Dr. M. Srijaya, Associate Professor and Head of the Department of Food & Nutritional Sciences at Sri Sathya Sai Institute of Higher Learning, Anantapur, is an accomplished academician with a Ph.D. and over 29 years of teaching experience. She brings 15 years of rich research experience and has guided around 40 M.Sc. dissertations along with multiple Ph.D. scholars. Her research contributions are widely recognized, with publications in reputed national and international peer-reviewed journals and a notable citation index of 65 for articles published in 2024–25. Dr. Srijaya is frequently invited to deliver expert talks and guest lectures on prestigious platforms across India and abroad. Her areas of specialization include Food Technology, with a focus on postharvest technology of fruits and vegetables—particularly organic produce—as well as dairy products and processing. She is an active member of several professional and academic bodies, serves as an Executive Council Member of AFSTI (Hyderabad Chapter), and contributes as a reviewer for multiple scientific journals. She also holds extensive teaching expertise in Nutrition, especially Women’s Nutrition and Paediatric Nutrition.
Dr. S. Bhuvaneswari, Principal Scientist at the Division of Post Harvest Technology and Agricultural Engineering, ICAR–Indian Institute of Horticultural Research, Bengaluru, holds an M.E. (Ag) and Ph.D. with 26 years of professional experience. Her expertise lies in the postharvest technology of fruits, vegetables, and flowers, where she has significantly contributed to research, technology development, and capacity-building initiatives. Dr. Bhuvaneswari continues to play an active role in advancing postharvest innovation and supporting the horticulture sector through her scientific work and institutional contributions.
Professor H N Mishra has more than 42 years of professional experience of teaching and research in food processing. Currently an Emeritus Professor of Food Technology in the Agricultural & Food Engineering Department at IIT Kharagpur, Dr. Mishra is the founder of HNM FoodPro Academy and founder Director of the Agri Business Incubation Foundation IIT Kharagpur. Prof. Mishra has been on the Board of Trustee of the ILSI-India, New Delhi and is Past President of the Association of Food Scientists & Technologists (India).
Professor Mishra has published 658 research papers including 281 in peer reviewed international journals & 375 in conference proceedings. He has written 5 books, 4 e-books, 38 book chapters, 10 lecture compendium & laboratory manuals, 4 technology manuals, and several popular articles in newspapers and magazines and has 19 Indian patents to his credit. Besides, he is on the editorial boards of several reputed journals. He has supervised more than 300 student research projects including 12 PDF and 50 Ph D research scholars including 2 PMRF and 7 GYTI Awardees. Professor Mishra has handled several international and national sponsored research & industrial consultancy projects. Dr Mishra has received several awards & honours such as AIFPA Presidents’ Award, GYTI Award, NRDC Award, Best Teacher Award, Dr JS Pruthi Award, etc for his outstanding contribution in the field of food processing. With a citation of more than 11652, Prof Mishra has h-index of 56 and i10-index of 184 to his credit. Professional details of Professor Mishra can be found at https://www.iitkgp.ac.in/department/AG/faculty/ag-hnm or www.fctliitkgp.co.in
Prof. K. P. Sudheer, Head of the RAFTAAR Agribusiness Incubator and the Department of Agricultural Engineering at Kerala Agricultural University, is a renowned academic and researcher with over two decades of expertise in agricultural engineering and post-harvest technology. He holds a Ph.D. in Agricultural Engineering from IARI, New Delhi, and completed his postdoctoral fellowship at KU Leuven, Belgium. He also leads the Centre of Excellence in Post-Harvest Technology at the College of Agriculture, KAU. Prof. Sudheer’s pioneering research focuses on applying non-thermal technologies to enhance food safety, quality, and nutritional attributes, with significant work on atmospheric pressure cold plasma, radio frequency processing, and starch and protein modification in crops such as finger millet, cassava, and green gram. With more than 350 research publications, seven textbooks, and numerous technical bulletins to his credit, he has secured substantial funding from leading national and international agencies. His global recognition includes prestigious fellowships such as the Norman E. Borlaug Fellowship (USA), NUFFIC Fellowship (Netherlands), VLIR-UDC Fellowship (Belgium), CINADCO Fellowship (Israel), ERASMUS MUNDUS Fellowship (Sweden), and several others. Widely acclaimed for his contributions to agricultural higher education and post-harvest innovation, Prof. Sudheer has received several distinguished honors, including the ICAR National Fellowship, Best Teacher Award by ICAR, Best Researcher Award from Kerala Agricultural University, commendation medals and reviewer awards from professional societies, and the TiE Kerala award for Best Startup Ecosystem Enabler.
