Dr. Suzana Caetano da Silva Lannes is an Associate Professor III at the Pharmaceutical Sciences School - the University of São Paulo, Brazil. She is a member of the Board of Directors – IUFoST, Past President of the Brazilian Society of Food Science and Technology-sbCTA, and Past Director of the Brazilian Association of Scientific EditorsABEC. She published papers in reputed journals, books, and book chapters, and served as Editor in Chief of the Food Science and Technology journal by 13 years. Developed research works in the area of Food Science and Technology, on the following subjects: cocoa and chocolate issues, rheology, physics and structure of foods, development of special and nutritional food formulations, fats & oils.
Dr. Pankaj Pathare is an Associate Professor at Sultan Qaboos University in Oman, specializing in food engineering and postharvest technology. With a strong academic background, including degrees from renowned institutions in India and Ireland, he has established himself as a leading expert in his field. Prior to joining SQU, Dr. Pathare served as a researcher at prestigious institutions including Newcastle University in the United Kingdom, Stellenbosch University in South Africa, and the Central Institute of Post-Harvest Engineering and Technology (CIPHET) in India. His research interests encompass a wide range of topics, from quantifying postharvest losses to exploring innovative applications of computer vision and renewable energy in food processing. His expertise has been instrumental in addressing critical challenges faced by the food industry, such as reducing mechanical damage, improving product quality, and enhancing energy efficiency. Dr. Pathare's contributions to the field are evident in his extensive publication record, with over 87 original research articles in peer-reviewed journals and numerous conference presentations. His work has garnered international recognition, leading to invitations as a keynote speaker at various conferences. Dedicated to mentoring the next generation of researchers, Dr. Pathare has supervised and co-supervised 15 postgraduate students. His commitment to advancing knowledge in food engineering/postharvest technology is further exemplified by his active involvement in the editorial boards of several leading SCI research journals including Journal Food Quality, Discover Food, Measurement:Food and Frontiers in Sustainable Food Systems. Recognized as a World Top 2% Scientist by Stanford University in 2022, 2023, and 2024, Dr. Pathare's expertise and contributions have solidified his position as a leading authority in his field.
Mr. Niranjan Kothandaraman holds a M.Sc. degree in Applied Chemistry from Regional Engineering College, Trichy, India.
Joined as an Application Chemist at Metrohm India and has good knowledge and working experience with all the analytical instruments from Metrohm AG. Having got an opportunity in marketing , currently he is working as a Product Manager at Metrohm India for Ion Chromatography , Voltammetry and Elga Water Purification Systems and is responsible for pan India business.
He has been with Metrohm India for the last 24 years. He is part of Global Experts and Competitive Intelligence for Ion Chromatography instruments. Been involved in developing marketing strategies and prompted product improvements based on customer feedbacks.
Sanjay K. Patil is working with Uniphos Envirotronic Pvt. Ltd., as a Dy. Gen. Manager (R & D). He is having 20 yrs of experience in gas detection and related fields. He has developed electrochemical gas sensors for different gases such as CO, H2S, Cl2, Br2, NO, NO2, PH3, Mercaptan, Breath alcohol, Oxygen, etc. He is involved in development of Oil Quality and water quality measuring instruments also involved in development of spectroscopic instrument for gas monitoring. He is holding 2 patents related to gas sensor.
Vikas Talwar, B. Sc. (Agri) Gold Medalist, MBA ( International Business & Marketing), Post Graduate Programme in Food Safety (Hebrew University, Israel).
Experience:- Enforcement of FSS Act, 2006, and Rules/Regulations made thereunder including interpretations of Regulatory Provisions, Food Safety Incidents, Food Recalls etc., Consumer Grievances related to Food Safety & Quality, FSSAI Licensing and Regulatory Issues, Industry Engagements.
Vivek Dhyani is GC/GCMS All India Business Manager with Agilent technologies and is also heading the India Application team. He is responsible for the complete product management as well as application support. His last assignment was Product Manager for GCMS in Agilent, Singapore where he responsible for the technical support for GCMS in Singapore, Indonesia and South Asia. He is having more than 20 years of experience in Mass spectrometry and chromatography field. Earlier to this role he has worked in Agilent, India as Product specialist and Application Engineer- GC/GCMS. He was also associated with PerkinElmer for more than five years as Application Specialist-Chromatography and LIMS and was responsible for giving support to India, Neighboring countries and Middle east. He is regularly invited for giving seminars and training on Chromatography by government institutions as well as private companies.
Prior to PerkinElmer he worked for Zydus Altana, India as QC officer and RPG Life Sciences, India as QA officer for two years.
Ms Priyanka Sen is a post graduate in Medical Microbiology working in the field of in vitro diagnostic past 16 years into Industrial Microbiology.She heads the Field Application Team at bioMerieux India Pvt. Ltd – Industrial Applications and has been associated with numerous validations and trainings for new automated Microbiology solutions for the Industrial Microbiology fraternity.She has been working closely with Govt. labs over the years for setting up projects with a concept of Full Microbiology Automation in the lab in food and pharma testing. Also, been a trainer facilitating numerous in house and external trainings and workshops for post graduate students and lab analysts across the pharma and food industries.
