Dr. Gurmeet Singh

Dr. Gurmeet is a scientist, inventor, innovator and entrepreneur with 25 years of experience of working in academia & food industry Research & Development. He has a strong interest in working on Future Foods – Integrative ‘food first’ solutions for health and wellness problems relevant to society & environment sustainability.

He also runs a food and beverage start-up company that focuses on products for ‘goodness’, has 25 patents filed, 20 publications published, 1 book edited. Dr Gurmeet is keenly interested in teaching and developing curricula for the future and have taught many courses and workshops over my career.

Research Interests

  • Mass personalisation of nutrition & Food Analytics
    • Developing an integrative food database that has recipes from classical Indian texts spanning 3000+years and has food ingredients with Ayurveda pharmacology properties, nutritional compositions, molecules listing
    • Develop prakruti-level & personalized dietary recommendations decision trees based on food analytics and integrative algorithms
    • Digital tools for personalization of nutrition
    • Community & clinical trials for testing integrative diets & lifestyle
  • Post-harvest processing for value addition to edible botanicals
    • Processing for maximising functional actives
    • Tea processing and formats for sensorials and actives
  • Functional food design and processing
    • Foods for iron deficiency anaemia, type-2 diabetes and brain health based on insights generated through deconstructing and reconstruction of Ayurveda formulations
    • Texturized vegetarian proteins – developing meat alternatives for sustainability and health

Dr. Gurmeet collaborates with researchers with cell & small-animal model systems to test hypothesis on food & health.

The infrastructure in his laboratory includes wet chemistry lab, analytical chemistry lab (HPTLC, HPLC, LCMS, GC-MS) and pilot plant facilities for extruded foods pilot facility (twin screw extruder for cold extrusion, hot extrusion, high moisture extrusion, texturizing vegetable proteins), post-harvest pilot facility (cutting, shaping, drying), wet-pilot plant (cooking, extraction, concentration, drying), product design pilot plant (wet & dry size reduction, wet & dry blending, pelleting & tableting), fermented products pilot plant, kitchen laboratory.

Teaching and Outreach Interests:

  1. Developing a Unified Theory of Food: An integrative approach to personalisation of nutrition
  2. New Product development – Trans-disciplinary innovation in food
  3. Tea Appreciation – Basic & advanced courses of mastering aspects of tea for the tea taster
  4. Developing & transferring livelihood generating technologies for social enterprise

Some of my important publications:

