Integrated Food and Bioprocess Engineering

1. Recent Developments in Food Biotechnology
Sadaf Ahmad, Sweta Joshi, Ahmed Mobeen, et al. 

2. Biotechnology: Improving Food Nutrition
Tohfa Siddiqui, Mohammad Umar Khan, Sweta Joshi, et al. 

3. Applications of Microbial Enzymes in the Food Industry
Neetu Dobhal, Deepa Joshi

4. The Use of Fermentation as a Preservative Technology
Palmei Gaibimei, Ningthoujam Manda Devi

5. Application of Membrane Filtration in upstream and downstream technology
Reena, Anupama Anand, Harpreet Kaur Saini

6. Co-Crystallization and Nano-Encapsulation Techniques for Food Bioactive Components
Sadaf Nazir, Z.R.A.A. Azad, Sweta Joshi, Farah Naqash, Sadaf Parvez, Shivam Yadav

7. DNA recombination and PCR technology for Food Quality Determination
Monika Mahajan, Prabhjot Singla

8. Fermenters And Bioreactor Systems an Overview for Practical
Shabnum Showkat, Rishi Richa, Anwesa Sarkar, Kshirod Kumar Dash

9. Scope of Genetically Modified Food in Food Industry and Social Concerns
Irfan Khan, Sweta Joshi, Ahmed Mobeen, Akanksha Soni, et al. 

10. Potential Food Safety problems related to new uses of Biotechnology
Baraskar Ruchi Prabhakar, Sumit Kumar, Megharaj Jayarajan, Ashraque Hussain, Valekar Swapnil Vilas

11.Challenges and Considerations in the regulation of Bioengineered food
Shweta Parida

12. Utilization of Biomass for First Generation Biofuel Production: Prospects challenges and feedstock
Megharaj Jayarajan, Sumit Kumar, Baraskar Ruchi Prabhakar, Ashraque Hussain, Valekar Swapnil Vilas

13. Current Status and Strategies for Second-Generation Biofuel Production Using Lignocellulosic Biomass
Rishi Richa, Radha Srivalli, Deepika Kohli, Mudasir Ali

14. Third Generation Biofuel: Micro Algae and Its Utilization
Sheetal Mane, Anupama Singh, Rachna Gupta, Shivani Desai, Purnima Kumari

15. Crude Microbial Enzyme production using Food Industry waste as feedstock
Gintu Sara George, Wasiya Farzana

16. Biodegradable Packaging Materials from Agro-Food Industry Waste
Vivek Kumar, Moirangthem Kalpana Devi

Biography

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.