Nitya Sharma experienced researcher with a strong foundation in food engineering and sustainable food systems, holding a Ph.D. in Processing and Food Engineering. My work includes a robust publication record with over 45 peer-reviewed papers and several contributions to book chapters. I have successfully led both academic and outreach research, developing innovative technology packages, and designing quantitative and qualitative methodologies to assess product quality, monitor shelf life, and investigate the physicochemical and nutritional properties of foods. I actively collaborate with industry stakeholders and local farmers, offering technical advisory services and training to bridge research with real-world applications. Currently, I lead research and intervention projects aimed at reducing food loss and food waste in India, working closely with supply chain actors to develop practical, impactful solutions that drive positive change in the agri-food sector. My passion lies in creating actionable strategies that contribute to a more sustainable and efficient food system.
To be part of an organization with scope for basic and applied research, in a multidisciplinary environment to make significant contribution with my broad expertise, continuous learning and improvement coupled with growth and individual development. Education: Ph. D. at CSIR-National Chemical Laboratory, Pune (2013-2018). Research Associate (Envirocare labs- 2024- present): Conducted amino acid profiling for various food, feed matrices, and physiological fluids, ensuring compliance with customer-specific regulatory standards. Designed and optimized analytical protocols, delivering comprehensive development reports. Authored detailed application notes to support analytical insights. Delivered product demonstrations to clients, addressing their specific needs and applications. Collaborated closely with marketing and sales teams to align technical expertise with business strategies.
A highly accomplished Professor of Biochemistry at Tumkur University with over 15 years of academic and research experience, Current research interests in Blood Cells & Disease and Snake Venom Pharmacology. Author of 115 publications, with 76 as first/corresponding author, totaling 8,219 citations (H-index: 47). Recipient of prestigious awards like the Sir C.V. Raman Young Scientist State Award and Prof. S.S. Katiyar Endowment Lecture Award. Recognized for impactful research on arthritis and platelet apoptosis, with works featured in leading journals such as Nature Communications and PNAS. Mentored six Ph.D. graduates and continues to contribute significantly to biochemical research and education.
Dr. K. Kemparaju, Ph.D., FNASc, is a Professor of Biochemistry at the University of Mysore with expertise in venom pharmacodynamics, focusing on immune cells, thrombosis, and platelet biology. With over 110 publications, 7,130+ citations (H-index: 46), and recognition as a Fellow of NASI, his research includes landmark discoveries in toxinology and venom-induced tissue destruction. A mentor to 19 Ph.D. graduates, he has led major projects funded by DST, UGC, and DBT and serves as an editor for esteemed journals. Dr. Kemparaju is an acclaimed speaker at national and international forums, contributing significantly to biochemistry and venom pharmacology.
Dr. Prof. V. Palanimuthu, BE (Ag), MTech, Ph.D., is the Director of NIFTEM, Thanjavur, an Institute of National Importance under the Government of India. With over 30 years of academic and administrative experience at UAS, Bengaluru, he has served as Special Officer and University Head (Agricultural Engineering) and currently teaches B.Tech and M.Tech students while guiding numerous research scholars.
A distinguished innovator, Dr. Prof. V. Palanimuthu has developed and commercialized 16 agricultural gadgets and 9 process technologies, authored 80+ research articles, and holds one patent. He has spearheaded 19 externally funded projects and established the Centre of Excellence for Small Millets Processing. Recognized with prestigious awards, including the ICAR Best Teacher Award (2015) and Lifetime Achievement Award (2024), Dr. Prof. V. Palanimuthu is a life member of professional organizations such as ISAE, IEI, and AFSTI, contributing significantly to agricultural engineering and food technology.
Dr Smriti Priya is a Principal Scientist at the CSIR-Indian Institute of Toxicology Research in Lucknow, India. With a robust research background, she has held various positions at the institute since July 2014, progressing from Scientist to Senior Scientist and now Principal Scientist since July 2022. Before this, Dr Priya completed her postdoctoral fellowship at the University of Lausanne, Switzerland, and earned her PhD in Biochemistry from Punjab Agricultural University, Ludhiana, India. In addition to her research, she serves as an Associate Professor at the Academy of Scientific and Innovative Research (AcSIR) since April 2015. Dr Priya's research expertise lies in protein biochemistry, focusing on protein folding, aggregation, and chaperone functions. Her group specializes in understanding the molecular mechanisms of protein aggregation in neurodegenerative diseases, with particular emphasis on the environmental risk factors contributing to Parkinson’s disease. She employs advanced techniques and structural biology to identify natural and chemical compounds that may inhibit protein aggregation and serve as potential therapeutic targets. Dr Priya has authored 30 research articles and two book chapters, holds two Indian patents, and has secured seven grants. She has guided six PhD theses and nine master's theses, reflecting her commitment to advancing scientific knowledge and mentoring the next generation of researchers.
Dr. O.P. Chauhan, Scientist ‘F’ and Head of the Fruits and Vegetables Technology Division at the Defence Institute of Biodefence Technologies, Mysore, specializes in advanced postharvest technologies including High-Pressure Processing, Pulsed Electric Field Processing, and Modified Atmosphere Packaging. With over 150 peer-reviewed publications, 32 book chapters, and 17 patents, Dr. Chauhan has significantly contributed to food science and technology.