  • Jha, Durgesh K., Dhekne, Pallavee P., Yadav, Geeta U., Patwardhan, Ashwin W. and Singh, Gurmeet ‘Characterisation & evaluation of tea bag papers’, to be submitted to J. Food Sci & Technology.
  • Raosaheb A. Farakte, Geeta Yadav, Bhushan Joshi, Ashwin W. Patwadhan and Gurmeet Singh Effect of brewing temperature, tea types and particle size on infusion of tea components. Accepted for publication in International Food Research Journal
  • Yadav, Geet U., Joshi, Bhushan S., Patwardhan, Ashwin W. and Singh, Gurmeet ‘Swelling Kinetics of Tea in Tea Bags’, Journal of Food Science & Technology, 54 (8): 2474-2484, 2017
  • Raosaheb A. Farakte, Geeta Yadav, Bhushan Joshi, Ashwin W. Patwadhan and Gurmeet Singh ‘Modeling Tea Infusion Kinetics Incorporating Swelling Kinetics’ International Journal of Food Engineering 13(2) 2017
  • Bhushan S.Joshi, RaosahebA.Farakte, GeetaU.Yadav, AshwinW.Patwardhan, Gurmeet Singh ‘Swelling kinetics of tea in hot water’ J Food Sci Technol 53(1):315–325, 2016
  • Raosaheb A. Farakte, Geeta Yadav, Bhushan Joshi, Ashwin W. Patwadhan and Gurmeet Singh ‘Role of Particle Size in Tea Infusion Process’, Int. J. Food Eng. 2016; 12(1): 1–16
  • K. M. Vasantha, Lokesh Basavararaju, Sreeramulu Guttapadu, Gurmeet Singh, T. G. Prasad, ‘Cuticular Wax Content on Tea Leaves: Changes with Leaf Development, Clonal Variations and its Relationship to Cuticular Transpiration’, International Journal of Tea Science, Vol 11, No 3&4 (2015)
  • Karishma Rajbhar, Himanshu Dawda, Usha Mukandan, Purna Venkatesh, Gurmeet Singh, Sreeramulu Guttapadu and Vilas Sinkar, ‘Polyphenols: Methods of Extraction’, Sci. Revs. Chem. Commun 5(1), 2015, 1-6, 2015
  • Payal Gupta, Kuldeep Mamtani, Gurmeet Singh, Sreeramulu Guttapadu ‘Thermal inactivation kinetics of polyphenols oxidase from tea’, International Journal of Tea Science, Vol 10, No 3&4 (2014)
  • Kanani D. M., Nikhade B. P., Balakrishnan P., Singh G. and Pangarkar V. G. ‘Recovery of Valuable Tea Aroma Components by Pervaporation’, Ind. Eng. Chem. Res., 42 (26), pp 6924–6932, 2003
  • Mukundan U, Bhagwat V, Singh G and Curtis W R (2001). Integrated recovery of pigments released from red beet hairy roots exposed to acidic medium. Journal of Plant Biochemistry and Biotechnology, 10, 67-69, 2001
  • Singh, G., “Bioreactor design for plant tissue culture – a simple approach to culturing plant cells at a large-scale” in Proceedings of National Symposium on Bioprocessing and rDNA Technology, Ed. Bihari, V., 1998.
  • Singh, G., “Elicitation – manipulating and enhancing secondary metabolite production” in Plant Cell and Tissue Culture for Production of Food Ingredients and Additives, Eds. Fu, T. J., Singh, G., Curtis, W. R., Plenum Books, 1998.
  • Mukundan, U., Bhide, V., Singh, G., Curtis, W. R., ‘pH mediated release of betalains from transformed root cultures of Beta vulgaris L’, Applied Microbiology and Biotechnology, 50(2), 241-245, 1998.
  • Singh, G., Gavrieli, J., Oakey, J. S., Curtis, W. R., ‘Interaction of methyl jasmonate, wounding, and fungal elicitation during sesquiterpene induction in Hyoscyamus muticus root cultures’, Plant Cell Reports, 17, 391-395, 1998.
  • Singh, G, ‘Reactor design for plant cell culture of food ingredients and additives’ Food Technology, 51 (11) 62-66, 1997.
  • Singh, G., ‘Application of fungal elicitation for enhancing production of secondary metabolites in plant roots cultured in large-scale bioreactors’ Hairy Roots, Ed. Doran, P., 1996
  • Singh, G., Curtis, W. R., ‘Growth of cell suspensions and hairy root culture on Hyoscyamus muticus on different carbon sources’ Plant Physiology (Life Sciences Advances ), 13, 163-168, 1994.
  • Singh, G., Reddy, G. R., Curtis, W. R., ‘Use of binding measurements to predict elicitor dosage requirements for secondary metabolite production from root cultures’ Biotechnology Progress., 10, 365-371, 1994.
  • Singh, G., Curtis, W. R. ‘Reactor design for plant root culture culture’ in Biotechnological Applications of Plant Culture, Eds. Shargool, P. D., Ngo, T.T., 185 – 206, CRC Press, Boca Raton, FL, 1994.
  • Singh, G., Curtis, W. R. ‘Reactor design for plant cell suspension culture’ in Biotechnological Applications of Plant Culture, Eds. Shargool, P. D., Ngo, T.T., 153 – 184, CRC Press, Boca Raton, FL, 1994.
  • Singh, G., Reddy, G. R., Curtis, W. R., ‘Phosphorus uptake and utilization by hairy root cultures of Hyoscyamus muticus’ Plant Physiology (supplement), 99, 85-86, 1992

E-mail: gurmeet.singh@tdu.edu.in
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