Faculty Profile

Dr. Barjinder Pal kaur

Associate Professor

barjinderkaur@niftem.ac.in

+91-130-2281103

Area of Interest/Specialization

Novel food processing
Drying Technology
Food Engineering

Awards & Recognition

Fellowship during PhD , ICAR , 2010-2013
Best paper Award , International Conference on Biological, Civil and Environmental Engineering(BCEE-2014) March 17-18,2014,, 2024
Sponsored by University of Copenhagen Denmark for invited lecture , "Indo-Danish collaborative workshop on Dairy, Food Ingredients and Water held at University of Copenhagen Denmark, 6th and 7th September 2018
Best poster award , 53rd Annual Convention and International symposium on Engineering Technologies for precision and climate smart agricultural from 28-30 January, 2019 at BHU Varanshi, UP
Best paper award , International conference on Bioengineering Solutions for Healthcare, Food, Energy, and Environment held on April 09-10, 2021

Publications

Neelima Kaushik, Barjinder Pal Kaur,P. Srinivasa Rao and H. N. Mishra (2014). Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali). Innovative Food Science and Emerging Technologies. Doi:10.1016/j.ifset.2013.12.011.
P Srinivasa Rao and Barjinder Pal Kaur (2014). High Pressure Inactivation Kinetics of Escherichia coli in Black Tiger Shrimp (Penaeus Monodon). International Conference on Biological, Civil and Environmental Engineering (BCEE-2014) March 17-18, 2014 Dubai (UAE).
Barjinder Pal Kaur, Ashok Chauhan and P.Srinivasa Rao. Effect of High Hydrostatic Pressure (HHP) Processing on Physicochemical, Microbiological and Sensory Quality of Hilsa(Tenualosa ilisha) Fillets. National conference on emerging technology trends in Agricultural Engineering, NERIST,Nirhuli (Itanagar),7-9th November, 2014
Barjinder Pal Kaur, Neelima Kaushik, P. Srinivasa Rao and O.P. Chauhan (2013). Effect of high pressure processing on physical, biochemical and microbiological characteristics of black tiger shrimp (Penaeus monodon). Food and Bioprocess Technology 6, 1390-1400.
Barjinder Pal Kaur, Neelima Kaushik, P. Srinivasa Rao and H.N. Mishra (2013). Chilled storage of high pressure processed black tiger shrimp (Penaeus monodon). Journal of Aquatic Food Product Technology. DOI:10.1080/10498850.2013.772271.
Neelima Kaushik, Barjinder Pal Kaur and P. Srinivasa Rao (2-13). Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensis cv. Bombai) during refrigerated storage. Food Science and Technology International. DOI: 10.1177/1082013213496093.

Qualification

S.No	Degree	Subject	University/College	Year
1	Ph.D.	Food Engineering	Indian Institute of Technology (IIT) Kharagpur, West Bengal, India	2016
2	M.Tech.	Food Engineering & Technology	Processing and Food Engineering	2009
3	B.Tech.	Agricultural Engineering	College of Agricultural Engineering, PAU, Ludhiana	2006

Experience

S.No	Designation	Institution	Duration
1	Assistant Professor	NIFTEM-K	11.03.2015 - 27.09.2025
2	Associate Professor	NIFTEM-K	27.09.2025 - TILL DATE

Externally Funded Projects

Submitted to SERC, DST

Patent

High Pressure Pasteurized Mango pulp.
High Hydrostatic Pressure Pasteurization of Litchi Juice.

Books

Prabhat K Nema, Barjinder Pal Kaur, Arun S Mujumdhar (2016). Drying Technologies for Foods: Fundamentals and Applications Part 2. New India Publishing Agency. pp.347 ISBN no. 978-93-85516-39-9
Prabhat K Nema, Barjinder Pal Kaur, Arun S Mujumdhar (2015). Drying Technologies for Foods: Fundamentals and Applications. New India Publishing Agency. pp.347 ISBN no. 978-93-83305-84-1
High Hydrostatic Pressure Processing of Food Materials. In: J.K. Sahu (Ed), Introduction to Advanced Food Processing Technologies. Taylor & Francis publications. publications