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Vandita Singh
Assistant Professor in Food Science
College of Applied Sciences


Name: Vandita Singh
Job Title: Assistant Professor in Food Science
College: College of Applied Sciences
Email: vandita.singh@asu.edu.om
Phone: Ext. 1169


Dr. Vandita Singh is an Assistant Professor of Food Science in the CAHS, at A'Sharqiyah University. Dr. Vandita has taught a range of food science and human nutrition courses at ASU since her joining in 2014. Dr. Vandita has an earned Ph.D. in Food Science and Human Nutrition from Sultan Qaboos University, Oman. While at SQU, Dr. Vandita won the 2nd Prize for Oman in an International Conference of Food Science and Human Nutrition (2012). Dr. Vandita has worked as an Industrial Research and Development Scientist and Patent Analyst at renowned Pharmaceuticals before coming to Oman. Her BS and MS studies are from Lucknow University, India, which one of the highly reputed universities in Asia.

At ASU Dr. Vandita is actively involved in the development of new food products from Date fruits and she was honored with “2019 ASU ACTIVE RESEARCHER AWARD”. She has been a mentor for many research projects and supervised undergraduate students. She currently serves as Editor and reviewer for international publishers

Editorial board member:

  • Canadian Journal of Clinical Nutrition (CJCN)
  • E-Chronicon Nutrition (ECNU)

Reviewer for International journals:

  • Industrial Crops and Products, Elsevier Publication
  • Journal of Food Biochemistry, Wiley Online Library

2014                            Ph.D. in Food Science and Nutrition, Sultan Qaboos University, Oman

2009                            PGD, Patent Law, Nalsar University, India

2006                            Master of Science, Lucknow University, India

2004                            Bachelor of Science, Lucknow University, India

Editorial Board member

  • E-Chronicon Nutrition (ECNU), https://www.ecronicon.com/
    https://www.ecronicon.com/nutrition-editorial-panel.php
  • Canadian Journal of Clinical Nutrition (CJCN), Global Science Heritage publisher, Canadahttps://globalscienceheritage.org/editorial-board/
 
The referee for Scientific International Journals and Conferences
  • Industrial Crops and Products (International Journal)
  • Journal of Food Biochemistry
  • International Conference on Food Properties, Kuala Lumpur, Malaysia

 

 

,

Editorial Board member

  • E-Chronicon Nutrition (ECNU), https://www.ecronicon.com/
    https://www.ecronicon.com/nutrition-editorial-panel.php
  • Canadian Journal of Clinical Nutrition (CJCN), Global Science Heritage publisher, Canadahttps://globalscienceheritage.org/editorial-board/
 
The referee for Scientific International Journals and Conferences
  • Industrial Crops and Products (International Journal)
  • Journal of Food Biochemistry
  • International Conference on Food Properties, Kuala Lumpur, Malaysia

 

 

,

Editorial Board member

  • E-Chronicon Nutrition (ECNU), https://www.ecronicon.com/
    https://www.ecronicon.com/nutrition-editorial-panel.php
  • Canadian Journal of Clinical Nutrition (CJCN), Global Science Heritage publisher, Canadahttps://globalscienceheritage.org/editorial-board/
 
The referee for Scientific International Journals and Conferences
  • Industrial Crops and Products (International Journal)
  • Journal of Food Biochemistry
  • International Conference on Food Properties, Kuala Lumpur, Malaysia

 

 

  Dr. Vandita Singh's research interest includes but not limited to;

  • Food quality and safety, food processing, new product/ingredient development.
  • Developing healthy ingredients and functional foods from plant-based waste materials available and their health benefits.
  • Antioxidant and anti-inflammatory effects of phenolics and related compounds.
  • Interdisciplinary research combining food chemistry, processing, and microbiology.
  • Spreading Food Awareness and developing food safety culture.

 


Journal paper

TITLE

YEAR

Correlation between Sensory and Instrumental Textural Attributes of Date Palm (Phoenix dactylifera L.) fruits

V Singh, MS Rahman, N Guizani, H Shah

Journal of Agricultural and Marine Sciences [JAMS] 26 (1), 57–61-57–61

2020

Breast Cancer Awareness and Knowledge among Females: A pilot study in Al-Buraimi region, Sultanate of Oman

SS Al Harrasi, H.R., Khan, N., Khatoon, R., Shaikh, S., M., Hussain, S ...

EC Nutrition 9, 93-100

2020

Phoenix dactylifera L. Fruits Date Fruit Ameliorate Oxidative Stress in 3-NP Intoxicated PC12 Cells

MM Essa, V Singh, N Guizani, T Manivasagam, AJ Thenmozhi, A Bhat, ...

International Journal of Nutrition, Pharmacology, Neurological Diseases 9 (1 …

2019

Protective effect of Zizyphus spinachristi on MPP+-induced oxidative stress

V Singh, MM Essa, N Guizani, R Balakrishnan, T Hemalatha, ...

