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PROFILE

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Department of Food Science & Technology


Dr. Simran Kaur Arora


DESIGNATION:Assistant Professor
QUALIFICATION:Ph.D. (Dairy Technology)
SPECIALISATION:Dairy Processing and Fortification
EMAIL:sim_n[at]rediffmail[dot]com
simrankaurarora[at]idpgbpant[dot]onmicrosoft[dot]com
CONTACT NO.:+91-8884965321

Educational Qualifications

  • Ph.D. (Dairy Technology) from NDRI, Karnal, India (Grade 7.1/10.0) batch of 2007.
  • M.Sc. (Food Technology Honours) from G.B.P.U.A.&T., Pantnagar, India (Grade 7.9/10.0) batch of 2002.
  • B.Sc. (H. Sc. Honours) from G.B.P.U.A.T., Pantnagar, (Grade 4.87/5.0) batch of 2000.
    • Research Areas/Areas of interest

  • Dairy Products, Functional Foods, Food Fortification, By-product Utilization, Herbal Ingredients, Rheology, Texture Analysis, Protein, Calcium, Dietary Fiber and Antioxidants
    • Work Experience

    Dr. Simran Kaur Arora has International and National Experience of developing New Food Products utilizing Principles of Fortification. As Health Food Manager with MASAN Consumer Corp. Ltd., HCMC, Vietnam, she has led and Coordinated Development of Calcium-Fortified Breakfast Cereals with Trade names Kachi (a Powdered Cereal Drink) and Koko Congee (a RTE Breakfast Porridge) besides developing the work plan for Iron-Fortification of Fish Sauce and Soy Sauce. As Institute Research Fellow at NDRI-ICAR (Karnal), India, she has standardized Dietary Fiber Formulations using Response Surface Methodology and further Optimized the Process for their incorporation into Yoghurt & Kheer (a Rice Pudding). She has also undertaken Clinical Trials/Bioassaying on rats to determine True Protein Digestibility and Calcium Bioavailability. As a Graduate Research cum Teaching Assistant at GBPUAT, Pantnagar, India, she has analyzed the effect of Microbial Rennet on the Physiochemical, Microbiological and Sensory attributes of Low-Fat Cheese/cheese-spread developed using Accelerated Ripening Process. She had also successfully Optimized the process for Whey based Soup towards the utilization of Whey, a byproduct of Cheese/Paneer Industry. Since Nov’ 2015, Dr. Arora is actively engaged in Pantnagar University with Teaching, Coaching, Advising, New Product Development, Product Analysis, Curriculum Development & Extension Activities related to the areas of Food Science & Technology and Dairy Technology.

    Trainings Undertaken

    1. ICAR sponsored 21 days Training under Capacity Building Program on “Innovations in processing and packaging of dairy and food products and opportunities for entrepreneurship development and start-ups” organized at Dairy Technology Division, NDRI-ICAR, Karnal, Haryana (India) from 07.11.2022 to 27.11.2022.
    2. ICAR sponsored 21 days Training under CBP on “Bioprocessing/food processing/packaging/product/marketing/expert in reference to Food Processing” from 5.09.2019 to 25.09.2019 held at CAFT, Food Sci & Tech., Institute of Agril Sciences, (BHU) Varanasi, U.P., India.
    3. Participated in a 3-days training programme on “Food Safety Management Systems (ISO 22000:2018) with reference to Hazard Analysis and Critical Control Points (IS 15000: 2013)” conducted by KMA Global Training and Certification Services LLP (Ghaziabad) held from 6 – 8 Sep’ 2019 at ICAR sponsored CAFT, BHU, Varanasi and got certified for Food Safety Auditor (Internal).
    4. 21 days ICAR sponsored Summer School under Capacity Building Program on ‘Farmers Empowerment and Entrepreneural Dev in Food Techno for Sustainable Agriculture’ organized by Deptt. of Food Science & Technology, Punjab Agriculture University, Ludhiana from 27.06.17 to 17.07.17.
    5. IANCAS National Training Workshop on “Radiochemistry and Application of Radioisotopes” held at Radiations and Isotopic Tracers Lab., CBSH, GBPUAT, Pantnagar (22 – 27.2.2016).
    6. 7 days Training on “Induction Programme for Newly Recruited Assistant Professor on Teaching Skills” in Education Teaching Cell, Communication Deptt., GBPUA&T, Pantnagar (Dec 21-27, 2015).
    7. Participated in six-months course on Nursery School Participation (2000), Human and Child Development Deptt., GBPUA&T, Pantnagar.
    8. Participated in six-months course on National Social Service (NSS) and in 10-days NSS Camp (1998-99), College of Home Science, GBPUAT, Pantnagar.
    9. Four months in-plant training at Model Dairy Plant (NDRI, Karnal) & 2 months training in Experimental Dairy Plant, NDRI, Karnal (2003).
    Patent Filed

