11694-021-01161-9(NAAS 8.43)
• Kaul S and Rehal J (2022) Physico-chemical and nutritional assessment of toffees developed from figs. Asian J Dairy Food Res 10.18805/ajdfr.DR-1839.(NAAS 5.75)
• Kaul S, Kaur K, Kaur J, Mehta N and Kennedy J F (2022) Properties of potato starch as influenced by microwave, ultrasonication, alcoholic-alkali and pre-gelatinization treatments. Int J Biol Macromol DOI: 10.1016/j.ijbiomac.2022.11.246 (NAAS 12.95)
• Kaul S, Kaur K, Kaur P and Kaur J (2022) Development and shelf?life assessment of ready?to?bake frozen potato paranthas fortified with iron and zinc. Int J Food Sci Technol 57: 7214-21. https://doi.org/10.1111/ijfs.16067 (NAAS 9.71)
• Kaul S, Kaur K, Mehta N, Dhaliwal SS and Kennedy J F (2022) Characterization and Optimization of Spray Dried Iron and Zinc Nanoencapsules based on Potato Starch and Maltodextrin. Carbohydrate Polymers 282: 119107 doi.org/10.1016/j.carbpol.2022.119107 (NAAS: 15.38).
• Kaur A, Aggarwal P, Kaur N and Kaur S (2022) Enhancement of bio-functional properties, sensory attributes, and shelf life of flatbread by incorporating red bell pepper (Capsicum annuum L.). J Food Process Preserv e17220. https://doi.org/10.1111/jfpp.17220 (NAAS 8.19)
• Kaur G, Sharma N, Singh A, Kapoor S and Khatkar S K (2022) Ultrasound?assisted microemulsions of anthocyanins extracted from black carrot pomace and its utilisation as functional component in kulfi: implication on in vitro release, bio?functional components and rheological characteristics. Int J Food Scie Technolhttps://doi.org/10.1111/ijfs.16102(NAAS 9.71)
• Kaur J, Sharma P, Gupta P, Kumar V (2022) Optimization of Storage Conditions of Radish Leaves at Different Maturity Stages. Waste and Biomass Valorization. DOI: 10.1007/s12649-022-01822-w (9.449)
• Kaur N, Aggarwal P, Kaur N and Kaur S (2022) Nutritional improvement of bhujia by incorporating colored bell peppers. J Food Process Preser, e16569. .https://doi.org/10.1111/jfpp.16569 (NAAS8.19)
• Kaur N, Aggarwal P, Kaur N and Kaur S (2022) Phytonutritional profile, cooking quality, in vitro digestibility, organoleptic attributes and storage stability of variety bell pepper incorporated pasta. J Food Meas Charact 1-11https://doi.org/10.1111/jfpp.17220 (NAAS 8.43)
• Kaur N, Aggarwal P, Kumar V and Kaur S (2022) Influence of different extraction techniques on the extraction of phytochemicals and antioxidant activities from Syzygiumcumini (jamun) pomace using Taguchi orthogonal array design: a qualitative and quantitative approach. Biomass Conversion and Biorefinery 1-13. https://doi.org/10.1007/s13399-022-02826-1. (NAAS 10.99)
• Kaur N, Aggarwal P, Kumar V and Kaur S (2022) Ultrasound-assisted Extraction of Phytochemicals from Java Plum (Syzygiumcumini L.) Pomace: process optimization, phytochemical characterization using HPLC, FTIR, SEM and mineral profiling. Waste and Biomass Valorization, 1-13. https://doi.org/10.1007/s12649-022-01915-6 (NAAS 9.70)
• Kaur N, Aggarwal P, Kumar V, Kaur S (2022) Influence of different extraction techniques on the extraction of phytochemicals and antioxidant activities from Syzygiumcumini (jamun) pomace using Taguchi orthogonal array design: a qualitative and quantitative approach. Biomass Conversion and Biorefinery. DOI: 10.1007/s13399-022-02826-1 (10.050)
• Kaur N, Singh B, Sharma S and Kumar R (2022) Study of relationships between independent extrusion variables and dependent product properties during Quality Protein Maize extrusion. Appl Food Res 2: 100048. https://doi.org/10.1111/jfpp.16922
