Poonam SinghaDr. Poonam Singha has extensive research experience in extrusion processing, food emulsions and functionalization of dairy and vegetable proteins. She has interdisciplinary knowledge and expertise gained from her research and industrial exposure. Shehas strong knowledge on food analysis, plant proteins, cereals, and grains. Dr. Singha has published several peer reviewed articles and her research interests are functional food, novel non-thermal processing, plant-based proteins, and value-added food product. She is currently leading a funded project on “Functionalization of pea protein using extrusion processing for development of healthy plant-based food products” and involved in couple of consultancy projects. Read More Read Less