Processing & value addition of different underutilized Fruits & vegetables

Processing of underutilized cereals & pulses

Reduction in fruits & vegetables waste through value addition

Processing of Instant Food Products

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1. Sangeeta, S. and Chopra, C.S. 2014. Changes in physico-chemical and sensory characters of litchi fruits affected with pericarp browning. Journal of hill agriculture. 5(1): 79-82.


2. Sangeeta, S.; Chopra, C.S. and Sharma, S.K. 2016. Development of osmo-air dried litchi arils from fruits affected with pericarp browning using response surface methodology. Journal of hill agriculture. 7(2): 255-261.


3. Barfal, C.; Sangeeta, S.; Chopra, C.S. and Sharma, S.K. 2017. Development of enriched fibre bites from composite flour. Journal of hill agriculture. 8(4): 476-480.


4. Sangeeta, S. and Chopra, C.S. 2013. Studies on incorporation of barley and finger millet flour in the preparation of cake. Food science research journal. 4(2): 121-125.


5. Sangeeta, S. and Chopra, C.S. 2015. Reducing post harvest losses of litchi by processing. International journal of processing and post harvest technology. 6(2): 184-189.

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UG Students: 23

PG Student: 3

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Active member of College Documentation & Showcase Committee (CDSC)

Officer In-charge of Food Microbiology & Safety Lab

Officer In-charge of Student Training Dairy Processing Plant

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