GOVIND BALLABH PANT UNIVERSITY OF AGRICULTURE & TECHNOLOGY

गोविन्द बल्लभ पंत कृषि एवं प्रौद्योगिक विश्वविद्यालय
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PROFILE

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  • FACULTY PROFILE

Department of Food and Nutrition


Dr. Archana Kushwaha


DESIGNATION:Professor
QUALIFICATION:Ph.D.
SPECIALISATION:Nutritional Quality & Food Safety
EMAIL:archkush08[at]gmail[dot]com
CONTACT NO.:9411321631

Awards

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

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

  • Selected Research Publications

    1. Richa Mathpal, Kalpana Kulshrestha & Archana Kushwaha. 2017. Quality and safety of market vs home made carrot halwa: Designing a safe process. International Journal of Food Science and Technology (IJFST). 7(2): 1-12. NAAS rating 7.50

    2. C. Basanti Devi; Kushwaha, A. and A. Kumar. 2015. Sprouting characteristics and associated changes in nutritional composition of cowpea (Vigna unguiculata) Journal of Food Science & Technology. 52(10): 6821-6827. NAAS rating 7.24

    3. Astuti Verma and Archana Kushwaha. 2015. Yield and acceptability trial of mix fruit jams from Gola pear. Journal of Environmental and Applied Bioresearch. 3(3): 133-136.

    4. Yogita Navani, S.K. Kashyap and A. Kushwaha. 2015. Knowledge level of students studying agriculture in Pantnagar university with their communication skills. Trends in Biosciences. 8(17): 4515-4517 NAAS rating 3.94

    5. Arti Pandey and Archana Kushwaha. 2014. Evaluating potential of karonda fruit extract as source of natural pectin in babugosha jam preparation. Ecology, Environment and Conservation. 20(4): 191-196. NAAS rating: 4.89


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