Food Technology & Processing

Ozlem Tokusoglu has completed her Ph.D. at Ege University Engineering Faculty, Department of Food Engineering at 2001. She is currently working as Associate Professor Dr FACULTY MEMBER in Celal Bayar University Engineering Faculty Department of Food Engineering. Tokusoglu performed as Visiting Scholar at the Food Science and Nutrition Department /University of Florida, Gainesville-Florida-USA during 1999-2000 and as Visiting Professor at the School of Food Science, Washington State University, and Pullman, Washington, USA during April-May 2010. Professor Tokuşoğlu organized and directed the International Congress titled ANPFT2012 (Advanced Nonthermal Processing in Food Technology: Effects on Quality and Shelf-Life of Food and Beverages) as Congree Chair and Director, in May 7–10, 2012 at Kusadasi-Aegean, Turkey.

Food Technology

Dr. R. Pandiselvam is a young academician actively engaged in agricultural research and teaching. After completion of doctorate studies from Tamil Nadu agricultural University (2015), he has joined as teaching assistant at Kelappaji College of Agricultural Engineering and Technology, Kerala Agricultural University, India. Following this he has qualified Agricultural Research Service (ARS) exam conducted by ASRB, New Delhi and joined Indian Council of Agricultural Research (ICAR) as a scientist (Agricultural Process Engineering) at ICAR-CPCRI, Kasaragod, India in 2016. During last four years, he have contributed in design and development of tender coconut trimming machine, preservation protocol for trimmed tender coconut, and developing two value added products viz., Kalpa Krunch and Coconut based frozen delicacy which were commercialized to many entrepreneurs. Further, he has authored 39 international/national articles that are published in the journals of repute among the scientific community. The publications have garnered an h-index of 10 and i-10 index 10. He has been author or co-author of 5 books and 10 book chapters. He is a member of International Society of Food Engineering, International Association of Engineers, Indian Society of Agricultural Engineering and Indian Society for Plantation Crops. Recently, he received best young scientist award-2019 from the Society of Tropical Agriculture.

Food Technology

Mankombu Sambasivan Swaminathan (born 7 August 1925) is an Indian geneticist and international administrator, renowned for his leading role in India's Green Revolution, a program under which high-yield varieties of wheat and rice seedlings were planted in the fields of poor farmers. Swaminathan is known as the "Father of Indian Green Revolution" for his leadership and success in introducing and further developing high-yielding varieties of wheat in India.

M S Swaminathan Research Foundation (MSSRF) established in 1988 is a not-for-profit trust. MSSRF was envisioned and founded by Professor M S Swaminathan, agriculture scientist with proceeds from the First World Food Prize that he received in 1987. The Foundation aims to accelerate use of modern science for sustainable agricultural and rural development. MSSRF focuses specifically on tribal and rural communities with a pro-poor, pro-women and pro-nature approach. The Foundation applies appropriate science and technology options to address practical problems faced by rural populations in agriculture, food and nutrition.

Julien Lonchamp is a Lecturer in Food Science at Queen Margaret University and a researcher at the Scottish Centre for Food Development and Innovation (SCFDI) in Edinburgh (UK). He previously held research positions of Heriot-Watt University, Edinburgh University and Strathclyde University. Julien’s research is concerned with food ingredient functionality, new product profiling and co-product optimisation. Julien currently contributes as researcher co-investigator to two Innovate UK / BBSRC grants in collaboration with a range of academic and industrial partners.

Food Waste Management,Product Development