Editorial Board

Dr. Mohamed Fawzy Ramadan Hassanien is currently working as Professor in Faculty of Agriculture, Zagazig University, Zagazig, Egypt. Dr. Mohamed Fawzy Ramadan Hassanien received his B.Sc. in Biochemistry in 1995 at Zagazig University, Zagazig, Egypt. He got M.Sc. in Biochemistry in 1998 from Zagazig University, Zagazig, Egypt. Dr. Mohamed Fawzy Ramadan Hassanien obtained Ph.D. from Berlin University of Technology, Germany in 2004 in Food Chemistry.

Food Science Technology, Biochemistry, Food Chemistry, Antioxidants, Fruit.

Dr. A. Elango is currently working as the Professor and Head, Department of Veterinary Public Health and Epidemiology, Madras Veterinary College, a constituent of Tamil Nadu Veterinary and Animal Sciences University. He is basically a Veterinarian, graduated in 1992 and obtained his M.V.Sc in Dairy Microbiology in the year 1994 and subsequently Ph.D in Dairy Science from Madras Veterinary College. So far, he has put in 21 years of service in the three dimensions of Teaching, Research and Extension in Tamil Nadu Veterinary and Animal Sciences University. So far, he has published 75 research articles including 42 in international journals, 18 popular articles and 14 training manuals and 11 booklets. He is a recipient of Dr.V.Kurien medal for the best performance in his doctoral work on "Campylobacter jejuni & quot;-a major food poisoning causing organism. He is a distinguished fellow of Indian Dairy Association. He has been bestowed with the “TANUVAS Best Teacher Award & rdquo; from His Excellency the Governor of Tamil Nadu, India.

Dairy Food borne pathogens, Adulterants & Residue analysis and Food safety, Functional dairy products and Fermented probiotic dairy products.

Dr. Tridib Kumar Goswami is currently the Professor at Department of Agricultural and Food Engineering, Indian Institute of Technology (IIT), Kharagpur, India. He has completed his doctrate from IIT Kharagpur in 1987. He has around more than 20 years of teaching and research experince. He has published 86 articles in renowned international journals and 14 national journals. Dr. T.K. Goswami has made significant contributions in the area of application of cryogenics to grinding of spices and preservation of cells, tissues, enzymes, etc. He has developed quick freezing technology for prawn, and controlled and modified atmosphere storage of fruits and vegetables. He has made application of Computational Fluid Dynamics (CFD) to estimate the transient refrigeration load in cold storage systems.

Transfer process in biomaterials, Food Science and Technology, Mass Transfer operations, corresponding laboratories. His research interest also include Transfer process in Dairy and Food Engineering, Unit operations in Dairy and Food Engg. I, II and III, Food Chemistry and Microbiology, Dairy and Food Products Technology and corresponding laboratoriea.

Dr.R.Palani Dorai, is a Professor in the LPT department (Dairy Science) at the Madras Veterinary College of the Tamil Nadu Veterinary and Animal Sciences University, with a teaching experience of 24 years. He has been involved in active teaching, research and extension activities and has guided three masters and one doctoral student. He has worked in several research projects of which “ a plant substitute for cheese making from Calatropis ” was funded by the DBT. He has also designed and fabricated a home yoghurt maker using FRP which makes it portable. He has also applied patent for a process of production of lactose free, low fat rice based ice cream for the lactose intolerance population. He has twenty nine research articles to his credit and has written five books and many more hand-outs and pamphlets for farmers.

Fortification, Membrane technology, Fermented and Frozen Dairy products

Dr. Madhusweta Das obtained B.Sc. (Chemistry Hons.), Calcutta University, India, B. Tech. (Hons.)(Gold-Medalist), M Tech. (Gold-Medalist: Protein Technology) in Food and Biochemical Engineering and Ph.D (Engineering) from Jadavpur University, India. Her research interest is Macromolecular Science and Engineering that encompasses biodegradable and edible films for food packaging, functional foods, co-products from food wastes. Currently, she is Associate Professor in Agricultural & Food Engineering Department, Indian Institute of Technology, Kharagpur, India. Besides her teaching in the area of Food Process Engineering and different levels of administrative experiences, she has guided several undergraduate, postgraduate and doctoral students in her area of research. Dr. Das has published 45 research papers in different national and international peer reviewed journals along with four book chapters. She has presented her works in different national and international conferences. She obtained Indian Patent on starch-based edible film and filed on Functional foods and co-products from food waste.

Functional Foods, Starch based edible and biodegradable film, Isolation of bioactive component from food waste

Ravi Teja Mandapaka is working as a Senior Research Fellow at Food and Drug Toxicology Research Center.