• Kaur R, Kaur K and Singh J (2022) Drying kinetics, Chemical and Bioactive Compounds of Yellow Sweet Pepper as Affected by processing conditions. J Food Process Preser 00:e16330 (NAAS: 8.19)
• Kaur S, Aggarwal P and Kaur N (2022) Enhanced functionality and shelf stability of burfi by incorporating kinnow (mandarin) fruit juice. J Food Sci Technol 59: 4956-68. https://doi.org/10.1007/s13197-022-05584-0. (NAAS 8.70)
• Kaur S, Kaur N, Aggarwal P and Grover K (2022). Sensory attributes, bioactive compounds, antioxidant activity and color values of jam and candy developed from Beetroot (Beta vulgaris L.). J. Appl Nat. Sci 14:459-68 ( NAAS 4.28)
• Kaur S, SachdevP A, SinghA, SurasaniV K R (2022) Utilization of kinnow peel as a functional ingredient in bread: Physicochemical, functional, textural and sensory attributes. Int J Food Sci Technol https://doi.org/10.1111/ijfs.16040 (NAAS 9.71)
• Kumar A, Sachdev P, Kumar V, Babbar N and Kaur S (2022) Melon-based smoothies: Process optimization and effect of processing and preservation on the qualityattributes. J Food Measur Character DOI-10.1007/s11694-022-01466-3. (NAAS 8.43)
• Kumar V, Joshi VK, Thakur NS, Kumar S, Gupta RK, Sharma N, Sharma A (2022) Bioprocess optimization for production of apple tea wine: influence of different variables on the quality attributes. Journal of Food Measurement and Characterization 16(2):1528-39 (9.006)
• Kumar V, Kaur R, Aggarwal P, Singh G (2022) Underutilized citrus species: An insight of their nutraceutical potential and importance for the development of functional food. Scientia Horticulturae DOI: 10.1016/j.scienta.2022.110909 (10.342)
• Kumari M, Kumar V, Kaur R, Kumar S, Sharma R (2022) Process optimization for the development of nutritionally enhanced nuggets using Ficus geniculata: A nutritional approach. Plant Foods Human Nutr 77 DOI: 10.1007/s11130-022-00967-2 (10.125)
• Mahajan M, Bons H K, Dhillon G K and Sachdev A P (2022). Unlocking the impact of drying methods on quality attributes of an unexploited fruit, karonda (Carissa carandas L.): A step towards food and nutritional security. South African J Botany: 145: 473-80. ( NAAS 8.32)
• Nanglia S, Mahajan BV, Singh N, Kapoor S, Bhullar KS, Kaur S, Kumar V(2022) Combined effect of acids and shellac coating on pericarp browning, enzymatic activities, and biochemical attributes of litchi fruit during storage. J Food Process Preserv DOI: 10.1111/jfpp.16535 (NAAS 8.609)
• Ozukum M, Kumar S, Kaur K and Singh A (2022) Effect of microwave drying of paddy on milling characteristics, cooking quality, and microstructure of rice. Acta Alimentariahttps://doi.org/10.1556/066.2022.00142 (NAAS 6.65)
• Pandiselvam R, Singh A, Agriopoulou S, Sachadyn-Król M, Aslam R, Lima C M G, Khanashyam A C, Kothakot A, Atakan O, Kumar M and Mathanghi S K (2022) A comprehensive review of impacts of ozone treatment on textural properties in different food products. Trends Food Sci Technol 127: 74-86. https://doi.org/10.1016/j.tifs.2022.06.008 (NAAS 18.56)
• Prastuty, Kaur, G and Singh A (2022) Shelf life extension of muffins coated with cinnamon and clove oil nanoemulsions. J Food Sci Technol 59: 1878-88. doi: 10.1007/s13197-021-05202-5 (NAAS 8.70)
• Rana S, Singh A, Kapoor S, Surasani V K R (2022) Fish processing waste: a novel source of non-conventional functional proteins. Int J Food Sci Technol. https://doi.org/10.1111/ijfs.16104 (NAAS 9.71)
• Rehal J, Aggarwal P, Dhaliwal I, Sharma M and Kaushik P (2022) A tomato pomace enriched gluten-free ready-to-cook snack’s nutritional profile, quality and shelf life evaluation. Horticulturae 8(5):403 https://doi.org/10.3390/horticulturae8050403.