He has edited prominent books, supervised numerous postgraduate students, and transferred 26 technologies for commercialization. A recipient of multiple prestigious awards including the DRDO Young Scientist Award and FICCI Best Postharvest Technology Innovation Award, he is actively involved in conferences, workshops, and editorial roles for leading journals. Dr. Chauhan is a Life Member of AFSTI, Nutrition Society of India, and the Indian Science Congress.
Dr. Parmjit S. Panesar, a Professor at Sant Longowal Institute of Engineering and Technology (SLIET), Punjab, has over 27 years of experience in teaching, research, and administration. His research focuses on value addition of food industry by-products, circular economy, biodegradable packaging, food enzymes, prebiotics, and green extraction of bioactives. He has published over 200 scientific papers, 60 book chapters, and authored/edited 17 books.
A recipient of multiple prestigious fellowships and awards, including the INSA Teachers Award (2020) and Fellowships from AFSTI, ISEES, and BRSI, Dr. Panesar has supervised 17 Ph.D. and 38 M.Tech students. He has been listed in Stanford University's "World Ranking of Top 2% Scientists" for five consecutive years (2020-2024). He actively serves on national and international committees, editorial boards, and scientific panels. Dr. Panesar has also chaired over 100 technical sessions and delivered invited lectures worldwide.
Dynamic and Versatile Chemist | Pharma Business Development | Product & Application Specialist
With over 15 years of expertise in analytical chemistry, he excel in driving product management, business development, and application support within the pharmaceutical industry. Proven track record of delivering innovative solutions in HPLC, LCMS, and related technologies. Experienced in conducting international seminars, fostering client relationships, and mentoring teams for operational excellence. Holder of a Ph.D. in Chemistry and recognized contributor to research publications.
Professor (Retd.), Former Registrar & Director of Extension, Kerala Agricultural University, Thrissur, Kerala. Specializing in Horticulture with over 35 years of experience in teaching, research, and extension. Awarded for contributions in product development, technology dissemination, and research. Key achievements include developing 25+ value-added products and releasing 17 crop varieties. Recognized for leadership in agricultural extension, including awards for outstanding work with KVKs and research stations.
Vikram Kelkar is the Managing Director of Hexagon Nutrition with more than 20 years of experience in the food and nutrition industry. He is the Co-Chairman of ASSOCHAM for the Food Processing and Value Addition National Council. He is also an elected member of the governing council of the EPCES(Export Promotion Council for EOUs and SEZs) under Ministry of Commerce and Industry.
He is conferred with “Young Visionary – 2011” Chanakya Award by PRCI (Public Relations Council Of India), in 2011. The award is for outstanding innovation in eradication of micronutrient deficiencies. He is also a co-author of Research Paper titled “Asian Wheat Flour Products: Impact of flour fortification on organoleptic properties”, released in March, 2011. Vikram holds a Bachelor of Management Studies from University of Mumbai, India and Master of International Business from University of Auckland, New Zealand.
Atul Kulkarni is a Segment Marketing Manager at Merck Life Sciences with 15 years of experience. He specializes in developing tailored solutions for industries and test laboratories to address challenges and improve accessibility. Previously, he held roles as Senior Technical Sales Manager and Senior Product Manager, contributing significantly to analytical solutions in F&B, Pharmaceuticals, and Environment sectors. With a master’s in industrial chemistry, Atul combines strong market acumen and expertise in usability heuristics. He is also passionate about wildlife, photography, and numismatics.
Presentation Topic: The Hidden Heroes - Analytical Tools Behind Food Quality : This presentation highlights the critical, often overlooked role of analytical tools in ensuring safety, quality, and innovation in the food industry. It emphasizes how these tools help deliver high-quality, sustainable products that build consumer trust.
Dr. Johnsy George is a Scientist ‘F’ and Head of the Food Engineering & Packaging Technology Division at the Defense Institute of Bio-defense Technologies, DRDO, Mysore. His research focuses on sustainable polymeric materials for food packaging. He holds a Ph.D. in Polymer Science and Technology from Visvesvaraya Technological University and has published 80 international papers, five book chapters, and holds four patents. Dr. George has received several awards, including the 9th National Award for Technology Innovation in 2020 and multiple DRDO Technology Group Awards. He has delivered invited lectures internationally and serves on the Board of Studies for multiple universities.
Professor (Dr.) Jashbhai B. Prajapati is a renowned expert in Dairy Technology and Dairy Microbiology with over 43 years of teaching and research experience. He is the former Dean of the Faculty of Dairy Science at AAU and currently serves as the Chairman of the Indian Dairy Association (West Zone), Mumbai. Dr. Prajapati is a pioneer in probiotic research in India, with over 500 publications and two textbooks. He has guided 32 MTech and 9 PhD students and received several prestigious awards, including the Hari Ohm Ashram Award in 2015. He is a fellow of multiple scientific organizations and has been actively involved in various scientific bodies, universities, and industry panels. Dr. Prajapati has also contributed to global dairy research through keynotes and lectures at international conferences.
