Bioprocessing Technology in Food and Health: Potential Applications and Emerging Scope

Deepak Kumar Verma is an agricultural science professional and is currently a PhD Research Scholar in the specialization of food processing engineering in the Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur (WB), India. Mr. Verma is currently working on the research project Isolation and Characterization of Aroma Volatile and Flavoring Compounds from Aromatic and Non-Aromatic Rice Cultivars of India. His previous research work included Physico-Chemical and Cooking Characteristics of Azad Basmati (CSAR 839-3): A Newly Evolved Variety of Basmati Rice (Oryza sativa L.).Ami R. Patel, PhD, is an Assistant Professor in the Division of Dairy and Food Microbiology, Mansinhbhai Institute of Dairy & Food Technology-MIDFT, Dudhsagar Dairy Campus, Gujarat, India. Professor Patel has expertise in specialized areas that involve isolation, screening, and characterization of exopolysaccharides from potential probiotic cultures and employing them for food and health applications. She has authored a number of peer-reviewed papers and technical articles in international and national journals as well as book chapters, books, proceedings, and technical bulletins. Prem Prakash Srivastav, PhD, is Associate Professor of Food Science and Technology in the Agricultural and Food Engineering Department at the Indian Institute of Technology, Kharagpur (WB), India, where he teaches various undergraduate-, postgraduate-, and PhD-level courses and guides research projects. He has organized many sponsored short-term courses and completed sponsored research projects and consultancies and has published various research papers in peer-reviewed journals and proceedings as well as many technical bulletins, monographs, and book chapters.