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Dr. Sabbu Sangeeta
Department of Food Science and Technology

Dr. Sabbu Sangeeta

Assistant Professor
  • QualificationPh.D. (Food Technology)
  • SpecialisationFood Technology; Fruits and Vegetables Processing
  • Emailsangeetaafsgbpuatacin
    sangeeta_pantnagaryahoocom
  • Contact+91-9359566639
    +91-7579253635

Research Areas / Areas of Interest

  • Processing & value addition of different underutilized Fruits & vegetables
  • Processing of underutilized cereals & pulses
  • Reduction in fruits & vegetable waste through value addition
  • Processing of Convenient Food Products

Research Projects

  1. Undertaking Capacity Building Programme of Prime Ministers Formalization of Micro Food Enterprises (PMFME) Scheme as State Level Technical Institution (SLTI) for Uttarakhand (2021-25) (Total budget: 180.34 Lakh)
    Role: Dy. Nodal Officer
    Funding agency: Government of India, MoFPI, New Delhi, Through SNA
  2. Multilocation Testing of bioefficacy of 12% 1-MCP (Methylcyclopropene) on Apple as Postharvest Treatment under Indian Condition (2021-22) (Total budget: 34.692 Lakh)
    Role: Co-Principal Investigator
    Funding agency: M/s Ecoplants India Private Limited, Haryana
  3. Bioefficacy Testing of 0.014% 1-Methylcyclopropane (Smart Fresh Inbox Sachet) on guava & plum as Postharvest Treatment under Indian Conditions (2025-26) (Total budget: 10.55 Lakh)
    Role: Co-Principal Investigator
    Funding agency: M/s Tropical Agrosystem (India) Pvt. Ltd., Chennai
  4. Socia-Economic Improvement and Livelihood Enhancement of Schedule Caste Communities of Uttarakhand through Postharvest Management and Value addition of Nutri-Cereals via Capacity Building Programme (2025-26) (Total budget: 10.00 Lakh)
    Role: Co-Principal Investigator
    Funding agency: ICAR-Indian Institute of Millets Research, Hyderabad

Patents

  1. Development of Technology for Manufacturing of Active Lactic Acid Bacteria Dispersible Film to Prepare Curd
    Inventors: Sweta Rai, Riya Joshi, Sabbu Sangeeta, Satish Kumar Sharma, Anil Kumar, Preethi Ramachandran
    Application no.: 202511041580 (Filing date 30/04/2025) — Filed
  2. Process for Manufacturing of Gluten Free Doda Burfi with Extended Shelf Life
    Inventors: Sweta Rai, Neha Jakhmola, Sabbu Sangeeta, Satish Kumar Sharma, Anil Kumar, Preethi Ramachandran
    Application no.: 202511108791 (Filing date 10/11/2025) — Filed
  3. Process for Reduction of Hydroxymethyl Furfural (HMF) and Enhancing quality of honey
    Inventors: Satish Kumar Sharma, Sristi Vats, Anil Kumar, Ashok Kumar Verma and Sabbu Sangeeta
    Application no.: 202511114959 (Filing date 21/11/2025) — Filed
  4. Process for development of effervescent green tea tablets for beverage preparation
    Inventors: Shradha Singh, Naveen Chandra Shahi, Sabbu Sangeeta, Umesh Chandra Lohani, Sachin Kumar, Arshi Siddiqui, Shikhangi Singh, Ashutosh Tiwari, Meenal
    Application no.: Application no. 202511006522 — Published

