Dr Harish Prashanth is a Scientist in the Department of Meat and Marine Sciences at the Central Food and Technological Institute, Mysore He received his Ph.D. Degree in Biochemistry from Mysore University in 2004 under the supervision of Dr. Tharanathan, RN – a distinguished Scientist in Carbohydrate research and earned his postdoctoral experience from Linkoping University, Sweden. He is having more than 15 Years of Experience in the field of Carbohydrate Biochemistry. His Area of Expertise includes: Chitosan & other polysaccharides; Derivatives; Structure - function relations; Food & biological applications; protein expression Characterization of purified low molecular weight & oligomers from chitosan and have been shown as potent antiangiogenic (as antitumor), targeting VEGF in Ehrlich ascites Tumor bearing mouse model and also shown chitosan derivatives protects calf thymus DNA leads to its stabilization against oxidants, evident from his patent and publications in peer international Journals with good citations and a recipient of institutional awards.

Dr. Navin K Rastogi is currently the senior principal scientist in the Department of Food Engineering at Central Food Technological Research Institute, Mysore, India. His main research interests are in nonthermal processing (such as high pressure processing, pulsed electric field, ozone processing), osmotic drying of foods and biomaterials, extraction using liquid membranes, downstream processing of biomolecules, membrane processing as well as development of divesified products from locally avialable agricultural produce. He has so far published more than 120 papers in refereed international journals. He is an author/coauthor of 16 book chapters and the one of the editors of a book on membrane processing. Dr. Rastogi was awarded Young Scientist Awards by the Council of Scientific and Industrial Research, Ministry of Science and Technology, New Delhi and Association of Food Scientist and Technologist, India. He was awarded Seligman APV fellowship in food engineering by Society of Chemical Industry, London, Deutscher Akademischer Austauschdienst (DAAD) Fellowship by DAAD, Germany and Department of Biotechnology Overseas Fellowship by Ministry of Science & Technology, New Delhi, India. He has also done Master of Business Administration (MBA) and Master in Engineering Management (MEM) from Rohilkhand University, Bareilly and Sri Jayachamraja College of Engineering, Mysore, respectively. Further, Dr. Rastogi received his PhD in food engineering from CFTRI, Mysore, India.

Prof. Rintu Banerjee, MNRE Chair Professor is acknowledged as one of the leading enzymologist working in the area of Food and Bioenergy. She is the recipient of coveted Women Bioscientist-2003, Panjabrao Deshmukh Outstanding Women Scientist Award-2013, “Louis Pasteur-2009”, Recognition Award-2011, Most Inspiring Women Scientist-2014, and Fellow of esteemed societies and academy. She is an Enzymologist who studied degradation of potent xenobiotic compounds, developed “Biodepilator” for tannery industries, established enzymatic delignification and cost-effective ethanol/biobutanol production from non-edible lignocellulosics. She introduced a new concept of biogas production with enriched methane substituting cowdung by novel microbial consortia. She brought revolution by addressing the problems related to vegetable oil/algal biofuel through her innovative research on oleaginous fungi/yeast. She has pioneered novel food processing technologies including enzymatic rice polishing, debittering of juices, nutraceutically enriched food products, lactic acid/PLA production having biomedical applications, edible peptide based biofilm production from Soy whey, enzymatic peeling of potato, etc. As an outcome of her innovative research, she has been granted with three international and seven national patents out of which eight technologies were transferred to industries. Prof. Banerjee guided 23 PhDs, published 138 articles, 26 book chapters and authored a book, “Environmental Biotechnology“, published by Oxford University Press.

Dr. V. K. Modi is a Senior Principal Scientist in the CSIR-Central Food Technological Research Institute Department of Meat Fish and Poultry Technology. He received his Ph.D. Degree in Food Science and Technology from Punjab Agricultural University in 1986 and earned his postdoctoral from University of Nottingham, UK. He is having 27 Years of Experience in the field of Food Science and Technology. His Area of Expertise includes: Product Development, Meat Processing and Quality control He is the author of 92 publications and recipient of prestigious Laljee Godhoo Smarak Nidhi Award-2011. Instituted by Association of Food Scientists & Technologists (India) and CSIR-CFTRI Best Technology Award (2004-2005).

Dr. P. Guha is an Assistant Professor in the Department of Agricultural and Food Engineering at the University of IIT, Kharagpur (West Bengal, India). Dr. Guha possesses throughout first class academic records with BSc(Agri)(Hons), MSc(Agri)(Hons), DIIT(F.M.Tech) & a PhD degree. He has attained several extra-curricular achievements like University Football player & Athlete, NCC ‘C’ Certificate, NSS Program Officer etc. He received his Ph.D. degree in Agronomy from IIT, Kharagpur University during 1987 with Senior Research Fellowship of the ICAR, New Delhi and Merit scholarships for all other courses. He worked in several positions including Pool Officer/ scientist at IIT, Kharagpur since 1984 (Assistant Professor since 2007). He is having 34 and 19 Years of Experience in the field of Agronomy and Postharvest/Food Technology, respectively. His Research Areas include: Agronomy, Postharvest/Food Technology, Weed and Water management, Forest and Wasteland Management. He is super specialized in Betel Leaf Technology for which he has received several consultancies, projects, awards and honours. He has a patent on Betel leaf oil extractor. He has guided several B.Tech, M. Tech & PhD students at IIT, Kharagpur and published more than 50 research articles and chapter of a book. His work was referred by FAO and IRRI.

