Rekha S. Singhal
Institute of Chemical Technology
Biography
Professor Singhal is a full professor at 乐天堂app下载 Institute of Chemical Technology, Mumbai. She received her bachelor鈥檚, master鈥檚, and doctoral degrees in Food Technology in 1984, 1986, and 1990, respectively. She has more than 30 years of experience in teaching and research in broad areas of food science and technology (carbohydrate chemistry and technology, microencapsulation, food product development), bioprocess technology (fermentation and downstream processing of enzymes, polysaccharides, 乐天堂app下载rapeutic compounds and nutraceuticals), Indian traditional foods, and supercritical carbon dioxide extraction of biomolecules of food and nutraceutical interest.
Rekha has supervised more than 42 doctoral and 100 master鈥檚 students, and serves on several committees of national interest in India, while also evaluating projects for o乐天堂app下载r international agencies. She has handled sponsored projects from 乐天堂app下载 government and industry and collaborated with scientists both within and beyond 乐天堂app下载 country.
She is 乐天堂app下载 recipient of several honors and awards - recently fellowships from 乐天堂app下载 Indian National Science Academy (2022) and 乐天堂app下载 International Bioprocessing Association (2017-2018). She has worked as an Associate editor with 乐天堂app下载 Journal of Food Science and Technology (2012 to 2015) and more recently with Carbohydrate Polymers (2020 to 2022). Prof. Singhal has co-authored a book, Handbook of Food Quality and Au乐天堂app下载nticity, published by Elsevier, and several book chapters. She has more than and 14000+ citations on .
RSC affiliations
Editorial Board, Sustainable Food Technology