Selected Publications

  1. Shukla, A. D., Rai, S., Ramachandran, P., Sangeeta, S., Tiwari, A., & Tiwari, A. (2026). Precision fermentation: Pioneering the future of sustainable and alternative animal protein production. Applied Food Research, 1–30. https://doi.org/10.1016/j.afres.2026.102015 (IF: 5.4)
  2. Rana, K., Rai, S., Sangeeta, S., & Ramachandran, P. (2026). Revival of millets through awareness and nutrition training: Impact on dietary diversity and nutritional security among scheduled caste communities in rural Uttarakhand. International Journal of Agriculture Extension and Social Development, 9(5), 143–147. (NAAS: 5.9)
  3. Rawat, S., Rai, S., Sangeeta, S., Ramachandran, P., Kumar, A., Sharma, S. K., & Shukla, A. D. (2026). Textural characterization of agar–agar and guar gum-based hydrocolloids in vegan gummies: Effects of acid and sugar. Food Biomacromolecules, 1–10. https://doi.org/10.1002/fob2.70043 (Peer Reviewed – Wiley publication)
  4. Balodi, V., Rai, S., Ramachandran, P., Sangeeta, S., Sharma, S. K., Kumar, A., Tiwari, A., & Shukla, A. D. (2026). Textural characterization of protein and fibre enriched okara cookies incorporated with hydrocolloid and fat replacer. European Journal of Nutrition & Food Safety, 18(1), 212–226. https://doi.org/10.9734/EJNFS/2026/v18i11947 (NAAS: 5.14)
  5. Chandola, G., Sangeeta, S., Rai, S., Pandey, V. K., Sharma, M., Nayak, P. K., Nath, P. C., & Sridhar, K. (2025). Optimization of premilling treatments to enhance milling efficiency, nutritional quality, and cooking properties of horse gram (Macrotyloma uniflorum). Journal of Food Processing and Preservation, 2025(1), 1–15. (IF: 3.1)
  6. Pal, A., Sangeeta, S., Rai, S., Ramachandran, P., Kumar, A., Yadav, J., & Pandey, S. (2025). Utilization of water chestnut and kitchen waste in the development of instant soup mix. Asian Journal of Dairy and Food Research, 1(1), 1–8. https://doi.org/10.18805/ajdfr.DR-2302 (NAAS: 5.9)
  7. Vats, S., Sharma, S. K., Ramachandran, P., Sangeeta, S., Maheshwari, P., Bisht, C., & Rawat, N. (2025). Advanced glycation end products in food: Formation, dietary sources, and strategies for health. Annals of Phytomedicine, 14(1), 165–174. https://doi.org/10.54085/ap.2025.14.1.16 (NAAS: 6.2)
  8. Bhise, S., Dharmendrakumar, P., Shukla, P., & Sangeeta, S. (2025). Nutritional and organoleptic evaluation of fiber-rich biscuit fortified with dragon fruit peel. Archives of Current Research International, 25(9), 269–275. (NAAS: 5.13)
  9. Katoch, K., Shukla, A. D., Tiwari, A., Rai, S., Ramachandran, P., Sangeeta, S., Tiwari, A., & Ardian, M. N. (2025). Food proteins: Role in structural and functional properties of food systems. International Journal of Applied Research in Veterinary Medicine, 20(1): 8–17. (NAAS: 6)
  10. Nazim, M., Sangeeta, S., Rai, S., Ramachandran, P., Kumar, A., Sharma, S.K., Bisht, S., and Chandola, G. (2024). Process standardization for development of nutritionally rich microwave-roasted germinated horsegram (Macrotyloma uniflorum Lam.) snack. Annals of Phytomedicine 13(1): 941–950. (IF: 2.7)
  11. Prakash, A., Rai, S., Sangeeta, S., Ramachandran, P., Sharma, S.K., Kumar, A., Rawat, S., Yadav, P. and Jakhmola, N. Optimization of Process Parameters for Healthy and Nutritious Instant Ready-to-Cook Black Soybean Dal Premix. HSOA Journal of Food Science and Nutrition, 10: 186. DOI: 10.24966/FSN-1076/100186. (Peer Reviewed)
  12. Dukare, M.P., Rai, S., Sangeeta, S., Ramachandran, P., Yadav, P., Rawat, S., Prakash, A. and Joshi, R. (2024). Comparative Study on Uttarakhand’s Indigenous Black Soybean Variety (Bhat) for Tofu Production. Asian Journal of Dairy and Food Research, 1–7. DOI: 10.18805/ajdfr.DR-2185. (Peer Reviewed)
  13. Rawat, S., Rai, S., Sangeeta, S., Kumar, A., Ramachandran, P., Sharma, S.K., Dubey, S.K., Prakash, A. and Joshi, R. (2024). Application of plant-based hydrocolloids on the textural profile of vegan gummies supplemented with turmeric and black pepper. International Journal of Food Science, 1–12. DOI: 10.1155/2024/7127635 (IF: 3.1)
  14. Sangeeta, S., Chopra, C.S., Rai, S., Ramachandran, P. and Hamid. (2023). Formulation and storage study of leather prepared from litchi (Litchi chinensis Sonn.) fruit affected with pericarp browning using response surface methodology (RSM). Annals of Phytomedicine, 12(1): 1–11. (NAAS: 6)
  15. Badola, R., Sangeeta, S., Sweta R., Kumar A., Ramachandran P., Bisht S. and Nazim M. (2023). Standardization of process for development of instant chickpea using Desi and Kabuli variety. Emirates Journal of Food & Agriculture, 35(3): 210–219. (IF: 1.1)
  16. Sangeeta, S., Chandola, G., Ramachandran, P., Yadav, P. and Rai, Sweta. (2023). Fruits that heal: A natural boon to cure colon diseases. Annals of Phytomedicine 12(1): 5–14. (IF: 1.7)
  17. Ramachandran, P., Dhiman, A.K., Attri, S., Vikram, A., Rai, S. and Sangeeta, S. (2022). Comparative study on physical characteristics and nutritional composition of pumpkin (Cucurbita moschata) at different stage of maturity. Indian Journal of Traditional Knowledge, 21(4): 22–28. (IF: 1.09)
  18. Saini, D., Chopra, C.S. and Sangeeta, S. (2021). Application of response surface methodology in process optimization of Soytofu and their sensory evaluation. Indian Journal of Dairy Science 74(5): 409–415. (NAAS: 5.9)
  19. Barfal, C., Sangeeta, S., Chopra, C.S. and Sharma, S.K. (2017). Development of enriched fibre bites from composite flour. Journal of Hill Agriculture 8(4): 476–480. (NAAS: 4.94)
  20. Sangeeta, S., Chopra, C.S. and Sharma, S.K. (2016). Development of osmo-air dried litchi arils from fruits affected with pericarp browning using response surface methodology. Journal of Hill Agriculture 7(2): 255–261. (NAAS: 4.94)
  21. Sangeeta, S. and Chopra, C.S. (2015). Reducing post-harvest losses of litchi by processing. International Journal of Processing and Post Harvest Technology 6(2): 184–189. (NAAS: 2.38)
  22. Sangeeta, S. and Chopra, C.S. (2014). Changes in physico-chemical and sensory characters of litchi fruits affected with pericarp browning. Journal of Hill Agriculture 5(1): 79–82. (NAAS: 3.10)
  23. Sangeeta, S. and Chopra, C.S. (2013). Studies on incorporation of barley and finger millet flour in the preparation of cake. Food Science Research Journal 4(2): 121–125. (Peer Reviewed)
  24. Sangeeta, S., Yadav, P., Ramachandran, P., Rai, S., Chandola, G. (2023). Effect of different food processing techniques on native antioxidants. Journal of Phytonanotechnology and Pharmaceutical Sciences 3(2): 17–26.
  25. Sangeeta, S. and Chopra, C.S. (2013). Waste management in fruit and vegetables processing industry. International Journal of Processing and Post Harvest Technology 4(1): 57–62.
  26. Sangeeta, S., Chopra, C.S. and Omre, P.K. (2013). Biosensors in food industry. Food Science Research Journal 4(1): 92–97.

Books & Book Chapters

  1. Sangeeta, S., Rai, S., Ramachandran, P., Pandey, S., & Shukla, A. D. (2026). Brain-boosting foods from animal sources. In Brain-Boosting Foods (1st ed., pp. 1–35). CRC Press.
  2. Ramachandran, P., Sangeeta, S., Rai, S., Yadav, J., Shukla, A. D., & Tiwari, A. (2026). Introduction to brain-boosting foods. In Brain-Boosting Foods (1st ed., pp. 1–26). CRC Press.
  3. Sangeeta, S., Rai, S., Ramachandran, P., Yadav, P. and Chandola, C. (2024). Value addition in spice processing industrial waste. In: Wealth out of Food Processing Waste, Ingredient Recovery and Valorization. CRC Press, Boca Raton London New York. pp. 188–209.
  4. Ramachandran, P., Rai, S., Sangeeta, S. and Khati, Akansha. (2024). Waste management techniques for various food processing industries. In: Wealth out of Food Processing Waste, Ingredient Recovery and Valorization. CRC Press, Boca Raton London New York. pp. 1–32.
  5. Rai, S., Ramachandran, P. and Sangeeta, S. (2024). Value addition of cereal and millet processing industrial waste. In: Wealth out of Food Processing Waste, Ingredient Recovery and Valorization. CRC Press, Boca Raton London New York. pp. 41–69.
  6. Agrawal, R., Khati, A. and Sangeeta, S. (2024). Value addition of fish processing industrial waste. In: Wealth out of Food Processing Waste, Ingredient Recovery and Valorization. CRC Press, Boca Raton London New York. pp. 41–69.
  7. Sangeeta, S., Rai, S., Bisht, S. and Nazim, M. (2023). Chemical properties of anthocyanins sourced from different subtropical fruits. In: Anthocyanins in Subtropical Fruits, Chemical Properties, Processing, and Health Benefits. CRC Press, Boca Raton London New York. pp. 33–58.

Students Guided

  • UG Students: more than 50
  • PG Students: Guided as Advisor 08 students; Guided as Co-advisor 24 students
  • Ph.D. Students: 03 students working under guidance

Awards, Honours, Recognition & Memberships

  • Active member of various committees of the College
  • Officer In-charge of Food Microbiology & Food Safety Lab
  • Excellence Teaching Award, 2023 by Agro Environmental Education and Farmer’s Welfare Society, Punjab, India
  • Letter of appreciations from Dean, College of Agriculture as Faculty Excellence Award (2022, 2023, 2024)
  • Life member of Indian Journal of Hill Agriculture, Society of Hill Agriculture, Pantnagar, Uttarakhand, India
  • Life member of Agro Environmental Education and Farmer’s Welfare Society (Regd.), Hoshiarpur, Punjab, India
  • Member of Editorial Board of Journal of Phytonanotechnology and Pharmaceutical Sciences (JPPS)
  • Reviewer for National and International Journals
  • Certified Master Trainer on Bakery and Confectionary Processing for Food Micro & Small Enterprises under the Ministry of Food Processing Industries (MoFPI), Government of India
  • Certified Master Trainer on Fruits and Vegetable Processing for Food Micro & Small Enterprises under the Ministry of Food Processing Industries (MoFPI), Government of India
  • Certified Master Trainer on Spices and Plantation Crop Processing for Food Micro & Small Enterprises under the Ministry of Food Processing Industries (MoFPI), Government of India

Activities Photographs

Activity photograph
Activity photograph
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