Dr. Jaspreet Kaur joined PAU as Food Technologist on 17.03.2016 after completing B.Sc. Agriculture (Hons.) in 1998, M.Sc. (Food Technology) in 2000 and Ph.D. (Food Technology) in 2015 from Punjab Agricultural University, Ludhiana. Her field of specialization is Cereal Technology. She has completed one research project funded by DBT-BIRAC as PI in 2021, one project funded by DST, New Delhi as Co-PI in 2023 and one funded by the Ministry of Agriculture as Associated Scientist in 2019. She has guided 07 M.Sc. students as major advisor, published 55 research papers in national and international journals, 01 book and 06 teaching manuals and has 04 approved technologies. She has delivered 50 lectures to guide farmers and entrepreneurs in processing and value addition of food commodities. She is a life member of AFSTI (Association of Food Scientists and Technologists, India).

Professional Accomplishments

Research Projects completed

1. Shelf-life extension of paneerand soypaneerthrough hurdle approach funded by DBT-BIRAC in 2021 as PI.  
2. Addressing Food Security Through Nutritionally Enriched Improved Cultivars and Technologies for Swasth Bharat funded by DST, New Delhi in 2023 as Co-PI.
3. Setting–up of Integrated Bee- keeping Development Centre(IBDC)/centre of excellence (COE) funded by Ministry of Agriculture in 2019 as Associated Scientist. 

Research Publications:

1. Kaur J and Rehal J (2023) Nutritional, bioactive and shelf-life attributes of low-cost composite health bar incorporated with dried jujube (Ziziphus mauritiana cv. Umran) and honey. Agricultural Research Journal 60: 725-731. (NAAS Rating: 5.16) 
2. Samandeep, Kaur J and Kaur K (2024) Augmented dough rheology, physical and nutritional quality of air fried chips from germinated flour blends of maize and lentil. Acta Alimentaria 53(3): 451-463. (NAAS Rating: 6.80)
3. Kaur P, Kaur K, Kaur J, Basha S J and Kennedy J F (2024) Augmenting the quality and storage stability of soymilk by incorporation of untreated and ozonated oat 1,4-β-D-glucan. International Journal of Biological Macromolecules 265: https://doi.og/10.1016/j.ijbiomac.2024.130788. (NAAS Rating: 14.20) 
4. Aditi, Kaur J, Kaur K and Rehal J (2025) Formulation of a novel honey-flavored field pea beverage stabilized with xanthan gum. Plant Foods for Human Nutrition 80 (1): 63. (NAAS Rating: 9.10) 
5. Kaur P, Kaur K, Kaur J, Kaur P, Kapoor R, Basha SJ and Mehta N (2025) Characterization of ultrasonicated and ozonated oat 1, 4-β-D-glucan. Innovative Food Science and Emerging Technologies 102: 103977. (NAAS Rating: 12.30)

Awards and Recognitions:

University Merit Certificate and Scholarship for B.Sc. Agri (Hons)

Maulana Azad National Fellowship (UGC) for Ph.D.