Spice Bioactive Compounds: Properties, Applications, and Health Benefits

About

Dr. Sajad Ahmad Wani is currently working as D. S. Kothari Post-doctoral Fellow in the Department of Food Technology Islamic University oof Science and Technology Awantipora J&K India. He has completed his Masters Degree in Food Technology from IUST Awantipora J&K India and PhD from Sant Longowal Institute of Engineering and Technology Punjab India. Qualified National Eligibility Test (2015) (NET) conducted by Indian Council of Agricultural Research (ICAR) in Dec 2015. He has published more than 35 research/review articles 10 book chapters and 1 book. He is also writing articles for the popular magazines Food & Beverage News (Indias First Magazine for Food & Beverage Industry). He has attended 50 National and 20 International conferences seminars and workshops throughout the world. Dr. Wani has participated in various faculty development programmes. Dr. Wani serves as Editorial Board Member of number of national and International Journals. He is Potential Peer Reviewer of reputed International Journals related to Food Science and Technology that belong to popular publishing house viz. Elsevier Taylor-Francis Wiley Springer etc. He is also working as member of various associations like IFT IFERP International Association for Agricultural Sustainability AFSTI Asia Society of Researchers and Asian Council of Science Editors. Dr. Wani is the recipient of prestigious D. S. Kothari Post-doctoral Fellowship and Maulana Azad National Fellowship (MANF-2013-14) from University Grant Commission New Delhi India.Dr. Ajay Singh is presently working in the department of Food Technology of Mata Gujri College An autonomous body (Estd; 1957) of Punjab India. Obtained Bachelors of Science in Life sciences from Kurukshetra University Kurukshetra India. Masters in Food Science & Technology from CDLU Sirsa India and Doctorate in Food Engg & Tech from SLIET Longowal. Qualified ICAR NET-2014. Also experienced in High Pressure Processing (HPP) impact on physic-chemical characterization on buffalo milk from NDRI and IIT kharagpur collaborated project. Most suitably here to mention; qualified with Rheology diploma-Rotation and Oscillations from Anton Paar (Austria) working experience in the same field on to the MCR-52 (Anton-Paar) model is also worth to mention here. Attended and participated various conferences and workshops of national and international repute. DST sponsored speaker for an oral talk at an international conference of Chicago USA. So many review research and popular articles of national and international journal have been assigned to my credit alongwith lists of online MOOCS course (IIT Kanpur & COL Canada) awarded with distinction. Demonstrated TEQIP sponsored workshop as resource person in Kurukshetra university Kurukshetra. I am also awarded with 2nd prize in MOFPI sponsored international conference at JNU N. Delhi. Recently submitted a bilateral project (Indo-Uzbekistan) on formula optimization as smoothie for severely acute malnourished (SAM) children to DST Govt of India.Prof. Pradyuman Kumar is working as a professor in the Department of Food Engineering and Technology of Sant Longowal Institute of Engineering and Technology Longowal Sangrur Punjab India. Dr. Kumar has a teaching experience of more than 20 year and about 15 years of research experience. He has published more than 100 research/review articles number of book chapters and books. He is also writing articles for the popular magazines Food & Beverage News (Indias First Magazine for Food & Beverage Industry). He has attended more than 100 National and International conferences seminars and workshops throughout the world. Dr. Kumar serves as Editorial Board Member of number of national and International Journals. He is Potential Peer Reviewer of reputed International Journals related to Food Science and Technology that belong to popular publishing house viz. Elsevier Taylor-Francis Wiley Springer etc. He is also working as member of various associations like IFT AFSTI Asia Society of Researchers and Asian Council of Science Editors.