Educational Qualification

1 Ph.D. from Punjab Technical University (PTU), Kapurthala in 2011
2 M.Sc. (Food Technology) from College of Agriculture, Punjab Agricultural University (PAU), Ludhiana in 1997
3 B.Sc. Agriculture (Hons.) from College of Agriculture, Punjab Agricultural University (PAU), Ludhiana in 1994

Experience

A total of 18 years experience in teaching and research.

Book authored

Objective Questions in Dairy Science and Technology and Food and Dairy Engineering
By Harish Sharma, H. Pandey and Charanjiv Singh, CBS Publishers and Distributors, New Delhi.

Professional Membership

Memberships
1. Membership of Association of Food Scientists and Technologists, AFST (I), Mysore.
2. Life member of Indian Science Congress Association (ISCA), Kolkata (L-19278).
3. Life member of Indian Society of Agricultural Engineers (ISAE) (LM-10982)
4. Life member of Indian Society of Technical Education (ISTE) (LM-100561).
5. Life member of Punjab Academy of Sciences (PAS) (L-1246).

Publications

Details of Research Papers published in refereed journals (National/International)

1. Malik M.A. and Charanjiv Singh Saini. 2016. Engineering properties of sunflower seed: Effect of dehulling and moisture content. Cogent Food and Agriculture, 2: 1145783.
2. Raihan M. and Charanjiv Singh Saini. 2016. Development of multigrain bun from oats, sorghum, amaranth and wheat. International Research Journal of Biological Sciences, 5(2), 50-56.
3. Soni S.,
Sharma H.K., Kaushal P. and Charanjiv Singh. 2015. Effect of process parameters on the antioxidant activities of bioactive compounds from Harad (Terminalia chebula retz.). Agricultural Engineering International:CIGR Journal, 17(2), 205-220.
4. Sandeep Kumar,
Inderjeet Singh, Nitin Kumar and Charanjiv Singh. 2015. Application and effect of addition of popped makhana flour on the properties and qualities of cookies. International Journal of Processing and Post Harvest Technology, 6(1), 91-97.
5. Charanjiv Singh Saini. 2015. Preparation of corn flour based extruded product and evaluate its physical characteristics. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, 9(8), 822-829.
6. Charanjiv Singh Saini. 2015. Mass transfer kinetics during osmotic dehydration of pineapple samples coated with pectin. International Journal of Agriculture, Environment and Biotechnology, 8(2), 467-476.
7. Charanjiv Singh and Sharma H.K. 2015. Kinetics of colour change and quality parameters of uncoated and sodium alginate coated dehydrated pineapple samples during storage. International Journal of Food and Nutritional Sciences, 4(3), 41-49.
8. Kumar S.,
Singh I., Nandi B. and Charanjiv Singh. 2014. Application and effect of addition of popped makhana flour on the properties and quality of bun. International Journal of Food and Nutritional Sciences, 3(6): 116-120.
9. Mishra R.,
Sharma H.K., Sarkar B.C., and Charanjiv Singh. 2012. Thermal oxidation of rice bran oil during oven test and microwave heating. Journal of Food Science and Technology (Springer), 49(2): 221-227.
10. Sharma H.K.,
Ingle S., Charanjiv Singh, Sarkar B.C., and Upadhyay A. 2012. Effect of various process treatment conditions on the allyl isothiocyanate extraction rate from mustard meal. Journal of Food Science and Technology (Springer), 49(3): 368-372.
11. Charanjiv Singh, Sharma H.K. and Sarkar B.C. 2011. Kinetics of mass transfer during convective dehydration of coated osmosed pineapple samples. Journal of Food Process Engineering (Wiley-Blackwell),
34(6): 1879-1902.
12. Kaur S.,
