Dr. Kamaljit Kaur joined PAU as Assistant Professor on 25.10.2011 after completing BSc (Food Technology) from Khalsa College, Amritsar in 1999, MSc (Microbial and Food Technology) from Punjabi University, Patiala in 2001 and PhD (Food Technology) from PAU, Ludhiana in 2005. She has published more than 60 research papers, one edited book, one authored book, 50 abstracts in conferences, 20 book chapters, 8 practical manuals and delivered invited and oral talks. She has transferred four technologies to the food industries and is a Life member of AFSTI-India and Punjab Science Congress Association. She has guided four PhD students, nine MSc students and is currently guiding two PhD and three MSc students. She is actively involved in teaching and has compiled, formulated and revised new courses under BSMA for Masters and PhD Program and NEP (SDC) for BTech Food Technology Program. She has attended several training programmes and has delivered lectures to wide array of audience including scientific faculty, students, young entrepreneurs and farmers. 

Professional Accomplishments

Ongoing Projects 

“Use of ultrasound technologies for extending quality and shelf life of whole wheat-based products” ID: FSC 2025_0001, TIET- TAU Center of Excellence for Food Security T2 PCEFS, India. PI (Continued)

Research Publications:

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 Rating: 16.7)

Kaul S, Kaur K, Kaur J, Mehta N, Kennedy JF (2023) Properties of potato starch as influenced by microwave, ultrasonication, alcoholic-alkali and pre-gelatinization treatments. International Journal of Biological Macromolecules 226: 1341-1351 (NAAS: 13.7)

Kaur P, Kaur K, Kaur J, Basha SJ, Kennedy JF (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. 130788. doi: 10.1016/j.ijbiomac.2024.130788. (NAAS Rating: 13.7)

Kaur P, Kaur K, Kaur P, Singh TP and Kennedy JF (2024) Technological quality improvement of gluten-free dough and chapatti-making by incorporation of modified oat 1,4-β-D-glucan. International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2024.136417 (NAAS Rating: 13.7)

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.  https://doi.org/10.1016/j.ifset.2025.103977 (NAAS Rating: 12.3)

Awards and Recognitions:

• First Prize for Oral Presentation- International Institute of Food and Nutritional Sciences, JNU, New Delhi in 2016
• Received Best Feature Article – IFI Mag award from AFST (I), CFTRI, Mysore in 2022

Transfer of Technology (MOA Signed): Development of Technology for Multigrain atta (03) and Gluten-free atta (01)