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Associate Professor

University of Central Oklahoma
kbhargava@uco.edu (405) 974-5556 Human Environmental Sciences HES 201F , Box 118

Education and Certifications

Doctor of Philosophy, Nutrition and Food Science. Wayne State University, June 2013

Master of Science, Food Science and Technology. Guru Nanak Dev University, April 2004

Bachelor of Applied Science, Food Technology. Delhi University, April 2002

Certified Food Scientist, Institute of Food Technologist, 2014-2021

Experience

2018-present, Associate Professor, Food Science, Department of Human Environmental Sciences, UCO
2013-2018, Assistant Professor, Food Science, Department of Human Environmental Sciences, UCO

Honors and Awards

2019 College of Education and Professional Studies Vanderford Distinguished Teaching Award

2018 Vanderford faculty Award In support of Undergraduate Research, Creative, and Scholarly Activity

2017 IFT Qaulity Assurance Division Outstanding Service Award

2016 IUFoST Young Food Scientist Award

2016 UCO Emergent Faculty Award

Classes Taught

Food Science and Lab-NTRN 4123
Advanced Food Science-NTRN 5913
Food Laws and Regulations-NTRN 5910
Functional Foods for Health, NTRN 5990
Principles of Food Preparation and Lab-NTRN 1613
Introduction to Nutrition-NTRN 1513
World Food and Culture-NTRN 2213
Food and Beverage Management-NTRN 4664

Research, Published Work, and Scholarly Activities

Selected peer-reviewed publications

Paudel SK, Bhargava K, Kotturi H. Antimicrobial activity of cinnamon oil nanoemulsion against Listeria monocytogenes and Salmonella spp. on melons. LWT. 2019.

Chen, X., Singh, M., Bhargava, K., Ramanathan, R., 2018. Yogurt Fortification with Chickpea (Cicer arietinum) Flour: Physicochemical and Sensory Effects. Journal of the American Oil Chemists' Society 95, 1041-1048.

Vanyousefi, S. and Bhargava, K. Formulation and Application of Cinnamon Oil-Chitosan Emulsion Coating to Increase the Internal Quality and Shelf life of Shelled Eggs. Journal of Food Processing and Preservation.

Amaral DMF, Bhargava K. Essential oil nanoemulsions and food applications. Adv Food Technol Nutr Sci Open J. 2015; 1(4): 84-87.

Book Chapters

Sharma, S. and K. Bhargava (corresponding author). Delivery Systems for Introduction of Natural Antimicrobials into Foods, in “Microbial Control and Food Preservation: Theory and Practice”, Springer

T. Matthew Taylor, Sadhana Ravishankar, Kanika Bhargava, Vijay K. Juneja. Chemical preservatives and natural Antimicrobials. Food Microbiology: Fundamentals and Frontiers, 5th Ed. ASM Press

Complete List of Published Work:

http://scholar.google.com/citations?user=JZExsEQAAAAJ&hl=en

Professional and Community Involvement

Professional Member: Institute of Food Technologists, International Association of Food Protection, Phi Tau Sigma Honorary Society of Food Technologists

Editorial Board Member: LWT-Food Science and Technology; Food Packaging and Shelf Life, Advances in Food Technology and Nutritional Sciences

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