Professor Singh uses computer-aided modeling in his research of heat and mass transfer in foods during drying, thermal processing, immersion frying, air-impingement processing, freezing and frozen storage. He also studies food breakdown during digestion using computational fluid dynamics, in vitro and in vivo systems. This research is aimed understanding the role of food material properties and designing future foods for health.
Professor R. Paul Singh Distinguished Professor and Engineer
- Biological and Agricultural Engineering
- University of California
- Davis, CA 95616
- Email: rpsingh at ucdavis.edu
- Phone: 530-752-0811
- website: http://rpaulsingh.com/