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CURRICULUM VITAE OF Dr. VASUDEVA SINGH

Name: Dr. VASUDEVA SINGH, Ph.D, FRSC, FACCTI

Designation: Former Head, Chief Scientist (Rtd), Professor (AcSIR)

Male / Female: Male

Present Designation: Dr. Vasudeva Singh

Emeritus Medical Scientist (ICMR)

Department of Studies in Food Science and Nutrition

University of Mysore, Manasa gangotri

Mysore – 570 006.

Address: #348, 2nd main, 3rd Stage, Opp to 15th Cross,

Gokulam, Mysore- 570002, Karnataka, India

Date of birth and Age: 7th March 1953 (07/03/1953) (61+ yrs)

e- mail address: singhva2003@yahoo.co.in , singhva2003@gmail.com

Phone number: 0821 – 2510155 (R), 9901992971 (M)

Qualification:

B.Sc 1973 Physics, Chemistry and Mathematics Mysore Univ

M.Sc 1975 Industrial Chemistry Mysore Univ

Sr.Dip 1983 German Language Mysore Univ

Ph.D 1996 Food Science Faculty Mysore Univ.

Post Doc.1998-99 Food Sci & Nutrition, NFRI Tsukuba, JAPAN,

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Invited lectures at International level

1. Lecture delivered on the processing of rice and preparation of rice

products and their in-vitro digestibility (by Vasudeva Singh) at Chester

University, U K during April, 2007.

2. Lecture delivered on the “Preparation, Nutritional Composition, Functional

Properties and Anti-oxidant Activities of Multigrain Composite Mixes (by

Hameeda Banu N.Itagi and Vasudeva Singh) at Nantes, CIGR Congress, Nantes

(France) 2011 during April 2011.

3. Lecture delivered on the “Changes in properties of starch, nutrients and

anti-oxidants in the cereal flakes” (HameedaBanu.N.Itagi, B.V. Sathyendra Rao,

A. Jayadeep and Vasudeva Singh) at 1st ICC India Grains Conference, New

Delhi , 16-18th January, 2012.

Before joining CFTRI:

Project Assistant: Central Lac Research Institute (ICAR), Namkum, Ranchi, Bihar (Processing of Lac), 1976 –77 Junior Sci. Assistant: Central Dockyard Lab. (Min. of Defence) Vishakapatnam,

Andra Pradesh (Chemical analysis of Oils, Alloys) 1977 Sept. – 1977 Dec.

Senior Sci. Assistant: National Test House (Min. of Supply and Rehabilitation), (Chemical) Sewri,, Mumbai (Chemical analysis of insecticides, like pyrethrin, malathion,; others like cement, morter etc for ca, silica, magnesium etc. ) 1978 Jan.- 78 Dec.

At CFTRI

Scientist, Group IV (6) : Joined at Group III (1) on 1/1/1979 and rose to Group IV (6) (Chief Scientist, Retd) in the Dept. of Grain Science & Technology and Worked as Head for about 4 yrs.

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Research / training Experience:

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Duration Position Institute Nature of work

--------------------------------------------------------------------------------------------------------------- 2013 Feb.- Group IV (6) CFTRI, Mys Research & Development March, 31. Chief Scientist

2006-2013 Scientist IV (5) CFTRI, Mys Rice Chemistry and processing

Head and co-ordination of the work other grains in the Dept. 2001 – 2006 Scientist IV (4) ---―---- ----- ―-----

1996 – 2001 Scientist IV (3) ----“---- Starch isolation

Starch modification and biodegradable plastics 1991 – 1996 Scientist IV (2) ------ ---- Studies on starch Modification 1986 – 1991 Scientist IV (1) ------―---- Rice chemistry and Processing 1981 – 1986 Sr Scientific Asst. --- ― ---- Scented rice classification 1979 – 1981 Jr. Scientific Asst. ---- ― ---- Harvesting, drying, crack detection, milling of paddy after preservation, after processing

1998–1999 PD Fellow, NFRI,Tsukuba,Japan , Biodegradable plastics from

rice flour & its Starch

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1976 – 1977 Project Asst. ILRI, Ranchi, Bihar Processing of Lac

1977 Jr Sci. Asst. Defence Dockyard Lab. Vizag Analysis of metals, oils 1977 – 1978 Scientific Asst. NTH, Mumbai Analysis of pesticides, cement ---------------------------------------------------------------------------------------------------------------

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Research specialization achieved

1. Rice Chemistry and Processing

2. Quality of rice specially scented rice

3. Starch isolation and modification

4. Ready to cook products and their functional properties

5. Fermented dry mix of Dosa and Idli.

6. Ready to cook products with low glycemic index.

7. Ready to cook products from multigrains specially multigrain

upma, multigrain kesari bath, multigrain halwa mix, whole

multigrain mix for porridge, popped multigrain from coarse

grains etc.