Cooking is more than an art—it is the foundation of human nutrition, health, and identity. The creative act of combining ingredients into diverse cuisines has traditionally been viewed through an artistic and cultural lens. Today, however, the rapid growth of food-related data and advances in artificial intelligence are transforming how we understand gastronomy. Computational Gastronomy is an emerging discipline that applies data science and AI to investigate culinary patterns, nutritional structures, and flavor principles. By making food computable, it enables us to decode long-standing culinary mysteries, uncover the links between diet and health, and design innovative food solutions. This paradigm shift holds immense potential for public health, personalized nutrition, and sustainable food systems—all critical areas for the future of food science and technology. In this talk, I will present the vision and recent progress in Computational Gastronomy (https://cosylab.iiitd.edu.in), highlighting how structured food data, machine learning, and multimodal analytics can reshape research and practice in food and nutrition science.
Dr. Aamir Hussain Dar, Assistant Professor in the Department of Food Technology at the Islamic University of Science & Technology, Kashmir, holds a Ph.D. in Food Engineering and Technology and brings 14 years of research and academic experience. A highly cited researcher, Dr. Dar specializes in Nanotechnology, Food Packaging, Advanced Food Processing Technologies, and Waste Valorization. He has an impressive citation record with 4,625 total citations (4,527 excluding co-authorship adjustments), an H-index of 37, and an i10-index of 90. His work has significantly contributed to sustainable food systems, focusing on nano-enabled packaging, non-thermal processing innovations, and circular economy approaches for converting food waste into value-added biomaterials. He has supervised postgraduate students and currently leads several multidisciplinary extramural research projects funded by agencies such as JKSTIC and ANRF. Dr. Dar has also published two patents and continues to advance impactful research at the intersection of food technology and sustainability.
Mr. Suresh Kumar P, Principal Scientist at the ICAR–National Research Centre for Banana, Tiruchirappalli, Tamil Nadu, is a distinguished expert in the postharvest technology of horticultural crops. He holds a Ph.D. in Postharvest Technology from the ICAR–Indian Agricultural Research Institute, New Delhi (2006), along with a B.Sc. and M.Sc. in Horticulture from TNAU, Coimbatore, and ANGRAU, Hyderabad, respectively. With extensive contributions to banana postharvest management and value addition, he has been part of the pioneering team that successfully exported Grand Naine bananas to Europe and Nendran bananas to Gulf and European markets via ocean shipment. His innovative work includes developing greener technologies for banana starch modification, resistant starch–rich low glycemic foods, and functional food products derived from banana by-products. He has also created low-cost technologies for ripe banana powder, pectin and cellulose extraction, and bioplastic-based indicator films.
Mr. Suresh Kumar has undergone advanced training in biomolecules at Michigan State University, USA, and in encapsulation technologies at TEAGASC, Dublin, Ireland. His current research focuses on IoT- and sensor-based supply chain systems for traditional banana varieties, along with exploring the nutraceutical potential of bananas and their by-products. He employs cross-disciplinary in-vitro and in-vivo approaches to understand the functional, nutritional, and processing characteristics of food ingredients. He is a Fellow of NAAS, IFST (UK), IAHS, and several other notable scientific bodies. His excellence has been recognized through prestigious awards including the ICAR Lal Bahadur Shastri Outstanding Young Scientist Award (2018), DP Ghosh Memorial Young Scientist Award (2020), JC Anand Award, JS Pruthi Award (2023), and membership in FSSAI’s SP12 Committee on Fruits & Vegetables and their Products.
Mr. Abhishek Singh, National Productline Manager at Brabender, holds an M.Sc. and brings over 15 years of specialized experience in product management within the Food Processing Industry and Analytical Instrumentation sector. His work focuses on integrating advanced analytical tools to enhance product quality, process efficiency, and innovation in food manufacturing. With expertise in Food Extrusion, Food Rheology, and the application of sophisticated instrumentation, he has contributed significantly to helping industries optimize formulations, understand material behavior, and achieve consistent product outcomes. Through his extensive industry experience, Mr. Singh continues to support technology-driven advancements that strengthen quality assurance and product development in the food sector.
