Department of Food and Hospitality Management
Professor Sekhon, originally from Punjab in India, earned her M.S in Food Processing and Engineering from Punjab Agricultural University, India and received her Ph.D. in Biosystems Engineering (Food Processing) from Oklahoma State University. Prior to joining Drexel, she was a Postdoctoral Research Associate in the Department of Food Science and Human Nutrition at Iowa State University. Her research addresses utilization of co-products from the food industry, with specific focus on developing processes to utilize these co-products, study the effect of processing on the quality of the product and determining nutritional value of the developed product. Professor Sekhon’s scholarship of teaching and learning agenda is to improve the process of learning and the learning environment. This encompasses use of active-learning strategies, bridging the gap between theory and practice, and using assessment techniques that align with student learning goals.
- Value Added Processing
- Co-Product Utilization
- Process Development
- Food Chemistry
- Effect of processing on quality of food products
- STEM Higher Education