Anika Singh, PhD
Member at Large
Vancouver, BC
Dr. Anika Singh is a food scientist working as a Project Leader at British Columbia Institute of Technology, Vancouver, BC. Dr Singh's research interests include Post-Harvest Processing, Food Chemistry, Bioaccessibility and Bioavailability of Bioactives, Digestion of Food and Natural Health Products, Food Emulsions, Packaging Film Design, HPLC and GC Analysis of Food Components. Dr. Singh is helping many small and medium scale Canadian Food Industries to solve their R&D challenges. Before joining NRG, Dr. Singh worked as a Research Associate at the Faculty of Land and Food Systems, University of British Columbia (UBC). At UBC, Dr. Singh contributed significantly to the development of collaborative research projects and the implementation of innovative research strategies and managing research partnerships between local BC food industries, government, and academia.
Dr. Singh received her PhD degree in Food Science from McGill University in 2016. Soon after finishing her PhD, Dr. Singh won the Talent Edge Fellowship in Ontario, Canada, and was appointed as a Manager of Compliance & Technical Services at Allergen Control Group (ACG), Toronto. At ACG, Anika worked with food safety regulators and enforcement agencies around the globe to harmonize the standard against management certification of facilitates producing gluten-free food products. She has extensive work experience in various novel food processing techniques such as thermal, high pressure, pulsed light & microwave processing and has researched food safety and microbial validation. Dr. Singh is an expert in food quality and safety with working knowledge of Canadian & US food & drug regulations and food quality/safety policies. She has 38+ publications in renowned journals in food science and presentations at international conferences.