Dr. Rahul Mehra is an Assistant Professor at the University Centre for Research and Development (UCRD), Chandigarh University, specializing in Food Science and Technology. He holds a Ph.D. in Food Technology and has over three years of research experience, as well as three years of teaching experience. He has authored more than 45 research publications and book chapters in reputed international journals, and has contributed as editor to several books in food technology and nutrition. His expertise spans sensory science, functional foods, product development, and food innovation. Beyond academia, he actively collaborates with industry through consultancy projects aimed at translating research into practical, market-ready solutions. He also serves as a peer reviewer for leading scientific journals, ensuring high standards in food science research. His work bridges scientific knowledge with real-world applications, emphasizing sustainability, health, and innovation in food systems. Dr. Guine's major fields of study include food engineering, food processing, food science and nutrition, dietary patterns and eating habits. She is the coordinating Professor with Habilitation, Food Industry Department, Polytechnic Institute of Viseu, Portugal and has authored books, and book chapters, papers in international scientific peer reviewed journals, papers in Portuguese journals, oral communications and posters in conferences. Harpal S. Buttar, PhD, is Adjunct Professor in the Department of Pathology and Laboratory Medicine, Faculty of Medicine, University of Ottawa, Canada, and also serves as Visiting Professor at Guru Nanak Dev University, India, and Honorary Professor at Amity University, India. He previously worked for more than four decades as a Senior Research Scientist and Assessment Officer in the Therapeutic Products Directorate of Health Canada. His research and professional interests include pharmacology, nutrition, functional foods, dietary interventions, lifestyle approaches to the prevention of cardiovascular disease, obesity, and diabetes, and the safety of drug interactions with herbal products and fruit juices. Dr. Buttar has contributed extensively to biomedical research through scholarly publications, book chapters, and international collaborations. He has served on the editorial boards of scientific journals, acted as an external examiner for postgraduate research degrees, and delivered invited lectures and seminars internationally. He is a Fellow of the International College of Nutrition and the International Academy of Cardiovascular Sciences.Dr. Kumar has completed a B.Sc. in Food Science and Quality Control, followed by an M.Sc. in Food Technology, and finally obtained a Ph.D. in Food Engineering and Technology. Dr Kumar was honored with the best PhD thesis award in 2019. He has taught a wide range of courses to undergraduate, postgraduate, and doctoral students in different areas of Food Science and Technology. Dr. Kumar is currently engaged in analytical research on raw materials and value-added products derived from various food crops and bioresources. He has over 7 years experience in teaching, including more than 5 years of post-doctoral and 11 years of research experience in the field of Food Science and Technology. He has filed a total of 7 design and utility patents, along with 1 copyright and 6 of these patents have been published.
