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Dr. Kanchan Goswami

Assistant Professor

Dr. Kanchan Goswami is currently working as Assistant Professor in School of Basic and Applied Sciences at Galgotias University, Gr. Noida, UP. She is firm Believer of productivity and efficiency in work. She Exhibits an honest work ethic with the ability to excel in fast-paced, time-sensitive environment. Being a passionate teacher, she believes that teaching is not merely restricted to making the students understand the underlying concepts of a course but also to develop critical thinking and evaluate alternate approaches for problem solving. She always put her efforts towards the overall developments of her students. 


Experience

  • 7 months of teaching experience

Qualification

  • Ph.D. in Human Nutrition (2018-2022), Department of Foods and Nutrition, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand-263145, India

  • M.Sc. in Foods and Nutrition (2015-2017), Department of Foods and Nutrition, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand-263145, India

  • B.Sc. Home Science (2011-2015), Department of Foods and Nutrition, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand-263145, India


Award & Recognition

  • UGC-NET JRF (2018)

  • Best Poster Award (2019), Amit Singh Memorial Foundation (ASM Foundation) 249, Vijayee Veer Awas, Sector 18-A, Dwarka, New Delhi-110078.

  • Innovative Article Award (2021), Agriculture & Food e-Newsletter.

  • Young Scientist Award (2022) for the best poster presentation, Uttarakhand Council for Science & Technology.

Research

  1. Kanchan Goswami and Pushpa Shukla. 2019. Evaluation of improved varieties of field pea (Pisum sativum) for nutritional and functional quality. International Journal of Chemical Studies 2019; 7(5): 2260-2266.

  2. Medha Pandey, Kanchan Goswami, Pratima Awasthi and Anupama Pandey. 2019. Value Added Preserved Food Product from Persimmon ( Diospyros kaki ) Fruit. International Journal of Innovative Horticulture. 8(1):66-71.

  3. Rita Singh Raghuvanshi, Shweta Suri, Priyanka Tangariya, Himani Joshi, Nalini Trivedi, Kanchan Goswami and  Dashrath Bhati. 2019. Prevalence and Associated Factors of Polycystic Ovarian Syndrome among Students in Pantnagar Area of Northern India. The Indian Journal of Nutrition and Dietetics. 56(3):289-298

  4. Medha Pandey, Kanchan Goswami, Himani Joshi and Pratima Awasthi. 2020. Evaluation of Sensory Characteristics and Storage Stability of Formulated Product from Persimmon(Diospyros kaki) Fruit. Int.J.Curr.Microbiol.App.Sci. 9(07): 311-319.

  5. Kanchan Goswami and Pushpa Shukla. 2020. Field pea (Pisum sativum) varieties: Shelf life evaluation and product development. Journal of Pharmacognosy and Phytochemistry.  9(1): 45-50.

  6. Anjali Kanth, Kanchan Goswami, Pushpa Shukla. Nutritional quality evaluation of improved varieties of black gram (Phaseolus mungo). The Pharma Innovation Journal 2021; 10(1):201-207.

  7. Anjali Kanth, Kanchan Goswami and Pushpa Shukla. Product formulation from black gram and its evaluation for nutritional and sensory quality. International Journal of Chemical Studies. 2021; 9(1): 308-312.

  8. Kanchan Goswami and Pratima Awasthi. Intelligent packaging. Agriculture & Food e-Newsletter. 2021; 3(6): 672-675.

  9. Kanchan Goswami and Pratima Awasthi. Formulation and sensory evaluation of biscuits prepared from supplementation of whole wheat flour with chia seed flour. The Pharma Innovation Journal 2022; 11(5): 1406-1409.


Conferences and Workshops

Poster presentation:

  1. Value Added Preserved Food Product from Persimmon (Diospyros kaki) Fruit. International Conference on Innovative Horticulture and Value Chain Management – Shaping Future Horticulture May 28-31, 2019, GBPUA&T, Pantnagar, Uttarakhand.

  2. Formulation of value added preserved food product using persimmon(Diospyros kaki) fruit. ICSSR IMPRESS Sponsored National Seminar on “Role of Community Science Education in Rural Development” August 21-22, 2019.

  3. Quality evaluation of improved varieties of field pea (Pisum sativum) seed flour. Golden Jubilee International Conference on New Millennia Agriculture- Novel Trends and Future Scenario at Chaudhary Charan Singh, Haryana Agricultural University, Hisar from 6-8 November, 2019.  

  4. Evaluation of Nutritional Quality of Improved Varieties of Black Gram (Phaseolus Mungo). International conference “Global Perspective in Agricultural and Applied Sciences for Food and Environmental Security (GAAFES-2019)” held on 1-2 December, 2019.

  5. Evaluation of Shelf Life and Product Development from Improved Varieties of Field Pea (Pisum sativum) Seed. 52nd Annual National Conference of Indian Dietetic Association IDACON 19-21 December 2019, Ahmedabad.

  6. Product Formulation from Black Gram (Phaseolus Mungo) and Its Evaluation for Nutritional, Sensory Quality and Storage Stability. 14th Uttarakhand State Science and Technology Congress at Uttarakhand State Council for Science and Technology, Vigyan Dham, Jhajra, Dehradun, 27-29 February 2020.

  7. Effect of Processing Techniques on the Nutritional Composition of Chia Seeds. International Conference on Clinical Nutrition & Dietary Lifestyle held on 20th and 21st May, 2022.

  8. Suitability of Incorporation of Chia Seed Flour in Biscuits. 16th Uttarakhand State Science and Technology Congress 2020-22, 22nd to 24th June, 2022 at Graphic Era University, Dehradun.

  9. Workshop-Hyperglycaemia in Pregnancy. 52nd Annual National Conference of Indian Dietetic Association IDACON 19-21 December 2019, Ahmedabad.


Area of Interest

  • Nutrition and Dietetics

  • Human Nutrition

  • Food Analysis

  • Food Processing and Preservation

  • Product Development

Membership

  • Life time membership of Home Science Association of India (HSAI-2019-UA-380-LF)

  • The Indian Science Congress Association (Life Membership)-L41778