Dr. Nirmal Sinha, PhD
Sinha earned his Bachelor, Master, and PhD degrees in Food Science from Michigan State University. While a master’s student he worked in the area of lipid oxidation in the Department of Food Science and Human Nutrition at MSU. Upon completion of his Master’s 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. Dr. Sinha completed his PhD at Michigan State University in 1990. He was a visiting faculty at MSU in the Departments of Agricultural Engineering and Food Science, teaching courses in fruit and vegetable processing and food chemistry. He conducted research on fruit ripening, carbohydrate transformations, supercritical flavor extractions and analysis by GC-MS, use of enzymes in flavor development, and juice processing and structure-function relationship of wheat proteins. Dr. Sinha joined Graceland fruit in 1996 as Director of research and development. He was named VP of research and Development in 2002. Dr. Sinha is editor of a forthcoming handbook of Vegetables and Vegetable processing by Wiley-Blackwell Publishing and associate editor of: Handbook of Fruit and Fruit Processing; Handbook of Fruits and Vegetable Flavors; and Handbook of Food Products by Wiley-Blackwell. He holds Six U.S. patents, has 18 referred publications, eight book chapters and 24 papers read and abstracted in scientific conferences. He is a member of the Institute of Food Technologists (IFT), American Association of Cereal Chemists (AACC) and American Chemical Society (ACS).
