Dr. Swati Kapoor joined PAU as Food Technologist (Vegetable) on 19.03.2016 after completing B.Sc Microbial & Food Technology) from Punjab University, Chandigarh in 2009 and Masters (Food Technology) from PAU in 2011.She did her PhD (Food Technology) from PAU, Ludhiana in 2015. Dr. Swati has received Early Career Research Award by Department of Science & Technology, Govt. of India for working on waste utilization of tomato and guava fruit crops. Under this she has completed one research project funded by SERB, DST as PI in 2020. She has handled various consultancy projects with renowned companies such as United Phosphorus Limited, Mumbai and Syngenta Pvt. Ltd. from the year 2018-2023. She has guided 6 M.Sc students and 2 Ph.D students as major advisor, published 40 research papers in national and international journals. She has delivered various lectures to guide farmers and entrepreneurs in the field of fruits and vegetable processing and waste management strategies. She is life time member of AFSTI association. 

Professional Accomplishments

Research Projects completed

1. Development of edible coating from tomato and guava seed oil for shelf life extension of their fresh fruits funded by SERB, DST in the year 2017-2020 as PI.

Research Publications:

• Rana S and Kapoor S (2023) Valorisation of tomato seeds: investigating the effects of defatting on the physico‐chemical, rheological, structural and techno‐functional properties. Biomass Conversion and Biorefinery 15: 6847-6858. (NAAS rating: 10.0)
• Rana S, Kapoor S, Panwar H, Kumar V and Mahajan BVC (2024) Impact of packaging materials and storage durations on physico-chemical, techno-functional, antioxidant and oxidation properties of tomato seed protein isolate. Journal of Stored Products Research 106: 102284. (NAAS rating: 8.70)
• Joshi T, Kapoor S, Rana S, Bala M, Singh A and Mahajan BVC (2024) Valorization of guava seed oil as a functional ingredient in salad dressing: implications on quality characteristics, rheological behaviour, morphology, oxidative stability and shelf life. Journal of Food Measurement and Characterization 18:6698-6710. (NAAS rating: 9.40)
• Kapoor A, Kapoor S and Aggarwal P (2023) Rheological, microstructural and biochemical characterisation of fruit pomace jams. Journal of Food Measurement and Characterization 17: 4267-4279. (NAAS rating: 9.01).
• Thakur K, Kapoor S, Kapoor A, Aggarwal P, Kumar V and Tyagi S K (2023) Tomato seed oil enriched mayonnaise: structural, rheological, and biochemical characterization. Journal of Food Science and Technology 60(9):2486-2496. (NAAS rating: 9.12).

Awards and Recognitions:

 Nil