Citrus Fruits and Juice: Processing and Quality Profiling

About

Dr. Arun Kumar Gupta was conferred with a doctoral degree from Tezpur University Assam India in the Department of Food Engineering and Technology. He currently holds the position of Assistant Professor in the Department of Food Science & Technology at Graphic Era (Deemed to be University) Dehradun India. He is a lifetime member of the Association of Food Scientists and Technologists (India) the International Society of Food Engineering and the Institute of Scholars. Furthermore he has been honored with the prestigious SRISTI-GYTI Award 2021 by the Government of India. In addition he received a CSIR-Travel grant to present his research at the 35th EFFoST in Switzerland. His project was selected as one of the top 200 (out of 1200) in the Agriculture and Food Processing category for the 2021 Indian International Science Festival. Dr. Gupta received the National Summer Research Fellowship jointly offered by INSA IASC and NASI. His research encompasses post-harvest technologies fruit processing starch modification and sensor fabrication with his work being published in prestigious journals with high impact factors by eminent publishing houses in the field of food science. Dr. Gupta has also presented his research at numerous national and international conferences where he has received accolades such as the Best Poster Award the Best Oral Award and the Young Investigator Award at several national conferences. Additionally he is currently editing two books (Elsevier and CRC Press) and has authored or co-authored several book chapters and scientific articles published in international books by prestigious publishing houses. Dr. Gupta is the recipient of the NF-OBC fellowship for his Ph.D. and a Research & Innovation grant from Tezpur University to support his project. Moreover Dr. Gupta serves as a potential reviewer for prestigious journals including the Journal of Essential Oil-Bearing Plants Current Nutrition and Food Science Discover Foods Vegetos Food Science & Nutrition BMC Complementary Medicine and Therapies and others.   Dr. Jasmeet Kour received her doctoral degree from Sant Longowal Institute of Engineering and Technology Longowal Sangrur Punjab in the Department of Food Engineering and Technology. She has been serving as an Assistant Professor in the Department of Food Science and Technology at Government College for Women Gandhi Nagar Jammu Jammu and Kashmir since 2008. Her research primarily focuses on nutraceuticals derived from plant sources and has been published in reputable journals with high impact factors distributed by distinguished publishing houses in the field of food science. Dr. Kour has also presented her research and review papers at various national and international conferences. She is the author and co-author of several book chapters and scientific articles featured in international books published by prestigious publishing firms. Furthermore she isactively involved in multiple international projects. Her research work has garnered recognition leading to invitations to present her latest findings at Tokyo University of Agriculture Japan during the 6th International Conference on Agricultural and Biological Sciences (ABS 2020). Additionally she has received invitations for editorship roles for international peer-reviewed journals such as Current Nutraceuticals and offers to publish books on functional foods with esteemed publishing houses like Bentham Science Publishers.   Prof. Poonam Mishra holds an MTech degree from Harcourt Butler Technical University Kanpur and a Ph.D. in food engineering from Tezpur University India. In 2004 Dr. Mishra began her academic journey as a lecturer at the Centre of Food Technology University of Allahabad where she has been actively involved in teaching research and the development of food engineering and technology. She has been instrumental in the establishment ofthe Food Quality Control Laboratory at the Centre of Food Technology. In 2009 she joined Tezpur University as an Assistant Professor and has since attained the position of a Professor in the Department of Food Engineering and Technology at Tezpur Central University India. Her areas of expertise encompass the fabrication of functional nanomaterials functional food food analysis and biosensors. Prof. Mishra has successfully managed several externally funded projects and has authored research papers featured in peer-reviewed national and international journals conferences book chapters and popular articles. Recently she edited a book entitled Biosensors in Food Safety and Quality in collaboration with Prof. PP Sahu. Additionally she holds three patents and has been the recipient of several national and international awards. Dr. Mishra is a lifelong member of the Association of Food Scientists and Technologists (India) and the Nutrition Society of India.