Sarkar B.C., Sharma H.K. and Charanjiv Singh 2011. Response surface optimization of conditions for the clarification of guava fruit juice using commercial enzyme. Journal of Food Process Engineering (Wiley-Blackwell), 34(4): 1298-1318.
13. Charanjiv Singh, Sharma H.K. and Sarkar B.C. 2010. Influence of process conditions on the mass transfer during osmotic dehydration of coated pineapple samples. Journal of Food Processing and Preservation (Wiley-Blackwell),
34(4): 700-714.
14. Monica Premi,
Sharma H.K., Sarkar B.C., Charanjiv Singh 2010. Kinetics of Drumstick leaves during the convective drying (Moringa oleifera). African Journal of Plant Science, 4(10): 391- 400.
15. Sharma H.K.,
Kaur Jasmeet, Sarkar B.C., Charanjiv Singh and Bahadur Singh 2009. Effect of pretreatment conditions on physicochemical parameters of carrot juice. International Journal of Food Science and Technology (Wiley), 44: 1-9.
16. Sharma H.K.,
Charanjiv Singh, Sarkar B.C. and Shitandi A. 2009. Quality of soft serve ice-cream prepared from incorporation of soy milk. Journal of Food Science and Technology (Springer), 46(2): 172-173.
17. Kaur S.,
Sarkar B.C., Sharma H.K. and Charanjiv Singh 2009 Optimization of enzymatic hydrolysis pretreatment conditions for enhanced juice recovery from guava fruit using response surface methodology. Food and Bioprocess Technology (Springer), 2(1): 96-100.
18. Charanjiv Singh, Sharma H.K. and Sarkar B.C. 2008. Optimization of process conditions during osmotic dehydration of fresh pineapple. Journal of Food Science and Technology,
45(4): 312-316.
19. Sharma H.K.,
Garg A., Charanjiv Singh, and Sarkar B.C. 2008. Effect of pretreatment conditions on the allyl isothiocyanate from mustard meal. Journal of Food Science and Technology, 45(5): 420-422.
20. Sandhu R.S.,
Sarkar B.C., Sharma H.K. and Charanjiv Singh 2008. Oil extractability from enzymatically treated sesame (Sesamum indicum) seeds. Journal of Food Science and Technology, 45(6): 510-512.
21. Singh A.,
Sharma H.K., Sarkar B.C., Charanjiv Singh and Shitandi A. 2007. Thermal behaviour of pure rice bran oil, safflower oil and their model blends during deep-fat frying. Journal of Food Science and Technology, 44(1): 52-55.
22. Charanjiv Singh, Grewal K.S. and Sharma H.K. 2006. Effect of incorporation of carrot juice in the preparation of flavoured milk. Journal of Food Science and Technology,
43(1): 80-82.
23. Sharma H.K.,
Pandey H., Sarkar B.C. and Charanjiv Singh 2006. Replacement of milk fat with rice bran oil in soft served ice cream. Journal of Food Science and Technology, 43(5): 474-476.
24. Singh B.,
Sarkar B.C., Sharma H.K. and Charanjiv Singh 2006. Comparative studies of ripened and unripened honey of unifloral Brassica juncea. Journal of Food Science and Technology, 43(5): 535-537.
25. Sharma H.K.,
Kaur J., Sarkar B.C., Charanjiv Singh, Singh B. and Shitandi A.A. 2006. Optimization of pretreatment conditions of carrots to maximize juice recovery by response surface methodology. Journal of Engineering Science and Technology, 1(2): 158-165.
26. Harish Kumar Sharma,
Barinder Kaur, Bhavesh Chandra Sarkar, and Charanjiv Singh. 2006. Thermal behaviour of pure rice bran oil, sunflower oil and their model blends during deep fat frying. Grasas Y Aceites. (Int. J. Fats, Oils and Derivatives), 57(4): 376-381.
27. Charanjiv Singh, Grewal K.S. and Sharma H.K. 2005. Preparation and properties of carrot flavoured milk beverage. Journal of Dairying,
Foods and Home Sciences, 24 (3): 184-189.
International Conference:

