M. Selvamuthukumaran, PhD is Associate Professor, School of Food Science & Post harvest Technology, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia. He received his PhD in Food Science from the University of Mysore, and his masters in Food Science & Technology from the Jawaharlal Nehru Agricultural University. His areas of research include antioxidant rich functional foods, probiotic & prebiotic foods advanced food processing & preservation techniques.

• 1. Waste Management Techniques for Various Food Processing Industries 2. Value Addition of Cereal and Millet Processing Industrial Waste 3. Value Addition of Oilseed Processing Industrial Waste 4. Value Addition of Pulse Processing Industrial Waste 5. Value Addition of Fruit Processing Industrial Waste 6. Value Addition of Vegetable Processing Industrial Waste 7. Recent and Novel Technology Used for the Extraction and Recovery of Bioactive Compounds from Fruits and Vegetable Waste 8. Value Addition of Spices Processing Industrial Waste 9. Value Addition of Confectionery Processing Industrial Waste 10. Value Addition of Dairy Processing Industrial Waste 11. Value Addition of Meat & Poultry Processing Industrial Waste 12. Value Addition of Fish Processing Industrial Waste.

M. Selvamuthukumaran, PhD is Associate Professor, School of Food Science & Post harvest Technology, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia. He received his PhD in Food Science from the University of Mysore, and his masters in Food Science & Technology from the Jawaharlal Nehru Agricultural University. His areas of research include antioxidant rich functional foods, probiotic & prebiotic foods advanced food processing & preservation techniques.

• 1. Waste Management Techniques for Various Food Processing Industries 2. Value Addition of Cereal and Millet Processing Industrial Waste 3. Value Addition of Oilseed Processing Industrial Waste 4. Value Addition of Pulse Processing Industrial Waste 5. Value Addition of Fruit Processing Industrial Waste 6. Value Addition of Vegetable Processing Industrial Waste 7. Recent and Novel Technology Used for the Extraction and Recovery of Bioactive Compounds from Fruits and Vegetable Waste 8. Value Addition of Spices Processing Industrial Waste 9. Value Addition of Confectionery Processing Industrial Waste 10. Value Addition of Dairy Processing Industrial Waste 11. Value Addition of Meat & Poultry Processing Industrial Waste 12. Value Addition of Fish Processing Industrial Waste.

M. Selvamuthukumaran, PhD is Associate Professor, School of Food Science & Post harvest Technology, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia. He received his PhD in Food Science from the University of Mysore, and his masters in Food Science & Technology from the Jawaharlal Nehru Agricultural University. His areas of research include antioxidant rich functional foods, probiotic & prebiotic foods advanced food processing & preservation techniques.

• 1. Waste Management Techniques for Various Food Processing Industries 2. Value Addition of Cereal and Millet Processing Industrial Waste 3. Value Addition of Oilseed Processing Industrial Waste 4. Value Addition of Pulse Processing Industrial Waste 5. Value Addition of Fruit Processing Industrial Waste 6. Value Addition of Vegetable Processing Industrial Waste 7. Recent and Novel Technology Used for the Extraction and Recovery of Bioactive Compounds from Fruits and Vegetable Waste 8. Value Addition of Spices Processing Industrial Waste 9. Value Addition of Confectionery Processing Industrial Waste 10. Value Addition of Dairy Processing Industrial Waste 11. Value Addition of Meat & Poultry Processing Industrial Waste 12. Value Addition of Fish Processing Industrial Waste.