  • Patent file No.: 202211054157. Development of functional milk candy with arjuna bark, turmeric & black pepper and process thereof. 22/09/2022. Simran Kaur Arora and Astha Balodhi, G. B. P.U.A. & T., Pantnagar
    • Selected Research Publications

    1. Arora, Simran Kaur and Patel, A. A. (2019). In vivo Effect of Two Different Dietary Fiber Blends on the Milk Calcium Bioavailability. Journal of Food Science and Technology. 56(4):2126-2133.

    2. Kumar, N., Nath, N. and Arora S. K. (2019). Process Optimization and Characterization of 'Sev' (a Traditional Indian Extruded Snack) with the Incorporation of Mushroom Powder. Journal of Food Science and Technology. 56(4): 1723-1731.

    3. Arora, Simran Kaur and Patel, A.A. (2017). Effect of Fiber Blends, Total Solids, Heat Treatment, Whey Protein Concentrate and Stage of Sugar Incorporation on Dietary Fiber-Fortified Kheer. Journal of Food Science and Technology. 54(11):3512–3520.

    4. Arora, Simran Kaur, Patel, A.A. Kumar, N and Chauhan, OP (2016). Sensory Viscosity Rating and Flow Behaviour of Soluble Fibers. Journal of Food Science and Technology. 53(4): 2067-2076.

    5. Arora, Simran Kaur, Patel, A.A. and Chauhan, O.P. (2015). Trends in Milk and Milk Products Fortification with Dietary Fiber: A Review. American Journal of Advanced Food Science and Technology. 3 (1) pp. 14-27. (ISSN: 2162-9722)

    6. Arora, S. K. and Patel, A.A. (2015). Development of Yoghurt “Rich-in” Dietary Fiber and its Physico-chemical Characterization. International Journal of Basic and Applied Agricultural Research 13 (2): 148-155.

    7. Simran Kaur Arora. (2022). Process Optimization for Whey-Based Tomato Soup. Acta Scientific Nutritional Health. 6 (2) 133-139.
    Book Chapters

    1. Arora, Simran Kaur. 2023. Reviving the soul of ancient Indian science vis-à-vis Swami Vivekanand. P. Sinha, S. Gupta and S. Jain (Eds.) In: Imagining, identifying and innovating the roadmap to become the Vishwaguru: Harnessing potential of Indian youth. Vivekanand Swadhyay Mandal at G.B.P.U.A.&T., Pantnagar, Uttarakhand, India. p222-228. ISBN No. 978-81-958697-7-0.
    2. Arora, S K. 2022. Cereals for prevention of disease conditions for better health. In: Cereals and cereal-based foods. Eds. M. R. Goyal, K. Kaur and J. Kaur., Apple Academic Press, Inc. Canada. 273-291p.
    3. Arora, S K and Chauhan, O.P. (2018). High-pressure processing: Principles and engineering aspects. In: Non-thermal processing of foods. Ed. O.P. Chauhan, Francis and Taylor. 1-9.
    Review/Popular Articles/Presentations/Lectures:

