Harkamal Kaur, Master of Science in Food Innovation

Harkamal never imagined something as simple as grape skins could be a tool for improving people’s health.

Her Master of Science in Food Innovation research focused on using tannins from grape skins and seeds to slow down digestion by incorporating them into starch-based foods. These grape byproducts, called pomace, are often discarded during winemaking, but Harkamal found their natural compounds had valuable health benefits. They could help develop functional foods that better control blood sugar and help manage conditions like diabetes.

“I had never thought that grape waste could have such therapeutic potential.

“It changed the way I see food, not just as something we eat, but as something that can actively promote health.”

Harkamal’s study led to strong scientific findings and was published in Food Hydrocolloids, a respected journal in food chemistry and applied sciences.

Now a PhD candidate at Lincoln, Harkamal is expanding her work. She’s designing nutrient-rich food ingredients tailored for people with diabetes and swallowing difficulties.

“Knowing that my research could help make food safer, healthier, and more enjoyable for people with specific needs gives my work a real sense of purpose.

“I’m passionate about creating food that supports wellbeing while still being enjoyable to eat.”

She credits Lincoln University for providing the support and environment that shaped her journey as a food researcher.

“Lincoln gave me the opportunity to turn a simple idea into meaningful research. I’m excited to keep building on that foundation.”