Dr. Rafeeya Shams, Ph.D., is working as an Assistant Professor at the Department of Food Technology and Nutrition, Lovely Professional University, Punjab, India. She completed her B. Tech in Food Technology at Islamic University of Science and Technology, Kashmir, India; M.Tech in Food Process Engineering at SHUATS, Allahabad; and her Ph.D. (ICMR/ SRF) at the Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, India. She has several research publications and books in the area of Food Technology. Her research interests include food processing, food chemistry, novel extraction techniques. She is the author of 67 scientific publications, most of which were published in peer-reviewed journals (source from ResearchGate).
Prof. Dr. Kshirod Kumar Dash, Ph.D., is working as Professor at the Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda, West Bengal, India. Previously, he worked as an Assistant Professor at the Department of Food Engineering and Technology at Tezpur University, Tezpur, Assam. He completed his B.Tech in Agricultural Engineering at the College of Agricultural Engineering and Technology, OUAT, Bhubaneswar; M.Tech. in Dairy and Food Engineering at IIT Kharagpur; and his Ph.D. in Food Process Engineering at IIT Kharagpur. He obtained his post-doc at Ohio State University, Columbus, Ohio, USA. He has guided several postgraduate and doctoral students and published over 50 publications in peer-reviewed international journals as well as book chapters in edited volumes. He is a lifetime member of different professional bodies in India and a member of IFT, USA. His research interests include food process engineering, unit operations in food processing, fluid mechanics, and heat and mass transfer in food processing.
Ayaz Mukarram Shaikh has a position as a doctoral researcher and is currently working at the Faculty of Agriculture, Food Science and Environmental Management, Institute of Food Science, University of Debrecen, Debrecen, Hungary. He received his M.Sc. in Food Science and Technology and Ph.D. in Food Science and Nutrition from the University of Debrecen. He specializes in food product development and food innovation. His areas of interest are food safety, food quality, product development, HPLC, ICP-MS, and ICP-OES. He is currently working on honey spice enrichment and green walnut honey, which reduces blood sugar levels.
Dr. Diána Ungai is a lecturer and is currently working at the Faculty of Agriculture, Food Science and Environmental Management Institute of Food Science, University of Debrecen, Debrecen, Hungary. Diána Ungai received a Ph.D. in Plant Breeding and Botany from the University of Debrecen in 2008. Diána Ungai’s research areas comprise the investigation of factors affecting the quality of field crops, their processing and product development opportunities, and analytical and rheological testing of products of plant origin. Diána Ungai is the author of 50 scientific publications, most of which were published in peer-reviewed journals in these fields.
Prof. Dr. Endre Harsányi has a position as a Vice-Rector for Agricultural Innovation and Training Development and is currently working at the Agricultural Research Institutes and Academic Farming (AKIT), Faculty of Agriculture, Food Science and Environmental Management, University of Debrecen, Debrecen, Hungary. The disciplines of his current research are crop and horticultural sciences. He received his Ph.D. in Crop and Horticultural Sciences from the University of Debrecen in 2004. His research fields are sustainable precision agricultural technology systems and land use. He is the author of 188 scientific publications, most of which were published in peer-reviewed journals in these fields.
Prof. Dr. Béla Kovács is a chemist with particular attention in analytical chemistry. He is the Head of the Institute of Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, at the University of Debrecen in Hungary. He has undertaken various research activities in the past, which include, among others, the elaboration of sample preparation and analytical methods through inductively coupled plasma optical emission spectrometry (ICP-OES) and inductively coupled plasma mass spectrometry (ICP-MS), as well as the investigation of selenium, molybdenum, and arsenic in various food, environmental, agricultural (feed, plant, soil, water and sludge, and animal origin), and biological samples. At university, he teaches Food Engineers B.Sc., Food Safety and Quality Engineering M.Sc., and Nutrition M.Sc. His subjects include analytical chemistry, food colloids, instrumental analytics, spectroscopic methods, and hyphenated analytical methods. He has over 700 publications (papers and oral and poster presentations).