• Sahni P, Sharma S, Singh B, Bobade H (2022) Cereal bar functionalised with non-conventional alfalfa and dhaincha protein isolates: quality characteristics, nutritional composition and antioxidant activity. J Food Sci Technol 59(10):3827-35. doi: 10.1007/s13197-022-05404-5. (NAAS 8.70)
• Saini R, Kumar S, Sharma A, Kumar V, Sharma R, Janghu S, Suthar P (2021)Deep eutectic solvents: The new generation sustainable and safe extraction systems for bioactive compounds in agri food sector: An update. J Food Process Preserv DOI: 10.1111/jfpp.16250 (8.609)
• Sekhon N S, Aggarwal P, Babbar N, Kaur S, Kaur N and Sardana V (2022) Suitability of Brassica cultivars for ready to eat canned sag preparation. Agric Res J 59: 515-23. doi: 10.5958/2395-146X.2022.00075.8 (NAAS5.44)
• Sharma K, Kumar V, Kumar S, Pinakin DJ, Babbar N, Kaur J, Sharma BR (2021) Process optimization for drying of Bauhinia variegata flowers: Effect of different pre?treatments on quality attributes. J Food Process Preserv 46 :e16229 (NAAS 8.609)
• Sharma R, Burang G, Kumar S, Sharma YP, Kumar V (2021) Optimization of apricot (Prunus armeniaca L.) blended Aloe vera (Aloe barbadensis M.) based low-calorie beverage functionally enriched with aonla juice (Phyllanthus emblica L.). J Food Sci Technol 59(5):2013-24.
• Sharma R, Thakur A, Kumar S, Kumar V (2022) Product optimization, storage quality and sensory acceptance of low calorie beverage developed from bitter gourd and kiwifruit. Braz Archives Biol Technol DOI: 10.1590/1678-4324-2022210371 (NAAS 7.180)
• Sharma S, Kumar S, Kumar V, Sharma R (2021) Pesticides and vegetables: ecological and metabolic fate with their field and food significance. Int J Env Sci Technol DOI: 10.1007/s13762-021-03716-1
• Sharma S, Malhotra N, Singh A, Sharma R, Domínguez R and Lorenzo J M (2022) Modulation in techno-functional, textural properties, in vitro starch digestibility and macromolecular–structural interactions of pasta with potato (Solanum tuberosum L.). Molecules, 27, 7835. doi: 10.3390/molecules27227835. (NAAS 10.92)
• Sharma S, Parmar V, Sharma R and Singh B (2022) Virgin coconut and mustard oleogels as affected by beeswax and candelilla wax: Functional, textural, rheological and morphological characteristics. Int J Food Sci Technol https://doi.org/10.1111/ijfs.16203 (NAAS 9.71)
• Sharma S, Sharma R and Singh B (2022) Influence of bioprocessing treatments on phytochemical and functional properties, in vitro digestibility, protein secondary structure and morphological characteristics of Indian barnyard millet flour. Int J Food Sci Technol 57: 4744-53. https://doi.org/10.1111/ijfs.15527 (NAAS 9.71)
• Sharma S, Shree B, Sharma D, Kumar S, Kumar V, Sharma R, Saini R (2022) Vegetable microgreens: The gleam of next generation super foods, their genetic enhancement, health benefits and processing approaches. Food Research International. https://doi.org/10.1016/j.foodres.2022.111038 (NAAS 13.425)
• Sharma, R., Bhandari, M., Kaur, K., Singh, A., Sharma, S., & Kaur, P. (2022). Molecular interactome & starch?protein matrix, functional properties, phytochemical constituents and antioxidant activity of foxtail millet (Setaria italica) flour as influenced during gaseous ozonation. Cereal Chem https://doi.org/10.1002/cche.10559 (NAAS 7.98)
• Singh J, Kaur S, Rasane P, Kumar V, Nanda V (2022) Effect of particle size on physical, techno?functional and antioxidant properties of corn silk powder. Int J Food Sci Technol doi:10.1111/ijfs.15988 (NAAS 9.612)
• Singh L, Kaur S and Aggarwal P (2022) Enhanced functional and textural properties of waffle premix by addition of phytonutrient-rich industrial potato waste. Biomass Convers Biorefin: 1-14.https://doi.org/10.1007/s13399-022-03246-x (NAAS 10.99)
• Singh L, Kaur S and Aggarwal P (2022) Techno and bio functional characterization of industrial potato waste for formulation of phytonutrients rich snack product. Food Biosci 49: 101824.https://doi.org/10.1016/j.fbio.2022.101824. (NAAS 10.24)
• Singh L, Kaur S, Aggarwal P and Kaur N (2022) Characterisation of industrial potato waste for suitability in food applications. Int J Food Sci Technol.https://doi.org/10.1111/ijfs.16023 (NAAS 9.71)
