Autor: Sandeep Kumar Panda

Sandeep Kumar Panda: Dr. Panda is currently working at Indian Institute of Technology Bhubaneswar, India. He has completed his Doctor of Philosophy in Microbiology from Utkal University, India. His research was also in association with prestigious research organizations like ICAR-Central Tuber Crops Research Institute and CSIR- Institute of Minerals and Materials Technology. Dr. Panda did his post doctorate research at University of Johannesburg, South Africa. He has also being a consultant for the Centre for Self Financing Studies N. C. Autonomous College, Jaipur, India. His research has creative integration, extension of methods with efficient approach for studying functional properties of food. The behavioral aspect of microorganisms in food is his keen interest. His research progress is based on new and original departures from concepts, techniques and methodology which is attributed to his publications in reputed international journals with high impact factors. He has authored many book chapters with international publication houses. His broad area of research has been Applied Microbiology, Biotechnology and Food technology. Prof. Prathapkumar Halady Shetty: Dr. Shetty is currently working as Professor at the Department of Food Science & Technology, Pondicherry University, India. He has completed his Ph.D. from National Institute of Nutrition, Hyderabad and worked in various Universities in India and abroad (University of Texas, USA, Copenhagen University and Aarhus University, Denmark). Dr. Shetty was the former president of prestigious Association of Food Scientists and Technologists (India) and is a member of scientific panel on Contaminants in Food Chain at the Food Safety Standards Authority of India. His broad area of research has been food microbiology and food safety, specifically, food fermentation microorganisms and their exploitation in food industry.