Prof. Sudheer, with over two decades of experience as a teacher, researcher, and extension scientist, is currently heading the Department of Agricultural Engineering at RAFTAAR Agri Business Incubator and Centre of Excellence in Post-harvest Technology at KAU, Thrissur. He holds a PhD in Agricultural Engineering from IARI New Delhi and a Post Doctorate from KU Leuven, Belgium. Prof. Sudheer has secured funding from multiple government agencies and has published 330 research papers, six textbooks, and several bulletins. He has received numerous prestigious fellowships and awards, including the Krishi Vigyan Award and the ICAR National Fellow title for his research on non-thermal processed fruits and vegetables.
Dr. K R Anilakumar is a distinguished professor and co-ordinator of projects and research at Amala Cancer Research Centre, Thrissur, Kerala. With over 38 years of research experience in Defence Food Research Laboratory (DFRL), DRDO, he has made significant contributions in the fields of functional foods, nutraceuticals, and food biochemistry. Dr. Anilakumar has received several notable awards, including the DRDO Laboratory Scientist of the Year and the National Science Day Oration Award. He holds multiple patents and has published extensively in peer-reviewed journals.
Dr. Mahesh Gupta is a Principal Scientist at CSIR-Institute of Himalayan Bioresource Technology, Palampur, with expertise in developing functional foods and nutraceuticals from underutilized Himalayan bioresources for health and wellness. He holds a B.Sc. in Food Science & Technology, an M.Sc. in Food Technology, and a Ph.D. in Food Technology from DRDO’s Defence Food Research Laboratory. Dr. Gupta has completed post-doctoral research at Dublin Institute of Technology, Ireland.
With 71 peer-reviewed publications, 29 conference presentations, 9 book chapters, and 5 patents, Dr. Gupta has supervised 7 Ph.D. students and organized 21 training programs on food processing. He has signed 68 MoUs with start-ups and industries for R&D collaboration. His professional memberships include life membership in AFSTI and involvement in several key scientific panels under FSSAI and the Indian Government's initiatives.
Dr. N. Venkatachalapathy is the Dean of Research, Consultancy, and International Relations at the National Institute of Food Technology Entrepreneurship and Management, Thanjavur (NIFTEM-T). He is also a Professor in Food Process Engineering and Chairman of the Working Group on Grain Sciences. He holds a B.E. in Agricultural Engineering, an M.E. in Post-Harvest Technology, and a Ph.D. from Gandhigram Rural Institute.
With over 130 publications in peer-reviewed journals and two edited books, Dr. Venkatachalapathy’s research focuses on food waste valorization, food processing gadgets, and drying technologies. He has received multiple grants from MoFPI, DST, DBT, and other agencies. He is a life member of several professional organizations and has been recognized with awards like the ICAR Team Research Award, Dr. A.P.J. Abdul Kalam Award, and Dr. Visweswaraya Award for his contributions to food processing.
Dr. Pichan Prabhasankar is the Chief Scientist and Head of the Flour Milling, Baking, and Confectionery Technology Department at CSIR-CFTRI, Mysore. With 30 years of experience in teaching and research, his work focuses on developing wheat and non-wheat food products addressing celiac disease, diabetes, and other health conditions. A biochemist by training, Dr. Prabhasankar earned his PhD from Madras University and completed postdoctoral studies in Molecular Biology and Food Rheology in the USA. He has developed numerous innovative food products, many of which have been commercialized.
Dr. Prabhasankar has received several prestigious awards, including the CSIR-CFTRI Best Scientist Award (2014-15), VIFA Distinguished Faculty Award (2016), and the Bharath Gaurav Award (2017). His extensive research includes immunogenicity characterization of wheat varieties, development of animal models for gluten sensitization, and the molecular mechanisms of wheat-based foods. With over 127 peer-reviewed publications, 10 patents, and more than 40 commercialized processes, his contributions to food technology are significant.
Dr. Prabhasankar has served as Editor-in-Chief of *Journal of Food Science and Technology*, enhancing its impact factor, and held leadership roles in professional organizations such as AFSTI and the Society of Biological Chemists. Recognized globally, he has participated in research collaborations and conferences across Japan, France, the UK, and Jamaica. Notably, he has guided 14 PhD scholars and ranks among the top 2% of scientists worldwide, as curated by Stanford University.
Dr. Prakash M. Halami is the Chief Scientist, Professor at AcSIR, and Head of the Microbiology & Fermentation Technology Department at CSIR-CFTRI, Mysore. With over three decades of R&D experience, his expertise spans food-grade metabolite production, probiotic development, antibiotic resistance, and molecular microbiology. He holds a PhD in Biotechnology from the University of Mysore, with advanced training at institutions in Japan, Germany, and the USA.
Dr. Halami’s work on antibiotic resistance is recognized by WHO and FAO, contributing to the National Action Plan on AMR and ICMR/ICAR project evaluations. His innovations include the development of Bifidocurd and bifidobacteria-enriched soyacurd, both commercialized. He has authored 137 peer-reviewed publications, holds four patents, and has guided 14 doctoral students.
An elected Fellow of several prestigious scientific societies, including the Royal Society of Biology and the Indian Academy of Microbiological Science, Dr. Halami has received numerous awards, such as the Lalji Godhoo Smarak Nidhi Award and CSIR-CFTRI Foundation Day awards. He has chaired the Alcoholic Drinks Committee of BIS and serves on the FSSAI panel for antibiotic residues. A dedicated educator, he continues to organize national and international events on probiotics and antimicrobial resistance.
