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Biography

Professor Singhal is a full professor at the Institute of Chemical Technology, Mumbai. She received her bachelor鈥檚, master鈥檚, and doctoral degrees in Food Technology in 1984, 1986, and 1990, respectively. She has more than 30 years of experience in teaching and research in broad areas of food science and technology (carbohydrate chemistry and technology, microencapsulation, food product development), bioprocess technology (fermentation and downstream processing of enzymes, polysaccharides, therapeutic compounds and nutraceuticals), Indian traditional foods, and supercritical carbon dioxide extraction of biomolecules of food and nutraceutical interest.

Rekha has supervised more than 42 doctoral and 100 master鈥檚 students, and serves on several committees of national interest in India, while also evaluating projects for other international agencies. She has handled sponsored projects from the government and industry and collaborated with scientists both within and beyond the country.

She is the recipient of several honors and awards - recently fellowships from the Indian National Science Academy (2022) and the International Bioprocessing Association (2017-2018). She has worked as an Associate editor with the Journal of Food Science and Technology (2012 to 2015) and more recently with Carbohydrate Polymers (2020 to 2022). Prof. Singhal has co-authored a book, Handbook of Food Quality and Authenticity, published by Elsevier, and several book chapters. She has more than and 14000+ citations on .  

RSC affiliations

• Editorial Board, Sustainable Food Technology