Dr. Vasudeva Singh obtained his B.Sc, M.Sc and Ph.D from the University of Mysore, India. His area of expertise are Rice technology, Rice chemistry, Paddy and grain processing, Starch technology, Starch chemistry. He served CSIR-CFTRI, Mysore, for about 34 years, raised to the level of Chief Scientist, retired during 2013 as HOD of Grain Science & Technology Department. Presently, he is serving as an Emeritus Medical Scientist (ICMR), in Food Science & Nutrition Department at University of Mysore, India. He has published around 73 research papers, inventor of several food technology processes, which are readily available at CSIR-CFTRI, Mysore, for commercial exploitation, inventor of National and International patent. He handled several National & International projects, guided 60-65 M.Sc, Food Tech., Food Science, Biochemistry, B.Tech, students in Biotechnology, Food Technology for their Dissertation & Investigation problems. He received several National & International awards in the field of Food science. At present, he is working as a Chairman of Scientific Panel on Cereals, Pulses and Products including bakery, also as a member of Scientific Panel on Food Contaminants, and also a member of Supreme Scientific Committee of Food Safety and Standards Authority of India (FSSAI), New Delhi.
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