Prof. Singh Presently working in the department of Food Technology of Mata Gujri College, An autonomous body (Estd; 1957) of Punjab, India. He obtained Bachelor’s of Science in Life sciences from Kurukshetra University Kurukshetra, India. Master’s in Food Science & Technology from CDLU, Sirsa, India and Doctorate in Food Engg & Tech from SLIET, Longowal (India). Professor Singh has an experience of working in the field of novel technology i.e. High pressure processing effects on milk and its constituents; he has attended conferences, workshops, seminars and trainings at India and US. So many review, research and popular articles of national and international journal have been assigned to his credit alongwith lists of online MOOCS courses (IIT Kanpur & COL, Canada) awards with distinction. Demonstrated TEQIP sponsored workshop as resource person in KUK, Kurukshetra. He has some text books to his credit as well of food sciences concern also awarded in MOFPI sponsored international conference at JNU, N. Delhi.
Prof. Singh has ongoing practices in the field of by-product utilization and gluten free new product development. Physico-chemical characterization of developed functional foods is their interested fields of research.