Dr. R. Paul Singh is a Distinguished Professor Emeritus of Food Engineering, University of California at Davis. He received his degrees in the area of agricultural engineering from Punjab Agricultural University (B.S. 1970), University of Wisconsin (M.S. 1972), and Michigan State University (Ph.D. 1974). Dr. Singh’s research involves computational modeling of food processes to improve industrial food manufacturing, design of food processing equipment, energy and water use in the food industry, and modeling of food digestion for improved bioaccessibility of nutrients in the human body.
He is an author or co-author of 17 books, 3 patents and over 275 refereed papers. His textbook, Introduction to Food Engineering, is translated into 6 languages and used worldwide in food engineering education. Dr. Singh received the Kishida International award in 2007, and the 2013 Massey Ferguson Gold Medal for education from the American Society of Agricultural and Biological Engineers. In 2010, the Institute of Food Technologists awarded him the Nicolas Appert Award– the highest award given in the field of food science in the United States. He is a member of the US National Academy of Engineering and 2015 World Agriculture Prize Laureate. In 2018, he received Doctor of Science, honoris causa, from the University of Guelph. Currently, he serves as an Editor-in-Chief of the Journal of Food Engineering.