Anubhav Pratap-SinghView profile
Associate Professor
Anubhav Pratap-Singh is an Associate Professor in the Food, Nutrition and Health department within the Faculty of Land and Food Systems at the University of British Columbia, where he holds the Food and Beverage Innovation Professorship. He leads the UBC Food Process Engineering Laboratory and his research spans environmental and natural resources economics, food chemistry (including fermentation), and natural resource management. His primary research interests focus on agri-food transformation, cold plasma food engineering, food processing, functional foods, heat transfer, high pressure mass transfer, novel non-thermal processing, nutraceuticals, pasteurization, and pulsed light sterilization. Dr. Pratap-Singh's work addresses fundamental questions about the impact of food processing on food quality, how technology can maximize desirable effects while minimizing deleterious ones to feed the growing global population, and how to ensure food safety and nutrition for all socioeconomic groups. His research program is organized around three main pillars: developing novel processing technologies for food preservation, developing technologies for food fortification, and modeling the human GI tract to understand the interaction between food processing and human health. He has made significant contributions to sonic mixing technology for thermal processing and pulsed UV light processing for food surface decontamination, with particular expertise in processing of liquid particulate matter. Dr. Pratap-Singh has received numerous prestigious awards throughout his career, including the Banting Fellowship (2016) and Green College Leading Scholar award (2017). His work has been recognized with the Young Entrepreneur Award (2009), IFTPS Graduate Scholar designation (2014), and Gold Medal from the Institute for Thermal Processing Specialists (2014), among other fellowships and honors. He is affiliated with the BioProducts Institute and Materials and Manufacturing Research Institute at UBC, and supervises graduate students in Food Science (MSc and PhD programs). His laboratory focuses on interdisciplinary research that addresses critical challenges in food science, with implications for feeding the projected 10 billion people by 2050 while countering negative public perceptions around processed foods.