Worked as

Project leader: Grant in Aid project, Consultancy projects and Sponsored projects:

10 (Eight)

Project Leader of In-house projects: 7 in number

Member of other Sponsored projects: 8 (Eight)

Retired from Services on 31st March 2013

Participation in the „R&D activities‟ of the Institute (2006 onwards)

S. No.

Title of Project

Project Category

Project Value

Your Role as defined

No. of Scientists/Technologists involved

Significant achievement of the project

1 Scale up studies on the production of Shelf Stable

MLP-023

(Completed)

CSIR Project

Project Leader

11 Group IV employees,

(Scientists)

2 Technical Officers

2 Group II employees

Large scale trails and a PDRU document, which can be

5

Brown rice/ optimally milled rice / nutri rice

(Entire Staff of GST)

commercially exploited.

2

Value addition to by-products of very high nutrition from rice and legume processing industry and nutrient retention during processing of selected food grains

MLP 072

(Completed)

CSIR Project

Project Leader

11 Group IV employees,

2 Technical Officers

2 Group II employees

(Entire Staff of GST)

Various products have been prepared from rice brokens, rice bran, pulse brokens etc.

3 Studies on nutraceuticals properties of medicinal rice - Njavara

GAP-0335

(Grant in Aid)

(Completed)

Rs. 22 Lakhs

(DST project)

Co-Principal Investigator

5 Staff from B&N and 1 from GST Dept.

Nutraceutical properties of medicinal rice, genetic studies of this variety differentiated from the common rice varieties.

4 Studies on biological whitening of sago

SSP-0094

M/s Sagoserve, Salem, Govt. of Tamilnadu undertaking

(Sponsored)

(Completed)

2.4 Lakhs

Principal Investigator

3 from GST Dept.

2 from F E Dept.

A method for consumption of minimum chemicals have been standardized and at 3 tonne level work carried out at Salem.

5 A process for the

SSP-0151 12 Principal Three from GST and Two from FE and One from

An innovative method of

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continuous production of fermented dry mix of idli and dosa

M/s Mahesh Elastomers, Madhurai (Sponsored)

(Completed)

Lakhs Investigator TTBD grinding, standardized method for drying, quality of the product prepared.

6 Quality profile of 5 hybrid rice varieties

CNP-363

M/s J K Agri Genetics Ltd. Hyderabad

(Consultancy)

(Completed)

0.80 Lakhs

Principal Investigator

Quality w.r.t physico-chemical of these varieties have been reported..

7 Sensory evaluation of few rice varieties milled to different degree of polish

CNP 0422

Dept.

MDRF, Chennai (Consultancy)

(Completed)

Rs. 2.2 Lakhs

Principal Investigator

Five members from GST, One from TTBD, One from SS

Sensory studies of several rice varieties have been carried out and given the Sponsor.

S. No.

Title of Project Project Category

Project value Your Role as defined

No. of Scientists/Technologists involved

Significant achievement of the project

8 Niche food processing Technologies for out reach of cost effective , shape and hygience nutritious and health food to the target population

SIP 0002

CSIR – 11th Five year plan project (Supra Institutional)

(Completed during April, 2012))

35 Crores

(Whole Institution

staff)

i)Member,

ii)Group Leader from the Dept of GST

Group IV employees (10 numbers)

2 Technical Officers

2 Group II employees

(Entire Staff of GST + 2 from FPT + Two from SS)

Highly nutritious products have been prepared and from the dept. About 8 products have been prepared.

9 Preparation of semolina/flour with composite nutrition for specific and targeted populations

MLP 093

CSIR

(On going Institutional )

(Completed)

(April 2010 – March 2012)

Project Leader

10 Group IV employees,

2 Technical Officers

2 Group II employees

(Entire Staff of GST + 2 from FPT + two from FMBCT, one from HRD,

Good product RTE or RTC have been standardized

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one from SS)

10 Development of health food based on rice bran

GAP-0373

MFPI Project

(Completed)

Rs. 10 Lakh Co – Project Leader

3 from GST, 1 from FPT, 1 from FMBCT

Phytochemicals in, and BakeryProducts from non-peigmented and pigmented rice bran

11 Development of an improved process for preparation of high quality jaggery from cane sugar and to suggest appropriate packaging for enhancing the shelf life

SSP-0123

APMC, Chamarajnagar, Karnataka

(Completed)

2.4 Lakh Member (After taking over as a Head position, on 1.1.2009)

3 from GST, 2 from FE, One from FPT and 1 from TTBD

Demonstration of jaggery preparation using 2 tonnes of sugarcane, with min. Chemicals and permissible amount of SO2 was shown to the farmers of

Two villages

12 Process and value addition to small millets

GAP 0275

(On going Institutional Project)

ICAR

(~ 7 Lakhs)

Member 6 Scientists One Tech. Officer from GST, One from FPT, one from FMBCT, one from SS Dept.

Several products from small millets have been prepared. Work on detection of CPA in kodo millet is in progress

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Consultancy assistance on milling evaluation of rice mills of Orissa State

Consultancy Project on implementation assistance for manufacturing rice flakes

CNP 436

(Completed)

CNP 472

(Completed)

Govt. of Orissa

( Rs. 10 Lakh)

Govt. of Gujarat Agro-industries

Corporation Ltd.

( Rs. 1 Lakh)

Co-Project Leader

Project Leader

Seven Members from GST, 1 from TTBD, 2 from Electrical Dept.

