Limited Offer
Save 50% on book bundles
Immediately download your ebook while waiting for your print delivery. No promo code needed.
![Book bundle cover eBook and print](https://images.ctfassets.net/ahaoy9whsr8a/3hh8459sY2nXIBbSiKJFQm/ed36678e72516d39f8a78ab741be67ec/book-promo-banner3.png?fm=webp&w=400&q=75)
The demand for foods containing probiotics coupled with an increased desire for dairy alternatives, has opened the door for the creation of functional non-dairy beverages that have… Read more
Limited Offer
PC
Dr. Pintu Choudhary is a Lecturer at the Department of Food Technology, Chaudhary Bansi Lal Government Polytechnic, Bhiwani, Haryana, India. He received his doctoral and master’s degrees from National Institute of Food Technology. Dr. Pintu received a Senior Research Fellowship from the Council of Scientific and Industrial Research, India during his Ph.D. He has also qualified for many national level exams with excellent scores, qualified ICAR-NET examination, secured a national rank of 5th in the ICAR-JRF examination, Qualified GATE examination, IIT- JAM, and 1st rank in Junior Food analyst examination conducted by FSSAI, India. His team was among the winning teams of the ‘India Smart Protein Innovation Challenge 2021-22’ for the project on developing a millet-based probiotic drink. His research areas of interest are nano-scale food processing, process modeling, probiotics, 3d food printing, nonthermal processing, and plant proteins.
HJ
Dr Harsh B. Jadhav is currently a researcher at the Institute of Chemical Technology, Mumbai, India. His area of interest is in the application of non- thermal technologies in the food science and technology sector, development of novel lipid molecules for possible replacement of saturated fat with the application of non-thermal technology, fabrication of designer lipid, enzymatic synthesis of designer lipids, triglycerides of medium chain fatty acids, utilization of designer lipids in food products, plant-based protein, formulation of stable food emulsion with application of non-thermal technologies and the application of new technologies in food processing.
FC
Dr. Federico Casanova is an Assistant Professor at the National Food Institute, Technical University of Denmark. His areas of interest include the development of sustainable solutions in food processing for the extraction and functionalization of interest molecules from food waste and food by-products. He also is exploring green technologies, such as ultrasound, ohmic heating and pulsed electric fields.