Dr. Brij Pal Singh earned his Ph.D. in Dairy Microbiology from the ICAR-National Dairy Research Institute (NDRI), Karnal, India, and holds M.Sc. degrees in Microbiology and Food Safety & Quality Management. His doctoral research focused on the production and characterization of food-derived bioactive peptides through probiotic fermentation, particularly their antioxidant and ACE-inhibitory properties. He conducted postdoctoral research at United Arab Emirates University, UAE, and the Central University of Haryana, focusing on food-derived bioactive proteins, peptides, and milk protein-derived antimicrobial peptides. He currently serves as Assistant Professor–Research & Development at Chandigarh University. With over a decade of research experience, his expertise includes food microbiology, bioactive peptides, functional foods, probiotics, antimicrobial peptides, and food safety. His research integrates microbial fermentation, proteomics, molecular biology, and computational approaches for discovering health-promoting food components. He has authored 60+ peer-reviewed publications covering antioxidant, antihypertensive, antidiabetic, antimicrobial, and multifunctional bioactive peptides. His contributions have been recognized through the UGC–Dr. D. S. Kothari Postdoctoral Fellowship, Young Scientist Award in Dairy Science, and several presentation awards.