Dr. Nirmal Sinha, PhD
Nirmal earned his Bachelor¹s, Master¹s, and PhD Degrees in Food Science from Michigan State University. While a master¹s student from 1975 to 1977, he worked in the area of lipid oxidation as a Graduate Assistant in the Department of Food Science at MSU. Upon completion of his Master¹s Degree, he worked as a Project Executive and Senior Project Executive in planning and product development and quality control for the National Dairy Development Board in Anand, India from 1977 to 1987. From 1987 to 1999, Dr. Sinha returned to MSU to study for his PhD and worked on carbohydrate transformations in potatoes. Upon earning his PhD in 1990, he became a visiting faculty member at MSU in the Departments of Agricultural Engineering and Food Science, teaching courses in fruit and vegetable processing. He conducted research on supercritical flavor extractions and analysis, use of enzymes in flavor development, and juice processing and structure-function relationship of wheat proteins. Dr. Sinha is an associate editor of two recent books: “Handbook of Fruit and Fruit Processing” (Blackwell Publishing, Iowa, USA) and “Handbook of Food Products” (Wiley and Sons, NY, USA). He holds three U.S. patents, and has 18 referred publications, six book chapters and 24 papers read and abstracted in scientific conferences
He is a professional member of the Institute of Food Technologists (IFT), American Association of Cereal Chemists (AACC) and American Chemical Society (ACS).
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