• Singh P, Kaur G, Singh A and Kaur P (2022) Starch based bio-nanocomposite films reinforced with montmorillonite and lemongrass oil nanoemulsion: development, characterization and biodegradability. J Food Measurement Characteri 1-19..https://doi.org/10.1007/s11694-022-01635-4 (NAAS 8.43)
• Singh R, Kaur S, Aggrawal P and Kaur N (2022). Characterization of starch isolated from commercial and non-commercial potato cultivars. Ag Res J 59: 524-30. ( NAAS 6.99)
• Singh V, Aggarwal P, Kaur S and Kaur N (2022) Development, characterization, and shelf life studies of phytonutrient-rich date bar from immature dates (Pheonix dactylifera L.). Biomass Convers Biorefin: 1-12.https://doi.org/10.1007/s13399-022-03010-1 (NAAS 10.99)
• Singh V, Aggarwal P, Kaur S and Kaur N (2022) Intermediate moisture date (Phoenix dactylifera L.) based dessert with natural sugars: Phytonutritional profile, characterization, sensory quality, and shelf?life studies. J Food Process Preserv: e17237. https://doi.org/10.1111/jfpp.17237. (NAAS 8.19)
• Surasani V K R, Raju C V, Singh A and Joshi S (2022) Quality changes in fish sausages supplemented with pangas protein isolates as affected by frozen storage and casing material. J Food Sci Technol 59: 2127-40. https://doi.org/10.1007/s13197-021-05222-1 (NAAS 8.70)
• Suthar P, Kumar S, Kumar V, Vaidya D, Sharma A, Sharma A (2021) Murraya koenigii (L.) Spreng: Speculative ethnobotanical perspectives of ubiquitous herb with versatile nutra/functional properties. South African J Bot DOI: 10.1016/j.sajb.2021.11.025
• Toor, BS, Kaur A and Kaur J (2022) Fermentation of legumes with Rhizopus oligosporus: effect on physicochemical, functional and microstructural properties. Int J Food Sci Technol 57: 1763-72. (NAAS 9.71)
• Walia A, Kumar N, Singh R, Kumar H, Kumar V, Kaushik R, Kumar AP (2022) Bioactive Compounds in Ficus Fruits, Their Bioactivities, and Associated Health Benefits: A Review. J Food Qual DOI: 10.1155/2022/6597092 (NAAS 6.54)
• Yakubu C M, Sharma R and Sharma S (2022) Fermentation of locust bean (Parkia biglobosa): modulation in the anti?nutrient composition, bioactive profile, in vitro nutrient digestibility, functional and morphological characteristics. Int J Food Sci Technol 57: 753-62. https://doi.org/10.1111/ijfs.15288 (NAAS 9.71)
• Yazoob M, Sachdev P A and Babbar N (2022) Extraction and screening of kinnow (Citrus reticulata L.) peel phytochemicals, grown in Punjab, India. Biomass Convers Biorefin DOI- 10.1007/s13399-021-02085-6. (NAAS 10.99)
• Singh A, Bobade H, Sharma S, Singh B and Gupta A (2021) Enhancement of Digestibility of Nutrients (In vitro), Antioxidant Potential and Functional Attributes of Wheat Flour Through Grain Germination. Plant Foods Human Nutr 76, 118-24. (NAAS Rating: 9.92)
• Kaur J, Kaur K, Singh B, Singh A and Sharma S (2021) Insights into the latest advances in low glycemic foods, their mechanism of action and health benefits. J Food Measure Charac https://doi.org/10.1007/s11694-021-01179-z. (NAAS: 8.43)
• Singh R, Kaur S and Aggarwal P (2021) Exploration of potato starches from non-commercial cultivars in ready to cook instant non cereal, non glutinous pudding mix. LWT-Food Sci Technol. https://doi.org/10.1016/j.lwt.2021.111966. (NAAS 10.01)
• Singh R, Kaur S and Aggarwal P (2021) A cost effective technology for isolation of potato starch and its utilization in formulation of ready to cook, non cereal, and non glutinous soup mix. J Food Measur Charact 1-14. (NAAS 7.65)
• Kaur S, Aggarwal P and Sharma S (2021) Evaluation of potato genotypes for French Fry quality. Agricul Res J 58(2): 275-279 (NAAS 5.44)
• Bassi D, Kaur K, Singh TP and Kaur J (2021) Quality attributes and chapatti making property of biofortified wheat as influenced by particle size. J Food Sci Technol 58(3): 1156-1164. (NAAS rating: 8.70)
• Toor BS, Kaur A, Sahota PP and Kaur J (2021) Antioxidant potential, antinutrients, mineral composition and FTIR spectra of legumes fermented with Rhizopus oligosporus. Food Technol Biotechnol 59: 530-42. (NAAS rating: 9.92)
• Sharma K, Kumar V, Kumar S, Dave J, Babbar N, Kaur J, Sharma BR. (2021) Process optimization for drying of Bauhinia variegata flowers: Effect of different pre?treatments on quality attributes. J Food Process Preserv DOI:10.1111/jfpp.16229. ( NAAS 8.19).
