Nutritional evaluation of food with special emphasis on legumes, cereals, fruits and vegetables, spices etc.; Development and quality evaluation of functional food, Value addition, Food quality and safety assessment; Community nutrition assessment and management; Diet Counselling

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SERS Fellow-2015 Award, 2016, Kasetsart University, Bangkok (Thailand).

Young Scientist Award in Food and Nutrition Sciences, 2014, Samagra Vikas Welfare Society, Lucknow

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Research Papers Published in National/ International Journals 35

E-course: 01

Book/ Booklet(s) published: 12

Contributed chapters to books/ souvenirs: 08

Books edited: 03

Technical/ Popular articles : 09

Oral Paper presentations: 18

Poster Paper presentations: 21

1. Astuti Verma and Archana Kushwaha. (2018). Effect of maturation on Physicochemical characteristics of ‘Gola’ Pear (Pyrus pyrifolia) fruit. International Journal of Current Microbiology and Applied Sciences. Special issue 7: 2985-2995.


2. Harapriya Nayak, Archana Kushwaha, N.C Shahi, Khan Chand, K.P.S Kushwaha, Kalpana Kulshrestha and C.S. Chopra. (2018). Effect of Drying Parameters on Water activity of Pink Oyster Mushroom (Pleurotus djamor) Powder. Journal of Pharmacognosy and Phytochemistry. 7(2): 2288-2892.


3. Shivani Vyas and Archana Kushwaha. (2017). Consumer’s perception and knowledge concerning safety of street food services in Pantnagar, India. Journal of Food Safety and Hygiene. 3(1-2): 34-39.


4. C. Basanti Devi; Kushwaha, A. and Anil Kumar. (2015). Sprouting characteristics and associated changes in nutritional composition of cowpea (Vigna unguiculata). Journal of Food Science & Technology. 52(10): 6821-6827.


5. Vandana; Kushwaha, Archana and Anil Kumar. (2014). Development of high protein biscuits from cowpea (Vigna unguiculata) flour. International Journal Basic and Applied Agricultural Research. 12(2): 288-291. ISSN 0972-8813 NAAS rating: 3.26