Dr. Roji Waghmare is an Assistant Professor at the Institute of Chemical Technology (ICT), Matunga, Mumbai, India. She has worked on various green non-thermal techniques such as cold plasma, irradiation, ultrasonication and pulsed light. She has also worked in the field of functional beverages, preservation of fresh produce, 3D food printing and drying. As Assistant Professor at D Y Patil University in Navi Mumbai, India, Dr. Roji guided various research projects based on functional beverages, waste utilization, shelf-life extension of fruits and vegetables. Her work on development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume was highly acclaimed and published in LWT-Food Science and Technology. At Indian Institute of Food Processing Technology, Tamil Nadu, India, she has worked on preservation of fresh product by different drying techniques including freeze drying, refractance window drying and spray drying. Dr. Kumar is involved in the mandated research activities of the institute and also acts as quality manager of the institute related to the National Accreditation Board for Testing and Calibration Laboratories (NABL). Dr. Kumar has expertise on extraction and functional characterization of proteins and other bioactive compounds from plant-based matrices. Currently, he is working on a project funded by Science for Equity, Empowerment, and Development (SEED) Division of DST (Government of India). Dr. Kumar has been honored with several awards throughout his academic career including ICAR’s national talent scholarship and junior research fellowship during undergraduate and postgraduate studies. He is an active member of the International Cotton Researchers Association, Indian Society of Cotton Improvement, Indian Fibre Society, and many other professional societies. He has published more than 120 research and review articles in peer-reviewed international journals

• 1. Green technology: Trends in beverages2. Preservation of quality properties of beverages by electric field3. Emergence of pulsed light treatment in beverage preservation4. Potential of ultrasonication for the quality retention and microbial inactivation in beverages5. Influence of cold plasma on microbiological, chemical, and sensory properties of beverages6. Shelf-life extension of beverages by high pressure processing7. Impact of Irradiation on techno-functional and microbiological characteristics of beverages8. Shelf life of supercritical carbon dioxide treated beverages: Microbial safety, nutritional and sensory characteristics9. Evolution of hydrodynamic cavitation technology for fresh produce-based beverages10. Advances and future outlook for green technology11. Packaging of green technology processed beverages: A development trend12. Food safety and Challenges involved in green technology for processing of beverages