Prof. Kirtiraj K. Gaikwad, Head of the Department and Associate Professor in the Department of Paper and Packaging Technology at the Indian Institute of Technology Roorkee (IIT Roorkee), is an accomplished academic and researcher specializing in Food Packaging Technology. He holds a Ph.D. in Packaging from Yonsei University, South Korea; an MS in Packaging from Michigan State University, USA; and a B.Tech in Food Science from Dr. Panjabrao Deshmukh Agriculture University, Akola. With a strong global academic foundation, Prof. Gaikwad has served as Associate Professor (2024–present) and Assistant Professor (2020–2024) at IIT Roorkee, following a prestigious postdoctoral fellowship in the Department of Chemical Engineering at École Polytechnique de Montréal, Canada.
Prof. Gaikwad is widely recognized for his contributions to advanced packaging materials, sustainable packaging technologies, polymer innovation, and food safety. His exemplary work has earned him numerous national and international honors, including the Asian Polymer Association Young Scientist Award (2025), ILSI India Young Scientist Award (2025), FSSAI Research Award (2022), J.C. Bose Memorial Award (2023), DST INSPIRE Faculty Award (2019), and the Outstanding Faculty Award (2024) from IIT Roorkee. He has also been elected as a Fellow of the Linnean Society of London, one of the world's oldest learned societies. His early career achievements include multiple international travel scholarships from IAFP (USA), SCI (UK), and Yonsei University (South Korea), reflecting his strong research presence on global platforms.
With 5 granted patents and 14 filed, Prof. Gaikwad continues to lead impactful research in sustainable packaging, smart materials, and safety-enhancing technologies. His academic leadership, research innovation, and contributions to education position him as one of the leading experts in the field of packaging science.
Dr. Pradeep Singh Negi, Chief Scientist and Head of Fruit & Vegetable Technology at CSIR–CFTRI, Mysuru, is an expert in post-harvest technology with 28 years of experience, over 100 publications, multiple patents, and significant contributions to research, innovation, and doctoral mentorship.
Dr. Hosahalli Ramaswamy holds BS and MS degrees from India, and MS and PhD from Canada. He is a Professor of Food Processing at McGill University, Canada. During the 38 years at McGill, he has established a very strong research program in thermal and non-thermal processing of foods (conventional canning, agitation processing, microwave processing, aseptic processing, ohmic heating, high pressure processing, pulsed light applications), computer simulation and modeling, and use of artificial neural network for process calculation, characterization, kinetics, optimization and control.
He has won many international awards and is a Fellow of several professional societies including IFT, CIFST, CSBE, AFST(I). His highest awards were the Life Time Achievement Award of the International Association of Food Engineers and the Fellow of Royal Society of Canada. He has published over 550 manuscripts in peer reviewed international journals and graduated over 100 students for MSc and PhD degrees
Today, Dr. Ramaswamy will be speaking on a new trend in thermal processing of foods which is " Ultrasound - Steam combination heating For Microbial Decontamination"
Dr. Sandeep Kumar Panda, Associate Professor at KIIT University, is a researcher in Food Microbiology specializing in lactic acid fermentation, with notable work on beneficial LAB strains, machine-learning–based pathogen control, vitamin biofortification, and international collaborative projects.
Aakashraj Dharmendra Bhople is an Industry Engagement Associate at the Good Food Institute India (GFI India), specializing in alternative proteins and food-systems transformation. He holds an Integrated M.Tech in Chemical Engineering with a minor in Food Engineering & Technology from the Institute of Chemical Technology (ICT). With expertise in industry research, project management, and multi-stakeholder collaboration, he works to strengthen India’s smart protein upstream value chain. At GFI India, he leads key initiatives such as the Smart Protein Equipment Manufacturing Hub, engages with startups, industry, academia, and policymakers, and represents the institute at national events. He has hosted webinars, authored industry-focused content, and completed professional training in strategic management, supply chains, and global food systems. Beyond work, Aakashraj is passionate about history, geopolitics, food security, and leadership, and enjoys cooking, reading, and traveling.
Dr. Mudasir Ahmad Shagoo, from the Department of Chemistry at NIT Srinagar, is a food technology researcher specializing in food biopolymers, functional foods, and smart packaging, with 70+ publications, 4500+ citations, major research grants, and multiple international awards including recognition among the world’s Top 2% Scientists.
Er. Venugopalan V V is the Chief Scientist at CSIR-NIIST with over 30 years of experience in spice processing, food and nutraceutical technology development, industrial consultancy, and setting up large-scale agro-processing units.