Dr. Mukesh Kapoor is a Scientist at the Department of Protein Chemistry and Technology at the CSIR-Central Food Technological Research Institute, Mysuru. He received his Ph.D. Degree in Microbiology from University of Delhi, Delhi in 2008 and carried out his postdoctoral work at International Centre for Genetic Engineering and Biotechnology (ICGEB), New Delhi. Subsequently, he worked as a Research Scientist at Reliance Life Sciences, Navi Mumbai for a period of one year. He is having more than 15 years of experience in the field of biochemistry, molecular biology and industrial applications of hydrolytic enzymes particularly hemicellulases. His area of expertise includes: production and purification of enzymes, enzyme engineering, structure-function relationship of enzymes, thermo-stable enzymes with special focus on metal-protein interactions, immobilization of enzymes on nanomaterials, prebiotic oligosaccharides and their utilization by probiotics apart from industrial application of enzymes in food and related areas. Dr Kapoor has published 27 papers in peer-reviewed international journals with good citation index, and 4 book chapters. He has been granted one Indian Patent. One student has been awarded Ph.D. degree under his guidance. He is a recipient of Young scientist Award from the Association of Microbiologist of India.

Dr. Mohammed Shafiq Alam born in the year 1973, graduated from JNKVV, Jabalpur in the year 1994 and completed M.Tech in the year 1998 from Punjab Agricultural University, Ludhiana, awarded Ph.D. (Processing and Food Engineering) from Punjab Agricultural University, Ludhiana in the year 2008 as in-service candidate. Presently, he is working as Senior Research Engineer in the Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana. His area of specialization is Engineering and Technology (Food and Post Harvest Technology) He has been judiciously involved in research, teaching, extension activities since last 17 years and actively involved in providing consultancy to the farmers regarding setting up of agro processing complexes (APC), turmeric processing and honey processing. Dr Alam has been instrumental in changing the living standard of the Punjab farmer by propagating the concept of APC and established approximately 30 APC in various regions of Punjab. Supervised 5 M.Tech and 10 B.Tech students as a research guide and also reviewed many research articles of reputed national and international journals and is presently an Editorial board member of many National and International Journals. Successfully handled and completed 18 Research projects on different aspects of Post Harvest Engineering and Technology. Judiciously involved in design, development and field evaluation of various post harvest machinery/ processing equipments namely; Electric operated trolley-cum-batch dryer; Manual-cum-power operated eight frame radial honey extractor; hydraulic operated honey-cum-wax separator; Power operated honey-cum-wax separator; Electricity heated uncapping knife; Electric-cum-battery heated uncapping knife and Honey-heating-cum filtration system. Dr Alam has more than 110 publications in journals of national/ international repute, proceedings, magazines, newspapers etc. He has been bestowed with many prestigious awards and recognitions for his outstanding achievements i.e Award of honour by AFST (I), ‘Young Scientist Award’ by Punjab Academy of Sciences, Lal Bahadur Shastri Young Scientist Award by ICAR, Best Research Paper Award at International Conference on Food Legumes, Shiksha Rattan Puraskar by IIFS, Distinguished Services Certificate Award by ISAE, Kunwar Bahadur Saxena Award by SRDA. Dr Alam’s biography has been included for publication in Marquis Who’s Who in Science and Engineering, the USA and IBC Top 100 Professionals, Cambridge, England.

Dr. P. Prabasankar is a Professor in the Flour Milling Baking and Confectionery Technology Department of Academy of Scientifc and Innovative Research (AcSIR) at the CSIR-Central Food Technological Research Institute, Mysore,India. He received his Ph.D. Degree in Biochemistry from University of Madras, India in 1996 and earned his/her postdoctoral from university of Oklahoma University, Oklahoma City, USA . Then worked as a Scientis in Flour Milling and Baking Confectionery Technology Department, Central Food Technological Research Institute (CFTRI), Mysore, India. He is having 24 Years of Experience in the various fields of Food Science, Biotechnology, Biochemistry and Immunochemistry. She/he is the author of 83 Research papers and presented 64 research papers in various conferences/seminar.

Dr Mahmoud Ahmed Mahmoud Mohammed is a Lecturer of Meat, Poultry and Fish Hygiene Department of Food Hygiene and Control, Faculty of Veterinary Medicine at the University of Mansoura, Egypt. He received his Ph.D. Degree in Meat Hygiene from Mansoura University in 2010 then he worked as a Lecturer of Meat Hygiene in the Faculty of Veterinary Medicine, University of Mansoura, Egypt from this date till now. He is having 14 Years of Experience in the field of Food Microbiology. His Area of Expertise includes: isolation and molecular identification of food-borne pathogens as Salmonella, E. coli including O157:H7 and Cronobacter sakazakii in addition to food chemistry and technology. He is the author of a total of eleven research papers in this field.

Dr. Bharti Jain is a Professor in the Food Science and Nutrition Department of Maharshi Dayanad Saraswati University, Ajmer. She received her Ph.D. Degree in Foods and Nutrition from Bansthali Vidyapith, Deemed University in 1998 . She is having 30 Years of Post Graduate Experience in the field of Foods and Nutrition. Her Area of Expertise includes: Food Science, Food Analysis, Clinical and Community Nutrition. She is the author of three books and recipient of UGC Major Research Project. She has published several papers in the journal of National and International level and presented papers in National and International Conferences, Seminars etc.