Whole Grains (PDF)

Shabir Ahmad Mir, PhD, obtained his PhD in food technology from Pondicherry

University, Puducherry, India. At present, he is an assistant professor at the Government

College for Women, Srinagar, India. He has received the Best Whole Grain PhD

Thesis Award 2016 (South Asia) for outstanding research work by the Whole Grain

Research Foundation. Dr. Mir has published numerous international papers, book

chapters, and has edited two books. In addition to the close association with many

scientific organizations in the area of food technology, he is an active reviewer for

the journals Food Chemistry, Journal of Cereal Science, Journal of Food Science

and Technology, Food Packaging and Shelf Life, and many other scientific journals

of repute.

Annamalai Manickavasagan, PhD, PEng, obtained his PhD in biosystems engineering

from the University of Manitoba, Canada. At present, he is an associate professor

at the University of Guelph, Canada. He has published more than 50 scientific

papers in peer-reviewed journals and has edited five books. He has supervised more

than 10 postgraduate students (MSc and PhD). He is the founder and president of the

Whole Grains Research Foundation in India. Through this foundation, he promotes

whole grains research in Asia. He has organized several conferences, symposiums

and workshops on whole grains.

Manzoor Ahmad Shah, PhD, received his MSc (food technology) degree from

Islamic University of Science & Technology, Awantipora, India, and his PhD (food

technology) from Pondicherry University, Puducherry, India. At present, he is an

assistant professor at the Government College for Women, Gandhi Nagar, Jammu,

India. The author has been awarded with the gold medal for outstanding performance

during his MSc degree program. Dr. Shah has more than 30

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