Integrated Food and Bioprocess Engineering

Anwesa Sarkar is currently working as an Assistant Professor in the Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering & Technology (GKCIET), Malda, West Bengal, India. She earned her B.Tech. degree in Agricultural Engineering from Uttar Banga Krishi Vishwavidyalaya, and did her M.Tech. in Agricultural Engineering with a major in Food Biotechnology Engineering at Gobind Ballabh Pant University of Agriculture and Technology, Pantnagar, where she was also awarded a PhD in Agricultural Engineering with a major in Process and Food Engineering. She is also a life member of professional bodies such as ISAE and AFSTI. Her areas of interest include food biotechnology, food bioprocessing, fermentation, biofuels, food industry waste management, and by-product development, etc. She has published several research papers in peer-reviewed journals.Kshirod Kumar Dash, PhD, is currently working as a Professor in the Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering & Technology (GKCIET), Malda, West Bengal, India. Previously he worked as an Assistant Professor in the Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam. Dr Dash completed his B.Tech in Agricultural Engineering at the the College of Agricultural Engineering & Technology, OUAT, Bhubaneswar; and his M.Tech. in Dairy and Food Engineering and his PhD in Food Process Engineering at IIT Kharagpur. Dr Dash obtained his Post-Doc from Ohio State University, Columbus, Ohio, USA. He has guided several postgraduate and doctoral students and published material in over 50 publications, including peer-reviewed international journals and book chapters in edited volumes.. He is a life member of various professional bodies in India and a member of IFT, USA. Dr Dash's research interests include food process engineering, unit operations in food processing, fluid mechanics, and heat and mass transfer in food processing.

• 1. Recent Developments in Food Biotechnology 2. Biotechnology: Improving Food Nutrition3. Applications of Microbial Enzymes in the Food Industry 4. The Use of Fermentation as a Preservative Technology 5. Application of Membrane Filtration in upstream and downstream technology 6. Co-Crystallization and Nano-Encapsulation Techniques for Food Bioactive Components 7. DNA recombination and PCR technology for Food Quality Determination 8. Fermenters And Bioreactor Systems an Overview for Practical 9. Scope of Genetically Modified Food in Food Industry and Social Concerns 10. Potential Food Safety problems related to new uses of Biotechnology 11.Challenges and Considerations in the regulation of Bioengineered food 12. Utilization of Biomass for First Generation Biofuel Production: Prospects challenges and feedstock 13. Current Status and Strategies for Second-Generation Biofuel Production Using Lignocellulosic Biomass 14. Third Generation Biofuel: Micro Algae and Its Utilization 15. Crude Microbial Enzyme production using Food Industry waste as feedstock 16. Biodegradable Packaging Materials from Agro-Food Industry Waste