Dr. R. Kumar is the Centre Head of the Defence Institute of Bio-defence Technologies (DIBT), Mysore, and the Project Director of ISRO’s Space Food and Logistics program for the Gaganyaan mission, a collaboration with DRDO. With over 28 years of R&D experience, he has pioneered advancements in combat rations, food packaging, and both thermal and non-thermal food processing technologies. His achievements include developing Meal Ready-to-Eat (MRE) rations for the Indian Army and Navy, biodegradable and multilayer packaging for dehydrated vegetables, and automated systems for processing tender coconut water and coconut sap (Neera).
Dr. Kumar has played a pivotal role in indigenizing survival components such as potable sterilized water and sea dye markers for the Indian Air Force. He also serves on committees revising ration scales for the armed forces, is a Defence Food Analyst examiner, and contributes as a scientific panel member of FSSAI and BIS. Additionally, he is on the Board of Studies for Food Science and Technology at leading institutions like the University of Mysore, VIT, and JNTU.
A recipient of numerous accolades, Dr. Kumar’s awards include the DRDO Scientist of the Year (2020), National Technology Innovation Award (2019), and the Thomas Edison Award (2014). He has 16 granted patents, 18 filed patents, and over 80 international journal publications. His exceptional contributions have set benchmarks in food technology and bio-defense.
Dr. S. N. Raghavendra is an Assistant Professor (Grade-III) in the Department of Postgraduate Studies and Research in Food Science at St. Aloysius (Deemed to be University), Mangaluru. With a Ph.D. in Biotechnology from CSIR-CFTRI, Mysore, his research focuses on biotechnological processing for value-added products from fresh coconuts. He has over two decades of experience in academia and research, including positions at CSIR-CFTRI and the University of Mysore.
As the founder head of the Food Science and Technology Department at St. Aloysius University, Dr. Raghavendra has contributed to curriculum development and served as a BOS and BOE member for various institutions. His work on Virgin Coconut Oil (VCO) processing has been widely recognized, earning the CSIR-CFTRI Foundation Day Award for "Best Technology Transferred to Industry."
Dr. Raghavendra has secured significant research funding, including a Rs. 2.34 crore DBT multidisciplinary project. He holds two patents related to coconut processing and has published extensively in high-impact journals, with an H-index of 8 and over 1,200 citations. His innovative contributions have advanced food science and technology, particularly in coconut-based product development.
Dr. S. Shanmugasundaram is a distinguished Professor of Food Engineering and the Registrar (i/c) at the National Institute of Food Technology, Entrepreneurship, and Management, Thanjavur (NIFTEM-T), an Institute of National Importance under the Ministry of Food Processing Industries, Government of India. With over two decades of academic and research excellence, he specializes in advanced food processing technologies and holds a Ph.D. in Food and Agricultural Process Engineering from Tamil Nadu Agricultural University.
Dr. Shanmugasundaram has successfully completed funded research projects worth over ₹700 lakhs, focusing on radio-frequency heating, drying technologies, and sensor development. He has authored 62 research publications, 28 articles, and 106 conference papers and has mentored 11 Ph.D. scholars, four of whom received CSIR-SRF fellowships, with one earning the prestigious "Best Whole Grain Ph.D. Thesis Award (South Asia, 2023)."
A recipient of numerous accolades, including the Dr. V. Subrahmanyan Best Scientist Award (2022) and the TNAU Merit Award, Dr. Shanmugasundaram actively contributes to institutional governance at NIFTEM-T, shaping its academic and research initiatives. His leadership and innovative contributions continue to advance the field of food engineering.
Dr. Sandeep Kumar Sharma is a distinguished Principal Scientist at CSIR-IITR, Lucknow, India, with a robust academic and research background spanning over two decades. He holds a Ph.D. from CSIR-IGIB and the University of Delhi and has contributed to leading institutions, including the University of Zurich, Umeå University, and the University of Lausanne. His expertise encompasses food safety, sensing technologies, and biocomposite materials.
Dr. Sandeep Kumar Sharma has played pivotal roles as Coordinator and Nodal Scientist for CSIR Missions such as ATLAS and FOCUS, advancing food safety technologies and solutions. He actively contributes to policy-making as a member of key committees, including the Central Advisory Committee of FSSAI and various technical committees of the Bureau of Indian Standards (BIS).
With 12 patents filed, 1 granted, and 8 trademarks and copyrights, Dr. Sandeep Kumar Sharma is a prolific innovator. His research portfolio includes 54 published articles, focusing on advanced sensing technologies and biocomposites, with recent works featured in Trends in Food Science & Technology and Food Chemistry. He is a recognized leader in the development of novel solutions for food quality and safety.
Dr. Shivraj Hariram Nile, Principal Scientist at CSIR-IITR, Lucknow, is a leading expert in food safety and sensing technologies with over two decades of experience. He holds a Ph.D. from CSIR-IGIB and has contributed to institutions like the University of Zurich and Umeå University.
As Coordinator for CSIR Missions (ATLAS, FOCUS) and a member of FSSAI and BIS committees, he has significantly influenced food safety policy and innovation. With 54 research articles, 12 patents (1 granted), and 8 trademarks, his recent work focuses on biocomposites and advanced sensing for food quality, published in top journals like Food Chemistry.
