Meenakshi Garg, a Professor in the Department of Food Technology at Bhaskaracharya College of Applied Sciences, University of Delhi, has been a faculty member since 2005. With over 18 years of experience, she specializes in sustainable food packaging, nutraceuticals, functional foods, and enhancing the stability of edible fats and oils. She earned a Ph.D. in Foods and Nutrition from CCS Haryana Agricultural University, Hisar, and a Post Graduate Diploma in Packaging from the Indian Institute of Packaging, Mumbai. Prior to academia, she worked as a dietician at Super Speciality Hospital, New Delhi (2003–2005).Her research includes innovative food technologies like amylase-rich flour from chickpeas and field peas, and intelligent eco-friendly multilayer packaging. She has led projects funded by the University of Delhi, UGC, and the Ministry of Ayush, focusing on nutritious multi-cereal bars, snacks from fruit and vegetable waste, and the effects of religious fasting on weight loss. Industry-sponsored projects include the development of soya-based products and traditional Indian recipes. She holds two patents on nutritional and coating compositions and filed another in 2024 for a health-promoting instant food mix.She has guided numerous Ph.D. scholars and is mentoring several others. She has an extensive publication record in Scopus-indexed journals, authored books, and contributed chapters showcasing her expertise. Her accolades include the ICAR Junior Fellowship, UGC Travel Grant, and awards for academic excellence.A life member of the Association of Food Scientists & Technologists (India), the Indian Dietetic Association, and the Asian Polymer Association, she actively organizes and participates in workshops and seminars on innovative packaging and food preservation technologies. She is a sought-after speaker, delivering invited talks nationally and internationally on topics such as edible food packaging and food safety advancements. Her work has been recognized globally for its contributions to food science and nutrition.Her career is a testament to her dedication to research, education, and innovation, driving advancements in food science and sustainability.Arun Kumar Gupta earned his Master’s degree from Pondicherry University, Puducherry, and his doctoral of philosophy from the Department of Food Engineering and Technology at Tezpur University, Assam, India. He is currently serving as an Assistant Professor in the Department of Food Process Technology at Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India. His research interests include citrus debittering, novel biopolymers, and the valorization of underutilized fruits and vegetables, highlighting his strong potential for future contributions to these fields.He has made significant strides in food science and technology, as demonstrated by his extensive body of work, which includes more than 65 original research and review papers published in peer-reviewed international journals, 20 book chapters indexed in Scopus, and six patents filed. He is also actively editing three books for esteemed publishers. Among his recently edited books are Citrus Fruits and Juice: Processing and Quality Profiling and Edible Flowers: Health Benefits, Nutrition, Processing, and Applications, co-edited with Professor Poonam Mishra.He is a lifetime member of the Association of Food Scientists & Technologists (India), the International Society of Food Engineering, and the Institute of Scholars. He has been recognized with the prestigious SRISTI-GYTI Award 2021, conferred by the Government of India, 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.Neha Singh holds a Master’s in Food and Nutrition from the Institute of Home Economics, University of Delhi. She brings a unique blend of academic expertise and industrial experience, worked as a Sports Nutritionist with Steadfast Nutrition, a leading sports supplement company.Following this, she is a UGC-NET JRF-qualified and has been working on medicinal plants for the past five years. Her research delves into the development of functional foods by integrating medicinal plants. Her research realm deals with medicinal plants, botanicals, phytochemicals, functional foods, nutraceuticals, plant antimicrobials, bioinformatics, and herbal products.She has made significant contributions to the scientific community through her publications, including several research and review articles in esteemed international peer-reviewed journals indexed in Scopus and Web of Science. She has also authored book chapters published by renowned international publishers.Her vision is to revolutionize dietary habits by harnessing the potential of medicinal plants to create innovative functional foods. She envisions a future where supermarket shelves are stocked with plant-enriched food products, each offering a step toward improved health and well-being. Her mission is to empower individuals to make informed choices that align with their health goals.She is deeply committed to expanding her knowledge and actively participating in various domains beyond the primary research. She has completed multiple certifications, including a foundation course in Yoga and Wellness from MDNIY and Aerial Yoga from Panchkoshas in Rishikesh. She regularly participates in international conferences, seminars, and workshops, sharing her findings while staying abreast of advancements in the field.As an editor, she brings her dedication, expertise, and forward-thinking vision to this book, making it a valuable resource for readers interested in exploring the transformative potential of medicinal plants.
