Dr. Ramesh C. Ray is a former Principal Scientist (Microbiology) and Head of the ICAR- Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India. He has 35 years of research experiences in agriculture and food microbiology, published 140 research and review papers in international journals, 63 books chapters, edited 14 books and authored 3 books and received more than 4400 citations. He has more than 40 research papers, book chapters and review articles concerning lactic fermentation of roots and tuber crops (please see the CV). He is a distinguished fellow of the prestigious National Academy of Agricultural Sciences, New Delhi, India and 10 other scientific societies. Currently, he is Director of Centre for Food Biology & Environmental Studies, a non-government organization at Bhubaneswar, India.

• 1. Insights into the Role of Yeasts in Alcoholic Beverages2. The Impact of Biotechnology on the Dairy Industry3. Detoxification Properties of Microorganisms in Foods4. Microbial bioprocessing for health promoting food ingredients and supplement5. The Lipases and their Applications with Emphasis on Food Industry6. Biogenic Amines in Fermented Vegetable Foods and Strategic Removal for Nutritional Safety and Security 7. Nanobiotechnogy Applications in Food Sector and Future Innovations8. Perspectives of Microbial Hyaluronic Acid Utilization in Wound Healing9. Recent Advancements in Lovastatin Fermentation Studies10. Synthetic Biology Advances in The Production of Pharmaceuticals

Dr. Ramesh C. Ray is a former Principal Scientist (Microbiology) and Head of the ICAR- Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India. He has 35 years of research experiences in agriculture and food microbiology, published 140 research and review papers in international journals, 63 books chapters, edited 14 books and authored 3 books and received more than 4400 citations. He has more than 40 research papers, book chapters and review articles concerning lactic fermentation of roots and tuber crops (please see the CV). He is a distinguished fellow of the prestigious National Academy of Agricultural Sciences, New Delhi, India and 10 other scientific societies. Currently, he is Director of Centre for Food Biology & Environmental Studies, a non-government organization at Bhubaneswar, India.

• 1. Insights into the Role of Yeasts in Alcoholic Beverages2. The Impact of Biotechnology on the Dairy Industry3. Detoxification Properties of Microorganisms in Foods4. Microbial bioprocessing for health promoting food ingredients and supplement5. The Lipases and their Applications with Emphasis on Food Industry6. Biogenic Amines in Fermented Vegetable Foods and Strategic Removal for Nutritional Safety and Security 7. Nanobiotechnogy Applications in Food Sector and Future Innovations8. Perspectives of Microbial Hyaluronic Acid Utilization in Wound Healing9. Recent Advancements in Lovastatin Fermentation Studies10. Synthetic Biology Advances in The Production of Pharmaceuticals

Dr. Ramesh C. Ray is a former Principal Scientist (Microbiology) and Head of the ICAR- Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India. He has 35 years of research experiences in agriculture and food microbiology, published 140 research and review papers in international journals, 63 books chapters, edited 14 books and authored 3 books and received more than 4400 citations. He has more than 40 research papers, book chapters and review articles concerning lactic fermentation of roots and tuber crops (please see the CV). He is a distinguished fellow of the prestigious National Academy of Agricultural Sciences, New Delhi, India and 10 other scientific societies. Currently, he is Director of Centre for Food Biology & Environmental Studies, a non-government organization at Bhubaneswar, India.

• 1. Insights into the Role of Yeasts in Alcoholic Beverages2. The Impact of Biotechnology on the Dairy Industry3. Detoxification Properties of Microorganisms in Foods4. Microbial bioprocessing for health promoting food ingredients and supplement5. The Lipases and their Applications with Emphasis on Food Industry6. Biogenic Amines in Fermented Vegetable Foods and Strategic Removal for Nutritional Safety and Security 7. Nanobiotechnogy Applications in Food Sector and Future Innovations8. Perspectives of Microbial Hyaluronic Acid Utilization in Wound Healing9. Recent Advancements in Lovastatin Fermentation Studies10. Synthetic Biology Advances in The Production of Pharmaceuticals