Rakesh K. Singh

Dr. Rakesh K. Singh is a Professor in the Department of Food Science & Technology at the University of Georgia, part of the College of Agricultural and Environmental Sciences (CAES). His research focuses on value-added food processing using advanced technologies such as UV irradiation, high-pressure processing (HTST), atmospheric cold plasma, and radio frequency (RF) heating. Key projects include aflatoxin decontamination in peanuts, pathogen inactivation in dairy and juices, and optimization of food powder pasteurization. He teaches courses such as Food Science Internship (FDST 3910/8910) and Multidisciplinary Topics in Foods (FDST7020E). His work bridges food safety, engineering, and biochemical analysis, with recent publications emphasizing novel decontamination methods and material science applications in food processing.

Research interests span food safety innovations, thermal and non-thermal processing technologies, and the physicochemical properties of food matrices. Notable studies include RF-assisted milk powder pasteurization, cold plasma modification of dairy proteins, and UV/H₂O₂ detoxification systems. His contributions address challenges in food preservation, microbial control, and quality enhancement across diverse products like meats, juices, and spice powders.

Publications highlight interdisciplinary approaches, combining engineering principles with biochemical insights. Recent trends in his work include optimization of RF heating uniformity, evaluation of novel antimicrobial coatings, and mechanistic studies of food toxin interactions. His research has implications for both industrial food processing and academic advancements in food safety methodologies.