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Guangzhou Scikoon Industry Ltd. Co.
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Ravinder Singh, MSc

Ph.D. Student
University of Manitoba
Winnipeg, Manitoba, Canada

Ravinder Singh completed his M.Sc. Food Science in 2021 and is currently working as a Technician in the Department of Food and Human Nutritional Sciences at the University of Manitoba. His master's research project focused on optimizing the extrusion processing parameters for the production of novel food ingredients with improved techno-functional properties from soybean meal. He is currently working on producing low-moisture texturized vegetable proteins and high-moisture meat analogs from various pulse protein isolates and concentrates using extrusion processing. Ravinder is also interested in finding new ideas to use the extrusion technology to produce high-quality food products from under-utilized food industry by-products such as sunflower and soybean meals.

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