Jasjit Kaur

A highly motivated and hardworking food technologist with a strong academic foundation and a passion for innovation, seeking a responsible opportunity in a reputable organization where my skills and knowledge will be of utmost assistance and enable me to grow and significantly contribute to the organization.

• Certificate of Participation as a Poster Presenter in the National Conference on Himalayan Science and Technology (HistCon 2023) hosted by Shoolini University, Himachal Pradesh, on 20-21 May 2023
• Certificate of Participation as a Poster Presenter in the 6th AMIFOST 2023 International Conference on Multidisciplinary Approach for Healthy and Sustainable Foods held at Amity University, Noida, on 13-14th April 2023
• Certificate of Crowdfunding Course during my internship at Muskurahat Foundation, 2021
• Certificate of Training on HACCP Level 1&2 by HGP Training Center, Gujarat, 2021
• Certificate of Training on FSSC 22000 VERSION 5.1 WITH HACCP & ISO 22000:2018 organized by Foodiesys Consultancy, 2021
• Certificate of Food Allergy and Intolerance Training by Food Standards Agency, UK, 2021
• Certificate of Course on ISO 22000. Food Safety Management System by Udemy, 2021
• Certificate of ISO 9001:2015 Quality Management System Auditor Course by Udemy, 2021

• Immunomodulatory effect of ashwagandha (Withania somnifera (L.) Dunal) and its impact on COVID-19. Food and Raw Materials (2024). Authors: Arun MK, Jyoti Singh, Prasad Rasane, Sawinder Kaur, Jaspreet Kaur, Jasjit Kaur, Mukul Kumar, and Amine Assouguem.
• Combinations of Spent Grains as Sources of Valuable Compounds with Highly Valuable Functional and Microbial Properties. Sustainability (2023). Authors: Mukul Kumar, Anisha Anisha, Deepika Kaushik, Jasjit Kaur, Shubham Shubham, Alexandru Vasile Rusu, João Miguel Rocha, and Monica Trif.
• Structural, Thermal, Techno‐Functional, and Chemical Characterization using FESEM, EDS, TGA, FTIR, and GC‐MS of Moringa Oleifera Flower Powder. International Journal of Food Science & Technology (2023). Authors: Poonam Jaglan, Deepika Kaushik, Mukul Kumar, Ashwani Kumar, Jasjit Kaur, Emel Oz, Charles Brennan et al.
• A Review on the frying process: Methods, models and their mechanism and application in the food industry. Food Research International (2023). Authors: Lisha Rani, Mukul Kumar, Deepika Kaushik, Jasjit Kaur, Ashwani Kumar, Fatih Oz, Charalampos Proestos, and Emel Oz.
• Volarization of Brewer's spent grain for noodles preparation and its potential assessment against obesity. International Journal of Food Science & Technology (2023). Authors: Anisha Anisha, Deepika Kaushik, Mukul Kumar, Ashwani Kumar, Tuba Esatbeyoglu, Charalampos Proestos, Mohammad Rizwan Khan, Tahra Elobeid, Jasjit Kaur, and Fatih Oz.
• A narrative review on the anti-inflammatory efficacy of Bougainvillea spectabilis Willd. and its various applications. Journal of Agriculture and Food Research (2023). Authors: Deepika Kaushik, Mukul Kumar, Charalampos Proestos, Fatih Oz, Prerna Gupta, Ashwani Kumar, Priyanka Kundu, Jasjit Kaur et al.
• Green synthesis of copper nanoparticles from Nigella sativa seed extract and evaluation of their antibacterial and antiobesity activity. International Journal of Food Science & Technology (2023). Authors: Mukul Kumar, Deepika Kaushik, Ashwani Kumar, Prerna Gupta, Charalampos Proestos, Emel Oz, Elif Orhan, Jasjit Kaur et al.
• Assessment of Anti-Obesity Potential and Techno-Functional Properties of Bougainvillea spectabilis Willd. Bracts. Separations (2022). Authors: Mukul Kumar, Deepika Kaushik, Jasjit Kaur, Charalampos Proestos, Fatih Oz et al.
• A critical review on obesity: Herbal approach, bioactive compounds, and their mechanism. Applied Sciences (2022). Authors: Kumar, Mukul, Deepika Kaushik, Jasjit Kaur, Charalampos Proestos, Fatih Oz, Emel Oz, Prerna Gupta et al.

M.Sc. Research project 

Topic: Development of herbal formulation to inhibit calcium oxalate crystals. 

• The study successfully identified and characterized an effective herbal formulation from different Himalayan herbs that inhibit calcium oxalate crystals. Through extensive analysis and in vitro assays, the herbal formulation demonstrating the highest inhibition rate was selected, offering a promising natural solution for preventing kidney stones.

• Coordinator for the School of Agriculture in One World - Travel, Culture and Tourism 2023 – LPU
• Participated in Inter School Sports Tournament 2023 & won a bronze medal in the Basketball sport – LPU
• Participated in Agriculture Intra School Cricket League 2023 – LPU
• Coordinator for the School of Agriculture in Spectra 2022 – LPU
• Participated in Incredible 8 Inter School Competition on Sustainability 2022 – LPU
• Participated in Tech Invent 2021, organized by Chandigarh University, Punjab.
• Participated in a two-day workshop on Computational Genome and Proteome Analysis: An Introduction held at Chandigarh University, Punjab.
• Part of Janakmata, a non-profit organization that helps needy and poor children and their families by providing them with food and clothes.

• Painting
• Playing badminton
• Listening to music
• Traveling

• English
• Hindi
• Punjabi