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.
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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