Dr P Srinivasa Rao Designation: Institution / University / Department (present post) Professor, Agricultural and Food Engineering Department, IIT Kharagpur Educational qualification M. Tech., Ph.D. Research & Professional Experience More than 30 years in different positions Area of specialization Food Process Engineering Miscellaneous Handled numerous high value sponsored projects Areas of Interest: Process Equipment Design; Novel methods of food processing; Grain processing & storage engineering; Millets processing and value addition; Extraction and encapsulation of bioactives; Scaling up of food processing technologies; Startups and entrepreneurship development
Dr. Rewati Raman Bhattarai, a Senior Lecturer in Food Science and Technology at Curtin University, is an accomplished researcher whose work spans plant-based food structure, sustainable ingredient development, advanced processing technologies, and protein functionality enhancement, backed by a distinguished academic background, award-winning doctoral research, extensive international collaborations, numerous funded projects, and significant contributions through publications, supervision, and global professional engagement.
Dr. K. Ramalakshmi, Professor and Head of the Department of Food Technology at Rajalakshmi Engineering College, is a distinguished researcher with over 27 years of research experience and 8 years of teaching, specializing in functional foods, nutraceuticals, and plant-derived biomolecule characterization, with an impressive portfolio of 53 research papers, numerous national and international patents, multiple process know-hows, extensive student supervision, industry collaborations, prestigious fellowships and awards, and active leadership in several funded research and consultancy projects, along with serving as a member of the FSSAI Scientific Panel and engaging in international research collaborations.
Prasobh Prasad, Head of R&D at Mane Kancor Ingredients Ltd., holds advanced qualifications in Chemistry and Management and brings 22 years of expertise in the development and commercialization of natural ingredients, specializing in food and beverage applications, nutraceuticals, antioxidants, antimicrobials, and personal care solutions, supported by strong industry leadership experience and a comprehensive professional background.
Dr. Laxmikant S. Badwaik, Professor in the Department of Food Engineering and Technology at Tezpur University, is a distinguished academic and researcher with two decades of experience in teaching and research, specializing in food packaging, food processing waste utilization, and bioactive compound extraction, and has contributed extensively to the field through 70+ peer-reviewed publications, multiple patents, edited books, significant student mentorship, prestigious national awards including the FSSAI Eat Right Research Team Award and SEA Innovation Awards, and active leadership roles within AFSTI at both national and regional levels.
Dr. Anil Panghal, currently a Scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University, Hisar, holds a Ph.D. in Food Technology and brings over 18 years of diverse professional experience spanning his role as Production Manager at Nestlé, Associate Professor at Lovely Professional University, and Scientist at CCS HAU, with core expertise in extrusion technology.
Dr. O P Chauhan is currently working as Scientist ‘G’ and Head of Fruits and Vegetables Technology Department at Defence Food Research Laboratory, Mysore, India. Dr. Chauhan holds M.Sc. and Ph.D. in Food Technology from G B Pant University of Agriculture and Technology, Pantnagar. His research interest includes postharvest handling of fruits and vegetables including high pressure processing, pulsed electric field processing, microwave processing, thermal processing, modified atmosphere packaging, etc. His research findings have appeared in more than 150 international and national peer-reviewed journals. He has edited a book on ‘Non-thermal Processing of Foods’ published by CRC Press, USA, a book on Advances in Food Chemistry - Food Components, Processing and Preservation published by Springer, Singapore; a book on ‘Food Science’ published by NIPA, India and a book on Fruits and Vegetables Technologies - Postharvest Processing and Packaging published by Springer, Singapore. He has published 38 book chapters as well. He also has 17 patents to his credit. He has presented more than 100 papers in various national and international conferences. He has served as the chief editor of American Journal of Food Technology and editorial board member of Journal of Food Science and Technology. Presently, he is serving as chief editor of Journal of Food and Agriculture Research, Indian Food Industry, International Journal of Food and Fermentation Technology, Pantnagar Journal of Research, etc. Dr. Chauhan has supervised several Ph.D. and M.Sc., M.Tech. and B.Tech. students. He is a recipient of INSA fellowship to work at German Institute of Food Technologies (DIL), Quakenbruck, Germany on Advanced Food Technologies besides being trained on high pressure processing technology in UK. He has been instrumental in organizing several conferences, workshops, training programs, courses, etc. He has transferred 26 technologies to various firms for commercialization. Dr. Chauhan is recipient of DRDO Young Scientist Award, AFSTI Young Scientist Award, Laboratory Scientist of the Year Award, Laljee Godhoo Smarak Nidhi Award (AFSTI), DRDO Technology Group Award, FICCI Best Postharvest Technology Innovation Award, DRDO Technology Spin-off Award, DRDO Technology Absorption Award, Bioved Fellowship, Dr JS Pruthi Award (AFSTI & AIFPA), National Science day medal, National Technology day medal, as well as several Best Paper and Poster Awards from different associations. He is Life Member of Association of Food Scientists and Technologists (India), Nutrition Society of India and Indian Science Congress.
