| Dr. Baljit Singh joined as Principal Food Technologist on November 21, 2009. He previously served as Assistant Food Technologist from 1994 to 2006, and as Senior Baking Technologist from 2006 to 2009. Engaged in Research and Teaching in area of Food Science and Technology (Specialization in Cereal Technology), with over 32 years of professional experience, he has made notable contributions in teaching, research, extension, and technology development. Throughout his career, Dr Singh has guided 17 M.Sc. and 9 Ph.D. students, established the Experiential Learning Programme and modern teaching laboratories, coordinated numerous training programs, and taught both undergraduate and postgraduate courses. As an accomplished researcher, he has published 413 scientific and extension works, including 139 research papers, nine review articles, 32 book chapters, several manuals, and one book. He has successfully handled 10 externally funded research projects, including three as Principal Investigator, developing impactful technologies such as multigrain porridge, extruded snacks, instant kheer and khichdi mixes, fortified cereals, low-cost weaning foods, and millet-based products, with four technologies approved by REC. His administrative contributions include chairing departmental teaching, research, and extension committees, establishing the Food Industry Business Incubation Centre (FIBIC) with equipment worth Rs 13 crore, and setting up the Food Processing Training Centre at PAU Bathinda. He has also published 26 extension articles, organized major outreach events like Kisan Melas, and facilitated industry partnerships through three MoUs for commercialization. Dr Singh’s excellence has been recognized through several awards, including the IFI Best Feature Article Award (2016), Best Paper Award at ICFP 2018 (UAE), and five poster/oral presentation awards, reflecting his significant contributions to food science, technology development, and capacity building in the agri-food sector. |
