Anubhav Pratap Singh Faculty of Land and Food Systems. Wherein everyone has an opinion about food and ill effects of food processing in general, our research addresses questions like What is the impact of food processing on food How can technology adapt to maximize the desirable effects, and minimize the deleterious ones to help us feed 1. How can we ensure that the food consumed, by even the poorest person, is safe healthy and nutritious How could we, as scientists, alter the negative public perception around processed food. Our research group explores various emerging technologies for improving the nutrition, quality, processability and shelf life of processed food products. With particular focus experience in processing of liquid particulate matter, we use a variety of innovative processing technologies to deliver a solution that is quantitatively and qualitatively better. The main areas of study are highlighted below 1. Developing novel processing technologies for preservation of food. We are developing various novel technologies, with the focus on maximizing desirable effects and minimizing undesirable ones. Some of the new technologies being explored are developed with industrial partners. Sonic Mixing Technology for thermal processing Contrary to conventional mixing methods such as impeller agitation or rotary agitation technologies, the sonic mixing technology applies low frequency, high intensity acoustic energy to create a uniform shear field throughout the entire mixing vessel, thus enabling a better quality of the final mixtures in a reduced amount of time. Pulsed UV light processing Pulsed UV is an excellent surface decontamination technology, that has the capability to decontaminate food surfaces within 1. Unfortunately, being a surface only technology, pulsed UV processing cant be used to process liquid food products easily. Thomas HomerDixon born 1956 is a Canadian political scientist and ecologist, and Professor in the Centre for Environment and Business University of Waterloo in the. Areas of Study Within 280 Graduate Programs. The training and experience youll acquire at the masters or doctoral level will give you tools to drive change and. Application and admissions criteria for 16 Canadian law schools Dalhousie, Lakehead, McGill, Queens, TRU, UBC, UNB, UofC, UofM, UofO, UofS, UofT, UVic, Western. Dr. Anubhav Pratap Singh, PhD Assistant Professor, Food Processing phone 6048225944mobile 6047234562 anubhav. Rotman Events this Fall tapping into consumer behaviours, tackling inequality, the secrets to happiness and more. Issuu is a digital publishing platform that makes it simple to publish magazines, catalogs, newspapers, books, and more online. Easily share your publications and get. Congratulations and welcome to the alumni family Welcome to the University of Guelphs 2016 summer convocation when we join as a community to celebrate the. We explore the application of using Pulsed UV as part of a hurdle approach for liquid treatment. Development technologies for food fortification. This aspect of our research focusses on technology development for fortification of food including table salt, green tea, coffee and others with essential micronutrients such as iron, folic acid, vitamin B1. Development of Quadruple fortified Salt QFS Technology development for quadruple fortification of table salt with iodine, iron, folic acid and vitamin B1. Garcinia cambogia fortified green tea coffee Enhancing antioxidant and fat burning capabilities of green tea and coffee through fortification with garcinia cambogia extract. Modeling of human GI tract Interaction of food processing human health. Mere presence of nutrients, probiotics and other healthy supplements in food, does not guarantee their proper digestion and intended functionality in human GI tract. This concentration has the following two major directions Modeling of digestion of various nutrients Study of protein, lipid, carbohydrate, allergens etc. GI tract through mathematical models and experimental methodologies. This entails study of probiotics and other bacteria in simulated gastric and intestinal fluids through kinetic and microbial validation studies. Alterations in food in GI tract impact on human health Here we focus on morphological, rheological and chemical changes produced in food while it passes through mouth, esophagus, stomach, small intestine and large intestine. PM/Paul_Pavel.jpg' alt='Economics Program Uoft' title='Economics Program Uoft' />Fall 2. University of Guelph Convocation Program by University of Guelph. Form 1770 Ss 2010 Excel. Fall 2. 01. 6 University of Guelph Convocation Program   Published on Feb 1. Fall 2. 01. 6 University of Guelph Convocation Program.