Dr. Gurmeet Singh
Professor and Centre Head
Centre for Ayurveda Biology and Holistic Nutrition
Ph: 8884000817 Twitter: @teascientist
Gurmeet is a scientist, inventor and innovator with 25 years of experience of working in academia & food industry Research & Development. He has a strong interest in working on ‘food first’ solutions for health and wellness problems relevant to society & environment sustainability.
Currently he is Professor and Head of Centre for Ayurveda Biology and Holistic Nutrition where he researches end-to-end ‘food first’ sustainable solutions for health and wellness problems relevant to society & environment. His research spans food analytics, developing functional foods for nutrient deficiencies like iron, metabolic health, and brain health, texturized vegetarian proteins, post-harvest processing for value addition to edible botanicals and creating livelihood generating technologies for social entrepreneurship.
Gurmeet also runs a food and beverage start-up company which focuses on products for ‘goodness’. He runs a tea club called ‘Infusions of Goodness’.
Gurmeet has 25 patents filed, 20 publications published, 1 book edited. He is also keenly interested in teaching and developing curricula for the future and has taught many courses and delivered many workshops over his career. He has also spent 2-years voluntary teaching science to 7th-grade children in a Kannada medium school on Saturdays.
Gurmeet won the of Best Teacher Award at Penn State (1997), Best Patent Award Unilever (2005), Unilever Global Compass Award for Innovation (2013), Chairmans Award for Tea Category (2018).
Gurmeet has a B. Tech in Chemical Engineering from Indian Institute of Technology, Delhi and a PhD in Chemical Engineering from Pennsylvania State University USA. He spent 4 years in academia as a Faculty of Biochemical Engineering at Penn State & IIT Delhi and 20 years in Unilever where he was the global R&D Director for disruptive innovation in his last role. He was adjunct professor at National Institute of Advanced Studies (2018-19) and continues to be one at Indian Institute of Plantation Management (2018 to present).
- Personalized Nutrition
- Food Processing & New Product Design
- All things Tea
- Functional Food Design
- Food Analytics & Developing an Integrative Nutrition Database,
- Mass Personalization of Nutrition,
- Post-harvest botanical processing for value addition
- Functional food design, Process Science & Tech,
- Texturizing Vegetarian Proteins
- Integrative Nutrition, Database & Analytics for Mass Personalization
- Contemporizing Traditional Functional Foods – Idea to Market;
- Unit operations in Ayurveda food processing
- Healthy Kitchens, Healthy Lives kitchen connects
Ongoing Research Projects / Grants / Specific Research activities:
- RIST Program in Holistic Nutrition
- BOSCH Program in Personalized Nutrition
- 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.
- Dr. Abdul Mateen
Effect of post-harvest processing on phytochemistry, nutritive value and functional benefits of Curcuma longa (Turmeric) & Development of process to manipulate these in a controlled manner to design a turmeric based consumer products
- Dr. Deepshikha Kataria
Effect of ghee processing methods on development of flavor, Cholesterol oxidation and fatty acid profile of Indian Milk Fat /Ghee
- Dr. Prathima CL
Study on the effects of processing on the bioburden, nutritional profile, organoleptic characters and phytochemical composition of selected Indian botanicals
- Dr. Shridevi Gothe
Development of iron rich functional food with superior bio-assimilation – Product design strategies and process development
- Dr. Vinutha Rao
Testing the effect of integrative dietary interventions on improving body’s glucose tolerance
- Dr. Jagadeesh Banda
Characterisation of Polyphenol Profiles of Food Ingredients Occurring in Panduroga formulations and standardisation of their extracts in context of iron deficiency anaemia
- Mr. Manoj Mathpati
Processing of Ayurveda greens to preserve their organoleptics & nutritional properties
- Mr. Subham Barman
Design of functional food for iron-deficiency anemia
- Mr. Vinayagan
Development of an integrative nutrition database and food analytics
- Ms. Juhi Kaushik
Development of an integrative nutrition database
- Ms. Anuja Thaplyal
Design of functional foods and their molecular characterisation
- Ms. Priyanka Pinto
Validation of efficacy of a functional food for iron deficiency anemia using CaCo2 model system
- PhD and MS students are welcome.