Professor R. Paul Singh

University of California, Davis & Massey University
PhD, Michigan State University, 1974


Distinguished Professor Singh uses computer-aided modeling in his research of heat and mass transfer in foods during drying, thermal processing, immersion frying, air-impingement processing, freezing and frozen storage. He also studies food digestion by using physics-based models of fluid flow and mixing of foods in human stomach.

 Professor Singh's profile - link to: