Dr. Arun Kumar Gupta earned his MSc (food science and technology) degree from Pondicherry University, Puducherry, and his PhD in food engineering and technology from the Tezpur University, Assam, India. He is currently serving as Assistant Professor in the Department of Food Process Technology at Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India. He has made significant contributions to the field of food science and technology, as reflected in his extensive body of work, which includes 75 original research and review articles published in peer-reviewed international journals, 20 Scopus-indexed book chapters, and seven patents filed. Dr. Gupta has also been actively involved in academic publishing, serving as editor of five books with esteemed publishers such as Elsevier, CRC Press and Springer. He is a life member of the Association of Food Scientists & Technologists (India), the International Society of Food Engineering and the Institute of Scholars. Dr. Gupta has been recognized with the prestigious SRISTI-GYTI Award 2021 and has also received accolades such as the National Summer Research Fellowship, Best Poster Award, Best Oral Paper Award and Young Investigator Award at various national conferences. Additionally, he is a regular reviewer for several reputable journals in his field.Dr. Yashi Srivastava completed a Ph.D from Mysore University, MSc and BSc from Allahabad University, and currently she is working as Assistant Professor in the Centre of Food Technology, University of Allahaba, Prayagraj. She worked as Assistant Professor, Department of Applied Agriculture (food science and technology), Central University of Punjab, Bathinda. She has more than 9.5 years of work experience that includes academic and administration experience. Dr. Srivastava's research areas include fruit and vegetable processing, millet processing, food packaging, edible oil processing, food equipment design, food regulation and quality characterization. Her scientific achievements include h-index 13, i-10 index 15 and citation 644. She has published many journal articles in international publications. She has presented her research work in many international symposiums. She has also authored many book chapters, short communication and review articles. She has received fellowships from renowned government scientific bodies such as APEDA and ICAR. She is a lifetime member of the Food Science and Technology Institution (AFSTi), India.Prof. Poonam Mishra received her MTech degree from HBTI Kanpur and PhD in food engineering and technology from Tezpur University, India. In 2004, Prof. Mishra joined Center of Food Technology, University of Allahabad as a lecturer, where she has been engaged in teaching and R&D work related to food engineering and technology. Prof. Mishra was also actively involved in establishing the Food Quality Control Laboratory at the Center of Food Technology. In 2009, she joined Tezpur University as Assistant Professor, and presently she is working as Professor in the Department of Food Engineering and Technology, Tezpur Central University, India. Her fields of interest include fabrication of functional nanomaterials, functional food, food analysis and biosensors. She has handled a number of external funded projects successfully. She has published more than 65 research papers in peer reviewed national and international journals, several papers in national and international conferences, book chapters and popular articles. Prof Mishra edited three books for publishers CRC Press, Elsevier and Springer. Prof Mishra supervised a number of research scholars, postgraduate and undergraduate students. She has three patents to her name and has received several national and international awards. She is a life member of the Association of Food Scientists & Technologists (India) and theNutrition Society of India.
