Shiv Shankar Author & Editor

Amit K. Jaiswal works as a lecturer of food technology/engineering in the School of Food Science and Environmental Health at Technological University Dublin (TU Dublin) - City Campus, Ireland. He received his BSc from Andhra University (India) in 2003, MSc from Jiwaji University (India) in 2005, and PhD in Food Technology from TU Dublin, Ireland (formerly known as Dublin Institute of Technology) in 2012. Dr. Jaiswal’s research activities have been focused on engineering aspect of food processing, functional and nutritional ingredient extraction from natural resources, nutritional composition and health benefits of fresh produce, probiotic fermentation of plant-based products for the development of novel functional foods and nutraceuticals, and the valorisation of food industry waste for the production of high-value products. He teaches food engineering, food processing technology, food chemistry and analytical chemistry to undergraduate and postgraduate students. He has published numerous book chapters and peer-reviewed research papers. Shiv Shankar works as a Senior Scientist in the Department of Plant Agriculture, University of Guelph, Ontario, Canada. Dr. Shankar’s research works have been focused extensively in the area of polymer processing, biodegradable polymers, biodegradable packaging, food processing and packaging, active and modified atmosphere packaging, food preservation and safety, nanocomposite materials based food packaging, irradiation technology for food preservations, food microbiology, natural and plant extracts, and essential oils-based antimicrobial formulation for food preservation, and use of agricultural and food waste in value added products.