Dr. Anubhav Pratap-Singh is an Associate Professor at the Faculty of Land and Food Systems, The University of British Columbia, Vancouver, Canada. He obtained a BTech/MTech in Chemical Engineering from the Indian Institute of Technology (IIT) Kharagpur and a Ph.D. in Food Science from McGill University, and he was a Banting Postdoctoral Fellow majoring in Food Fortification at the University of Toronto. Dr. Pratap-Singh and his team have been developing various novel physical processes and novel technologies for obtaining sustainable improvements in food quality and nutrition. Novel thermal processing technologies like agitation and reciprocating agitation processing, extrusion, and HTST/UHT processing; and non-thermal processing technologies like pulsed light, high-pressure processing, microwave-vacuum dehydration, ultrasonication, cold plasma, etc., are some of the technologies that he and his team specialize in. Their team's expertise in studying the effect of the above parameters on various physicochemical properties using a water activity meter, texture analyzer, colorimeter, rheometer, particle size analyzer (DLS), DSC, and TGA; phenolic, antioxidant, and other nutraceutical assays using spectrometry and chromatography; iron and zinc analysis using ICP-OES and atomic absorption spectrometry (AAS); gastro-intestinal, buccal, sublingual, and lung delivery of nutrients using cell-culture studies; and other analysis such as storage and sensory studies.