  • Singh, J. and Arora, S. K. 2023. Antinutritional Factors in Plant Based Foods - A Review. International Journal of Agricultural Sciences. 19(1)366--375.
  • Yadav, S, Arora, S K and Vats, S. 2023. Vitamins and Minerals: A review on processing losses and strategies to control it. Modern Concepts & Developments in Agronomy. 12(2) 1178-1182.
  • Arora, S K and Vats, S. 2023. An update on Food Allergy and Potential Treatment - A Review. International Journal of Agricultural Sciences. 19(1)352-359.
  • Arora, Simran Kaur. 2022. The Rising Indian Dairy. Indian Food Industry. 4(1) 11- 14.
  • Arora, S K and Balodhi, A. 2022. VfeZukfy;k vtqZu ds vkS"k/kh; xq.k Kisan Bharati. 53 (12) 22-23.
  • Arora, S K and Singh J. 2022. Food Additives. 2(4) 13-16. Agri-India Today (e-Magazine Article ID: 02/IV/05/0422.; ISSN NO: 2583-0910).
  • Arora S K, Acharya R, and Joshi, A. 2022. Effect of Food Processing on Protein and Its Functionality. Acta Scientific Nutritional Health 6 (6): 82-85.
  • Arora, S K. 2022. Effects of Breakfast on Cognitive Function of Children. Acta Scientific Nutritional Health 6 (4): 75-79. ISSN: 2582-1423.
  • Arora, S K. 2021. Application of Pulsed Electric Field to Process Milk. Journal of Food and Agriculture Research. 1 (2), 192-202.
  • Arora, Simran Kaur. 2021. Increasing Farmer’s Income through Food/Dairy Entrepreneurship. Indian Farmers’ Digest. 54(2) 38-41. ISSN: 0537-1589.
  • Arora, Simran Kaur. 2021. An overview of tomato production and processing in India. KS-1862, 2(9) 69-71.  Krishi Science e-Magazine for Agricultural sciences. https://www.krishiscience.in/viewfullartical/1862
  • Arora, Simran Kaur. 2021. Status and Trend of Tomato Processing in India: An Overview. Agri-India Today (e-Magazine Article: 01/XI/07/1121; ISSN NO: 2583-0910). 1 (11) 13-15.
  • Delivered an invited lecture on the topic “Packaging interventions for intermediate moisture foods and processed foods” in “Entrepreneurship Development Program on Post-harvest Technol in Horticulture” held at Deptt of Horticulture, GBPUA&T, Pantnagar.
  • Presented a webinar cum lecture on the topic “Food Safety Awareness & Opportunities” in a two days online training program held on 6-7 Nov’2020 on “Current Needs of Food Safety Awareness and Skills in Industry” sponsored by ICAR (SC-SP Plan).
  • Arora, Simran Kaur. (2019). Value-addition of Tomato Soup with the Incorporation of Whey. Poster presentation in 11th Swadesh Prem Jagriti Sangosthi- 2019 International Conference on Innovative Horticulture and Value Chain Management – Shaping Future Horticulture from 28-31 May, 2019 GBPUA&T, Pantnagar, Uttarakhand.

  • Arora, Simran Kaur. (2019). Recent Trends in Tomato Processing: Indian Industry Perspective. Poster presentation in 11th Swadesh Prem Jagriti Sangosthi- 2019 International Conference on Innovative Horticulture and Value Chain Management – Shaping Future Horticulture from 28-31 May, 2019 GBPUA&T, Pantnagar, Uttarakhand.

  • Arora, Simran Kaur. (2019). Food Processing and Preservation in Context to Farmers. Lecture delivered in ICAR CAFT training program from 5.09.2019 to 25.09.2019 on “Bioprocessing/food processing/packaging/product/marketing/expert in reference to Food Processing” held at Food Science and Technology Deptt., Institute of Agricultural Sciences, (BHU) Varanasi, U.P.

  • Arora, S. K. and Chauhan, O.P. (2018). High-pressure processing: Principles and engineering aspects. In: Non-thermal processing of foods. Ed. O.P. Chauhan, Francis and Taylor. 1-9.

  • Arora, Simran Kaur. (2017). Increase in Indian Farmer’s Income through Food Processing and Preservation. Indian Food Industry. 36(6) 42-50.

  • Arora, Simran Kaur. (2017). Women Empowerment through Entrepreneurship into Dairy Products like Instant Gulabjamun Mix. In: ‘Farmers Empowerment and Entrepreneural Development in Food Technologies for Sustainable Agriculture’ Compendium on 21 days ICAR sponsored Summer School (27.06.17 to 17.07.17) under Capacity Building Program organized by Department of Food Science & Technology, Punjab Agriculture University, Ludhiana, p319-326.

  • Arora, Simran Kaur. (2017). Increase in Farmer’s Income through Food Processing and Preservation an oral presentation in National Symposium on ‘Innovations in Horticulture: Production to Consumption’ during Sep 14-15, 2017, Department of Vegetable Science and Horticulture, GBPUA&T, Pantnagar. PHM-O-12, p200.

  • Simran Kaur Arora and AA Patel (2016). Effect of hydration of insoluble fibers and blending in milk on sensory attributes and physical properties of dispersion. Poster presentation in National Conference on Hill Agriculture in Perpective-2016 at GBPUAT, Pantnagar (Feb 26-28, 2016), p598-599.

  • Patel, A. A. and Arora, S. K. (2006). Incorporation of Dietary Fiber into Dairy Products. In: Recent Advances in Food Additives and Ingredients. Compendium, 20th Short Course. Centre of Advanced Studies (CAS) in Dairy Technology, NDRI, Karnal, March 11-31, p110-115.

  • Patel, A. A. and Arora, Simran Kaur. (2005). Fiber Fortification of Dairy Products. In: Souvenir ‘National Seminar on Value Added Dairy Products’ held at NDRI, Karnal. Dec. 21-22, p139-144.

