Rekha S. Singhal, Associate Editor
Institute of Chemical Technology, India
Professor Singhal is a full professor at the Institute of Chemical Technology, Mumbai. She received her bachelor’s, master’s, 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’s 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.