Anubhav Pratap-Singh

University of Toronto, 2017, Banting Postoctoral Fellow, Food Fortification

McGill University, 2015, PhD, Food Science

Indian Institute of Technology (IIT) Kharagpur, 2011, BTech/MTech, Chemical Engineering

Wherein everyone has an opinion about food and ill-effects of food processing in general, our research addresses questions like:

• What is the impact of food processing on food?
• How can technology adapt to maximize the desirable effects, and minimize the deleterious ones to help us feed 10 billion people in 2050?
• How can we ensure that the food consumed, by even the poorest person, is safe healthy and nutritious?
• How could we, as scientists, alter the negative public perception around processed food?

Our 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 particulate matter, we use a variety of innovative processing technologies to deliver a solution that is quantitatively and qualitatively better. The main areas of study are highlighted below:

1. Developing novel processing technologies for preservation of food

We are developing various novel technologies, with the focus on maximizing desirable effects and minimizing undesirable ones. Some of the new technologies being explored are developed with industrial partners. Sonic Mixing Technology for thermal processing: Contrary to conventional mixing methods such as impeller agitation or rotary agitation technologies, the sonic mixing technology applies low-frequency, high-intensity acoustic energy to create a uniform shear field throughout the entire mixing vessel, thus enabling a better quality of the final mixtures in a reduced amount of time. Pulsed UV light processing: Pulsed UV is an excellent surface decontamination technology, that has the capability to decontaminate food surfaces within 10s. Unfortunately, being a surface-only technology, pulsed UV processing can’t be used to process liquid food products easily. We explore the application of using Pulsed UV as part of a hurdle approach for liquid treatment.

2. Development technologies for food fortification

This aspect of our research focusses on technology development for fortification of food including table salt, green tea, coffee and others with essential micronutrients such as iron, folic acid, vitamin B12 etc. to counter problems of nutrient deficiencies in women of reproductive age, children and vegetarians & to suppress obesity. Development of Quadruple fortified Salt (QFS): Technology development for quadruple fortification of table salt with iodine, iron, folic acid and vitamin B12. Garcinia cambogia fortified green tea & coffee: Enhancing antioxidant and fat-burning capabilities of green tea and coffee through fortification with garcinia cambogia extract

3. Modeling of human GI tract: Interaction of food processing & human health

Mere presence of nutrients, probiotics and other healthy supplements in food, does not guarantee their proper digestion and intended functionality in human GI tract. This concentration has the following two major directions: Modeling of digestion of various nutrients: Study of protein, lipid, carbohydrate, allergens etc. in human GI tract through mathematical models and experimental methodologies. This entails study of probiotics and other bacteria in simulated gastric and intestinal fluids through kinetic and microbial validation studies. Alterations in food in GI tract & impact on human health: Here we focus on morphological, rheological and chemical changes produced in food while it passes through mouth, esophagus, stomach, small intestine and large intestine.

Graduate Students

We are looking for graduate students with experience in novel food processing technologies related to preservation and encapsulation in food. Candidates with prior experience in novel food processing equipment operation, encapsulation and drug delivery technologies and numerical modelling/simulation of food processes will be preferred. Interested applicants are advised to email anubhav.singh@ubc.ca with “Interest in Group: ” in the subject line. Emails with other subject lines or with incomplete information will not be considered. In the body of the email, please provide the following information depending on the program:

• Name
• All previous degree programs and University
• Graduation month and year
• Cumulative GPA in percentage
• Class rank (within department) and class size
• Standardized test score and date of test (TOEFL, GRE, or similar)
• Desired start date
• Desired degree program

See Google Scholar for a complete list of publications.

Review papers

Pratap Singh A., Singh A. & Ramaswamy H.S. (2017). Heat transfer phenomena during thermal processing of liquid particulate mixtures–A Review. Critical reviews in food science and nutrition, 57 (7), 1350-1364.

Singh A., Pratap Singh A. & Ramaswamy H.S. (2015). Computational techniques used in heat transfer studies on canned liquid-particulate mixtures. Trends in Food Science & Technology 43 (1), 83-103.

Other recent publications

Pollock A.M., Pratap Singh A.*, Ramaswamy H.S., & Ngadi M.O. (2017). Pulsed light destruction kinetics of L. monocytogenes. LWT-Food Science and Technology 84, 114-121.

Pratap Singh A.*, Singh A. & Ramaswamy H.S. (2017). Using Liquid-Only Cans (Equipped with a Single Particle) to Quantify Heat Transfer Phenomenon During Thermal Processing. International Journal of Food Engineering 13 (4), Article number 20160234.

Pratap Singh A.*, Singh A. & Ramaswamy H.S. (2017). A novel approach for Quantification of Particle Motion and Particle Mixing during Agitation Thermal Processing. Journal of Food Engineering 180, 39–47.

You J., Pratap Singh A. & Ramaswamy H.S.* (2016). Quality Retention Enhancement in Canned Potato and Radish Using Reciprocating Agitation Thermal Processing. International Journal of Food Engineering 12 (5), 491-500.

Singh A., Pratap Singh A. & Ramaswamy H.S.* (2016). A Controlled Agitation Process for Improving Quality of Canned Green Beans during Agitation Thermal Processing. Journal of Food Science 81 (6), E1399-E1411.

• Young Entreprenuer Award , 2009
• IFTPS Graduate Scholar , 2014
• Gold Medal, Charles Stumbo Paper Competition, Institute for Thermal
• Processing Specialists (IFTPS) , 2014
• Pilarczyk Fellow , 2014
• Graduate Research (GREAT) Award, McGill University , 2015
• Feeding Tomorrow Scholar , 2015
• Banting Fellow , 2016
• Green College Leading Scholar , 2017