  • Patel, A. A. and Arora, Simran Kaur. (2005). Strategies for Dietary Fiber Fortification of Milk and Milk Products. In: Recent Developments in Health Foods and Nutraceuticals. Compendium, 18th Short Course. CAS in DT, NDRI, Karnal. Feb. 8-28, p. 55-61.

  • Arora, Simran Kaur and Jha, Y. K. (2005). Whey- The Nectar from Milk. Beverage and Food World. 32 (8) p. 43-45.

  • Arora, Simran Kaur. (2003). Pascalization: Process and Application. (Paper presented in National Level Technical Festival (Techfest’2003), Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab - secured III Prize). pp. 212-213.
    • Awards, Honors And Recognitions

    1. Awarded with Vice Chancellor’s Silver Medal by Sri Dr. Abdul Kalam (Late), Ex-President of India for academics for Under Graduation program (2000).
    2. Received Best Oral Paper Presentation in Technical session VI (Post-Harvest, Value addition and Waste Management) during Progressive Horticulture Conclave (PHC 2023) organized by Pantnagar University along with ISHRD Feb 3-5, 2023.
    3. Recipient of Institute Senior Research Fellowship (2002-2006) during Ph. D. program at NDRI.
    4. Recipient of Graduate Research cum Teaching Assistantship during PG program (Jan 2001- June 2002).
    5. Awarded Ist Prize in Model preparation and presentation on Doubling Farmer’s Income Through Diversified Agriculture in 103rd Kisan Mela (24.2.2018 to 27.2.2018) at GBPUA&T, Pantnagar.
    6. Awarded III Prize in Paper presentation in National Level Technical Festival (Techfest’2003) at SLIET, Sangrur, Punjab.
    7. Recipient of U. P. Mandi Samiti Scholarship, GBPUA&T, Pantnagar (Year 1999-2000).
    8. Honoured by Akhil Bharati Vidhyarthi Parishad (ABVP) for High School Examination (1994).
    9. Worked as an Expert/External Examiner for Ph.D. Entrance Examination (Dairy Technology) conducted by ICAR-NDRI Karnal (2019-2020); M. Sc. (Food Technology) and Ph. D (Food Technology), GBPUA&T, Pantnagar (2016-17; 2017-18 and 2018-19); Dr. Rajendra Prasad Central Agri Univ, PUSA (2022); Ph.D. (2021) Food Science and Technology for Sher-a-Kashmir Univ of Agri Sci & Tech of Kashmir, Shalimar, Srinagar; B. Tech (Biotechnology) program offered by Guru Angad Dev Vet and Animal Sci Univ (GADVASU), Ludhiana- (2020-2021); for B. Sc. and M.Sc. (Food Technology), Kumaon University, Uttarakhand (2016-17 & 2017-18); Devbhoomi Uttarakhand University, Dehradun, Uttarakhand (2023).
    10. Reviewer for JFST, LWT, JFCA, ASNH, Journal of Dairy Science and other Journals of repute.
    Membership Of Professional Bodies

  • Life Member of Association of Food Scientists and Technologists (I).
  • Member of Indian Dairy Association (IDA)
  • Life member of Dairy Technology Society of India (DTSI).
  • Member of Hind-Agri Horticultural Society
  • Life Member of Alumni Almamater Advancement Association (4A), Pantnagar
  • Member Asian Agri-History Foundation, College of Agril., GBPUA&T, Pantnagar
    • Details Of Courses Taught

    S. No. No. & Title of the course Credit hrs.
    U.G. Level
    i AFS-311 Element of Food Technology 3(2-0-1x3)
    ii. AFS-341 Fundamentals of Milk Processing 3 (2-0-1x3)
    iii. AFS-372 Post Harvest Technology of Horticultural Crops 3 (1-0-2x2)
    iv. AFS-350 Fundamentals of Food Processing 3 (2-0-1x3)
    v. AFS-391 Packaging of Fresh and Processed Foods 2 (1-0-1x3)
    vi. AFS-441 Concentrated & Dehydrated Milk Products 3 (2-0-1x3)
    vii. AFS-312 Principles of Food Science and Nutrition 2(2-0-0)
    vii. AFT123 Fundamentals of Food Microbiology 3(2-0-1)
    viii. AFS-433 Food Hygiene and Sanitation 2(1-0-1)
    P.G. Level
    i. AFS-511 Principles of Food Processing 3(2-0-1x3)
    ii. AFS-641 Technology of Milk & Milk Products 3 (2-0-1x3)
    iii. AFS-626 Food Chemistry and Nutrition 3 (3-0-0)
    Ph.D. Level
    i. AFS-781 Advanced Food Analysis 2(0-0-2x3)
    ii. AFS-722 Advanced Food Chemistry 2(2-0-0)