Food Science and Technology
Dr Kaur’s research focuses on structural, functional and nutritional characterisation of food proteins and polysaccharides. In her 11 years of research career, she has produced around 50 publications which include books, papers, review articles, and book chapters. She has also co-edited special issues on potato and rice chemistry, nutrition and technology published in Food Chemistry (Elsevier). She has developed laboratory models to mimic gastric and small intestinal digestion of various starch and protein-based foods. Her fundamental research is focussed around the development of novel protein structures with improved digestibility using novel processing technologies. She is presently leading a research program on microstructure and in vitro protein digestion of meat at the Riddet Institute. She has also been working on understanding the synergistic interactions of kiwifruit with food proteins.
nutritional characterisation of food proteins