Brij Pal Singh/ B. P. Singh/ Singh BP

About

Dr. Brij received his PhD in Dairy Microbiology from the ICAR-NDRI, Karnal, and Masters in Microbiology from Gurukula Kangri University, Haridwar. He was a Project Fellow at GADVASU, Ludhiana, and an Assistant Professor at RK University, Rajkot. He was also a Postdoctoral Researcher at UAEU, Abu Dhabi. Currently working as a DSK Postdoctoral Fellow at Central University of Haryana. His area of interest involves Bioactive Peptides, Functional Foods, Probiotics, and Antimicrobial Resistance.

Employment

• Chandigarh University Assistant Professor
  2024 - Present
• Central University of Haryana Postdoctoral Fellow (DSKPDF)
  2021 - 2024
• United Arab Emirates University Postdoctoral Research Associate
  2021 - 2021
• RK University Assistant Professor
  2018 - 2021
• Guru Angad Dev Veterinary and Animal Sciences University Research Fellow
  2016 - 2018

Education

• National Dairy Research Institute Ph.D
  2010 - 2016
• Gurukula Kangri vishwavidyalaya M.Sc.
  2008 - 2010
• Chaudhary Charan Singh University B.Sc.
  2004 - 2007

Projects & Funding

Projects & funding information is unavailable.

Publications (45)

• Antioxidant, Antidiabetic, and Antimicrobial Activities of Bioactive Peptides Derived From Milk Fermented by Multi-Strain Probiotic Consortium
  MOLECULAR NUTRITION & FOOD RESEARCH 2026 DOI: 10.1002/MNFR.70322
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• A comprehensive review on kefir: composition, microbial diversities, meta-analysis and biological significances on human health
  FOOD PRODUCTION PROCESSING AND NUTRITION 2026 DOI: 10.1186/S43014-025-00351-Y
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• Functional and antioxidant characteristics of the dietary fiber extracted from pearl millet
  Food Bioscience 2025 DOI: 10.1016/j.fbio.2025.106318
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• Production, characterization and bio-functional properties of multi-functional peptides from fermented plant-based foods: A review
  Food Bioscience 2025 DOI: 10.1016/j.fbio.2025.105877
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• A Transition from Animal- to Plant-Based Proteins to Foster Sustainable Food Systems: Advancements on Diverse Sources, Health-Promoting Properties and Applications as Alternatives/Analogues of Animal-Based Proteins
  FOOD AND BIOPROCESS TECHNOLOGY 2025 DOI: 10.1007/S11947-025-04036-9
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• Editorial: Advances in bioactive peptides and functional properties of foods
  FRONTIERS IN CHEMISTRY 2025 DOI: 10.3389/FCHEM.2024.1538944
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• Exploring the molecular interaction of bioactive peptides with antioxidative, antidiabetic and anti-inflammatory attributes from sheep milk fermented with lactobacillus and yeast
  SCIENTIFIC REPORTS 2025 DOI: 10.1038/S41598-025-30657-3
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• Harnessing probiotic fermentation for the generation of food-derived bioactive peptides: current status and prospects
  EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2025 DOI: 10.1007/S00217-025-04774-2
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• In silico and molecular docking approaches in food-derived bioactive peptide discovery: Trends, challenges, and prospects
  FOOD RESEARCH INTERNATIONAL 2025 DOI: 10.1016/J.FOODRES.2025.117637
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• Production and Characterization of Antidiabetic and Antioxidative Peptides from Cheddar Cheese Whey with Anti-Inflammatory Activity: In Vitro, in Silico and Molecular Dynamic Study
  FOOD BIOTECHNOLOGY 2025 DOI: 10.1080/08905436.2025.2581887
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