UG :1997, CCS Haryana Agricultural University, Hisar"

  PG : Food and Nutrition, 1999, CCS Haryana Agricultural University, Hisar"

PhD : Food and Nutrition, 2003, CCS Haryana Agricultural University, Hisar"

• Working as a faculty at  Department of Food Technology, Bhaskaracharya College of Applied       Sciences (University of Delhi), Dwarka since July 2005"

• Worked as  dietician from 2003 to 2005 at Super Specialty hospital, Panjabi Bagh New Delhi.

Achievements
 "u2022 Qualified ICAR Junior Fellowship in M.Sc u2022 A number of prizes for scoring highest marks in B.Sc, M.Sc and Ph. D u2022 Qualified UGC NET with JRF for Ph.D u2022 Qualified ASRB-NET conducted by ICAR  u2022 Received UGC Travel Grant for paper publication at International Conference in New York, USA in 2019",

Awards
"u2022 C.K.Lamba Gold Medal for highest OGPA IN B.SC",

•  " Singh, N., Tyagi, N., Singh, M., Kushwaha, H. R., Sharma, R. K., Shree, P., ... & Garg, M. (2024). Characterization, phytochemical profiling, antioxidant, and cytotoxicity of underutilized medicinal plants and composite flour. Food Chemistry, 139985",
•  " Garg, M. et al. (2024). Quality assessment of value-added Indian recipe papad prepared from dehydrated carrot pomance powder.Journal of Applied and Natural  Science,  16(1), 445 -456. https://doi.org/10.31018/jans.v16i1.5401  ",
• " Singh P. K.,  Chopra, R. Garg, M. Chauhan, K,  Agarwal, A.(2024)  Stability of perilla seed oil based PUFA-rich structured lipids using enzymatic interesterification: A thermo-oxidative kinetic Study, Industrial Crops and Products, Volume 209., ISSN 0926-6690, doi.org/10.1016/j.indcrop.2024.118029",
• Singh, N., Garg, M., Prajapati, P., Singh, P. K., Chopra, R., Kumari, A., & Mittal, A. (2023). Adaptogenic property of Asparagus racemosus: Future trends and prospects. Heliyon",
• Singh, P. K., Chopra, R., & Garg, M. (2023). Comparative study on the use of rosemary bioactive for enhancing the oxidative stability of blended perilla seed oil: A multivariant kinetic approach. Food Chemistry Advances, 100447",
• 6. Deepika; Kumari, Anita; Prajapati, Priyanka; Sarita, Kumar, Sandeep; Aluko, Rotimi E.; Singh, Surender; Garg, Meenakshi (2023) Pharmacological and Therapeutic Potential of Cucumis callosus: a Novel Nutritional Powerhouse for the Management of Non-communicable Diseases, Plant Foods for Human Nutrition https://doi.org/10.1007/s11130-023-01098-y",
• 7. Garg, M., Ali, M., Batra, V. et al. Quality evaluation of nutri-premix prepared by using millets and seeds of fruits and vegetables. J Food Sci Technol (2023). https://doi.org/10.1007/s13197-023-05796-y 
•  8. Sharma, B., Nigam, S., Verma, A. Garg,M.et al. A Biogenic Approach to Develop Guava Derived Edible Copper and Zinc Oxide Nanocoating to Extend Shelf Life and Efficiency for Food Preservation. J Polym Environ (2023). https://doi.org/10.1007/s10924-023-02972-1",
•  "9. Garg, M. et al. (2023). Quality assessment of value-added Indian recipe pedakiya prepared from composite flour and sesame seeds.. Journal of Applied and Natural Science, 15(2), 767 - 776. https://doi.org/10.31018/jans.v15i2.4538",

"11. Garg, M., Yadav, R.L., Chopra, R. et al. u201cOptimization and evaluation of quality characteristics of traditional Indian snack (baked balls) made by using pumpkin peel powderu201d. J Food Sci Technol (2023). https://doi.org/10.1007/s13197-023-05749-5"
 

Patents: 

• "INDIA u2013 Patent no. 419168,  Application No. 471/DEL/2013, Dated u2013 February 19, 2013 entitled u201cNutritional compositions and methods for manufacturing the sameu201d. Granted on 24.01.2023",
•   "INDIA u2013 Patent no. 397240, Application No. 473/DEL/2013, Dated u2013 February 19, 2013 entitled u201cCoating compositions and methods for preparation thereofu201d . Granted on 20.05.2022"