Dr. Tejinder Kaur

Basic Details

Name

Dr. Tejinder Kaur
Designation

Guest Faculty
Department

Food Engineering and Technology

Contact

Phone (O)

–
Phone(R)

–
Mobile

8288900881
e-mail

tejmallhi85@gmail.com

Educational Details

Educational Qualification

B.Tech Food Technology (Guru Nanak Dev University, Amritsar)

M.Tech Food Technology (Shoolini University, Solan)

Ph.D Food Engineering and Technology (SLIET, Longowal)

Experience

Experience

Worked as an assistant professor at Bhai Gurdas institute of Engineering and Technology, Sangrur for 2 years and 4 months .

Currently working as a guest faculty in the Department of Food Engineering and Technology, SLIET, Longowal.

Book Authored

Book authored

Book Chapters
1.  Singh, A., Kaur, T., Giri, S., Sandhu, K. S., & Riar, C. S. (2026). Antinutritional Factors in Millets and Their Elimination Methods. Nutraceutical Potential of Millet‐Based Food Products: Chemistry and Applications, 65-84.
2. Thakur, D., Kaur, T., Singh, A., Riar, C. S., & Panesar, P. S. (2026). Millet Bioactives: Bioavailability and Enhancement of Their Bioaccessibility. Nutraceutical Potential of Millet‐Based Food Products: Chemistry and Applications, 203-226.

Conferences 
1.      Presented poster in Multi-Track National Conference SLIETCON-2019 on, “New Horizons in Food Processing Technology and Nutrition” organized by the Department of Food Engineering and Technology, SLIET Longowal dated 01 March 2019 to 02 March 2019.
2.              Oral presentation in, “International conference on Recent advances in Nutraceuticals and Functional Foods (May, 2023), Graphic Era, Dehradun.
3.              Presented poster in, “National symposium on Food Processing 4.0: Innovation and Sustainability, 2024, PAU, Ludhiana.

Professional Memebership

Professional Membership

Life Member of Association of Food Scientists & Technologists (India) [AFST(I)]

Award

Award

Received cash award and Certificate of Appreciation from SLIET quality publication awards (SQPA) for publishing research article in “Journal of Cereal Science ” (Elsevier)

Publications

Publications

1.      Kaur, T., Panesar, P. S., & Riar, C. S. (2023). Combined effect of hydrothermal treatments and drying temperature on the physicochemical, milling, and nutritional characteristics of foxtail millet. Journal of Cereal Science, 114, 103788. [IF: 3.9].
2.      Kaur, T., Panesar, P. S., & Riar, C. S. (2024). Optimization of hydrothermal (soak-boil and soak-steam) treatments of foxtail (Setaria italica L.) millet and their effect on milling, antioxidant, pasting, and drying characteristics. Journal of Food Measurement and Characterization, 18(1), 500-515. [IF: 3.0].
3.      Kaur, T., Panesar, P. S., & Riar, C. S. (2024). Effect of hydrothermal treatments on the nutritional, functional and storage stability characteristics of decorticated foxtail millet grains and flour. Journal of Cereal Science, 120, 104025. [IF: 3.9].
4.      Kaur, T., Panesar, P. S., & Riar, C. S. (2025). Effect of controlled hydrothermal treatment, drying temperature, de-husking and decortication on phenolics characteristics and functional properties of foxtail millet flour. Journal of Cereal Science, 104170. [IF: 3.9].
5.      Kaur, T., Panesar, P. S., & Riar, C. S. (2026). Effect of controlled hydrothermal treatment on the structural, functional and in vitro digestibility characteristics of foxtail millet grain starch. European Food Research and Technology, 252(2), 42. [IF: 3.7].
6.      Kaur, T., Panesar, P. S., & Riar, C. S. (2026). Biochemical characteristics and functionality of protein isolated from hydrothermal treated foxtail millet. European Food Research and Technology, 252(6), 236. [IF: 3.7].
7.      Singh, A., Kaur, T., Sandhu, K. S., & Riar, C. S. (2026). Strategic Review on Parboiling of Millets: A Promising Solution to Enhance Millet Processing, Storage Stability and Food Sustainability. Journal of Food Process Engineering, 49(5), e70575. [IF: 3.5].