Frontiers In Bioscience, Scholar 10, 285-299

2018

Neuroprotective Effect ofAshwagandha (roots of Withania somnifera): The Rejuvenator

V Singh, HH Shah, GJ Guillemin

The Canadian Journal of Clinical Nutrition 5 (2), 34-51

2017

Rhus aucheri Boiss, an Omani herbal medicine: Identification and in-vitro antioxidant and antibacterial potentials of its leaves' extracts

V Singh, F Al-Malki, MS Ali, SI Sheikha, P Fletcher, N Guizani, O Al-Saidi, ...

Beni-Suef University Journal of Basic and Applied Sciences 5 (4), 334-339

2016

Estimation of Energy Levels of Self-assembled Ferrocenyls and Investigation of Charge-driven Electro-crystallization of Ferricenyl Materials

HH Shah, M Changez, V Singh, M Luqman, Y Ismail, PR Raithby, ...

Energy Procedia 100, 149-154

2016

Food Consumption Patterns of Male and Female University Students in Oman

SS Iqbal, N Khan, S Bashar, E Palis, V Singh

Transactions on Engineering and Sciences 4 (4), 46-51

2016

Identification by SEM and screening of antibacterial and antioxidant activity of Pteropyrum Scoparium Jaub & Spach Leaves using green solvent extracts

H Shah, MS Ali, F Al-Malki, N Guizani, P Fletcher, V Singh

Oriental Pharmacy and Experimental Medicine, 1-6

2016

Sensory texture of date fruits as a function of physicochemical properties and its use in date classification

V Singh, N Guizani, I Al-Zakwani, Q Al-Shamsi, A Al-Alawi, MS Rahman

Acta Alimentaria 44 (1), 119-125

2015

Chemical composition of date-pits and its potential for developing value-added product-a review

MZ Hossain, MI Waly, V Singh, V Sequeira, MS Rahman

Polish Journal of Food and Nutrition Sciences 64 (4), 215-226

2014

in PDf

MZ Hossain, MI Waly, V Singh, V Sequeira, MS Rahman

2014

Instrumental texture profile analysis (TPA) of date fruits as a function of its physico-chemical properties

V Singh, N Guizani, A Al-Alawi, M Claereboudt, MS Rahman

Industrial Crops and Products 50, 866-873

2013

Acceptability of a reformulated grain-based food: Implications for increasing whole grain consumption

A Manickavasagan, M Reicks, V Singh, A Sawsana, AM Intisar, ...

Food Science and Human Wellness 2 (3-4), 105-112

2013

Nabag (Zizyphus spina-christi) extract prevents aberrant crypt foci development in colons of azoxymethane-treated rats by abrogating oxidative stress and inducing apoptosis

N Guizani, MI Waly, V Singh, MS Rahman

Asian Pac J Cancer Prev 14 (9), 5031-5

2013

Instrumental Texture Profile Analysis of Date-Tamarind Fruit Leather with Different Types of Hydrocolloids

KZ Al-Hinai, N Guizani, V Singh, MS Rahman, L Al-Subhi

Food Science and Technology Research 19 (4), 531-538

2013

In vitro Antioxidant Activities of Ziziphus spina-christi Fruits (Red Date) Grown in Oman.

V Singh, N Guizani, M Mohamed Essa, M Shafiur Rahman, S Selvaraju

Biotechnology 11 (4)

2012


DOI/URL:

1. Pre-proposal Submitted as Co-I in TRC-COVID-19 category, 2020. Preparing University Campus to fight COVID-19 (Budgeted 6000 OMR or $ 15,576).  

2. TRC-FURAP, 2018 Investigating Omani Fishes for Halal source of Gelatin-Status: Approved by institutional Proposal committee.

3. ASU Internal Grant (ASU FSFR), 2017. Adding Value to Plant-Based Waste Materials through Development of Novel, Healthy Ingredients and Functional Foods (Budget 1000 OMR or $ 2596), ASU-FSFR/CAS/FSHN-01/2017

4. TRC-FURAP, 2017. Food safety and sanitary practices of selected food establishments in A’Sharqiyah region of the Sultanate of Oman (Budgeted 2400 OMR or $ 6231) – Status: Approved by institutional Proposal committee.

5. TRC-FURAP, 2016. Oman “Surveying and spread awareness about Haram food ingredients in Food products available in Omani Market” (Budgeted 1200 OMR or $ 3116) – Status: Approved for Funding

6. TRC-FURAP, 2016. Oman “Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Date palm fruits in baked and Extruded Cereal-based Foods” (Budgeted 2400 OMR or $ 6231) – Status: Approved for Funding

7. TRC-FURAP Oman, 2016. “Utilization of fish trash in improving Food Quality”; (Budgeted 2400 OMR or $ 6231) – Status: Approved by institutional Proposal committee.