Description of Research Interests
Dr. Singh's research is focused on value-added processing using various emerging technologies. Current projects include developing processes for aflatoxin decontamination of peanuts using UV and H2O2; continuous high-pressure and HTST processing of fruit juices; atmospheric cold plasma technology for dairy protein modification and inactivation of pathogens in juices; and radio frequency heating technology for decontamination of food powders. Additionally, these projects require physical, microbiological and chemical characterization of products and properties of key ingredients.
Courses Taught
FDST 3910 & 8910: Food Science Internship
FDST7020E: Integration of multidisciplinary topics in foods