Dr. Antima Agarwal joined Punjab Agricultural University (PAU) as Food Technologist on November 15th, 2019. She holds a B.Sc. in Food Technology from the University of Delhi (2013), an M.Sc. in Food Science and Technology from Pondicherry University (2015), and a Ph.D. in Food Technology from PAU (2018). Her academic excellence has been recognized with a University Gold Medal during her master’s program, a University Scholarship, and the UGC-NET-JRF fellowship during her doctoral studies. Dr. Agarwal specializes in Cereal Technology, with her research focusing on the characterization and valorization of pseudocereals, particularly exploring the potential of quinoa as a gluten-free, high-protein, and high-fiber ingredient in convenience foods. She has guided four M.Sc. students and has published over 25 peer-reviewed research articles, 2 books, and 15 book chapters in reputed national and international publications.

Professional Accomplishments

Research Publications:

1. Arora A, Agarwal A, Singh A and Sharma S (2025) Elucidating the bioactive constituent, antioxidant potential, nutrient digestibility and structural-morphological characteristics of curry (Murraya Koenigii) leaf powder fortified pasta. Journal of Food Measurement and Characterization. 1-15. (NAAS rating: 8.9)
2. Kaur A, Singh A, Gupta A, Surasani V K R and Dhaliwal S S (2024) Utilisation of aquatic fern (Azolla sp.) powder for supplementing semolina pasta: quality characteristics of produced pasta. International Journal of Food Science and Technology 59(2): 1113-1120. (NAAS rating: 8.6)
3. Kaur A, Singh A, Kaur H, Gupta A, Surasani V K R and Dhaliwal S S (2024) Influence of different processing conditions on nutritional, phytochemical, and physical properties of aquatic fern (Azolla pinnata): a sustainable nutrient-rich human food. ACS Food Science & Technology 4(2): 344-354. (NAAS rating: 8.8)
4. Sharma S, Joshi S, Gupta A, Sharma R, Sandhu S K and Singh B (2023) Influence of quality protein maize enrichment on the antioxidant, protein profile, in vitro digestibility and quality characteristics of pasta. Journal of Food Measurement and Characterization 17(6): 6236-6252. (NAAS rating: 8.9)
5. Raina S, Gupta A, Singh A, Surasani V K R and Sharma S (2023) Functionality of pasta enriched with pumpkin seed meal: cooking quality, techno-functional properties, textural and structural characterisation. International Journal of Food Science and Technology 58(5): 2735-2743. (NAAS rating: 8.6)

Awards and Recognitions:

1. Gold Medalist in M.Sc. (Food Science and Technology)
2. Senior Research Fellowship by University Grant Commission (UGC), New Delhi (India) for Ph.D