• Sachdev P.A., Kumar V., Yaqoob M., Kaur S., Babbar N. (2020). Effect of different levels of hydrocolloids on viscosity and cloud stability of kinnow juice and beverages. J Food Process Preserv, 44: 9. ( NAAS 8.19).
• Sahni, P., Sharma, S., and Surasani, V. K. R. (2020). Influence of processing and pH on amino acid profile, morphology, electrophoretic pattern, bioactive potential and functional characteristics of alfalfa protein isolates. Food Chemistry, 333, 127503. (NAAS 11.4)
• Kaur, N., Gupta, R., Kaur, S. and Aggarwal, P. (2020). Efficacy of CIPC on storage behavior and processing quality of potato cultivars in Punjab. Agri Res J. (NAAS: 4.71)
• Kaur, A., Kaur, R. and Bhise, S. (2020). Baking and sensory quality of germinated and ungerminated flaxseed muffins prepared from wheat flour and whole wheat atta. J Saudi Society Agric Sci 19: 109-120. (NAAS: 6.643)
• Kumar, A., Kaur, A., Kumar V. and Yogesh G ( 2020). Effects of soaking and germination time on the engineering properties of finger millet (Eleusine coracana) Carpathian J Food Science Technol,12:61-70 (NAAS: 7.85)
• Kumar, A., Kaur, A., Tomer, V., Gupta, K. and Kaur, K. (2020). Effect of Rose Syrup and Marigold Powder on the Physicochemical, Phytochemical, Sensorial and Storage Properties of Nutricereals and Milk-Based Functional Beverage, J Amer College Nutr, DOI:10.1080/07315724.2020.1744487
• Chaudhary, S., Kumar, S., Kumar, V., & Sharma, R. (2020). Chitosan nanoemulsions as advanced edible coatings for fruits and vegetables: Composition, fabrication and developments in last decade. Int J Biological Macromolecules.152:154‐170. doi:10.1016/j.ijbiomac.2020.02.276. (NAAS: 10.78)
• Kumar, V., Joshi, V. K., Thakur, N. S., Sharma, N., and Gupta, R. K. (2020). Effect of Artificial Ageing Using Different Wood Chips on Physico-chemical, Sensory and Antimicrobial Properties of Apple Tea Wine. Brazilian Archives Biology Technol, 63. (NAAS: 6.76)
• Iid, I. I., Kumar, S., Shukla, S., Kumar, V., & Sharma, R. (2020). Putative antidiabetic herbal food ingredients: Nutra/functional properties, bioavailability and effect on metabolic pathways. Trends Food Sci Technol. 97: 317-340. (NAAS: 14.52)
• Aggarwal P, Kumar V, Yaqoob M, Kaur S and Babbar N (2020) Effects of different levels of hydrocolloids on viscosity and cloud stability of kinnow juice and beverages. J Food Process Preser 44(10): e14802 (NAAS 7.29)
• Chaware, G.K., Kumar, V., Kumar, S., Kumar, P. (2020). Bioactive compounds, pharmacological activity and food application of Ficusracemosa: A critical review. Int J Fruit Sci. DOI: 10.1080/15538362.2020.1774467. (NAAS: 6.81)
• Kaur, J., Singh, B., Singh, A., Sharma, S. and Singh, B. (2020). Characterization of extruded products from millets-legumes in combinations. The Pharma Innovation J 9(4): 369-374 (NAAS: 5.03)
• Kaur. R, Kaur. K, Wagh. R, Kaur. A and Aggarwal, P. (2020). Red bell pepper (Capsicum annuum L.): Optimization of drying conditions and preparation of functional bread. J Food Sci, 85 (8): 2340-2349 (NAAS: 8.08)
• Munshi, R., Kochhar, A. and Kaur, A. (2020). Nutrient selection and optimization to formulate a nutrient bar stable on storage and specific to women at risk of osteoporosis. J Food Sci Technol DOI 10.1007/s13197-020-04343-3. (NAAS: 7.85)
• Kaur, K., Singh, J. and Singh, V. (2020). Effect of encapsulated vitamin E on physical, storage and retention parameters in cookies. J Food Sci Technol 57 (9): 3509-3517 (NAAS: 7.85)
• Kaur, R. and Kaur, K. (2020). Effect of Processing on Color, Rheology and Bioactive Compounds of Different Sweet Pepper Purees. Plant Foods Hum Nutr. 75: 369-375. (NAAS rating: 8.60)
