PROF. ANUBHAV PRATAP SINGH, PHD

Advisory Member, Consultant for Encapsulation and Bio Availability

Prof. Singh 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 particulate matter, he uses a variety of innovative processing technologies to deliver a solution that is quantitatively and qualitatively better by focusing on developing novel processing technologies for preservation of food, modeling of human GI tract, and the interaction of food processing & human health.

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