Dr. Sukesh C.S., a distinguished researcher in membrane biology, specializes in stress response mechanisms using yeast as a model. With a Ph.D. from GNDU, Amritsar, his dissertation focused on membrane lipid composition and lectin-mediated agglutination of Candida kefyr.
Dr. Sukesh has received numerous accolades, including the State Govt. Merit Scholarship, CSIR Fellowship, and DBT's Biotech Overseas Associateship. A member of prestigious societies like SBC (India) and Biochemical Society (UK), he has 65 publications to his name and remains a regular visitor to IBMCP, Spain. He can be reached at sukeshcs@pu.ac.in.
Dr. Sinija, Professor and Head of the Department of Food Process Engineering at NIFTEM-T, holds a Ph.D. and M.Tech. in Post-Harvest Engineering from IIT Kharagpur, following a B.Tech. from Kerala Agricultural University. With 19 years of teaching and research experience, she has published 92 peer-reviewed journal articles, 16 book chapters, and holds 3 patents.
Dr. Sinija has completed 31 funded research projects and leads 3 ongoing ones. She has received several prestigious awards, including the Prof. Jeevan Singh Sidhu Award (2018), Bharat Vikas Award, and Dr. V. Subramanyan Best Scientist Award (2022). As head of the Food Processing Business Incubation Centre, she has facilitated over 1,000 training programs, aiding 142 entrepreneurs in establishing food processing businesses. She also coordinates PMKVY and PM FME initiatives at NIFTEM-T.
Dr. Vinod Kumar is a distinguished researcher in biochemistry, bioenergy, and algal biotechnology. He earned his Ph.D. in Chemistry (Biochemistry) from H.N.B. Garhwal University and serves as a Research Scientist at RUDN University, Moscow, and Associate Professor at Graphic Era University, Dehradun. His research focuses on algal-based 3D food, wastewater treatment, and sustainable bioenergy systems, integrating carbon capture and biofuel production.
Dr. Kumar has led prestigious Indo-Russian projects and secured funding from DST, the Ministry of Environment, and the Ministry of Food Processing, India. He has published extensively in high-impact journals and holds patents in microalgae cultivation. Honored with the Young Scientist Award (2022), he also serves as an Honorary Research Fellow at the Russian Academy of Sciences, driving innovations in algae-based sustainability.
Dr. Jayant Bandekar, Former Head of the Radiation Biology & Health Sciences Division at Bhabha Atomic Research Centre (BARC), Mumbai, is a renowned expert in food microbiology and radiation processing. With an M.Sc. in Microbiology (First Rank, University of Poona) and a Ph.D. on the effects of ionizing radiation on Vibrio parahaemolyticus, his research focuses on foodborne pathogens and their control using radiation.
Dr. Bandekar has contributed to advancements in radicidation of frozen shrimp, radiation processing of minimally processed plant produce, and molecular detection of pathogens like Salmonella. He also led KRUSAK, Nashik, overseeing mango radiation processing for export. A recognized guide for M.Sc. and Ph.D. students, he has published 66 research papers and served as Principal Investigator for an IAEA Coordinated Research Project. Dr. Bandekar is a Fellow of the Maharashtra Academy of Science and has been a member of the FSSAI Biological Hazards Panel.
Dr. Jyotsna Sanjeev Waghmare is a Professor at the Department of Oils, Oleochemicals, and Surfactants Technology, Institute of Chemical Technology (ICT), Mumbai. With over two decades of academic and industrial experience, her expertise lies in oils, nutraceuticals, and surfactants. She has earned numerous prestigious fellowships, including from the Council of Scientific and Industrial Research (CSIR) and international scholarships. Dr. Waghmare has over 30 peer-reviewed publications and patents in her field. Additionally, she has held research positions in global institutions and serves as a thought leader in her domain
Dr. Dadasaheb Dattatraya Wadikar is a Scientist ‘F’ and Head of the Grain Science Technology Division at the DRDO-Defence Institute of Biodefence Technologies (DiBT), Mysuru. With 22 years of research experience, his expertise spans the processing and preservation of grains, oilseeds, spices, microwave and IR food processing technologies, and military nutrition. Dr. Wadikar has 55+ publications, 3 granted patents, and 4 patents filed. A recognized guide for Ph.D. scholars, he is actively involved in academic mentorship and research collaborations. His contributions to food science have earned him 15 awards, including the DRDO Laboratory Scientist of the Year (2017) and Prof. G.S. Bains Award (2020).
Dashrath R. Basannar is a retired Scientist ‘F’ with 34 years of experience at AFMC, Pune, specializing in statistical analysis, research design, and data management. He holds an M.Sc. in Mathematics (specializing in Statistics and Operations Research) from IIT Powai and a Master's in Population Studies from IIPS, Mumbai. With over 500 article reviews for journals like MJAFI and IJMR, he serves on the editorial board of the Association of Industrial Psychiatry of India. His accolades include multiple reviewer recognition awards, a WHO Fellowship, and the DGAFMS Award. Dr. Basannar has authored books, chapters, software for clinical research training, and a web-based sample size calculator. He has contributed to 20 AFMRC projects and published 61 papers. A recognized educator, he is part of the MUHS-approved teaching and training committee for research methodology.
