Nutritional Science and Technology – Concept to Application: Bioprocessing in Food Science

Tejpal Dhewa, PhD, is a highly accomplished faculty member in the School of Interdisciplinary and Applied Science at the Central University of Haryana, India. He has diverse experience in teaching, research, administration, and industry, and has made significant contributions to the fields of nutrition, microbiology, and food safety. He is coordinator and a member of several scientific panels and has earned recognition and funding from Indian government agencies. He has published numerous papers in scientific and scholarly journals, as well.
Anil Kumar Puniya, PhD, is the principal scientist and former head of Dairy Microbiology, ICAR-National Dairy Research Institute, India. He is a renowned dairy microbiology scientist whose research has led to the discovery of two new species of anaerobic fungi. He has significantly improved dairy product production and quality, and his sustainable livestock management strategies have revolutionized the industry. With an impressive portfolio of over 200 published papers and three edited books, he has received numerous national and international awards and honors for his contributions to the field.
Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers.