Education:

• B. Tech. (Agri. Engineering),CAE, Jawaharlal Nehru Krishi Vishwa vidyalaya, Jabalpur (2012);
• M. Tech. (Processing and Food Engineering) CAE, Jawaharlal Nehru Krishi Vishwa vidyalaya, Jabalpur (2014);
• Ph. D. (Processing and Food Engineering) CAE, Jawaharlal Nehru Krishi Vishwa vidyalaya, Jabalpur (2017);

Positions held: Assistant Professor cum Junior Scientist, SKUAST-K Srinagar (August 2017- August 2019), Scientist, PAU Ludhiana (September 2019 – Present)

Field of Specialization: Processing and Food Engineering

Research Interests: (Maximum up to three areas of interest)

1. Processing of horticultural crops and their by-product utilization.
2. Design and development of machineries for post-harvest handling of fruits and vegetables

Research Projects: (On going)

1. Design of suitable packaging boxes for retail and wholesale marketing of fruits and vegetables
2. Calibration of Grain Moisture Meters
3. Development and demonstration of improved technology for storage of fruits and vegetables
4. Processing technology of fruits and vegetables

Selected Research Publications (maximum up to 5):

1. Kanojia V and Singh M. (2017), A study on techno-economic feasibility for production of brown rice based extruded snacks. International Journal of Chemical Studies. 2017; 5(6): 1857-1859. (NAAS Rating: 5.31)
2. Kanojia V and Singh M. (2016). Production of value added snacks from Rice Broken and Okara by Extrusion Cooking Technology. International Journal of Agriculture Sciences. Vol. 8, Issue 51. (NAAS Rating: 4.10)
3. Yousouf, M., Hussain, S.Z., Kanojia, V., Qadri, T., Naseer, B., Shafi, F. and Jabeen, A. (2022), Development of third generation protein rich snacks from lentil and egg powder through microwave assisted extrusion cooking. Nutrition & Food Science, Vol. ahead-of-print. https://doi.org/10.1108/NFS-01-2022-0021. (Impact factor: 1.37)
4. Hussain S Z, Reshi M, Naseer B, Kanojia V and Bukhari S. 2020. Development and evaluation of hand operated apple peeler. Journal of scientific and industrial research. Vol, 79, September 2020, pp- 777-779. (NAAS rating: 6.74).
5. Uzma Altaf, Syed Zameer Hussain, Tahiya Qadri, and Varsha Kanojia. 2020. Optimization of Extrusion Process for Development of Nutritious Snacks using Rice and Chickpea Flour. Journal of Scientific & Industrial Research.. Vol 79, Pp-430-436. (NAAS Rating: 6.56 )

Awards/Honours/Distinctions:

• Awarded “Young women scientist award” in International Conference (GIRISDA-2022) organized by Just Agriculture, Guru Kashi University, Bathinda (ICAR Accredited) & AEEFWS, Punjab on 06-07- 08, June 2022
• Awarded UGC National Fellowship during Ph.D. degree programme (2014-17).
• Secured 1st Rank during M.Tech. degree programme in the department of Post-Harvest Processing and Food Engineering, CAE, JNKVV, Jabalpur (2012-14).
• Qualified GATE (2013-14), ASRB NET- 2015 & 2017