Brief Bio-Data of Prof. Anil Kumar Chauhan, Senior Professor (HAG), Food Technology& Head
Currently, Dr Chauhan is working as Head and Professor (Food Technology) at the Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University and he is also Director of the Centre of Advanced Faculty Training (CAFT- Food Processing) ICAR, Gov. of India, BHU Centre. He has supervised more than one dozen of PhD and more than forty M.Sc. (Food Science and Technology) students. Dr. Chauhan joined as Professor (Food Technology) at Banaras Hindu University in 2010. Apart from the above all achievements, Dr Chauhan is designated as Chairman, of the Scientific Panel on Fruits &Vegetables and their Products (Including dried fruits and nuts, salt, spices and condiments) FSSAI, Gov. of India and Member, Scientific Committee, FSSAI, Govt. of India. Dr Chauhan is President of AFST(I), Varanasi chapter andVice-Chairman, Indian Dairy Association (Eastern UP Chapter),and a life member of different professional scientific societies. Prof. Chauhan also had been a Member of UP Subordinate Services Selection Commission, Gov. of U.P., Lucknow. Dr Chauhan also had been a visiting scientist at the University of Copenhagen, Denmark, Wageningen University and PTC+ Oenkerk, The Netherlands. Dr Chauhan also acts as a chair and co-chair of the Scientific Technical Committee at various International and National conferences inMalaysia, Thailand, Budapest, (Hungry), National University Fiji, etc. He has published more than 100 research papers in different National and Internationally reputed journals and a book on Dairy Technology (Dairy Technology -A Systematic Approach).
Dr. Ajay W Tumaney, PhD
Associate Professor,
Department of Biochemistry,
School of Life Sciences, University of Hyderabad,
Hyderabad, Telangana
Dr. Ajay is an accomplished biochemist with a distinguished academic and professional career. An MSc Biochemistry Gold Medalist from Nagpur University, he earned his Ph.D. from the prestigious Department of Biochemistry, Indian Institute of Science (IISc), Bangalore. During his doctoral research under Prof. Ram Rajasekharan, he made a groundbreaking discovery of the MAG pathway in plants. He further honed his expertise during a post-doctoral fellowship with Prof. John Ohlrogge, a globally renowned lipid expert, at Michigan State University, USA.
With over 23 years of post-Ph.D. experience, Dr. Ajay has demonstrated expertise in lipid metabolism, nutrition, nutraceuticals, health food research, new product development, and scientific project management across academic and industrial domains. In the industry, he has contributed to the discovery and development of nutraceuticals for cardiovascular diseases, diabetes, and bone health, alongside creating nutritional and functional food formulations for human and veterinary applications. He has held key leadership positions at prominent organizations, including Nagarjuna Group, Avesthagen, and Himalaya Drug Company, where his teams successfully developed products that continue to thrive in prescription-based nutritional markets.
Dr. Ajay transitioned to academia in 2014, joining CSIR-CFTRI. He served as the Head of the Lipid Science Department (2016–2018) and as a Professor of AcSIR. Since August 2022, he has been an Associate Professor in the Department of Biochemistry, School of Life Sciences, at the University of Hyderabad. His research focuses on lipid metabolism, food-derived bioactives for lipid-related disorders, and enhancing the quality and yield of plant oils for diverse applications. He has guided five Ph.D. students and successfully executed multiple grant-funded projects.
Dr. Ajay's qualifications extend beyond biochemistry, with specialized training, including an Executive MBA from the Indian Institute of Management, Bangalore (IIMB). He holds a patent and has published extensively in esteemed national and international journals. Additionally, he has contributed to institutional governance through roles on various committees and as a member of scientific expert panels on oils and fats for FSSAI and other regulatory bodies such as BIS.
Dr. Dinesh Nagegowda is a renowned expert in Plant Molecular Biology and Metabolic Engineering, with over 20 years of research on biosynthetic pathways for medicinal and aromatic compounds. Recognized among the "World’s Top 2% Scientists," he has published 50+ papers and led impactful projects like the CSIR Aroma Mission, advancing agricultural biotechnology.
Prof. Brijesh Srivastava has over 22 years of teaching and research experience and two years in industry. His expertise spans Emerging Non-Thermal Processing, Food Rheology, and Fruits & Vegetable Processing. He has completed six projects worth ₹2 crore, published 40+ research papers, six book chapters, and two edited books, and holds a patent for microwave-assisted turmeric processing. He has guided three Ph.D., 25 M.Tech, and 15+ B.Tech projects, served in key administrative roles, and developed a non-thermal processing lab. Prof. Srivastava is an active member of six professional bodies and the Vice President of AFST(I).
Dr. Anandharamakrishnan is a renowned expert in Food and Agro Processing with over two decades of experience. He has authored 216 publications, 18 books, and holds 15 patents, including one commercialized. He has transferred 17 technologies to industries and mentored 17 Ph.D. scholars.
Recipient of the 'Rashtriya Vigyan Shri' award (2024) and other prestigious honors, he is a Fellow of multiple academies and actively contributes to food engineering research and innovation.
Dr. Adil Gani, Senior Assistant Professor at the University of Kashmir, specializes in Food Science and Technology. With over a decade of experience, he has secured 14 research projects totaling INR 6 crore, supervised 12 PhD and Postdoc scholars, and published 200+ high-impact articles. His research focuses on functional foods, bioactive compound delivery, active packaging, and 3D-printed personalized nutrition. A recipient of prestigious awards, including the Fulbright Fellowship and Prof. Carl Hoseny Award, Dr. Gani has also been recognized among the top 2% of global scientists by Stanford University.