1. Charanjiv Singh Saini. 2015. Preparation of corn flour based extruded product and evaluate its physical characteristics. 17th International Conference on Food Processing and Technology ICFPT 2015, August 27-28, 2015, Paris.
2. Loveleen Sharma and Charanjiv Singh. 2015. Factors affecting the properties of edible film prepared from sesame protein isolate. IJFST 50th Celebration Conference “The Future of Food Innovation, Nutrition and Technology”, February 17-19, 2015, Lincoln University, Lincoln, Canterbury, New Zealand.
3. Minz P.S., Charanjiv Singh and Sawhney I.K. 2014. Application of machine vision system for visual quality control in food industry. 2nd International Conference on Emerging Food Safety Risks: Challenges for Developing Countries,
January 09-10, 2014, and Workshop on Food Safety and Quality, January 11, 2014 organized by National Institute of Food Technology Enterpreneurship and Management (NIFTEM), Kundli, Sonepat, Haryana.
4. Malik M.A., Charanjiv Singh and Sharma H.K. 2014. Modification of food protein to improve their functionality. International Conference on New Approaches in Food Security and Value Addition: Technological and Genetic Options (NAFSVA-2014),
February 17-19, 2014, Raja Balwant Singh Engineering Technical Campus, Bichpuri, Agra.
5. Minz P.S., Charanjiv Singh and Sawhney I.K. 2013. Feasibility studies on scanner based computer vision system for food colour measurement. International Conference on Control,
Communication and Computer Technology, 24th March, 2013, Chandigarh.
6. Loveleen Sharma, Charanjiv Singh and H.K. Sharma 2012. Polysaccharide based edible films and coatings. International Conference on Food Technology for Health Promotion (ICFTHP-2012), December 27-28, 2012, Jawaharlal Nehru University (JNU), New Delhi.
7. Charanjiv Singh and Sharma H.K. 2011. Fermentation of fruit juices by lactic acid bacteria and their storage stability at refrigeration temperature. Fifth International Conference on Fermented Foods, Health Status and Social Well-being: Challenges and Opportunities, December 15-16, 2011, CFTRI, Mysore.
8. B. Singh,
B. C. Sarkar, H.K. Sharma and Charanjiv Singh. 2006. Changes in the various parameters of ripened honey by the addition of unripened honey. International Conference on Molecules to Materials, March 3-4, 2006, SLIET, Longowal, Sangrur, Punjab, India.

National Conference:
1. Mudasir Ahmad Malik

, H.K. Sharma and Charanjiv Singh Saini. 2015. Gamma irradiation of food proteins to improve their functionality. National Conference on Innovative Techniques in Food Product and Processing Technologies, October 9-10, 2015 organized by Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Sangrur, Punjab.
2. Gireesh Kumar Shroti and Charanjiv Singh Saini. 2015. Methodology to increase yield of protein isolate from Brewers Spent Grain (BSG). National Conference on Innovative Techniques in Food Product and Processing Technologies, October 9-10, 2015 organized by Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Sangrur, Punjab.
3. Charanjiv Singh Saini. 2015. Future scope and potential applications of agricultural and agroindustrial wastes and byproducts in the development of biodegradable films. National Conference on Innovative Techniques in Food Product and Processing Technologies, October 9-10, 2015 organized by Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Sangrur, Punjab.
4. Charanjiv Singh. 2014. Edible coatings from pectin and alginate in OSMEMB process. 29th Carbohydrate Conference-CARBO XXIX on ChemBio Innovations for Bioproducts, December 29-31, 2014, organized by Center of Innovative and Applied Bioprocessing (CIAB), Mohali, Punjab.
5. Charanjiv Singh and M.A. Mahulkar 2014. Development of corn based high protein snack by using twin screw extruder. XXIII Indian Convention of Food Scientists and Technologists (ICFOST). Fostering Innovative Research and Entrepreneurship for Indian Foods, December 13-14, 2014, organized by National Institute of Food Technology Enterpreneurship and Management (NIFTEM), Kundli, Sonepat, Haryana.
6. Gaikwad S. T. and C. S. Saini 2014. Effect of maltodextrin dextrose equivalent (DE) as a carrier agent on the physicochemical properties of spray dried wood apple powder. Fostering Innovative Research and Entrepreneurship for Indian Foods, December 13-14, 2014, organized by National Institute of Food Technology Enterpreneurship and Management (NIFTEM), Kundli, Sonepat, Haryana.
7. Malik M.A., Charanjiv Singh and Sharma H.K. 2013. Edible composite films and coatings: Properties and applications. National Conference on Bioactive
Compounds and Functional Foods in Health and Disease Management (BFHDM-2013),
November 15-16, 2013, organized by National Institute of Food Technology Enterpreneurship and Management (NIFTEM), Kundli, Sonepat, Haryana.
8. Khan S.,
Haldar A., Tabassum T. and Charanjiv Singh. 2011. Production of probiotic fruit juice and study of storage stability at refrigerated temperature. New Horizons in Bio-Processing of Foods (NHBF-2011), February 25-26, 2011, Department of Food Engineering and Technology, SLIET, Longowal, Sangrur, Punjab.