Two Scientist from GST and 1 Technical Officer from TTBD

Given report for milling efficiency of 10 different rice mills in Orissa State.

Given report on the process details, specifications, site plan,

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Testing rice varieties for quality profile.

CNP 470

(Verge of completion)

M/s Nuziveedu Seeds Pvt Ltd., Secunderabad

(~ 5.5 Lakhs)

Proj. Leader

Six Scientists (Group IV), One Technical Officer from GST;

One Tech. officer from Sensory Science, one Group IV Scientist from TTBD

industrial lay out etc.

Report prepared and given to the Sponsor.

MLP: Major Laboratory Project; GAP: Grant-in-Aid Project; SSP: Sponsored Project; COR: Core Knowledge Development Project; CNP: Consultancy Project

Publications

Papers published: 65 [International: 41 + National: 24]

Book Chapter: 01

Posters presented in National and International Conferences: 57

Oral Lectures : 12 (National)

Patents filed : 03

Invited talks: 15 National and 10 International (at Chester University, U K ;

Dijon, Nantes, France; 1st ICC, New Delhi, Dharwad, 2012, Chennai, 2012,

Tanjavur, 2011, Bangalore, 2012, Tirupathi,2013, Jhansi, 2014, Kottayam 2014,

Davangere Engg. College, 2014.

Oral presentations: 12 in Carbohydrate Conferences

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Other Scientific activities

1. Treasurer of AFSTI , 1982-83 .

2. Treasurer of Association of Carbohydrate Chemists and Technologists

(ACCTI) 1984.

3. Executive Member of Education Society of CFTRI School, Mysore(1983-1984)

4. E C member of ACCTI, Dehra Dun.

5. Secretary of 17th National Carbohydrate Conference held at CFTRI during

2002 and Convener of 27th National Carbohydrate Conference held at CFTRI,

Mysore during December 2012 in collaboration with the Association of

Carbohydrate Chemists and Technologists, Dehra Dun, India (ACCTI).

6. Course Co-ordinator and Faculty of M.Sc Food Technology and Training

programmes conducted by Human Resource Dept. of CFTRI, Mysore. Auditor

and Technical Manager of ISO and NABL activities.

Performed as a Judge in various Poster Committees, Oral presentations of

National Conferences conducted by ACCTI in association with various R &D

Institutes, Universities; Chairman of a Technical Session held at Nantes,

France, during 2011, conducted by CIGR Congress, Nantes, France.

Chairmam and Co-chairman in several Technical sessions of Carbohydrate

Conference conducted by Association of Carbohydrate Chemists and

Technologists (India).

1. LIFE TIME ACHIEVEMENT AWARD was presented in recognition of my

work on Rice chemistry and processing, Starch isolation and modification,

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Manufacture of RTC multigrain products, from the Association of

Carbohydrate Chemists and Technologists, Dehra Dun India during Nov.

23rd, 2011. The award was presented at the Indian Institute of Chemical

Biology, Kolkata.

II. FELLOW OF ASSOCIATION OF CARBOHYDRATE CHEMISTS AND

TECHNOLOGISTS, INDIA, bestowed on 13th December 2012, at

CFTRI, Mysore in connection with 27th National Carbohydrate

Conference, conducted at CFTRI , Mysore, in collaboration with

ACCTI, Dehradun between 13th and 15th Dec. 2012.

III. National Awardee for Teaching Excellence in Food Technology (Indus

Foundation) (2/02/2013)

IV. Fellow of Royal Society of Chemistry, (FRSC) Cambridge.

(21/02/2013)

V. 2013 Distinguished Achievement Award (AABS), University of

Agricultural Sciences, Belgaum, Karnataka (30/01/2014).

Life member of

Association of Carbohydrate Chemists and Technologists (I) and

Association of Food Scientists and Technologists (I).

Nutrition Society of India (I)

Honored as a Chief Guest at the Valedictory function of First International, Third National Conference at Tirupati on Biotechnology, Bioinformatics and Bioengineering Conference conducted by Society of Applied Biotechnology, between 28th and 29th of June 2013, high lighting on biotechnological importance of the cereals, millets and pulses in general, starch importance in our day to day life in specific.

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Processes PDRU Document and commercialization: 06 + 15 = 21 Among these Processes: One process is patented, process made and commercialized to 19 entrepreneurs List of Publications

On Rice

1. Srinivas T, Bhashyam, M.K., Shankara, R, Vasudeva Singh and Desikachar,

H.S.R. (1981). Drying-cum-curing of freshly harvested high moisture paddy by

roasting with hot sand. J. Food Sci. Technolog. 18: 184 –187

2. Srinivas T, Vasudeva Singh, Bhashyam M.K and Desikachar, H.S.R. (1983):

Preservation of high moisture paddy with common salt. J. Food Sci. Technol. 20:

174 –175.

