Khalid Muzaffar Editor

Khalid Muzaffar (Ph.D) is affiliated to Department of Food Science & Technology, University of Kashmir, J & K, India where currently he is working as a Research Fellow. He received M.Sc. (Food Technology) from Islamic University of Science & Technology, Awantipora, India and Ph.D. (Food Technology) from Sant Longowal Institute of Engineering and Technology, Longowal India. Dr. Muzaffar has also qualified National Eligibility Test in Food Technology conducted by Indian Council of Agricultural Research, India. He has published one book and has more than 30 publications, published in reputed international journals. He is an active reviewer for the Journals-Powder Technology, Drying Technology, Food Chemistry, Journal of Food Science and Technology, and many other scientific journal of repute. Sajad Ahmad Sofi (Ph.D) is Food Analyst at the Food Testing Laboratory, Department of Food Technology, IUST, Awantipora, India. He received M.Sc. (Food Technology) degree from Islamic University of Science & Technology, Awantipora, India and Ph.D. (Food Technology) degree from SKUAST, Jammu, India. The author has been awarded with gold medal for outstanding performance during his M.Sc. degree programme.

Sajad Ahmad Sofi (Ph.D.) is a Food Analyst at the Food Testing Laboratory, Department of Food Technology, IUST, Awantipora, India. He received an M.Sc. (Food Technology) degree from Islamic University of Science & Technology, Awantipora, India, and a Ph.D. (Food Science & Technology) degree from SKUAST, Jammu, India. Dr. Sofi has also qualified National Eligibility Test in Food Technology conducted by the Indian Council of Agricultural Research. The author has been awarded a gold medal for outstanding performance during his M.Sc. degree program and UGC award for Ph.D. fellowship. Dr. Sofi has more than 30 publications in Internationally reputed journals and 10 book chapters. He is an active reviewer for many scientific journals of repute. He has attended several national and international conferences, workshops, and seminars.

Shabir Ahmad Mir (Ph.D) obtained his PhD in Food Technology from Pondicherry University, Puducherry, India. At present, he is an Assistant Professor at the Government College for Women, Srinagar, India. He has received the Best PhD Thesis Award 2016 for outstanding research work by the Whole Grain Research Foundation. He has organized several conferences and workshops in Food Science and Technology. Dr. Mir has published numerous international papers, book chapters, and edited five books.