Paul Singh, Ph.D.
Distinguished Professor and Engineer Emeritus
Food Science and Technology
Food Science (1975-2014)
Professor Singh retired in July of 2014.
Professor Singh used 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 studied food breakdown during digestion using computational fluid dynamics, in vitro and in vivo systems. This research was aimed at understanding the role of food material properties and designing future foods for health.