3. Srinivas T, Vasudeva Singh and Bhashyam M.K. (1984): Grain chalkiness in

rice: Physico – chemical studies on the genetic chalkiness in rice grain. Rice J. 87

(1); 8, 9, 12-14, 17-19

4. Vasudeva Singh and Bhattacharya K. R (1986). and Mahadevappa M. : A

reliable test for the identification of scented rice. Oryza 23: 249 – 251

5. Shahikala Indudhara Swamy, Vasudeva Singh and S.Z. Ali ( 2005):

Changes in Physico-chemical properties of Basmati paddy upon

parboiling . Trends in Carbohydrate Chemistry, 9, 53 -59,

6. Vasudeva Singh S. Zakiuddin Ali and K.P. Ravindranathan Kartha (2011).

Physico-chemical properties of Bamboo (Bamboo Arundinacea) Seed and its

Starch. Trends in Carbohydrate Research, 3(2), 54 -59

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7. Deepa, C and Vasudeva Singh* (2010). Shelling, milling, nutritional and

functional properties of rice varieties and some of their by-products. Oryza, 47(2),

110-117.

8. Deepa C and Vasudeva Singh*(2011).Nutrient changes and physico-chemical

properties of rice flakes prepared in a Small scale industry Oryza, 48(1), 56-63.

9. Savita, Y. S. and Vasudeva Singh * (2011). Status of dietary fiber in the head

rice and brokens before and after parboiling of pigmented rice. L W T Food Science

and Technology, doi:10.1016/j.lwt.2011.06.004

10. Charumathy,G., M.S. Meera and Vasudeva Singh* (2010): Effect of parboiling

on physico-chemical and phytochemical properties of pigmented rice.

Carbohydrate News Letter. Issue 11, Page 7-8.

On Njavara – a medicinal rice

11. G.Deepa, Vasudeva Singh and K. Akhilender Naidu (2008) : Nutrient, Physico-

chemical properties of Indian Medicinal Rice : Njavara Food Chemistry , 106. 165-

171

12. Deepa, G, Venkataraman L, Bhagyalakshmi, N,.Sashidhar, H.E., Vasudeva

Singh, Akhilender Naidu K (2009) Physico-chemical and genetic analysis of an

endemic rice variety, Njavara (Oryza sative L.) in comparison to two popular south

Indian cultivars, Jyothi (PTB 39) and I R 64 ( CP 20).J Agric. Food Chemistry, ,

57,11476 – 11483.

13. Deepa, G, Vasudeva Singh and K. Akhilender Naidu (2010). Comparative

studies on the resistant starch, in vitro starch digestibility and glycemic index of two

pigmented (Njavara and Jyothi) and a non-pigmented (IR -64) rice (Oryza sativa L)

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variety. J of Food Science and Technology, 47(6): 644-649.

On Starch isolation from cereals, millets, legumes, tuber and root , their

physical, chemical and enzymatic modification

14. Vasudeva Singh and S. Zakiuddin Ali (1987): Comparative Acid Modification of

Various Starches. Starch/Staerke 39, 11, 402 – 405

15. Vasudeva Singh and S. Zakiuddin Ali (1987): Estimation of Phosphorus in

Native and Modified Starches. Improvement in the Molybdo-vanado phosphoric

Acid Method. Starch/Staerke 39, 8, 277 – 279

16. Vasudeva Singh, S. Zakiuddin Ali and S. Divakar (1993) : 13C CP / MAS NMR

Spectroscopy of Native and Acid Modified Starches . Starch/Staerke 45, 2, 59 -

62

17. H.Somashekarappa ,R. Somashekar, Vasudeva Singh and S. Z. Ali

(1999).Macrocrystalline parameters in native and acid-modified starches —

Bulletin of Material Science , 22 (4) ,805 - 810

18. Vasudeva Singh and S. Z. Ali (2000): Acid degradation of starch. The effect of

acid and starch type. Carbohy. Polym. 41, 191 –195.

19. Vasudeva Singh, H.Okadome, H.Toyashima, S.Isobe and K. Ohtsubo :

Thermal and Physico- chemical properties of rice grain, flour and starch. Journal of

Agriculture and Food Chemistry, 45 (7), 2639 – 2647 (2000)

20. Vasudeva Singh and K.N. Aswathanarayana (2005). Preparation and

properties of some of the modified starches. Trends in Carbohydrate Chemistry.

9, 47-52,

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21. Vasudeva Singh, S.Z.Ali, R.Somashekar and P.S. Mukherjee (2006) : Nature of

crystallinity in Native and Acid Modified Starches. International J. Food Properties

9, 845-854.

22. Vasudeva Singh and S.Z. Ali: (2006): ―In vitro hydrolysis of starches by

α -amylase in comparison to that by acid . American Journal of Food Technology

, 1(1), 43-51.

23. Vasudeva Singh, S. Isobe, H.Toyoshima, H.Okadome and K.Ohtsubo (2007)

Preparation and Properties of High Degree Substituted Acetylated Rice Starches

and Preparation of their films. Part I Trends in Applied Sciences Research, 2(3):

175 – 187.

24. Vasudeva Singh, S. Isobe, H.Toyoshima, H.Okadome and K.Ohtsubo (2007).

Preparation of High Degree substituted Acetylated Acid Modified Rice Starches and

Intermediate Degree Substituted Acetylated Rice Starch and Zein Proteins and

preparation of Bio-degradable Films Part II, Trends in Applied Sciences

Research, 2(2): 103 – 114.

