Dr. Baljit Singh joined as Principal Food Technologist on November 21, 2009. Worked as Assistant Food Technologist (1994-2006) and Senior Baking Technologist (2006 to 2009). Engaged in Research and Teaching in area of Food Science and Technology (Specialization in Cereal Technology for the last 30 years. Guided 16 M.Sc. students and 8 Ph.D. students. Handled 7 externally funded research projects as PI and Co-PI. Published 122 Research Papers, 21 Review Papers, 1 Books, 15 Book Chapters, 12 Extension Articles, 4 Practical Manuals and 5 Approved Technologies.

Professional Accomplishments

Important Research Publications:

1. B Singh, KS Sekhon, N Singh (2007) Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice. Food chemistry 100 (1), 198-202
2.  B Singh, Rachna, SZ Hussain, S Sharma (2014) Response surface analysis and process optimization of twin screw extrusion cooking of potato‐based snacks. Journal of Food Processing and Preservation 39 (3), 270-281
3. S Sharma, N Singh, B Singh (2015) Effect of extrusion on morphology, structural, functional properties and in vitro digestibility of corn, field pea and kidney bean starches. Starch‐Stärke 67 (9-10), 721-728
4.  A Ghumman, A Kaur, N Singh, B Singh (2016) Effect of feed moisture and extrusion temperature on protein digestibility and extrusion behaviour of lentil and horsegram Lwt 70, 349-357
5. A Singh, S Sharma, B Singh (2017) Effect of germination time and temperature on the functionality and protein solubility of sorghum flour. Journal of Cereal Science 76, 131-139