Faculty Profile

Rakhi Singh

Professor

Food Science and Technology

rakhi.singh@niftem.ac.in

+91-130-2281268

Quick Info

Department: Food Science and Technology

Specialization: Available

Publications: Available

Area of Interest/Specialization

Development of Functional Foods and its characterization

No awards information available.

Publications

Singh Parul, Singh Rakhi, Jha, Alok, Prasad Rasane and Gautam, Anuj Kumar. 2015. Optimization of a process for high fibre and high protein biscuit. Journal of Food science & Technology, 52(3): 1394–1403; doi:10.1007/s13197-013-1139-z.
Kamble, Dinkar B., Singh, Rakhi, Rani, Savita, Kaur, Barjinder Pal, Upadhyay, Ashutosh and Kumar, Nitin.2019. Optimization and characterization of antioxidant potential, In vitro protein digestion and structural attributes of microwave processed multigrain pasta. Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.14125
Kamble, Dikar B., Singh, Rakhi, Rani, Savita Kaur, Upadhyay, Ashutosh, Barjinder Pal, Kumar, N, Thangalakshmi. 2020. Evaluation of structural, chemical and digestibility properties of multigrain pasta, Journal of Food Science and Technology, 58(3), 1014-1026, DOI: 10.1007/s13197-020-04616-x
Rani, Savita, Singh, Rakhi, Kamble, Dikar B., Upadhyay, Ashutosh and Kaur, B P. 2019. Structural and quality evaluation of soy enriched functional noodles. Food Bioscience. 32 (2019) 100465.https://doi.org/10.1016/j.fbio.2019.
Rani, Savita, Singh, Rakhi, Kaur, Barjinder Pal, Upadhyay Ashutosh, Kamble, Dikar B. (2018). Optimization and evaluation of multigrain gluten-enriched instant noodles. Applied Biological Chemistry, https://doi.org/10.1007/s13765-018-0387-z (ISSN: 2468-0834 (Print) 2468-0842)

Qualification

S.No	Degree	Subject	University/College	Year
1	Ph.D.	Food Technology	GBPUAT, Pantanagar	N/A
2	M.Sc	Food Technology	GBPUAT, Pantanagar	N/A

Experience

S.No	Designation	Institution	Duration
1	Assistant Professor	NIFTEM, Kundli, Harayana	Present
2	Assistant Professor	BHU, Varanasi, Uttar Pradesh	-
3	Assistant Professor	SHUATS, Allahabad, Uttar Pradesh	-
4	Training Associate	KVK, SHUATS, Allahabad, Uttar Pradesh	-

International Experience/Collaboration/Consultancy

Attended training programme 16-AG-05-GE-TRC-B Training Course on Food Safety Management Systems: Advanced Course for SMEs in the Agrifood Industry, 3-7 October 2016, Taipei, ROC.

Books

Rakhi Singh, BP Kaur, S Thangalakshmi (2019). Pulsed electric field processing Principles and Engineering aspects. In: O P Chauhan (Ed), Non-thermal Processing of Foods, CRC Press, Tylor and Francis Group. Boca Raton, Florida
Neeraj Jaiswal, Rachna Shehrawat, Alok Jha and Rakhi Singh. 2016. Manufacture of low calorie balmithai" in book Food Process Engineering and Technology. In: N. Mishra, S.L. Shrivastava, P.P. Tripathy, Jayeeta Mitra (Ed.), Food Process Engineering and Technology, Excel India Publisher, New Delhi
Sukh Veer Singh, Rakhi Singh, Anurag Singh and Meenatai G. Kamble. 2021. Sapodilla (Manikara achrasL.) Fruits: Processing and Preservation for value addition. In book Advance Research. In Deepti Singh and Pramod Prabhakar (Ed.). In Agricultural And Veterinary Sciences Volume-II , Vidya Kutir Publications, New Delhi (ISBN: 978-81-952368-6-2).
Rakhi Singh*, Vandana Kaushal, S. Thangalakshami and Anurag Singh. 2021. Malting and Its Effect on Nutritive Value of Food. In Singh, A, Chauhan, K, Chopra R, Singh, R, Singh, A, Prabhakar, P and Shukla, S (Ed.). In Green Prespective in Food Processing, New India Publishing House, New Delhi (ISBN: 978-81-94849-51-3).
Sai Shiva, Anurag Singh, Rakhi Singh and S. Thangalakshmi. 2021. Cooked food waste management: An eco-friendly approach. In Singh, A, Chauhan, K, Chopra R, Singh, R, Singh, A, Prabhakar, P and Shukla, S (Ed.). In Green Prespective in Food Processing, New India Publishing House, New Delhi (ISBN: 978-81-94849-51-3).