Prof. Mallikarjun S. Aradhya is a distinguished academic and researcher, currently the Dean of R&D and Head of the Patent Cell at JSS Science & Technology University, Mysuru. He has held significant roles, including as Head of Fruit and Vegetable Technology at CSIR-CFTRI. With 68 publications and 14 patents, he has made notable contributions to food technology and intellectual property. Prof. Aradhya has guided 17 Ph.D. students and established key innovations such as an Innovation Lab and Patent Cell. His expertise extends to technology transfer in fresh fruit exports and nutraceutical product development.
Vikram Kelkar is the Managing Director of Hexagon Nutrition, with over 20 years of experience in the food and nutrition industry. He is the Co-Chairman of ASSOCHAM's Food Processing and Value Addition National Council and an elected member of the EPCES governing council. In 2011, he was honored with the "Young Visionary – 2011" Chanakya Award for his work in micronutrient deficiency eradication. Vikram is also a co-author of the research paper "Asian Wheat Flour Products: Impact of flour fortification on organoleptic properties." He holds a Bachelor's in Management Studies from the University of Mumbai and a Master's in International Business from the University of Auckland.
Dr. K.V. Harish Prashanth is a Principal Scientist in the Department of Biochemistry at CSIR-CFTRI, Mysuru. He holds an MSc in Biochemistry from the University of Mysore and a PhD from CSIR-CFTRI. His research focuses on chitosan, carbohydrate biochemistry, and its applications in neurotoxicity, neurodegeneration, tumor biology, and lifestyle disorders. He has over 5000 citations for his work and has transferred technologies to industries. Dr. Harish has received numerous awards, including the "Dr. M. Mahadeviah" National Award (2016) and "Best Faculty Researcher Award" (2019). He holds several advisory and leadership roles, including with Adichunchanagiri University and the Association of Food Scientists and Technologists (AFST).
Shri S. Gautam is a renowned expert in food technology, currently serving as the Head of the Food Technology Division at Bhabha Atomic Research Centre (BARC), Mumbai, and as a Professor at Homi Bhabha National Institute (HBNI). He holds a doctorate from the University of Mumbai and completed post-doctoral studies at the University of Medicine and Dentistry, New Jersey. Dr. Gautam has made significant contributions to food preservation using radiation technology, disaster relief meals, and the nutraceutical potential of fruits and vegetables. He has 142 publications and has received prestigious awards, including the DAE-Homi Bhabha Science & Technology Award (2016). Dr. Gautam is a fellow of Maharashtra Academic Sciences and has served on key panels with FSSAI and the IAEA.
Dr. Hosahalli Ramaswamy is a Professor in the Department of Food Science at McGill University, Montreal, Canada. He holds MSc and Ph.D. degrees from the University of British Columbia and an MSc in Food Technology from CFTRI, Mysore. His research spans thermal and non-thermal food processing technologies, including microwave-osmotic dehydration and high-pressure processing. Dr. Ramaswamy has been a professional member of several organizations for over 35 years and serves as the Editor-in-Chief of the Journal of Applied Food Research. He has received numerous awards, including the W. J. Eva Award, President’s Award of CIFST, and the Life Time Achievement Award from IAEF. With over 450 scientific papers and 500 international presentations, he is a leading figure in food science and engineering.
Dr. Idrees Ahmed Wani is an Associate Professor in the Department of Food Science and Technology at the University of Kashmir, with extensive experience in food science, particularly in food processing, starch, and protein characterization. He holds a Ph.D. in Food Technology from Guru Nanak Dev University, Amritsar, and has published over 30 research articles in international journals. Dr. Wani has guided 65 M.Sc. students and 8 Ph.D. scholars, focusing on functional foods, pulses, cereals, and hydrocolloids. He has received several awards, including recognition among the top 2% scientists globally in Food Science and Technology. He also has teaching experience spanning over 15 years and has worked at various institutions, including the Islamic University of Science and Technology.
Dr. Umesh Talekar earned his M.Sc. degree and Ph.D. in Analytical Chemistry from Pune/Mumbai University. He has over 25 years of hands-on experience in applying analytical instrumental techniques, including 10+ years of experience in pharmaceutical research and development with companies such as Merck and Nicholas Piramal. For the past 15 years, he has been associated with PerkinElmer, a leading organization in the analytical industry. Currently, he is responsible for the Center of Excellence in Mumbai and oversees the development of the Chromatography product business for India.
Dr. Chauhan is a Professor and Head of the Department of Dairy Science and Food Technology at Banaras Hindu University. He also serves as the Director of the Centre of Advanced Faculty Training (CAFT- Food Processing) at BHU. With over a decade of experience, he has supervised numerous Ph.D. and M.Sc. students. Dr. Chauhan is the Chairman of the FSSAI Scientific Panel on Fruits & Vegetables and a member of the FSSAI Scientific Committee. He holds leadership roles in professional organizations like AFST(I) and the Indian Dairy Association. He has published over 100 research papers and authored a book on Dairy Technology.