• Kumar, A., Kaur, A., Tomer, V., Rasane, P. and Gupta, K. (2019). Development of nutricereals and milk-based beverage: Process optimization and validation ofimproved nutritional properties. J Food Process Engg. e13025. https://doi.org/10.1111/jfpe.13025 ( NAAS: 7.45)
• Agarkar, B. S., Aggarwal, P., and Yaqoob, M. (2019). Preparation of carbonated sugarcane juice beverages blended with fruit juices. Agri Res J, 56(1), 124-133. (NAAS: 4.71)
• Kaur, A., Kaur, R. and Bhise, S. (2019). Baking and sensory quality of flaxseed meal cookies prepared from whole wheat flour (maida) and whole wheat meal (atta). Agri Res J 56(2): 295-307 (NAAS Rating 4.71)
• Mann, M., Aggarwal, P. and Kaur, S. (2019). Natural colour retention and anthocyanin stability of strawberry jam. Agri Res J 56(4): 710-716. (NAAS: 4.71)
• Tegeye, M., Kaur, A., Kaur, J. and Singh, H. (2019). Value added convenience food from composite sorghum-maize-sweet potato flour blends. Indian J Agric Sci, 89 (11): 1906-10. (NAAS: 6.25)
• Kaur, R., Kaur, K. and Ahluwalia, P. (2019). Effect of drying temperatures and storage on chemical and bioactive attributes of dried tomato and sweet pepper. LWT - Food Sci Technol, doi: https://doi.org/10.1016/j.lwt.2019.108604. (NAAS: 9.71)
• Singh, V and Kaur K (2019) Development, formulation and shelf life evaluation of baby corn soup mix from industrial by-products. J Food Sci Technol, 57: 1917-1925 (NAAS: 7.85)
• Sharma, S., Singh, A., and Singh, B. (2019). Effect on germination time and temperature on techno-functional properties and protein solubility of pigeon pea (Cajanus cajan) flour. Quality Assurance Safety Crop Foods, 11(3): 305-311. (NAAS: 6.74)
• Sharma, S., Singh, A. and Singh, B. (2019). Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan) as influenced by germination time and temperature. J Food Biochem. 43(2): 12706. (NAAS: 7.36)
• Singh, A., Sharma, S., Singh, B. and Kaur, G. (2019). In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditions. J Food Sci Technol, 56(6): 3077-3089. (NAAS: 7.85)
• Surasani, V.K.R., Singh, A., Gupta, A and Sharma, S. (2019). Functionality and cooking characteristics of pasta supplemented with protein isolate from pangas processing waste. LWT Food Sci Technol, 111: 443-448. (NAAS: 9.71)
• Sharma S, Singh A and Singh B (2019) Effect on germination time and temperature on techno-functional properties and protein solubility of pigeon pea (Cajanus cajan) flour. Quality Assurance and Safety of Crops & Foods. https://doi.org/10.3920/QAS2018.1357. (NAAS 6.56)
• Tegeye M, Kaur A, Kaur J and Singh H (2019) Value added convenience food from composite sorghum-maize-sweet potato flour blends. Indian J Agric Sci 89 (11): 1906-10. (NAAS rating: 6.25)
• Kaur, R., Ahluwalia, P., Sachdev, P.A., Kaur, A. (2018) Development of gluten free cereal bar for gluten intolerant population by using quinoa as major ingredient. J Food Sci Technol DOI-10.1007/s13197-018-32.84-X. (NAAS: 7.80)
• Khatkar A B, Kaur A, Khatkar S K, Mehta N (2018) Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology. J Food Sci and Technol 55(6):2298-309 (NAAS: 7.80)
• Rafiq A, Sharma S and Singh B (2018) Effect of pregelatination on rheology, cooking and antioxidant activity of pasta. J food Sci and Technol, 55(5): 1756-66. (NAAS:7.80)
• Sharma S., Singh A and Singh B (2018) Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan) as influenced by germination time and temperature. J Food Biochem DOI:10.1111/jfbc.12706. (NAAS: 7.55)
• Prandi B, Baldassrre S, Babbar N, et al (2018). Pectin oligosaccharides from sugar beet pulp: molecular characterization and potential prebiotic activity. Food and Function 9:8-9. (NAAS 11.40).
