Advances in Dairy Microbial Products

Dr. Joginder Singh is a Professor in the Department of Botany at Nagaland University, Lumami, India. His previous positions include a professorship at Lovely Professional University's School of Bioengineering and Biosciences and a Young Scientist role at Jai Narain Vyas University's Microbial Biotechnology and Biofertilizer Laboratory (funded by the Department of Science and Technology, Government of India). He is a member of several scientific societies, including the Association of Microbiologists of India and the European Federation of Biotechnology. Dr. Singh has an extensive publication record, with over 250 research and review articles, 35 edited books (with publishers like Elsevier and Springer), and 125 book chapters. He is a reviewer for numerous prestigious journals. He has actively participated in and presented at numerous national and international scientific events.Professor Ashish Vyas is an academic leader with 20+ years of experience, dedicated to fostering research, education, and institutional growth. Dr. Vyas is presently the Director of the Saraswati Group of Colleges, Mohali, Punjab. He was Formerly the Head, Department of Microbiology and Biochemistry Lovely Professional University, Punjab, India. His area of expertise and research Interests includes Fermentation Technology and Microbial Enzymes, Biocontrol Strategies for Plant Pathogens, Microbial Pigments and Green Nano Synthesis, Bioinformatics and Bioprocess Engineering. His academic and research experience spans 20+ years of teaching and research publishing 65+ research papers and authoring 10+ book chapters. He has supervised 11 Ph.D and 5 MPhil scholars. He has been awarded 3 international patents(granted), 7 patents(published) and 5 copyrights (granted). Prof. Vyas has also served as Advisory Board Member and delivered Invited lectures in multiple national and international conferences along with a grant from Department of Biotechnology Government of India for International Conferences.

• 1. Global Scenario of fermented dairy products: Current Advancements and Future Challenges2. Recent advances in microbial diversity usage in fermented dairy microbial products3. Recent trends in fungal dairy fermented foods4. Recent trends in alkaline fermented foods5. Recent trend in IPR protection in fermented dairy products across the globe6. Insights into the technological and nutritional aspects of lactic milk drinks- Buttermilk7. Advancement in acidophilus milk Production technology8. Advancement of yogurt Production technology9. Innovative Practices in the Development of Yogurt with special concern over Texture and Flavour10. Pathogenic microorganisms in Milk: their source, hazardous role and identification11. Fermented paste using dairy important microbes12. Chemistry and Material Studies in fermented dairy products13. Advancement in cheese production technology14. Advancement in Kefir Production technology15. Innovations in the preservation and improving functional properties of Kefir16. Health Benefits of Probiotics: An Overview17. Recent advancement in the production of probiotics fermented beverages18. Probiotics in dairy products: microencapsulation and delivery19. The effect of innovative processing technologies on probiotics stability20. The effect of thermal processing on probiotics stability21. Hydrogels as carrier for the delivery of probiotics22. Dairy-derived antimicrobial substances: Microorganisms, applications and recent trends23. Bacteriocins and antimicrobial peptides as an alternative to antibiotics24. Nanobiotechnology in fermented dairy products25. Application of Nanomaterials in Dairy Industry26. Development of biosensor based technology for detection of pathogenic organisms pre and post production for dairy products27. Machine Learning Applications in Dairy Farm Management