25. Vasudeva Singh*, Seiichiro Isobe, Hiroshi Okadome and Ken‟ichi Ohtsubo.

(2009). Preparation of high degree substituted acetylated products from native and

acid modified corn starch and corn starch-zein/gluten blends: Effect of plasticizer

and preparation of bio-degradable films – Part III. Trends in Carbohydrate

Research Vol.1 No. 3, 44 – 55.

26. Vasudeva Singh and S.Z. Ali (2008): Properties of starches modified by

different acids. Int. J. of Food Properties, 11, 495 – 507.

27. Vasudeva Singh and S.Z. Ali (2009): Studies on acid modified starches: A

Review. Trends in Carbohydrate Research, 1, 1 – 17.

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28. Hameeda Banu.N. Itagi and Vasudeva Singh* (2010) Preparation and

functional properties of starch in ready to cook multigrain halwa mixes Trends in

Carbohydrate Research, 2, (3), , 15-24.

29. Adebooye, O.C. and Vasudeva Singh (2008). Physico-chemical properties of

the flours and starches of two cowpea varieties (Vigna unguiculata (L) walp).

Innovative Food Science and Emerging Technologies 9, 92 -100.

On bio-chemical aspects

30. Adebooye, O.C. and Vasudeva Singh (2007). Effect of cooking on the profile

of phenolics, tannins, phytate, amino acid, fatty acid and mineral nutrients of whole –

grain and decorticated vegetable cowpea (Vigna unguiculata (L) walp) J of Food

Quality, 30, 1101 -1120.

31. Hameeda Banu.N. Itagi and Vasudeva Singh* (2012). Preparation, nutritional

composition, functional properties and antioxidant activities of multigrain composite

mixes. J of Food Science and Technology, 49(1), 74-81. Adjudged as JFST

Best Paper Award, for the year 2012, in the fielf of Food Science, Award is

presented during IFCON 2013, Dec 21st.

Work on Technology aspects

32. Solanki, S.N., Subramanian,R, Vasudeva Singh, S.Z.Ali, Manohar, B. (2005)

Scope of colloid mill for industrial wet grinding for batter preparation of some Indian

snack foods. J.Fd. Engg Vol. 69, 1, 23-30,

33. Vasudeva Singh, H.V. Narasimha and S.Z. Ali (2006): Fermented and

Dehydrated ready mixes: Useful for making Indian Traditional Products like Indi and

Dosa. Patent, Process and Commercialization. Published in Carbohydrate

News Letter, Issue 7, September, 2006 Short Communication

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34. Tribeni Das, R. Subramanian, A.Chakkarvarthi, Vasudeva Singh, S.Z. Ali,

P.K.Bordoloi (2006). Energy conservation in domestic rice cooking. J.Food Engg.

75, 156-166.

35. Pankaj Sharma, Chakkaravarti, A. Vasudeva Singh and Subramanian, R.

(2008). Grinding characteristics and batter quality of rice in different wet grinding

systems. J. Food Engineering 88, 499 – 506.

36. Jagtap, P.S., Subramanian, R. and Vasudeva Singh (2008) Influence of soaking

on crushing strength of raw and parboiled rice. International Journal of Food

Properties. 11: 1, 127 – 136.

37. Bong Kyung Koh and Vasudeva Singh (2009): Cooking behaviour of rice and

black gram in the preparation of Idli, a fermented product of South Indian Origin by

Viscography. Journal of Texture Studies, 40, 36 -50.

38. A. Jayadeep, Vasudeva Singh, B.V. Satheydra Rao, A. Srinivas , S. Z. Ali

(2009): Effect of Physcal Processing of Commercial De-oiled Rice Bran on Particle

Size Distribution, and content of Chemical and Bio-functional Components. Food

and Bioprocessing, 2, 57 -67.

39. Vasudeva Singh, Vishwanathan, K.H., Aswathanarayana, K.N and Indudhara

Swamy Y.M (2010). Hydration behaviour of rice, wheat, millets and modeling their

sorption behaviour as per Peleg’s equation. Part I. Cereals. J Food Sci Technol

(Jan. – Feb.), 47 (1) 34-41.

40. Vasudeva Singh and Vishwanathan, K.H. (2010) Hydration behaviour of food

grains and modeling their moisture pick up as per Pelg’s equation : Part II.

Legumes. J Food Sci Technol (Jan. – Feb.), 47 (1) 042 -046.

41. Ramaswamy, K., Uma, G., Vasudeva Singh and N.Gunasekaran. (2009)

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Studies on the selection of plastic woven sacks for storage of food commodities

(2009). Biosciences, Biotechnology Research Asia

, 6, 221 – 226.

42. Ramaswamy, K., Uma, G., Vasudeva Singh and N.Gunasekaran. (2009) Studies on the selection of plastic woven sacks for storage of food commodities ENVIS, 3 -8.