Food Safety and Food Security: Public health hazards due to microbial contamination of foods: Importantfood borne infections and intoxications due to bacteria, moulds, viruses(Salmonella typhi, Helicobacter pylori, Campylobacter jejuni, Yersiniaenterocolitica, Bacillus cereus, Staphylococcus aureus, Clostridiumbotulinum, Escherichia coli, Mycotoxins, Hepatitis A virus & Rota virus) Symptoms, mode of transmission and methods of prevention. Assessing the microbiological quality of food, indicator organisms,microbiological standards, principles of GMP & HACCP in foodprocessing. Safety management at household and industrial level. Hazard Analysis and Critical Control Points (HACCP), GoodManufacturing Practices (GMP), Good Hygienic Practices (GHP),International Organisation for Standardization (ISO), Food Safety Laws, Social science concepts for analyzing food security, Food security and poverty at household and community levels, Nutritional concepts for analyzing food security, The role of science and institutions in food security, Policy reforms for increasing food security, Hunger Control, Global Food Security Issues, Food Protection, Food Economics. Food Toxicology:Introduction to food toxicology, Natural Toxicants Present in Foods (animal, plant toxins), Natural Toxicants Brought into the Food Through Spoilage (microbial toxins), Environmental factors influencing growth of toxigenic microorganisms, Toxicants formed in Processed Foods (food mutagens, carcinogens), Biotechnology in agriculture, Environmental Toxicants (heavy metals, pesticides, industrial contaminants), Food and feed additives and their toxicological evaluation, Control of agricultural products. Food Microbiology: Introduction to historical developments, Micro-organisms of Importance in food, Factors affecting the growth of microorganisms in food, Methods of Isolation and detection of microorganisms or their products in food, Spoilage of different groups of foods, Food Preservation, Food borne diseases, Indicators of food safety and quality, HACCP, Food Safety Standards. Sensory Evaluation:Establishing sensory panels, Selecting and recruiting panelists, orienting, screening for trained panels, training panelists, monitoring performance, Recognition tests for basic tastes, odour and aroma. Tests with other senses. Threshold tests. Analytical tests (Difference, Ranking,Descriptive, Scoping and Rating), Planning a Sensory Experiment (Designing the questionnaire and score card, Identifying descriptors), Designing Sensory Testing Facilities, Permanent and Temporary, Conducting the test (Preparing samples, Presenting samples, Using reference samples, Reducing panel response error, Consumer oriented tests, Product oriented tests, Shelf life studies, Product matching, Product mapping, Taint Investigation and Prevention), Collecting and analyzing sensory data, statistical analysis, interpretations, Report Writing. Food Processing:General aspects of food, industry, world food demand and global scenario, constituents of food, quality and nutritive aspects, Food additives, standards, deteriorative factors and their control, preliminary processing methods, conversion and preservation operation. Generation of Steam, Fuel Utilization, Electric Power Utilization, Process Controls in Food Processing, Systems for Heating and Cooling Food Products. Thermal Properties of Foods , Modes of Heat Transfer - Freezing Systems , Frozen Food Properties , Freezing Time refrigeration system for food products. Processing Systems, Microbial Survivor Curves, Influence of External Agents, Thermal Death Time, Spoilage Probability, General Method for Process Calculation, Preservation by heat and cold dehydration, concentration, frying, irradiation, microwave, heating, sterilization and pasteurization, fermentation and pickling, packing methods. Packaging Introduction, Food Protection,Product Containment, Product communication , Product Convenience, Mass Transfer in Packaging Materials, Innovations in Food Packaging, Food Packaging and Product Shelf-life, Food canning technology, fundamentals of food canning technology, Heat sterilization of canned food, container- metal, glass and flexible packaging, Canning procedures for fruits, vegetables, meats, poultry marine products.

Dr. Ahmed Abdul Fazal did B.F.Sc. (Bachelor of Fisheries Science) during 1983; M.F.Sc. (Master of Fisheries Science) during 1985 and Ph.D. in Fish Processing Technology in the year 1994 from the prestigious College of Fisheries, Mangalore (the first Fisheries College of our country), under University of Agricultural Sciences, Bangalore. He perceived post-doctoral higher training on Molecular Biology, at Central Institute of Fisheries Education (Deemed University of Fisheries), Mumbai in the year 2004. Presently he is Professor and Head, Department of Food Sciences & Technology, University of Agricultural Sciences, Bangalore, Karnataka. Previously he had also worked in different Agricultural Universities such as University of Agricultural Sciences, Bangalore; Rajendra Agricultural University, Pusa (Bihar), University of Agricultural Sciences, Dharwad and University of Agricultural Sciences, Raichur. He has been serving in teaching, research and extension for more than 30 years.