• Elst K, Babbar N, Sandra VR , Dejonghe W, Sforza S Maesen M (2018). Continuous production of pectic oligosaccharides from sugar beet pulp in a cross flow continuous enzyme membrane reactor. Bioprocess Biosystem Engineering. https://doi.org/10.1007/s00449-018-1995-z. ( NAAS 9.21)
• Singh A, Sharma S and Singh B (2018) Germination behavior, physico-nutritional properties, and diastase activity of brown rice as influence by germination time and temperature. Acta Alimentaria 47(1): 70-79. (NAAS: 6.38)
• Kaur N, Singh B, Sharma S (2018) Comparison of quality protein maize(QPM) and normal maize with respect to properties of instant porridge. LWT – Food Sci Technol. DOI: 10.1016/j.lwt.2018.09.070. (NAAS: 9.13)
• Singh, J., Kaur, K. and Kumar, P. (2018). Optimizing microencapsulation of α-tocopherol with pectin and sodium alginate. J Food Sci and Technol. 55: 3625-3631 DOI 10.1007/s13197-018-3288-6 (NAAS: 7.8)
• Mahajan, B.V.C., Chahal, T.S., Dhillon, W.S and Kapoor, S.(2018). Postharvest quality maintenance of W. Murcott mandarin using packaging films. Indian J Agricul Sci, 88 (8): 1270-1274 (NAAS-6.22)
• Singh A, Sharma S and Singh B (2017) Effect of germination time and temperature on the functionality and protein solubility of sorghum flour. J Cereal Sci 76: 131-39. (NAAS Rating: 8.22)
• Sharma C, Singh B, Hussain S Z and Sharma S (2017) Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks. J Food Sci Technol 54: 1711-20. (NAAS Rating: 7.8)
• Singh A, Sharma S and Singh B (2017) Influence of grain activation conditions on functional characteristics of brown rice flour. Food Sci Technol Int: doi:10.1177/1082013217704327,1-13. (NAAS Rating: 6.99)
• Sharma P, Kaur A and Kaur S (2017) Nutritional quality of flours from guar bean (Cyamosis tetragonoloba) varieties as affected by different processing methods. J Food Sci Technol doi: 10.1007/s13197-017-2618-4. (NAAS Rating: 7.8)
• Rafiq A, Sharma S and Singh B (2017) In vitro starch digestibility, degree of gelatinization and functional properties of twin screw prepared cereal-legume pasta. J Cereal Sci 74: 279-87. (NAAS Rating: 8.22)
• Sharma P, Kaur A and Aggarwal P (2017) Physicochemical, thermal, rheological, and morphological properties of flour from different guar seed (Cyamopsis tetragonoloba) cultivars. Int J Food Prop 20 (6): 1280-89 (NAAS Rating: 7.43)
• Jaiswal P, Jha S N, Kaur J and Ramya H G (2017) Rapid detection and quantification of soybean oil and common sugar in bovine milk using ATR-FTIR. Int J Dairy Tech doi: 10.1111/1471-0307.12432. (NAAS Rating: 6.81)
• Kaur J, Kaur A and Singh J (2017) Nutritional evaluation and utilization of composite whole flours for making functional cookies rich in β–glucan and isoflavones. British Food J 119 (4): 909-20. (NAAS Rating: 7.21)
• Jaiswal P, Jha S N, Kaur J and Borah A 2017) Detection and quantification of anionic detergent (lissapol) in milk using attenuated total reflectance-Fourier Transform Infrared spectroscopy. Food Chem 221: 815-21. (NAAS Rating: 10.95)
• Gabbi D K, Bajwa U and Goraya RK (2017) Physicochemical, melting and sensory properties of ice cream incorporating processed ginger (Zingiber officinale). Int J Dairy Tech doi: 10.1111/1471-0307.12430 (NAAS Rating: 6.81)
• Bhaskar D, Khatkar S K, Chawla R, Panwar H and Kapoor S (2017) Effect of β-glucan fortification on physico-chemical, rheological, textural, colour and organoleptic characteristics of low fat dahi. J Food Sci Technol doi: 10.1007/s13197-017-2705-6 (NAAS Rating: 7.8)
