Cereal Processing Technologies (PDF)

Rajan Sharma, PhD, is Teaching Assistant at Punjab Agricultural University, Ludhiana, India. Dr Sharma holds specialization in the domain of cereal technology. His doctoral dissertation focused on characterization, processing and value addition of nutri-cereals. He earned a B.Tech. (Hons) in Food Technology and M.E. in Food Technology in merit with University Gold Medals. He has authored more than 25 peer-reviewed articles, five book chapters and two feature articles in reputed international and national journals. He is an active participant in international conferences, seminars, and workshops. To his credit, he has won two prestigious awards: IFI Best Feature Article Award 2016 by the Association of Food Scientists and Technologists (India) and Outstanding Paper 2019 in Emerald Literati Awards.

Basharat Nabi Dar, PhD, is an Assistant Professor in the Department of Food Technology at Islamic University of Science & Technology, Awantipora, JK, India. He earned his PhD in Food Technology with a specialization in Cereal Technology from Punjab Agricultural University. He is a recipient of CV Raman Fellowship and UGC (University Grants Commission) Research Award (2014-2016) in the field of agricultural sciences. He has worked on multimillion- dollar research projects with the Department of Biotechnology, Government of India, and MOFPI, GOI. He is also associated with several other major research projects as Co- PI/ member. Dr Dar is a member of several professional Food Science and Technology associations, including IFT, AFSTI, ASFFBC, WASET, ISEKI, and FSSAI. He has published more than 70 research and review papers and 10 book chapters, edited two books in his field in various prestigious national and international journals. Dr Dar is a visiting scientist at the Department of Food Science, CALS, Cornell University, USA.

Prof. Savita Sharma, PhD, is Principal Food Technologist (Dough Rheology), as well