Personal Information

Dr. Rakhi Singh Dr. Rakhi Singh Designation : Associate Professor rakhi.singh@niftem.ac.in +91-130-2281268
  1. Development of Functional Foods and its characterization
  1. Singh Parul, Singh Rakhi, Jha, Alok, Prasad Rasane and Gautam, Anuj Kumar. 2015. Optimization of a process for high fibre and high protein biscuit. Journal of Food science & Technology, 52(3): 1394–1403; doi:10.1007/s13197-013-1139-z.
  2. Kamble, Dinkar B., Singh, Rakhi, Rani, Savita, Kaur, Barjinder Pal, Upadhyay, Ashutosh and Kumar, Nitin.2019. Optimization and characterization of antioxidant potential, In vitro protein digestion and structural attributes of microwave processed multigrain pasta. Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.14125
  3. Kamble, Dikar B., Singh, Rakhi, Rani, Savita Kaur, Upadhyay, Ashutosh, Barjinder Pal, Kumar, N, Thangalakshmi. 2020.  Evaluation of structural, chemical and digestibility properties of multigrain pasta, Journal of Food Science and Technology, 58(3), 1014-1026, DOI: 10.1007/s13197-020-04616-x
  4. Rani, Savita, Singh, Rakhi, Kamble, Dikar B., Upadhyay, Ashutosh and Kaur, B P. 2019. Structural and quality evaluation of soy enriched functional noodles. Food Bioscience. 32 (2019) 100465.https://doi.org/10.1016/j.fbio.2019.
  5. Rani, Savita, Singh, Rakhi, Kaur, Barjinder Pal, Upadhyay Ashutosh, Kamble, Dikar B. (2018). Optimization and evaluation of multigrain gluten-enriched instant noodles. Applied Biological Chemistry, https://doi.org/10.1007/s13765-018-0387-z (ISSN: 2468-0834 (Print) 2468-0842)

Books/Book Chapters:

  1. Rakhi Singh, BP Kaur, S Thangalakshmi (2019). Pulsed electric field processing Principles and Engineering aspects.  In: O P Chauhan (Ed), Non-thermal Processing of Foods, CRC Press, Tylor and Francis Group. Boca Raton, Florida
  2. Neeraj Jaiswal, Rachna Shehrawat, Alok Jha and Rakhi Singh. 2016. Manufacture of low calorie balmithai” in book Food Process Engineering and Technology. In: N. Mishra, S.L. Shrivastava, P.P. Tripathy, Jayeeta Mitra (Ed.), Food Process Engineering and Technology, Excel India Publisher, New Delhi
  3. Sukh Veer Singh, Rakhi Singh, Anurag Singh and Meenatai G. Kamble. 2021. Sapodilla (Manikara achrasL.) Fruits: Processing and Preservation for value addition. In book Advance Research. In Deepti Singh and Pramod Prabhakar (Ed.).  In Agricultural And Veterinary Sciences Volume-II , Vidya Kutir Publications, New Delhi (ISBN: 978-81-952368-6-2).
  4. Rakhi Singh*, Vandana Kaushal, S. Thangalakshami and Anurag Singh. 2021. Malting and Its Effect on Nutritive Value of Food. In Singh, A, Chauhan, K, Chopra R, Singh, R, Singh, A, Prabhakar, P and Shukla, S (Ed.). In Green Prespective in Food Processing, New India Publishing House, New Delhi (ISBN: 978-81-94849-51-3).
  5. Sai Shiva, Anurag Singh, Rakhi Singh and S. Thangalakshmi. 2021. Cooked food waste management: An eco-friendly approach. In Singh, A, Chauhan, K, Chopra R, Singh, R, Singh, A, Prabhakar, P and Shukla, S (Ed.). In Green Prespective in Food Processing, New India Publishing House, New Delhi (ISBN: 978-81-94849-51-3).

1. Qualification

# Degree Name Subject University/College Year
1 Ph.D. Food Technology GBPUAT, Pantanagar -
2 M.Sc Food Technology GBPUAT, Pantanagar -

2. Experience

# Designation University/College Duration
1 Assistant Professor NIFTEM, Kundli, Harayana Present
2 Assistant Professor BHU, Varanasi, Uttar Pradesh -
3 Assistant Professor SHUATS, Allahabad, Uttar Pradesh -
4 Training Associate KVK, SHUATS, Allahabad, Uttar Pradesh -

International Experience(s)/Collaboration(s)/Counsultancy:

  1. Attended training programme 16-AG-05-GE-TRC-B Training Course on Food Safety Management Systems: Advanced Course for SMEs in the Agrifood Industry, 3-7 October 2016, Taipei, ROC.