43. Chitra, M. and Vasudeva Singh and Ali, S. Z. (2010) Effect of Processing Paddy on Digestibility of Rice Starch by In vitro studies. Journal of Food Science and Technology, 47 (4). pp. 414-419.

44. Vishwanathan, K.H., Vasudeva Singh and R. Subramanian (2011). Wet

grinding characteristics of soybean for soymilk extraction. J. Food Engg. 106, 28-

34.

45. Vishwanathan, K.H., Govindaraju K., Vasudeva Singh and R. Subramanian (

2011) Production of okara and soy protein concentrates using membrane

technology, J of Food Science., 76, E 158 – 164.

46. Hameeda Banu. N. Itagi, Vasudeva Singh1*,Indiramma A.R and Maya Prakash

Development, storage stability of ready to cook (RTC) multigrain halwa mixes and

sensory characteristics of halwa. J Food Sci Technol (Jan. – Feb.), 47 (1) 000 -

000.

47. Varun Kumar and Vasudeva Singh (2011). Preparation and functional

properties of flour, isolated starch from native and germinated grains of a cereal:

pigmented rice (oryze sativa, L), a millet: finger millet(Eluesusine Coracana)and a

legume: (horse gram(Dolichos biflorus).Carbohydrate News Letter. P- 5.

48. Sreerama, Y.N., Sashikala, V.B., Pratape, V.M. and Vasudeva Singh (2011).

Nutrients and antinutrients in cowpea and horse gram flours in comparison to

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chickpea flour: Evaluation of their flour functionality. Food Chemistry: doi. 10

1016/I food chem 2011 09 008.

49. Vishwanathan, K.H., Vasudeva Singh and R. Subramanian (2011). Influence of

particle size on protein extractability from soybean and okara. J. Food Engg. 102,

240-246.

50. Deepa, G., Shanavas S. Vasudeva Singh and Akhilender Naidu,

K.(2011).Thermal and cooking properties of Indian medicinal rice Njavara in

aqueous and milk media. Oryza, 48(2)160-170.

51. Utkarsh Kumar and Vasudeva Singh* (2011). Preparation and functional

properties of noodles prepared from raw and steamed rice. Oryza, 48(3), 258-266.

52. HameedaBanu N.Itagi, B.V.Sathyendra Rao, A.Jayadeep and Vasudeva Singh

(2012) Changes in the properties of starch, anti-oxidants and viscosity behavior

before and after preparation of flakes from cereals and millets. Journal of Quality

Assurance and Safety of Crops and Foods, 4, 126-133.

53. Bharathi T.V. Prasanna R . Shruthi Sathyan and Vasudeva Singh (2012).

Changes in the properties of pigmented, non-pigmented and waxy rice varieties

before and after hydrothermal treatment, acid modification of starch from these.

Trends in Carbohydrate Research. Vol. 4 (3); 54-63

54. Asma Nazreen K.A, Manisha Guha, Sathyendra Rao B. V. and Vasudeva Singh

(2012). Physico-chemical and nutritional properties of germ from different types of

rice bran. Oryza 48(4) …

55. . Deepa,G., Vasudeva Singh and K. Akhilender Naidu. Characterization of

antioxidant compounds and antioxidant activity of Indian rice varieties. Journal of

Herbs, Spices & Medicinal Plants. 18: 18-33, 2012.

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56. Pankaj Sharma, Vasudeva Singh and R.Subramanian (2012): "Pasting, swelling

and solubility characteristics of rice batter prepared from different wet grinding

systems . Starch/Starke, 65 (5-6). pp. 374-381

57. HameedaBanu.N.Itagi, A. Jayadeep and Vasudeva Singh (2012):

Nutrients,nutraceuticals and bioactive properties of multi-whole grain mix for drink /

porridge. Journal of Nutritional Therapeutics,Vol .1(2), 161-171,Dec. 2012.

58. P. M. Pradeep , Usha Dharmaraj, B. V. Sathyendra Rao, Amudha Senthil , N. S.

Vijayalakshmi & N. G. Malleshi & Vasudeva Singh (2013). Formulation and

nutritional evaluation of multigrain ready-to-eat snack mix from minor cereals. J

Food Sci Technol . DOI 10.1007/s13197-013-0949-3

59. Vasudeva Singh (2013). Recent trends in utilization of rice and Value addition to the by-products Oryza, Vol.50 (1), 1-17. 60. P.M. Pradeep, A. Jayadeep*, Manisha Guha, Vasudeva Singh. Hydrothermal

and biotechnological treatments on neutraceutical content and antioxidant activity of

rice bran. J. Cereal Science, 1-6, 2014.

61. Getachew Addis1*, Vasudeva Singh, Vishwas Pratape, Alok Srivastava, Lalitha

Gowda, Madhavan Asha and Sila Bhattacharya (2013). Development and functional

properties of low-cost complementary food. African Journal of Food Science. Vol.

7(9) pp. 274-284.

62. Vasudeva Singh, A.S. Zareena and S.Z .Ali (2014) Preparation and properties of various starches before and after sub-gelatinization temperature treatment.Trends in Carbohydrate Research. 6 (2), 42-53.

