Raj Kumar Salar Author & Editor

Sukhvinder Singh Purewal, Ph.D. is presently working as Young Scientist, (DST-SYST Scheme) in Department of Food Science & Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda. His area of interests includes solid state fermentation, bioactive compounds from natural resources, antioxidants and fruits processing. He has published more than 35 research papers in Journals of International repute. He receives best poster awards in National and International conferences. He is an active member of Association of Microbiologists of India (AMI), Mycological Society of India (MSI), Association of Food Scientists and Technologists (AFSTI), Mysore, India and Indian Science Congress Association (ISCA). He has published an authored book entitled “Millets: Properties, Processing, and Health Benefits” with CRC Press, Taylor & Francis Group.

Pinderpal Kaur is a currently a Ph.D. Research scholar in Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda. Her area of interests includes antioxidant from natural resources, starch modifications and cereal technology. She has published more than 10 research papers in Journals of International repute. She has actively participated in National and International conferences. She is an active life member of Association of Food Scientists and Technologists (AFSTI), Mysore.

Dr. Raj Kumar Salar, Professor in the Dept of Biotech., CDLU, Sirsa is an active scientist who has made significant contribution in the field of Biotechnology. He received Grants from DST, UGC, HSCST for R&D. He is a recipient of post doctorate fellowship from the Ministry of Education, Slovakia. He was awarded with KACST award (Saudi Arabia) for Best Research Paper published in 3 Biotech (Springer Journal). He has published a book entitled Biotechnology: Prospects and Applications with Springer. He is a reviewer of several reputed Journals. He has published more than 75 research papers in Journals of International repute.