Email: R. Paul Singh

Welcome. This web site was created to provide you with a wide range of resources in
food engineering. Many of these topics are based on research conducted by a number
of my former students and associates during their stay at the Food Engineering
Laboratory, University of California, Davis, California.

You will find research proposals and reports on topics such as food dehydration,
freezing, thawing, frying, contact-cooking, energy conservation, time-temperature
indicators, and design of food processing equipment. Several papers presented at
national and international meetings are provided.

If you are a student or an instructor engaged in learning and teaching food
engineering, this site includes lecture materials for typical courses taught at
undergraduate and postgraduate levels. Animated graphics are provided to
enhance learning of new concepts. Information is provided on textbooks on
food engineering.

Explore this site if you are seeking new equipment for a food plant, a reference
book, a list of professional meetings planned for this year, or names of
institutions that offer food engineering instruction.

I hope you find topics on food engineering challenging and rewarding.Your
feedback is important to me in preparing future additions to this website.

Watch a video of a recent talk I gave at the 2012 Annual IFT meeting about following a career in food engineering.

R. Paul Singh
Professor of Food Engineering
Department of Biological and Agricultural Engineering
Department of Food Science and Technology
University of California, Davis, CA 95616

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