Kanika Bhargava, PhD

Assistant Professor
Department of Human Environmental Sciences
Nutrition, Dietetics &
Food Management Program
University of Central Oklahoma
100 N, University Drive
Edmond, OK 73034, USA


Dr. Bhargava is currently an Assistant Professor, Department of Food Science at University of Central Oklahoma College of Education & Professional Studies. She earned her bachelors degree in Food Technology from Delhi University, and Masters in Food Science and Technology from Guru Nanak Dev University, India. After working in academia, food industry and food research laboratories for more than eight years, she received her doctorate in Nutrition and Food Science with specialization in food microbiology from Wayne State University. She has published six publications and 30 conference proceeding papers. She has served as reviewer and editorial board member of several reputed food science journals. She is current chair of Institute of Food Technologist Quality Assurance Division. She is certified Food Scientist and certified Hazard Analysis Critical Control Point (HACCP) auditor.

Research Interest

Her long-term research goal is to develop green technologies for food preservation and developing value added products from lentils and legumes which can be incorporated in ever changing world of food. Currently, her research group is working on identifying nanoemulsion based delivery system for natural antimicrobials such as essential oils, synergistic combinations of essential oil emulsions, elucidating their molecular mechanisms and investigating possible applications against multidrug resistant pathogens such as Methicillin resistant Staphylococcus aureus (MRSA). In addition, she is conducting research on development of novel fermented lentil and legume based nutritious products.

Scientific Activities

• (2014) USDA NRI Panel Member-Food Safety
• (2013) Phi Tau Sigma Student Achievement Award
• (2013) Wayne State University Summer Dissertation Fellowship
• (2013) American Society of Microbiology Travel Award
• (2012) ABC Research Corporation Travel Award
• (2012) IFT Division Leader Hardship Travel Award
• (2010) IFT William Golomski Quality Assurance Division Scholarship
• (2009) Thomas C. Rumble Fellowship, Wayne State University


• (2009-Present) Institute of Food Technologists (IFT): Professional Member
• (2010-Present) International Association for Food Protection (IAFP): Member
• (2009-Present) American Society of Microbiology (ASM): Member
• (2009-Present) American Society of Quality (ASQ): Member
• (2011-Present) Phi Tau Sigma Honorary Society of Food Technologist: Life time member
• (2013-Present) Sigma Xi: Member


• (2013-2016) Certified Food Scientist, International Food Science Certification Commission
• (2009-2016) Certified Hazard Analysis Critical Control Point (HACCP) Auditor, American Society of Quality
• (2013) Train-the-Trainer HACCP Course, Grocery Manufacturers Association, Washington, DC, USA


1. Sun S, Canning CB, Bhargava K, et al. Polybrominated diphenyl ethers with potent and broad spectrum antimicrobial activity from the marine sponge dysidea. Bioorganic & Medicinal Chemistry Letters. 2015. doi: 10.1016/j.bmcl.2015.03.057
2. Bhargava K, Conti, DS, da Rocha SR, Zhang Y. Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce. Food microbiology. 2015; 47: 69-73. doi: 10.1016/j.fm.2014.11.007
3. Bhargava K, Zhang Y. Prevalence and characterization of methicillin resistant coagulase-negative staphylococci (cons) in retail meat. Food Microbiology. 2014; 42: 56-60.
4. Bhargava K, Zhang Y. Multidrug-resistant coagulase-negative staphylococci (cons) in food animals. Journal of Applied Microbiology. 2012; 113(5): 1027-1036. doi: 10.1111/j.1365-2672.2012.05410.x
5. Zhang Y, Wang X, LeJune JT, Zervos M, Bhargava K. Comparison of Phenotypic Methods in Predicting Methicillin Resistance in Coagulase-negative Staphylococcus (CoNS) from Animals. Research in Veterinary Science. 2011; 90: 23-25. doi: 10.1016/j.rvsc.2010.05.018
6. Bhargava K, Wang X, Donabedian S, Zervos M, da Rocha L, Zhang Y. Methicillin-resistant Staphylococcus aureus (MRSA) in Retail Meat, Detroit, Michigan, USA. Emerging Infectious Diseases. 2011; 17: 1135-1137. doi: 10.3201/eid1706.101095
7. Amaral DMF, Bhargava K. Essential oil nanoemulsions and food applications. Adv Food Technol Nutr Sci Open J. 2015; 1(4): 84-87. doi: 10.1740/AFTNSOJ-1-115