Chandigarh University, India
Dr. Davinder Pal Singh is an accomplished academic and researcher in Food Engineering with advanced qualifications in food technology. He serves as an Associate Professor with extensive teaching and research experience across leading institutions. His research focuses on food engineering, bio-pigments, fruits and vegetable processing, waste utilization, antioxidant studies, and mathematical modeling in food processes. He has published widely in reputed journals, supervised postgraduate and doctoral scholars, actively reviews international journals, and has received recognition for excellence in teaching and academic contribution.
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