Dr. Harpreet Kaur joined as Assistant Professor (Home Science) at KVK Ropar in 2005 and Department of Food and Nutrition in December 2008. She did her B.Sc. Home Science, M.Sc., and Ph.D. in Food and Nutrition from PAU, Ludhiana. She has guided 21 M.Sc. and  6 Ph.D. students and handled two adhoc and one competitive research projects. She has 202 publications out of which 72 are research papers in peer reviewed journals and 19 research papers have been published in high impact rating journals (7.2 to 12.59). She is co-principal investigator of Nestle India Limited funded on-going scheme under first MoU of public-private partnership between PAU and Nestle India Limited in March 2009. This partnership completed 17 years imparting nutrition education to 22,106 rural school girls from 95 villages of Moga, Ludhiana, Faridkot, Ferozepur and Barnala districts. As team member, she achieved a competitive Research Project in 2011 with a research grant of Rs.53,04,308/- from HarvestPlus, IFPRI, Washington DC. She has been involved in testing of crop varieties/ technologies in association with Agriculture and Horticulture scientists. She has received 05 best paper awards at national conferences. She has been nominated as Secretary, Nutrition Society of India (Ludhiana Chapter) from 2020 to 2023. 

Professional Accomplishment: 

Project Accomplished

• Nutrition awareness training program for rural girl students funded by Nestle India Limited (2009- till date)- CoPI (On going)
• Development of complementary education plan of health and nutrition awareness for school-age children funded by Indian Council of Social Science Research (ICSSR) (2024-25) as Co-PI. (On going)

Research publications

1. Siddhartha A, Kaur H, Bains K and Kaur S (2025) Comparative analysis of bioactive compounds and antioxidant potential among various citrus varieties and their juices.  Applied Fruit Science  67 :31.  https://doi.org/10.1007/s10341-024-01251-0              (NAAS rating: 7.20)
2. Kaur P , Kaur H, Aggarwal R, Bains K,  Mahal A K , Singla  L D and Gupta K (2024) Analysing the impact of resistant starch formation in basmati rice products: Exploring associations with blood glucose and lipid profiles across various cooking and storage conditions in vivo. Foods 13: 1669 https://doi.org/ 10.3390/foods13111669 (NAAS rating: 11.20)
3. Kaur P, Kaur H, Aggarwal R, Bains K, Mahal A K, Gupta O P, Singla L D and Singh K (2023)  Effect of cooking and storage temperature on resistant starch in commonly consumed Indian wheat products and its effect upon blood glucose level. Front Nutr 10: 1-16.                                                                                                    (NAAS rating: 12.59)
4. Kaur P, Bains K and Kaur H (2021) Protective effect of Indian herbs and physical exercise on osteoporosis: A Review. Food Rev Intl DOI: 10.1080/87559129.2021.1926483.                                                    (NAAS Rating:10.11)
5. Bhathal S K, Kaur H, Bains K and Mahal A (2020) Assessing intake and consumption level of spices among urban and rural households of Ludhiana district of Punjab, India. Nutr J 19:121 https://doi.org/10.1186/s12937-020-00639-4    (NAAS rating: 9.59)

Awards/Distinctions

• PAU merit scholarship holder throughout B.Sc. with merit certificate
• UNDP fellowship holder during M.Sc. and Ph.D. (Food and Nutrition)
• Completed a competitive project with the funding of Rs. 53,04,308 from HarvestPlus c/o IFPRI, Washington DC  (2011-12) as Co PI 
• Received Best oral presentation (First Position) for the paper  “Impact of various cooking methods and storage temperatures on the development of resistant starch in maize products, as well as its influence on blood glucose levels and lipid profiles in vivo” in the Indian Ecological Society International Conference-2024 (IESIC-2024) held at Punjab Agricultural University, Ludhiana, India from November 12-15, 2024.
• Best Oral Presentation for the paper “Analysing the antioxidant capacity and Phytochemical composition of underutilized wild melon products during the storage period” in the National Symposium on Food Processing 4.0: Innovation and Sustainability organised by Department of Food Science and Technology, PAU, Ludhiana on April 30 2024.
• Received First Prize for best oral presentation for the paper ‘Blood iron status of rural women and children from low income families of Ludhiana district of Punjab’ at ‘International Conference on Sustainable Agriculture for Food and Livelihood Security’ held at PAU Ludhiana in 2012.
• Received First Prize for best poster paper presentation for the paper ‘Effect of hydrothermal treatments on free radical scavenging potential of selected vegetables’ at National Seminar on New Frontiers and Future Challenges in Horticulture held at PAU Ludhiana in 2012.
• As Executive Committee Member (Secretary) of Ludhiana Chapter of NSI, organized activities to popularize Nutrition Science and submitted an Annual Report (2021-22) to NSI, Hyderabad. Based on the report submitted, the Ludhiana Chapter received Best Performing Chapter award during 54th Annual National Conference of the Society held at ICMR-National Institute of Nutrition, Hyderabad on December 23, 2022.
• As Executive Committee Member (Secretary) of Ludhiana Chapter of NSI, organized activities to popularize Nutrition Science and submitted an Annual Report (2022-23) to NSI, Hyderabad. Based on the report submitted, the Ludhiana Chapter received Best Performing Chapter award during 55th Annual National Conference of the Society held at ICMR-National Institute of Nutrition, Hyderabad on November 26, 2023.