Dr. Sukhpreet Kaur joined PAU as Food Technologist (Fruit & Vegetable) on 06.06.2016 after completing B.Tech (Food Science & Technology) from Guru Nanak Dev University, Amritsar in 2005 and M.Sc. (Food Technology) from PAU in 2011. She did her PhD (Food Technology) from PAU, Ludhiana in 2014. Her field of specialization is Fruit and Vegetable processing. She is actively engaged in research focusing on evaluating the processing suitability of various potato varieties. Her work also encompasses the development of ready-to-eat canned curries, frozen snack premixes and the extraction of bioactive compounds from industrial potato and date fruit waste. Her academic contributions include 55 research publications, 4 review papers, 1 book, 5 book chapters, 11 extension articles, and 4 practical manuals. She has commercialized technologies related to frozen potatoes and vegetables, dry snack premixes, and indigenous snack products. In addition, she has taught six undergraduate and three postgraduate courses and has served as major advisor to 7 M.Sc. and 3 Ph.D. students. 

Professional Accomplishments

Research Projects completed

1. Addressing Food Security Through Nutritionally Enriched Improved Cultivars and Technologies for Swasth Bharat (Component V), DST, New Delhi as CO-PI.

Research Publications:

1. 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 Bioscience 49:101824. (NAAS Rating: 10.8)
2. 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 Science and Technology 150:111966. (NAAS Rating: 12)
3. Kaur P, Kaur S, Aggarwal P and Kumar A (2025) Post harvest hot water immersion treatment as sustainable approach for artificial curing of immature dates to reduce wastage. Food Chemistry 467:142157. (NAAS Rating: 12.5)
4. Saini R, Kaur S, Aggarwal P, Dhiman A and Suthar P (2023) Conventional and emerging innovative processing technologies for quality processing of potato and potato-based products: A review. Food Control 153:109933. (NAAS Rating: 11.6)
5. Dip G, Aggarwal P, Kaur S and Grover S (2025) Extraction and characterization of phytochemicals from Bauhinia variegata flowers using ultrasound and microwave techniques. Biomass and Bioenergy 192:107517. (NAAS Rating: 11.8)

Awards and Recognitions:

1. University Merit Certificate for M.Sc. (Food Technology)
2. University Merit Scholarship for M.Sc. (Food Technology)
3. INSPIRE (DST, Govt. of India) Fellowship for Ph.D