About
Dr. Abhimanyu Singh is working as an Assistant Professor in the Department of Food Science and Technology, Sharda School of Bio-Science and Technology, Sharda University, Greater Noida. He is a food technologist with combined research and industry experience in edible oils and fats, and process and product development.
His doctoral research was focused on developing a solvent-free crystallization system for fractionating edible oils using mathematical modelling, enriching medium chain triglycerides through process optimization, and utilizing novel fractions for formulating functional food. He also gained hands-on experience with GC-MS, UPLC-ELSD, DSC, rheometry, sensory evaluation, and microbiological analysis.
Additionally, he has worked in chocolate R&D with Mondelēz India Foods Pvt. Ltd. and in brewing operations with United Breweries Ltd. There he worked on alternative fats, thermal stability, chocolate processing, alcoholic beverage production, process management, and process improvement.
He has published two research articles in SCI-indexed international journals, with two more under review, and has contributed one book chapter. He has presented his work at three national and international conferences. He is a lifetime member of the Association of Food Scientists and Technologists (India), AFST(I).
He brings to Sharda University a practical, industry-connected approach to teaching food science and technology, and a strong interest in guiding students towards applied, problem-solving work.