63. Amit K. Das, Sreerama Y.N. & Vasudeva Singh (2014) Diversity in phytochemical composition and antioxidant capacity of dent, flint and specialty corns. Cereal Chemistry

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64. Amit K.Das and Vasudeva Singh (2015): Antioxidative free and bound phenolic

constituents in pericarp, germ and endosperm of Indian dent (Zea

mays var. indentata) and flint (Zea mays var. indurata) maize. Journal of

Functional Foods, 13, 363-374.

65. Himjyoti Dutta , Charu Lata Mahanta , Vasudeva Singh , Barnali Baruah Das , Narzu Rahman (2014): Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique . Food Chemistry, http://dx.doi.org/10.1016/j.foodchem.2014.10.144

Book Chapter by :

Pratape, V.M., Vasudeva Singh and V.B. Sashikala: Waste Utilization : Grain

Processing Industries.(2011). Food Processing Waste Management. Published

by Scientific Book Suppliers, Pitam Pura, New Delhi. Editors: Sharma, S.K.,

V.K.Joshi and Y.S. Parmar.

Reviewer of following National and International journals 1. Journal of Food Science and Technology 2. Trends in Carbohydrates Research 3. Oryza 4 . International journal of Food Science and Technology 5. Journal of Food Science 6. Food and Bio-Process Technology 7 Journal of Applied Polymers 8. Carbohydrate Polymers 9. LWT Food Science and Technology 10. Food Research International 11. Carbohydrate News Letters 12. Starch 13. International Journal of Food Properties 14. African journal of Food Science and Technology 15. Journal of Food Engineering 16. Agricultural Research Journal 17. Journal of Cereal Scence and

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18. Journal of Food Engineering GUIDANCE

Guided 50-55 candidates of M.Sc Food Tech, M.Sc Bio-Tech., B.Tech in Bio-

Tech., B.Tech in Applied Bio-technology for their Dissertation and

Investigation topics.

Adviser/ Guide : 2 UNU Fellows and 1 I N S A Fellow At present Guiding 4 candidates for their Ph.D and

Co – Guide to 2 Ph.D fellows and their Doctorate were announced by the

University of Mysore, during Nov. 2011 and another during Sept. 2012

respectively.

I. Evaluated 3 Ph. D thesis from Lucknow University, Bombay University,Dehra Dun Deemed University.

Member of Ph.D registration Committees and several Committees formed by the Management of CFTRI POSTER AWARDS Following Poster Won best poster award at IFCON 2003, held at CFTRI,

between 5th and 8th Dec. at Mysore

I. Solanki S.N., Subramanian, R., Vasudeva Singh, Ali, S.Z. and Manohar, B.:

Starch damage during wet and dry grinding of rice and black gram dhal for batter

preparation .

Following Poster won Best paper award 2006 (Poster presentation,

International Symposium) ( I prize)

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II. Adebooyee, O.C., Vijayalakshmi, M.R., Vasudeva Singh, Ramteke, R.S. and

S. Rajarathanam : Influence of Nigerian household pre-treatment methods on the

nutritional and anti-nutritional factors in two leafy vegetables (Amarantus cruentus

L. and Solanmum nigrum L.)

Poster presented at the International Symposium on “Building Leadership Skills

in Food and Nutrition essential for National Development “at CFTRI, Mysore –

570 020, Karnataka, India, at Mysore from June 23 to 25th, 2006.

III. Following Poster won Best Poster award in the area of “Cereals and

Pulses” during 6th International Food Co nvention, 2008 “Newer challenges

in food Science and Technology: Industrial Perspective” conducted during

December 15th to 19th, 2008, by AFST (I).

Deepa, G, Venkataraman L, Bhagyalakshmi, N, Vasudeva Singh, Akhilender

Naidu K: Physico-chemical and genetic analysis of an endemic rice variety,

Njavara (Oryza sative L.) in comparison to two popular south Indian cultivars, Jyothi

(PTB 39) and I R 64 ( CP 20).

IV Following Poster won Best Poster award in the area of “Cereals and Pulses”

during 7th International Food Convention, 2013 “Newer challenges in food

Science and Technology: Industrial Perspective” conducted during December

15th to 19th, 2013, by AFST (I).

Kalpana Devi, C., R. Subramanian and Vasudeva Singh: Status of protein,

starch and dietary fiber content in different degree milled rice bran of different rice

varieties.

V.Hameeda Banu.N. Itagi and Vasudeva Singh* (2012). Preparation, nutritional

composition, functional properties and antioxidant activities of multigrain

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composite Best Paper Award, for the year 2012, in the fielf of Food Science,

Award was presented during IFCON 2013, Dec 21st.

VI. Best poster selected from 700 numbers at International Rice

Conference held at BANGKOK, THAILAND during October 2014

for ORAL preseni\tation:

HameedaBanu .N. Itagi, Pradeep S.R, Vasudeva Singh, Krishnapura Srinivasan

and A. Jayadeep: BENEFICIAL INFLUENCE OF PHOSPHORYLATED PARBOILED

DEHUSKED RED RICE FLOUR (ORYZA SATIVA L) IN STREPTOZOTOCIN-INDUCED DIABETIC

RATS.

