Position: Assistant Professor, Food, Nutrition and Health Program, Faculty of Land and Food Systems, UBC
Biography: Dr. Anubhav Pratap Singh is an Assistant Professor in Food, Nutrition and Health Program in the Faculty of Land and Food Systems at UBC. He received his PhD degree in Food Science from McGill University, Montreal, Canada while working on reciprocating agitation thermal processing and pulsed light technology. Before joining McGill, Anu obtained his dual degree (BTech & MTech) in Chemical Engineering from IIT Kharagpur, India in 2011. After his PhD, he worked with the UBC-founded Dr. Tim Durance’s (Professor Emeritus, FNH program) microwave dehydration company. Anu’s research group explores various emerging technologies for improving the nutrition, quality, processability and shelf life of processed food products. With particular focus & experience in processing of liquid food, Anu’s group uses technologies like ultrasound, pulsed light etc. and studies their impact on quality and nutrition in food. They are also exploring new technologies for fortification of food with iron, folic acid and Vit B12.