Food Processing Waste and Utilization (PDF)

Dr. Sanju Bala Dhull is presently working as Senior Assistant Professor in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, having more than 13 years of teaching and research experience. Her area of interest includes the isolation, characterization, modification of starch, gums, synthesis and characterization of nanoparticles, nanoemulsions, and antimicrobial activity of nanoformulations in food and by-product utilization in new products development. She has published 2 books, more than 40 research papers and book chapters in different journals and books of national and international repute. She presented more than 25 research papers in various national and international conferences. She is life member of the Association of Food Scientists and Technologists (India) and the Association of Microbiologists of India. She is a reviewer of several national and international journals.

Dr. Ajay Singh is presently working as an Assistant professor in The Department of Food Technology, Mata Gujri College (An autonomous body, Estd. 1957), Punjab, India. He is M. Sc. in Food Science and Technology from Chaudhary Devi Lal University, Sirsa (Haryana) and completed his Ph.D. in Food Engg. & Technology from SLIET, Longowal (Punjab). His area of interest includes the extraction and identification of bioactive compounds from different plant sources, formula refining and new product development. He has published 15 research papers and 10 book chapters in journals and books of national and international repute. He has research, teaching and of more than eight years and has guided 20 master's students. He is a reviewer of several national and international journals.

Dr. Pradyuman Kumar is working as Professor in Department of Food Engineering and Technology at Sant Longowal Institute of Engineering and Technology Longowal under Ministry of Education. He is having 24 years experience