My research currently focuses on characterising future carbohydrates to develop novel and healthy food products. I lead several research projects on potatoes, starch, cereals and supervise graduate and post graduate students at the Riddet Institute. I have characterised Taewa (Maori potatoes) of New Zealand to develop new and nutritionally rich food products. Collaboration is a key part of my research. I work in collaboration with food chemists, engineers, nutritionists, and the food industry. It is important to share research with others and I have published research papers in international journals, written book chapters and presented my work at international conferences. Also, I have edited a 528 page book entitled Advances in Potato Chemistry and Technology (June, 2009) published by Elsevier-Academic Press, USA. I am the Consulting Editor and Editorial Board Member: International Journal of Vegetable Science (Taylor & Francis, UK) Editorial Board Member: Potato Research (Springer, UK).
Dr Singh's profile - link to: http://www.massey.ac.nz/massey/expertise/profile.cfm?stref=839830