Distinguished Professor R. Paul Singh

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 Honours

• 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

• Nicholas Appert Award, IFT, 2010
• Member of the US National Academy of Engineering