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Jasreen Sekhon

Contact Information

Jasreen K. Sekhon

PhD, CFS

Assistant Professor
Department of Food and Hospitality Management

Jasreen Sekhon, PhD, originally from Punjab in India, earned her MS in Processing and Food Engineering from Punjab Agricultural University, India, and she received her PhD 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 industrial food waste, with specialization in value added processing, co-product utilization, process development, food chemistry and studying the effect of processing on the quality of food products. 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.

Academic Distinctions

  • (2020) Archer Daniels Midland (ADM) Award for Best Paper in
    Protein and Co-Products in the category of engineering/technology
    American Oil Chemists’ Society
  • (2018) International Travel Award
    Office of International Programs, Drexel University, Philadelphia, PA
  • (2018) Career Development Award
    Office of Faculty Affairs, Drexel University, Philadelphia, PA
  • (2018) Scholarly Materials and Research Equipment Award
    Office of Research, Drexel University, Philadelphia, PA
  • (2017) Faculty Summer Research Award
    Office of Research, Drexel University, Philadelphia, PA

Professional Society

Institute of Food Technologists
American Oil Chemist Society
American Chemical Society

Selected Publications

Sekhon, J. K., Rosentrater, K. A., Jung, S., & Wang, T. (2019). Nutrient Enhancement of Corn Distillers Dried Grains by Addition of Coproducts of the Enzyme‐Assisted Aqueous Extraction Process of Soybeans in Corn Fermentation. Journal of the American Oil Chemists' Society, 96(9), 1047-1057.*

Cheng, M.H., Rosentrater, K.A., Sekhon, J., Wang, T., Jung, S. and Johnson, L.A. (2019). Economic Feasibility of Soybean Oil Production by Enzyme-Assisted Aqueous Extraction Processing. Food and Bioprocess Technology, 12(3), 539-550.

Trivedi, M., Patel, K., Itokazu, H., Huynh, N. A., Kovalenko, M., Nirenberg, G., Miller, V., Fridman, A., Fridman G., Lahne, L., Sekhon, J. K. (2019). Enhancing shelf life of bananas by using atmospheric pressure pulsed cold plasma treatment of the storage atmosphere. Plasma Medicine, 9(1), 23-38.

Shah, U., Ranieri, P., Zhou, Y., Schauer, C. L., Miller, V., Fridman, G., Sekhon, J. K. (2018). Effects of cold plasma treatments on spot-inoculated Escherichia coli O157: H7 and quality of baby kale (Brassica oleracea) leaves. Innovative Food Science & Emerging Technologies, 57, 102104, 1-8.

Sekhon, J. K., Wang, T., Jung, S., Rosentrater, K. A., & Johnson, L. A. (2018). Effect of co-products of enzyme- assisted aqueous extraction of soybeans, enzymes, and surfactant on oil recovery from integrated corn-soy fermentation. Journal of Industrial Crops and Products, 121, 441-451.

*Archer Daniels Midland (ADM) Award for Best Paper 2020 in Protein and Co-Products in the category of engineering/technology American Oil Chemists’ Society

Research Interests

Value added processing, upcycling food waste, bioactives, Sub/supercritical fluid processing

Specialization

  • Value Added Processing
  • Co-Product Utilization
  • Process Development
  • Food Chemistry
  • Effect of processing on quality of food products
  • STEM Higher Education

PhD, Biosystems Engineering (Food Processing), 2013
Oklahoma State University
Stillwater, OK

MTech, Processing and Food Engineering, 2006
Punjab Agricultural University
Ludhiana, India

BE, Food Technology, 2004
Sant Longowal Institute of Engineering & Technology
Longowal, India