Food processing and packaging using novel technologies like high pressure, controlled/modified atmosphere, pulsed light, ultrasonication, microwave-vacuum dehydration, cold plasma, lactic acid fermentation etc., to enhance food quality and safety.
Anubhav Pratap-Singh
Researcher- Host institution: The University of British Columbia
- Position: Principal investigator
- Discipline: Agricultural science, Bioengineering, Chemical engineering, Food science and engineering, Nutritional science
- Alternative protein type: Fermentation, Plant-based
- Collaboration opportunities: Industry partnership, Joint research, Sharing equipment or facilities
- Hiring for: Graduate students, Postdoctoral fellows, Research staff, Undergraduate students
- Lab equipment: Biochemistry equipment (purification/separation/HPLC/GC/MS), Pilot plants, Sensory and food science analysis equipment
- Pilot equipment: Dairy processing, Fermentation, Fruit & vegetable processing, Meat processing, Oils & emulsion processing, Plant protein processing
- Region: North America
- Technology focus: Bioprocess design, End product formulation and manufacturing, Ingredient optimization
- Location: Vancouver, BC, Canada