Ready-to-Eat Snacks: Emerging Technologies for Production and Safety

Ravi Pandiselvam, PhD, is actively engaged in food engineering research as a Scientist at the ICAR–Central Plantation Crops Research Institute (CPCRI), Kasaragod, India. Dr. Pandiselvam has contributed to the design and development of a minimal processing machine for tender coconut, a continuous type coconut testa removing machine, a tender coconut punching and cutting machine, and preservation protocol for trimmed tender coconut. He is also a developer/co-developer of many value added food products (Kalpa Krunch, coconut flakes, foam-mat dried coconut milk powder, frozen coconut delicacy, and dark chocolate and matured coconut water-based beverages). He has authored more than 180 articles published in national and international journals and has written or co-written several books and over 60 book chapters. He has received several awards for his work.

Gülşah Çalışkan Koç, PhD, is an Associate Professor of Food Technology at Esme Vocational High School, Usak University, Turkey. She teaches courses on unit operations along with other food science courses. Her research focuses on drying, freezing, baking, extrusion, enrichment of bakery products, traditional fermented products, etc. She worked as a Research Assistant at Ege University and as an Assistant Professor in the Department of Gastronomy and Culinary Arts at Alanya Hamdullah Emin Paşa University, Turkey. She is a member of the International Food Technologists and Chamber of Food Engineers. She has received awards for her work, including best paper and top reviewer awards. Dr. Koç has authored over 40 papers published in national and international journals. She has been the editor of a book and author or co-author of book chapters.