Dr. Sukhcharn Singh

Basic Details

Name

Dr. Sukhcharn Singh

Designation

Professor

Department

Food Engineering & Technology

Contact

Phone (O)

+91-01672-253705

Phone(R)

+91-01672-280016

Mobile

9815980334

e-mail

sukhcharns@yahoo.com, sukhcharn@sliet.ac.in

Educational Details

Educational Qualification

PhD (Food Technology)

Experience

Experience

Twenty Years (21) of Teaching and Research
Seven (07) month Industrial

OTHER ACADEMIC RESPONSIBILITY
EXTERNAL
(1) Ex Vice President, AFST(I), Mysore
(2) Co coordinator of Diploma Programme on Value Added Products from Fruits and Vegetables (DVAPFV) run by INGOU. (2012 to onward)

INSTITUTIONAL

(1) Working as Training and Placement Officer (TPO)
(2) Chairman SLIET Alumni Association

DEPARTMENTAL

(1) Departmental PG Coordinator
(2) Course Counselor
(3) Established SLIET Chapter and Working as Secretary AFST(I) , Longowal Chapter

Book Authored

Book authored

1. C.S.Riar, S.Singh, N.Jindal, D.C.Saxena. (2009) Food Grain Process Technology. A.P.H. Publishing Corporation, New Delhi.
2. D.C.Saxena,C.S.Riar, S.Singh, N.Jindal.(2013) Cereal Grains: Evaluation,Value Addition and Quality Management. New India Publishing Agency, New Delhi.
3. C.S.Riar, D.C.Saxena Sukhcharn.Singh, Vikas nanda and N.Jindal,. (2015)
Functional Food and Nutraceuticals: Sources and Their Development Techniques. New India Publishing Agency, New Delhi
BOOK CHAPTERS
(1) Dairy Technology (V.P. Singh and Neelam Sachan). Three chapters
1. Dairy Plant Layout and Management
2. Pasteurization of Milk
3. Preparation and Principles of different Types of Ice-Creams

Professional Memebership

Professional Membership

1) Punjab science congress Life member
2) AFST (I) Life Member

Award

Award

(1)YOUNG SCIENTIST

Awarded by Punjab Academy of Sciences at 10th Punjab Science Congress, held at DAVIET, Jalandhar. February 7 – 9, 2007.

(2) OUTSTANDING SCIENTIST

Awarded by Venus International Foundation (VIFRA 2015), 19th Dec 2015, Chenni

Publications

Publications

National Journals : 01

International Journals : 55
Conferences : 44

FEW LATEST PUBLICATIONS

Romee Jan, D.C. Saxena, Sukhcharn Singh. (2016)
Physico-chemical, textural, sensory and antioxidant characteristics of gluten Free cookies made from raw and germinated Chenopodium (Chenopodium album) flour. LWT – Food Science and Technology 71, 281-287

Narender Kumar, D.C Saxena, Sukhcharan (2017)
Processing and evaluation of heat moisture treated (HMT) amaranth starch noodles; An inclusive comparison with corn starch noodles Cereal science, 75 (2017) 306-313

Khan Nadiya Jan, P.S. Panesar, J.C. Rana, Sukhcharn Singh (2017)
Structural, thermal and rheological properties of starches isolated from Indian quinoa varieties. International Journal of Biological Macromolecules Volume 102, 315-322
Nisar Ahmad Mir, Charanjit Singh Riar, Sukhcharn Singh (2018)
Nutritional constituents of pseudo cereals and their potential use in food
systems: A review
Trends in Food Science & Technology, 75, 170-180

Romee Jan, D.C. Saxena, Sukhcharn Singh (2018).
Comparative study of raw and germinated Chenopodium (Chenopodium
album) flour on the basis of thermal, rheological, minerals, fatty acid profile
and phytocomponents
Food Chemistry, 269,173-180.

Research/Projects

Research

Research Project Completed

1) As a Co- Investigator:
Design and fabrication of Amla pricking machine for cottage scale industry
Sponsored by ICAR, New Delhi for Rs. 6.07 lakhs (2004 – 2006)
2) As a Co- Investigator:
Design and fabrication of gas fired continuous tandoori roti baking oven
Sponsored by CSIR, New Delhi for Rs. 10.48 lakhs (2005 – 2007)

RESEARCH AREA
1. Processing and Utilization of Pseudocereal
2. Development of gluten free products
3. Processing and Utilization of Sweetpotato