Anubhav Pratap Singh

Anubhav Pratap Singh is an Associate Professor in the Department of Food, Nutrition and Health at the University of British Columbia’s Faculty of Land and Food Systems. He holds the Endowed Professorship in Food & Beverage Innovation and leads academic planning for the UBC Food and Beverage Innovation Centre.

• Education: PhD in Food Science (McGill University, 2015), Banting Postdoctoral Fellow (University of Toronto, 2017), BTech/MTech in Chemical Engineering (IIT Kharagpur, 2011)

Research Interests: His work focuses on advancing food safety and nutrition through novel processing technologies, including thermal methods (agitation processing, HTST/UHT) and non-thermal methods (pulsed light, high-pressure processing). He also develops technologies for food fortification with micronutrients and models gastrointestinal interactions to improve nutrient bioavailability.

Article Trends: Recent publications highlight innovations in food fortification (iron/zinc delivery systems), sustainable processing (microwave-vacuum dehydration, cold plasma), and interdisciplinary applications of nanotechnology and biopharmaceutical engineering.

Scientific Awards:

• Young Entrepreneur Award (2009)
• Gold Medal, Charles Stumbo Paper Competition (2014)
• Banting Fellow (2016)
• Green College Leading Scholar (2017)

Collaborations & Labs: He collaborates with BC-based plant-based food companies, berry growers, and nanotechnology firms. His research is conducted at the UBC Food Process Engineering Laboratory.