Dr. Narpinder Singh

Vice Chancellor at GEU, Dehradun

Learn from the mistakes of others. You can’t live long enough to make them all yourselves.

-Chanakya

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Welcome from Dr. Narpinder Singh

He is an acclaimed food technologist and researcher. With over 37,000 citations and prestigious fellowships, his contributions span food science, biotechnology, rheology, and agricultural research. A visionary leader, he has revolutionized academics and research with global collaborations and innovative initiatives.

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Vice Chancellor, GEU

GEU focuses not only on world-class education but also provides an experience to groom students as value-driven human beings, competent professionals and future leaders.

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Academic Excellence

Holds a Ph.D. (1989) and M.Sc. (1984) in Food Technology, and a B.Sc. in Agriculture (1982) with specialization in Food Science, Technology, and Nutrition from Punjab Agricultural University, Ludhiana, India. Fellow: The World Academy of Sciences (TWAS), 2026; Indian Chemical Society (ICS), 2024; Royal Society of Chemistry (RSC), 2022; Punjab Academy of Sciences (PAS), 2022; Cereals & Grains Association (formerly AACC), 2019; National Academy of Sciences, India (NASI), 2011; Indian National Science Academy (INSA), 2010; National Academy of Agricultural Sciences (NAAS), 2005; and Association of Food Scientists & Technologists (India) (AFSTI), 2012.

Research Experience

Dr. Narpinder Singh’s academic excellence is reflected in his impactful research, with over 37,000 citations, an h-index of 99. He has a total of 4 publications, including 334 research papers, 54 review papers, 3 editorials, 4 technical/popular articles, 12 newspaper articles, 2 books (one published by RSC and one by Springer), 26 book chapters (25 international and 1 national), and 8 book reviews. A recipient of prestigious awards like the DST-J.C. Bose Fellowship and ICAR-The Rafi Ahmed Kidwai Award (2010), he has pioneered advancements in food technology and mentored numerous scholars, shaping the future of agricultural sciences.

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Most Prominent Publications

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Morphological, thermal and rheological properties of starches from different botanical sources

Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties

Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study