Himanshu Pandey, Vice President of Manufacturing at Zydus Wellness Ltd., holds an M.Tech in Post-Harvest Process and Food Engineering from GBPUA&T Pantnagar and an MBA from Chifley Business School, Australia, bringing over 27 years of rich expertise in food processing, large-scale plant operations, and manufacturing leadership.
Dr. D. D. Wadikar Designation: Institution / University / Department (present post) Scientist F & Head, Grain Science & Technology Department, Defence Institute of Biodefence Technologies,DRDO-DIBT, Mysore-570011 (Formerly DFRL Mysore) Educational qualification M.Tech.; PhD. Research & Professional Experience 24 years of research experience in food science & technology Area of specialization Cereals, Millets & Pulses, Microwave & Infra red Processing Combinations Miscellaneous https://scholar.google.com/citations?hl=en&user=R84m0D4AAAAJ&view_op=list_works&sortby=pubdate
Sathya Chenduran M, Founder & Director of TOOZ Consumer Products Pvt. Ltd., is a Food Process Engineering graduate from NIFTEM-T and an MBA from IIM Visakhapatnam, whose professional journey spans CRM consulting, clean-label food innovation, and developing consumer-centric, convenient, and responsibly sourced food products—growing TOOZ from zero to 24 SKUs while building farmer partnerships and modernizing traditional South Indian food practices.
Dr. Anoop A. Krishnan, Assistant Director (Technical) at the Export Inspection Council, Ministry of Commerce & Industry, Government of India, holds a Ph.D. in Biosciences and has extensive experience in international cooperation, laboratory management, and global food safety systems, having served as an FAO/IAEA International Consultant and specialized in chemical residues and contaminants; he is a Young Scientist Awardee (AOAC India, 2018) and a qualified assessor for ISO 17025, ISO 17034, and ISO 17043, contributing to national and international committees including Codex, BIS, and FSSAI.
Dr. Sandeep Patil is a seasoned professional currently serving as Senior Manager – Business Development at Mettler Toledo India Pvt. Ltd. He holds a Ph.D. in Chemistry from IISc Mumbai and an MBA from IIM Indore, bringing together strong scientific expertise and business acumen. With 6 years of research experience and 14 years in the industry, Dr. Patil specializes in moisture testing and commercial impact assessment. He has extensive APAC trainer experience on moisture-related topics and actively collaborates with leading food companies on moisture management solutions focusing on quality, compliance, and data traceability.
Expertise in end-to-end project management, scaling up technologies from lab to factory, and enabling global supply chains for leading brands like Lipton, Bru, Kissan, Hellmann’s, etc.
Area of Specialization : Food Technology; Functional Foods; Ultrasound processing of foods; Protein Chemistry and Technology – Alternative proteins using legumes/millets/oilseed cake involving advanced dry and wet fractionation; High Pressure Homogenization; Sustainable product and process development of foods from Chickpea and other pulses
Area of Specialization: Food Extrusion and Food Rheology, Impact of Sophisticated Instrumentation on quality of the end product
Food & Nutrition
Hunger, Satiety, and Gut: Role of Gut-Brain Axis
Experience - 30 Years
Nano-Microencapsulation of Probiotics by Spray Drying
Next-Generation Food Innovations: Functional Ingredients and Sustainable Processing
The Nano-Advantage: Integrating Nano Botanical Extracts for Next-Generation Functional Foods
Automation and cognitive computing in post-harvest sector: Precision for Progress and Prosperity
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Functional Foods, Food Fortification, By-product utilization in Food industries |
Phenolic lipids for functional applications
Innovative and Rapid Analytical Techniques in Food Analysis
Addressing Sustainability in Agri-Food System Through Standards
Food Biotechnology
Food Packaging Technology
Green Extraction of Biopolymers and Phenolics From Date Palm waste and their Valorisation for Fabrication of biodegradable packaging material
Overcoming Food Fraud – Why Food Integrity & Safety Matters
Current and New-Age Intelligent Systems Coupled with AI to Detect Food Quality
Dr. Shivraj Hariram Nile is a distinguished SCIENTIST currently working at the BRIC-National Agri-Food and Biomanufacturing Institute (NABI) in India
Micronutrient Complementarity- Metabolism and Food microbiomes
