Some 15,000 new food products are introduced annually in the United States. Of those, 80 percent are withdrawn in two years, which translates into a loss of $4 billion.
Professor
Dr. Singh’s research is focused on value-added processing using various emerging technologies.
Current projects include developing processes for aflatoxin decontamination of peanuts using UV and H2O2; continuous high pressure and HTST processing of fruit juices; atmospheric cold plasma technology for dairy protein modification and inactivation of pathogens in juices; and radio frequency heating technology for decontamination of food powders. Additionally, these projects require physical, microbiological and chemical characterization of products and properties of key ingredients.