• Singh A and Sharma S (2017) Bioactive Components and Functional Properties of Biologically Activated Cereal grains: A Bibliographic Review. Critical Reviews in Food Science and Nutrition. 57 (14), 3051-3071. (NAAS 12.02)

Food Industry Business Incubation Centre was established as Food Industry Centre in Department Food Science & Technology by Punjab Agricultural University with technical guidance from the Ohio State University, USA and started functioning in June 2015.The primary objectives of Food Industry Business Incubation Centre are:-

• To provide incubation facilities to the food industry, young entrepreneurs and farmers.
• To develop linkages between PAU, farmer and food industry for the development of food processing industry in the region.
• To develop and upscale technologies for processing and value addition of agricultural produce.
• To conduct short courses and trainings for the development of entrepreneurship skills inrural youth, farm women, budding entrepreneurs, NGOs, Self Help Groups and to increase the efficiency and effectiveness of Food Industry operations.

Food Industry Business Incubation Centre also conducts research as desired by various organizations and provide business incubation facilities at nominal charges. Centre covers entire range of food processing with special emphasis on fruits, vegetables and grain based products. Various growers have prepared their products in the Food Industry Business Incubation Centre for commercial purposes. Technologies developed and up scaled at Food Industry Business Incubation Centre under Department Food Science and Technology has been transferred to different stakeholders for commercialization.

Facilities available

• Minimal processing techniques
• Heat preservation techniques
• Cold Preservation
• Drying and dehydration
• Juices and beverages
• Canning
• Packaging
• Pasta processing
• Soy milk processing

Incubational facilities provided at Food Industry Business Incubational Center

1. Processing of tamarind pulp - Mr. Navdeep Singh and Mr. Gursharan Singh.
2. Preparation of processed amla products - amla beverage and amla candy - S. Virsa Singh, Tarn Taran
3. Processing of turmeric- Mr. Navdeep Singh and Mr. Gursharan Singh
4. Preparation of shelf stable sugarcane juice - Mr. Rajgopal Patil, (a sugarcane grower) from Karnataka.
5. Preparation of frozen peas - Mr.Navdeep Singh and Mr.Paramvir Singh
6. Preparation of different value added products from fruits i.e. mango squash, mango nectar, mango papaya nectar, jamun nectar, jamun squash, dates chutney and mango papaya jam- a rural youth and budding entrepreneur Mr. Rinku from village Badal.
7. Processing of Guava Pulp,guava squash and guava nectar. They have done bulk processing of Guava pulp for product preparation- Sandhya Self Help Group, Maili, Hoshiarpur.
8. Processing of ginger - Pinning Lifestyle, New Delhi.
9. Preparation of cereal products. A PABI women entrepreneur start up “delicious bites” delivered their first corporate order of 500 boxes of cookies- M/s DB Delicious Bites Pvt. Ltd., Ms. Harjot Kaur Gambhir, Model Town Ludhiana
10. Preparation Whole Wheat, Oats, Seeds n Bran Cookies- M/s Maple Foods Pvt. Ltd. Ms. Alpna Gupta Ludhiana
11. Processing and bottling of honey lemon drink - Mr. Jagjit Singh, B treat Pvt Ltd, Bathinda.
12. Bottles of sugarcane juice were processed and packed - Mr. Sunil Kumar, Upright Foods and Beverages Pvt Ltd, Bihar.