Fish, Meat & Poultry Products

Kasipathy Kailasapathy has been a university lecturer since 1972 and his teaching and learning has evolved over the past 41 years, the entire span of his academic career, not only through the different environment and cultures within which he taught, but also the continuing advancement in teaching and learning practices. Hence he has gained extensive international teaching experience in Food Science related subjects in Univ. of Peradeniya (Sri Lanka), Obihiro Univ. (Japan), Penn State Univ(USA), University of Otago (New Zealand), Univ. of Western Sydney, Hawkesbury AND Taylor’s University, Malaysia. Enhanced teaching competency due to experience in diverse learning environments with different levels of learning difficulties and adopted blended learning.

Improving human gut health through incorporation of probiotics and prebiotics in novel functional foods and nutraceuticals, Isolation and evaluation of bioactive compounds in foods, Encapsulation and controlled release of bioactive molecules

Dr. R.R. Sharma completed his post graduation from Indian Agricultural Research Institute, New Delhi, India during 1994 and qualified ARS-1995 examination with top position. He joined as Scientist in the Division of Fruits and Horticultural Technology, IARI, New Delhi in 1997 and worked on mango improvement, high density planting and strawberry up to 2004 and then shifted to Division of Post Harvest technology, IARI, New Delhi. He has developed six mango hybrids and standardized several farmer-friendly fruit production and postharvest management technologies. He is recipient of several awards and honors in India. He has also worked as International Mango Registrar (1999-2004) of International Society for Horticultural Science. He is a member, Editorial Board of Scientia Horticulture (The Netherlands), International Journal of Fruit Science (UK), American Journal of Plant Science (USA), Journal of Agriculture Science (USA) and Chief Editor of International Journal of Food processing and Technology (India). He has published about 40 articles in Intenational Journals, 50 in Indian journal, 110 popular articles, 7 books, 5 farm bulletins and several pamphlets.

Major research interests of Dr.R.R. Sharma are Post harvest physiology & pathology of horticultural crops especially temperate fruits Regulation of ripening and senescence of fruits and vegetables edible coatings Safe approaches (bioagents, GRAS) for PHM of fruits and vegetable Pre-harvest management and its effects on PHM & quality of fruits and vegetables.

Dr. Carol Lin graduated in Chemical and Materials Engineering from the University of Auckland, New Zealand with a 1st class honours degree. Her PhD was carried out within the Satake Centre for Grain Process Engineering (SCGPE) in the School of Chemical Engineering and Analytical Science at the University of Manchester, England. In collaboration with the Green Chemistry Centre of Excellence at the University of York, her research focused on novel wheat-based biorefining strategies for the production of succinic acid. Her current research interests focus on the valorization of food waste through conversion into commercially valuable products such as the production of biofuels, bio-degradable polymer and specialty chemicals. Dr. Lin is also editorial board member of several biotechnology and energy related journals. She has published over 45 papers with several scientific manuscripts in top impact factor journals including Chemical Society Reviews, Energy and Environmental Sciences; editor of 1 book and co-authored 6 book chapters. She gave around 60 oral presentations including 3 keynote and 2 plenary talk in Belgium, China, Greece, Hong Kong, India, Indonesia, Netherlands, Serbia, Singapore, Spain, the UK and USA.

The term food co-product encompasses raw, processed (mainly cooked), spoil and excess food materials that are disposed of before or during food preparation. In Hong Kong, the amount of food co-product discarded is significant, for example, the food co-product from households, restaurants and the food industry accounts for 40% of municipal solid wastes in Hong Kong. The social, economic and environmental impact of food co-product disposal is enormous. Therefore, there is an imminent need to reduce the quantity of food co-product disposal to landfills. At the same time, the development of effective food waste conversion process/technology aiming at waste processing at the source is desired. Dr. Lin’s research targets the valorization of food co-products through conversion into commercially valuable products with current and/or future markets, such as the production of bio-degradable polymer and specialty chemicals.

Dr. Atanas G. Atanasov is the Principal Investigator at Department of Pharmacognosy, University of Vienna Althanstrasse.

Molecular mechanisms of pharmacological action. Cell signalling and regulatory pathways relevant for inflammation and cardiometabolic disease. Discovery and characterisation of novel bioactivities of natural products. Use of small molecules as tools for biological systems manipulation and basic research (chemical biology).