Ms. Hameeda .N. Banu has been recognized as Young Scientist and received

an Award for the same.

Faculty member of M.Sc Food Technology and training courses conducted by

Human Resource Department, CFTRI, Mysore. (from 1985-86 till 2013)

Theory Classes:

1 .Physical properties and morphology of rice

2 .Physico-chemical properties of rice

3. Starch isolation, physical and chemical modification and properties

4. Rice Products

Special classes

1. Guest lecture class to ISMT Short Term course on Rice Technology

2. Lecture Class to M.Sc Food Technology Second Semester.

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Practical Classes:

1. Physical properties of rice and their classification

2. Importance of Moisture in food grains and its estimation in food grains

specially paddy.

3. Properties of rice bran and its stabilization and estimation of Free Fatty Acid

Training Course: 1. Generally on Rice Technology an over view

2. Importance of moisture in food grains and its estimation.

At present handling M.Sc Food Science and Nutrition Classes at the PG

Centre, University of Mysore.

PATENTS FILED :

Vasudeva Singh, H.V. Narasimha and S.Z. Ali: A process for the preparation of fermented and dehydrated batter useful for making Indian Traditional Products like idli, dosa and like. (350/DEL/02. NF – 134 /2002 dated 26/3/2002. Grant No. 199772 by Vasudeva Singh et.al 2006) International Patent (at Japan): K.’Ohtsubo, H.Okadome, H.Toyoshima and Vasudeva Singh A process for the preparation of uniform film from starch and protein. (1998 – 1999). PROCESSES NUMBERING: 21 (16 PDRU documents and 5 are in Pipeline) Process for the manufacture of noodles from MAIZE, RAGI, SORGHUM, RICE, SAMAI, PEARL MILLET, (Team: C.M. Sowbhagya, S.Z. Ali, Vasudeva Singh, Subramanian, R and B.V.Sathyendra Rao) (Process have been released by the PDRU Committee.) (ALL ARE INDIVIDUAL PROCESSES numbering 6) 7. Process for the manufacture of fermented dry mix of dosa, idli (Team: Vasudeva Singh, V.B.Sashikala, H.V. Narasimha ) ( Process released by PDRU committee during Dec.04)

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8. Process for the manufacture of Shelf Stable Brown rice / Optimally milled shelf stable brown rice (Vasudeva Singh et al 18 inventors) 9. A process for the preparation of Multigrain sweet mix (Vasudeva Singh et al, 8 Inventors) 10. A process for the preparation of Multigrain based muesli like product ( Satheyndra Rao et al , 10 members) 11. A process for the Slow digestible food ( Manisha Guha et al , 7 members) 12. A process for the Whole grain mix for porridge / beverage (Jayadeep et al 6 members) 13. A process for the preparation of ready to eat product from popped product from

coarse cereals / millets and legumes ( Usha Kumari et al 8 members)

14. A process for the preparation of ready to cook multigrain semolina for upma,

kesari bath like products ( Vasudeva Singh et al 7 members)

15. A process for the preparation of protein rich ragi noodles (Sila Bhattacharya,

Vasudeva Singh et al 6 members)

16. Design drawing of Tiny Rice Mill (Sathyendra Rao et al totally 4 members)

17. RTE cereal pulse flake blend : B.V.Sathyendra Rao et al.

18. Continuous Jowar flaking process B.V. Sathyendra Rao, Vasudeva Singh et al.

19. Continuous Bajra flaking process B.V.Sathyendra Rao, Vasudeva Singh et al.

20. Process for continuous flaking of oats B.V. Sathyendra Rao, Vasudeva Singh et

al.

21. Continuous process for flaking of barley B.V. Sathyendra Rao, Vasudeva Singh

et al.

Other responsibilities

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Quesion paper setter, Examiner, Valuater of M.Sc Food Technology of Mysore

University, Mysore and Mahatma Gandhi University, Kerala.

On the National Technology Day this year, this department has promoted 15

technologies to orgnizations like NABARD and Social Welfare Complex, Kerala

under CSIR-800, reflects the contributions made towards the mandate of CFTRI

and CSIR.

Technical support to other organizations

1. Lended technical support to IICPT (Indian Institute of Crop Processing

Technology and MFPI (Ministry of Food Processing Industries) in formulating

their R & D programmes as an Executive member (2009 to 2013 March)

2. Also participated with MSSRF(M.S. Swaminathan Research Foundation),

Chennai, in their endeavour in establishing a ―Rice Bio-park‖ at “Myanmar‖

from March 2012 onwards.

3. Working as a Member of „Contaminants in Food Chain‟ Committee for

Food Safety and Standards Authority of India (FSSAI) from June 2013

onwards .

4. Also working as a Member of National Mission on Food Processing,

Bangalore, Karnataka from July 2013 onwards.

Vasudeva Singh

05.02.2015

27

Citations are 579, h-index--15, iindex---18. Refer below for Google Scholar graph

Citations are 579, h-index--15, iindex---18.

28

(Dr. Vasudeva Singh) 05.02.2015

Name & Signature of the applicant/nominee with date

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