Savita Sharma Author & Editor

Rajan Sharma, PhD is Teaching Assistant at Punjab Agricultural University, Ludhiana, India. Dr Sharma holds specialization in the domain of cereal technology. His doctoral dissertation focused on characterization, processing and value addition of Nutri-cereals. He has obtained B.Tech. (Hons) Food Technology and M.E. Food Technology in merit with University Gold Medals. He has authored more than 25 peer-reviewed articles, 5 book chapters and 2 feature articles in reputed international and national journals.

Basharat Nabi Dar, PhD, is an Assistant Professor in the Department of Food Technology at Islamic University of Science & Technology, Awantipora, JK, India. He did his PhD Food Technology with a specialization in Cereal Technology from Punjab Agricultural University. He is a recipient of CV Raman Fellowship and UGC (University Grants Commission) Research Award (2014â€"16) in the field of agricultural sciences. Dr Dar is a member of several professional Food Science and Technology associations, including IFT, AFSTI, ASFFBC, WASET, ISEKI, and FSSAI. He has published more than 70 research and review papers and 10 book chapters, edited two books in his field in various prestigious national and international journals.

Prof. Savita Sharma, PhD, is Principal Food Technologist (Dough Rheology) cum Head of the department of Food Science and Technology at Punjab Agricultural University, Ludhiana, India. She has contributed more than 32 years to research, teaching and extension activities related to cereal science and technology. She has been working to develop novel technologies for cereal products such as functional foods and convenience products in addition to extensive characterization and utilization of bioprocessed grains including cereals and pulses.