Microgreens, known for their vibrant flavors and rich nutrient profiles, are being hailed as a sustainable alternative to traditional vegetables. Their short growth cycles present an efficient food source packed with vitamins, minerals, and bioactive compounds.

Phagwara, Punjab—Lovely Professional University's (LPU) Department of Food Technology and Nutrition, School of Agriculture, is setting new benchmarks in sustainable agriculture through its groundbreaking research on microgreens. The team of scientists from the department includes Dr. Prasad Rasane, Head of the Department (Project Supervisor), Dr. Sawinder Kaur, (Associate Dean), Dr. Jyoti Singh, Associate Professor, and Mr. Mahendra Gunjal (Ph.D. Research Scholar), is unlocking the potential of these nutrient-dense greens, rapidly gaining recognition in global food and agriculture sectors.

Microgreens, known for their vibrant flavors and rich nutrient profiles, are being hailed as a sustainable alternative to traditional vegetables. Their short growth cycles present an efficient food source packed with vitamins, minerals, and bioactive compounds.

The LPU research team is dedicated to exploring various facets of microgreens, including innovative cultivation techniques, nutritional benefits, and commercial opportunities. Their pioneering work has led to several internationally acclaimed publications and numerous filed patents, reflecting significant advancements in microgreen cultivation practices and bioactive potential.

Among their notable research achievements is the investigation of how different LED light spectra can enhance microgreens' growth and antioxidant properties, providing crucial insights for controlled indoor cultivation. This research has implications not only for improving nutritional quality but also for developing better cultivation strategies.

Additionally, the team has focused on creating functional and ready-to-serve products, such as beverages and smoothies, utilizing microgreens alongside fruits and vegetables. These products are optimized for both nutritional and sensory attributes, presenting consumers with innovative plant-based options rich in bioactive compounds.

LPU's commitment to advancing sustainable agriculture is further evidenced by its several innovative patents, including a unique microgreen-based powder, a specially designed microgreen cultivation chamber, and a sustainable plant-growing mat made from tea waste. These patents highlight practical applications of the research, aiming to streamline microgreens production and foster sustainability in agriculture.

As a result of these efforts, the Department of Food Technology and Nutrition at LPU is not only pushing the boundaries of microgreen research but also establishing itself as a global leader in sustainable agricultural practices. With a keen focus on enhancing nutritional quality and exploring industrial applications, the department's groundbreaking work is poised to make a lasting impact on the scientific community and consumer markets worldwide.