R. Paul Singh

Professor and Engineer

Degree

Ph. D. Michigan State University, 1974

Research

Professor Singh uses computer-aided modeling in his research of heat and mass transfer in foods during drying, thermal processing, immersion frying, air-impingement processing, freezing and frozen storage. He also uses computational fluid dynamics in his research of the targeted delivery of nutrients and controlled release of microencapsulated nutraceuticals in the human GI tract.

Selected Publications

• Singh, R.P. and D.R. Heldman. 2000. Introduction to Food Engineering, Third Edition, Academic Press, London.
• Rotstein, E., R.P. Singh and R.P. Valentas. 1997. Handbook of Food Engineering Practice, CRC Publishing Co., Boca Raton, Florida.
• Singh, R.P. 1986. Energy in Food Processing, Elsevier Publishing Co. Amsterdam.
• Zorrilla, S.E., J.R. Banga and R.P. Singh. 2003. Dynamic optimization of double-sided cooking of meat patties. Journal of Food Engineering 58:173-182.
• Sarkar, A. and R.P. Singh. 2004. Modeling flow and heat transfer during freezing of foods in forced airstreams. Journal of Food Science 69(9):488-496.

Awards and Honors

• Distinguished Food Engineer Award, DFISA/FPEI, International Food Equipment Suppliers Association, and American Society of Agricultural Engineers, 1997

• Fellow, American Society of Agricultural Engineers, 2000

• Fellow, Institute of Food Technologists, 2000

• Fellow, International Academy of Food Science and Technology, 2001

• Food Engineering Hall of Fame, 2003

• William Evans Visiting Fellow, University of Otago, Dunedin, 2003

Extension of Knowledge Activities 

• FST 110B - Heat and Mass Transfer in Food Processing
• ABT 110L - Experiments in Food Engineering
• FST 151 - Freezing of Foods
• EBS 132 - Unit Operations in Food Engineering
• EBS 125 - Heat and Mass Transfer in Biological Systems
• EBS 297 - Advances in Food Engineering

For more information on Dr. Singh, visit his home page.