Autor: Meena Sindhu

Meena Sindhu, Ph D, is a scientist in the Department of Microbiology at CCS Haryana Agricultural University, Hisar, India. She has published numerous research papers in scientific journals and book chapters for international publishers. She has also authored two books focused on biotechnology. Her areas of expertise include microbial fermentation, enzyme technology, and biocontrol. Dr. Sindhu is currently researching the extraction of bioactive peptides and their physiological functions from cereals and pseudocereals. Anil Panghal, Ph D, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked as a production manager at Nestlé for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science and technology, food safety management systems (FSMS), and nutrition. He earned his Ph D in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. Dr. Panghal has published numerous research papers in reputable journals and book chapters for international publishers.