Dr. Swarna Jaiswal is a lecturer in applied microbiology and food packaging technology at TU Dublin-City Campus, Ireland. She obtained her biotechnology (Hon’s) degree from B. R. Ambedkar Bihar University, India, in 2005, and received a master’s in biotechnology from Bangalore University, India, in 2007. She was awarded a PhD in 2012 by TU Dublin, Ireland. Upon completing her PhD, she worked as a research scientist at the Enterprise Ireland Technology Gateway Centre, CREST, TU Dublin, for five years. During this period, she also completed an executive MBA in 2015. Dr. Swarna leads the “Sustainable Packaging & Bioproducts Research (SPBR)” group at TU Dublin. She is involved in various commercial and academic projects focusing on biodegradable active food packaging film, antimicrobial coating, and nanocomposite biomaterials. Her collaborations extend to SMEs and multinational corporations in Ireland and the UK. As a research professional, she focuses on applied microbiological coatings/film projects with industry partners, providing significant research support to various industries. Dr. Swarna has published over 75 peer-reviewed research articles and 25 book chapters, with an h-index of 29 and more than 3800 citations (as of April 2024, according to Google Scholar). She serves on the editorial board of several international journals, including “Coatings” by MDPI. Her research work has been presented at numerous national and international conferences and symposiums.
Amit K. Jaiswal is a food technology and industrial biotechnology lecturer at the School of Food Science and Environmental Health at Technological University Dublin (TU Dublin)—City Campus, Ireland. His research focuses on converting lignocellulosic biomass into biofuels, biomaterials, and biochemicals, emphasising novel process development and techno-economic analysis. He also specializes in novel food packaging and coating technologies, aiming to enhance the shelf-life and safety of food products, alongside processing methods for extracting functional and nutritional ingredients from natural resources. He is the author of more than 150 publications with an h index of 45 and over 8000 citations (Google Scholar, April 2024). This scholarly impact has led to his recognition as one of the top 1% of the world's most cited academics in cross-field categories in 2023, according to the Highly Cited Researchers report by Clarivate Analytics. Furthermore, he has been consistently ranked among the World's Top 2% Scientists in Food Science, Agriculture, and Biotechnology by Stanford University for three consecutive years (2021-2023), underscoring his significant and ongoing contributions to these fields.
