Tej Bhan Singh

Dr. Tej Bhan Singh is an Assistant Professor in the Department of Agriculture at Invertis University, specializing in Food and Nutrition Sciences. He is a dedicated academician and researcher with a strong foundation in science and technology, actively engaged in teaching, research, and scholarly activities. His work focuses on addressing contemporary challenges in food science through innovative research and product development.

His academic and research interests are centered on food processing and extrusion technology, with particular emphasis on the development, optimization, and characterization of nutritionally fortified cereal- and millet-based food products. His research aims to enhance the nutritional quality, functionality, and consumer acceptance of food products while promoting the use of sustainable and health-oriented ingredients.

Dr. Singh possesses strong expertise in independent and collaborative research, scholarly writing, experimental design, and data-driven analysis. His work integrates scientific innovation with practical applications, contributing to advancements in food technology and nutrition. He is committed to fostering a research-oriented learning environment and encouraging students to develop analytical thinking, scientific inquiry, and problem-solving skills.

Through his teaching and research endeavors, Dr. Singh aims to contribute meaningfully to academic advancement, sustainable food systems, and high-impact research in the fields of food processing and nutrition sciences.