Dr. Wei Zhang is currently working as a Postdoctoral Research Associate in Johns Hopkins University School of Medicine, Baltimore. Dr. Wei Zhang received her Bachelor of Science in Animal Science from Sichuan Agricultural University, Ya’an, Sichuan, PR China. She had her masters in Master of Science in Animal Genetics from China Agricultural University, Beijing. She obtained her Ph.D in Animal and Poultry Sciences (APSC) from Virginia Tech, Blacksburg, VA. To her academic credit she is having 15 publications in reputed international journals. She has been rendering her academic excellence as a reviewer for several international journals. She presented a number of research abstracts and papers in various conference proceedings. To her list of achievements she is having 12 academic awards for her excellent contribution towards animal and veterinary sciences.

Animal and Poultry Science

Dr. Shruti Pandey is currently working as a Scientist in the department of Grain Science and Technology under the aegis of CSIR-Central Food Technological Research Institute, Mysore, and Karnataka, India. She received her bachelor degree in food and nutrition science in the year 1999 from G.B. Pant University of Agriculture and Technology, Pantnagar, UttaraKhand, India. She pursued masters degree in the year 2001 from Banasthali Vidyapith, Banasthali,Rajasthan and received her Ph.D from Kerala Agricultural University,Trichur,Kerala in the year 2005. To her credit she is having a number of research and review papers which are published in reputed international journals, she also published various articles in conference proceedings and presented posters in several seminars. Apart from these she has published chapters in books and bulletins.

Food and Nutrition

Dr. Anil Kumarcompleted his PhD from National Dairy Research Institute (NDRI), Karnal, Haryana (India) with dairy technology as his specialization. He has published in national and international journals.

Dairy Processing/Food Technology/Functional foods/Shelf life extension of foods

Ahmed Moussa works as a Researcher at Pharmacognosy & Api-Phytotherapy Research Laboratory, Mostaganem.

Phytotherapy/ Aromatherapy / Apitherapy/Medical microbiology

Prof.Mahendra Pal, Ex-Professor of Veterinary Public Health (UNDP), Addis Ababa University, Ethiopia, is an internationally renowned scientist, and a well known distinguished academician with 601 publications and 8 books. Prof. Pal also worked as Professor and Head,Department of Veterinary Public Health, Anand Agricultural University, India. He is associated as Editor and Member of many online journals. Prof. Pal guided over 67 students at DVM, MVSc, MSc and Ph.D. level in India and Ethiopia. He is credited to develop Pal’s medium, APRM medium, PHOL stain and Narayan stain for the study of fungi. Prof. Pal elucidated for the first time the role of Cryptococcus neoformans in the mastitis of goat and buffalo, Fusarium solani in corneal ulcer of buffalo, Aspergillus fumigatus in rhinitis of camel and mule, Trichophyton verrucosum in dermatitis of deer, and Candida tropicalis in human lung empyema. He has established for the first time the prevalence of Cryptococcus neoformans in the environment of New Zealand, Nepal, and Djibouti. Prof.Pal has reported the first isolation of Candida albicans from mastitic milk , and Trichophyton verrucosum in dermatitis of camel in Ethiopia. Prof. Pal launched the Ph.D. programme for first time in Veterinary Public Health at Addis Ababa University, Ethiopia and also at College of Veterinary Science, Anand, Gujarat, India. His biography is published in World’s Who and Who. Prof. Pal is recipient of many award including “Distinguished Teacher Award”, “Jawaharlal Nehru Award”, “International Achievement Award” and “ Life Time Achievement Award”. Prof. Pal delivered guest lecturers in medical, and veterinary colleges in India, New Zealand, Japan,Ethiopia.He is the First Indian Veterinarian who worked as “JSPS Visiting Scientist” at University of Tokyo, Japan. Considering his immense contribution, Prof. Pal is known as “Father of Veterinary Mycology” in India. Very recently, he launched “Narayan Consultancy” on Veterinary Public Health and Microbiology to give free technical advice to scientists of poor resource countries of the world.

Veterinary Public Health, Food microbiology, Epidemiology of zoonoses, Diagnosis of fungal infections, Dermatology, Ecology of mycotic pathogens, Food hygiene, Occupational zoonoses, Environmental health

Dr. Ayyavoo Preamnath Manoharan served as a Professor and the Head of the department at with the College of Food and Dairy Technology. His commitment to education and his role as an academic leader have significantly contributed to the growth and development of the college. His areas of expertise are Dairy Technology and Beverage Technology. With an extensive experience of 22 years, Dr. Manoharan has played a pivotal role in shaping the academic landscape of food and dairy sciences. In 2015, he was honoured with the prestigious "Young Researcher Award" in the field of Dairy Science by the Venus International Foundation and Manoharan was awarded the "Best Professor in Food Processing Engineering Studies" at the 27th Business School Affaire, Dewang Mehta National Education Awards in 2019. Dr. Manoharan's influence extends to the realm of literature, with a significant body of work comprising 8 books and 42 research papers.

Dairy Technology, Beverage Technology