Dr. TEJINDER Kaur | Food Engineering | Best Researcher Award
Guest faculty, SLIET, Longowal
Dr. Tejinder Kaur is a dedicated food technologist and academician currently serving as a Guest Faculty in the Department of Food Engineering and Technology at SLIET, Longowal, Punjab, with a Ph.D. in Food Engineering and Technology; her research passionately centers on the hydrothermal processing of millets, exploring their physicochemical, functional, and nutritional properties, aiming to enhance bio-accessibility and sustainability in food systems, while actively contributing to scientific literature and participating in national and international conferences.
Profile
🎓 Education
Dr. Kaur holds a Ph.D. in Food Engineering and Technology from SLIET Longowal (2018–2025), preceded by an M.Tech in Food Engineering and Technology from Shoolini University, Solan (2013–2015), and a B.Tech in Food Technology from Guru Nanak Dev University, Amritsar (2008–2012), where her academic journey reflects a strong and consistent foundation in food science, processing, and engineering, supported by rigorous research and specialization in millet-based food innovations.
👩🏫 Experience
Tejinder Kaur brings over 2 years of teaching and industry experience, currently working as Guest Faculty at SLIET Longowal since July 2024, having previously served as Assistant Professor at Bhai Gurdas Institute of Engineering and Technology, Sangrur, Punjab, for 2 years and 4 months, along with hands-on industrial training at Verka Milk Plant, Mohali (6 months), and GlaxoSmithKline, Nabha (1 month), providing her with a balanced exposure to both academic and practical facets of food technology.
🏆 Awards & Honors
Dr. Kaur has received the prestigious Institutional Fellowship from MHRD, Government of India, for her Ph.D. research, and a cash prize along with a Certificate of Appreciation from the SLIET Quality Publication Awards (SQPA) for her impactful publication in the high-impact journal “Journal of Cereal Science” (Elsevier, IF: 3.9), recognizing her scholarly excellence and significant contributions to the field of food engineering and millet research at national platforms.
🔬 Research Focus
Her primary research interests lie in the hydrothermal treatment of millets with a focus on analyzing physicochemical, milling, and functional properties, as well as profiling bioactive compounds and assessing in vitro antioxidant activity, digestibility, and bio-accessibility of nutrients like proteins and carbohydrates, aiming to improve the nutritional quality and functionality of millet-based food systems for sustainable health and food security solutions.
✅ Conclusion
Dr. Tejinder Kaur is a promising early-career researcher with a strong publication record, recognized academic achievements, and deep domain expertise in millet processing and nutritional profiling. She demonstrates commitment to both scientific advancement and education. With broader collaborations and diversification of research focus, she is well on her way to becoming a leading figure in food technology. She is a suitable and deserving candidate for the Best Researcher Award, particularly in the domain of cereal science and food engineering.
Publication
Author: T Kaur, PS Panesar, CS Riar
Title: Combined effect of hydrothermal treatments and drying temperature on the physicochemical, milling, and nutritional characteristics of foxtail millet
Year: 2023
Citation: 6
Author: T Kaur, PS Panesar, CS Riar
Title: Optimization of hydrothermal (soak-boil and soak-steam) treatments of foxtail (Setaria italica L.) millet and their effect on milling, antioxidant, pasting, and drying
Year: 2024
Citation: 5
Author: T Kaur, PS Panesar, CS Riar
Title: Effect of hydrothermal treatments on the nutritional, functional and storage stability characteristics of decorticated foxtail millet grains and flour
Year: 2024
Citation: 2
Author: T Kaur, PS Panesar, CS Riar
Title: Effect of Controlled Hydrothermal Treatment by Soak-Boil and Soak-Steam Methods on Foxtail Millet Grain Starch Characteristics
Year: 2024
Citation: Not yet cited (preprint on SSRN)
