Kanika Bhargava

Kanika Bhargava, Ph.D., is an Associate Professor in the Department of Food Science under the School of Human Environmental Sciences at the University of Central Oklahoma (UCO). She holds a certified food scientist designation from the Institute of Food Technologists (2014-2021) and has been recognized for her teaching and research contributions since 2013.

• Doctor of Philosophy (2013), Nutrition and Food Science, Wayne State University
• Master of Science (2004), Food Science and Technology, Guru Nanak Dev University
• Bachelor of Applied Science (2002), Food Technology, Delhi University

Dr. Bhargava's research focuses on food preservation, antimicrobial technologies, and functional foods. She has published extensively on nanoemulsions, natural antimicrobials, and food safety, with a particular emphasis on extending shelf life through innovative coatings and formulations.

Her recent publications highlight advancements in nanoemulsion-based antimicrobial delivery systems, plant-based food fortification, and preservation techniques for fresh produce and dairy. These align with her expertise in nanotechnology, microbiology, and functional food development.

• 2019 Vanderford Distinguished Teaching Award
• 2018 Vanderford Faculty Award for undergraduate research
• 2017 IFT Quality Assurance Division Award
• 2016 IUFoST Young Food Scientist Award
• 2016 UCO Emergent Faculty Award

Dr. Bhargava has taught courses such as Food Science and Lab (NTRN 4123), Advanced Food Science (NTRN 5913), and Food Laws and Regulations (NTRN 5910). She serves on editorial boards for LWT-Food Science and Technology, Food Packaging and Shelf Life, and Advances in Food Technology and Nutritional Sciences.