Nanotechnological Innovations for Dairy Products: Applications from Farm to Fork

Dr. R. Pandiselvam is actively engaged in food engineering research. He received B.Tech Agricultural Engineering in 2010 and M. Tech. (Agricultural Processing & Food Engineering) in 2012 from the Tamil Nadu Agricultural University. After completion of doctorate studies from Tamil Nadu Agricultural University (2015), he has joined ICAR as a scientist (Agricultural Process Engineering) at Central Plantation Crops Research Institute (CPCRI), Kasaragod, India in 2016. Dr. R. Pandiselvam has contributed in design and development of minimal processing machine for tender coconut, continuous type coconut testa removing machine, tender coconut cutting machine and preservation protocol for trimmed tender coconut and also developer/co-developer many value-added food products (viz., Kalpa Krunch, Coconut Flakes, Foam-mat Dried Coconut Milk Powder, Frozen Coconut Delicacy and Matured Coconut Water based Beverages), which are commercialized to many entrepreneurs. Dr. R. Pandiselvam authored more than 180 articles published in the national and international journals of repute. He has been author or co-author of 6 books and 67 book chapters. Dr. R. Pandiselvam is the associate editor of Measurement: Food (Elsevier Journal). He conferred with National Academy of Agricultural Sciences (NAAS) Young Scientist Award 2020, NAAS Associate 2021 and Indian Society of Agricultural Engineers (ISAE)-Distinguished Service Award-2020.

Vandana Chaudhary, Ph.D. is presently working as Assistant Professor in Department of Dairy Technology, College of Dairy Science and Technology, LUVAS, Hisar. She had also worked with ITC (Ready to Eat) Food Division, Gurgaon and Guru Jambheshwar University of Science and Technology, Hisar. Dr. Chaudhary completed her Ph.D in Food Technology at Guru Jambheshwar University of Science and Technology, Hisar, Haryana (India) and her post graduate studies in Food Science and Technology from Chaudhary Charan Singh Haryana Agriculture University, Hisar. Her research interests lie in the area of dairy processing, sustainable packaging solutions, cereals, proteins, functional foods and development of new products. She has published more than 60 research papers/book chapters in national &international journals/books. She has received projects from RKVY, National Livestock Mission and HLDB. She is an active member of Association of Food Scientists and Technologists (AFSTI), Mysore, India.

Dr. Priyanka Kajla is actively engaged in teaching & research in the field of food technology. Dr Kajla is presently serving as an Assistant Professor in the Department of Food Technology, at Guru Jambheshwar University of Science & Technology, Hisar. She completed her doctorate in 2016 from Guru Jambheshwar University of Science & Technology in Food Technology, Hisar. Dr. Kajla post-graduated from Chaudhary Charan Singh Haryana Agriculture University, Hisar. Her area of specialization includes oilseed processing, functional foods, and food packaging. She has published more than 30 research/review articles in journals of national & international repute and more than 20 book chapters. She is a life member of the prestigious Association of Food Scientists and Technologists (AFSTI), Mysore, India.