Campus buildings reopened to the public effective July 1. Services are available virtually or by appointment only. Visitors should reach out to individual departments regarding appointments. Masks and social distancing are required while on campus. To learn more about current operations, view the university's summer reopening plan.
Kanika Bhargava, Ph.D.
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
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
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.
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:
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
The views expressed by UCO faculty and staff on their personal websites and social media pages do not necessarily reflect the positions of the University of Central Oklahoma. UCO faculty and staff are advised to follow the university’s social media guidelines and are expected to conduct themselves in accordance with policies outlined in UCO’s Employee Handbook and/or Faculty Handbook.