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12th International Conference on Food Chemistry and Food Microbiology

Dubai, UAE

Preeti Ahluwalia


Preeti Ahluwalia

Punjab Agricultural University, India

Biography

Preeti Ahluwalia working as associate professor in the department of food science and technology, Punjab Agricultural University, Ludhiana. I was born and brought up in Ludhiana, Punjab, India. I did my schooling from a local convent school. After school, I did my bachelor’s degree in home science and and my master’s and doctorate in food science and technology. As a teacher I have taught many courses in the field of food technology and to name them a few; processing of cereals, pulses and oilseeds, processing of fruits and vegetables, sensory evaluation of foods, food packaging. My area of interest of work is developing foods for diabetics and celiac patients as there has been a tremendous rise in population suffering from these two diseases over a period of last decade. I have developed gluten free pasta from little millet and an energy bar with quinoa as a major ingredient for celiac patients. Flour with low GI for making chapati was developed which has been commercialised. I plan to continue working on these type of products.

Abstract

Abstract : Assessment of storage stability and quality parameters of Echinochloa colona (jungle rice) and Pennisetum glaucum (pearl millet) pasta