Colored Cereals Properties, Processing, Health Benefits, and Industrial Uses
Produktdetaljer
Biographical note
Sukhvinder Singh Purewal, PhD, is presently working as an assistant professor, University Centre for Research & Development (UCRD), Chandigarh University, Mohali, Punjab, India. In 2018, he was awarded a Major Research Project spanning from 2018 to2022 from the SEED Division, Department of Science and Technology (DST), New Delhi. His research interests encompass: solid-state fermentation, extraction of bioactive compounds from natural sources, antioxidants, and the processing of fruits. Having authored more than 45 research papers in internationally recognized journals, Dr. Sukhvinder Singh Purewal has been honored with the best poster awards at both national and international conferences. He is an active life member of the Association of Microbiologists of India (AMI), the Mycological Society of India (MSI), the Association of Food Scientists and Technologists (AFSTI) in Mysore, India, and the Indian Science Congress Association (ISCA). In 2023, Dr. Purewal was honored with the prestigious “Young Scientist Award” by the renowned AMI in recognition of his outstanding contributions to the field of food microbiology. Furthermore, Dr. Sukhvinder Singh Purewal has demonstrated his expertise by publishing an authored book, Millets: Properties, Processing, and Health Benefits, along with three edited books such as, Maize Nutritional Composition, Processing, and Industrial Uses, Chickpea and Cowpea: Nutritional Profile, Processing, Health Prospects, and Commercial Uses and Nanotechnology in the Food Industry: Applications, Recent Trends, and Future Perspectives with CRC Press, Taylor & Francis Group.
Prof. Ram Sarup Singh is actively working in the area of Industrial Biotechnology particularly industrial enzymes, biopolymers, glycoproteins, biofuels, etc. from fungal sources. To his credit, he has more than 300 publications, including 200 research papers, 05 books, 45 book chapters, 50 popular articles, etc. He has published series of research papers in very reputed journals having very high impact factor. He has also been granted 02 Indian patents. He has h-index 51, i10 index 165 and more than 10,000 citations. He has many national and international awards to his credit. Prof. Singh is Fellow of Biotech Research society of India, Association of Microbiologists of India and Mycological Society of India. He was guest editor of Biologia, Indian Journal of Experimental biology and Journal of Scientific and Industrial Research in 2012. He was visiting Professor, Swiss Federal Research Institute of Technology, Lausanne, Switzerland and University of Clermont, Clermont Ferrand, France. He is providing consultancy to various regional food/fermentation industries.
Produktdetaljer
Biographical note
Sukhvinder Singh Purewal, PhD, is presently working as an assistant professor, University Centre for Research & Development (UCRD), Chandigarh University, Mohali, Punjab, India. In 2018, he was awarded a Major Research Project spanning from 2018 to2022 from the SEED Division, Department of Science and Technology (DST), New Delhi. His research interests encompass: solid-state fermentation, extraction of bioactive compounds from natural sources, antioxidants, and the processing of fruits. Having authored more than 45 research papers in internationally recognized journals, Dr. Sukhvinder Singh Purewal has been honored with the best poster awards at both national and international conferences. He is an active life member of the Association of Microbiologists of India (AMI), the Mycological Society of India (MSI), the Association of Food Scientists and Technologists (AFSTI) in Mysore, India, and the Indian Science Congress Association (ISCA). In 2023, Dr. Purewal was honored with the prestigious “Young Scientist Award” by the renowned AMI in recognition of his outstanding contributions to the field of food microbiology. Furthermore, Dr. Sukhvinder Singh Purewal has demonstrated his expertise by publishing an authored book, Millets: Properties, Processing, and Health Benefits, along with three edited books such as, Maize Nutritional Composition, Processing, and Industrial Uses, Chickpea and Cowpea: Nutritional Profile, Processing, Health Prospects, and Commercial Uses and Nanotechnology in the Food Industry: Applications, Recent Trends, and Future Perspectives with CRC Press, Taylor & Francis Group.
Prof. Ram Sarup Singh is actively working in the area of Industrial Biotechnology particularly industrial enzymes, biopolymers, glycoproteins, biofuels, etc. from fungal sources. To his credit, he has more than 300 publications, including 200 research papers, 05 books, 45 book chapters, 50 popular articles, etc. He has published series of research papers in very reputed journals having very high impact factor. He has also been granted 02 Indian patents. He has h-index 51, i10 index 165 and more than 10,000 citations. He has many national and international awards to his credit. Prof. Singh is Fellow of Biotech Research society of India, Association of Microbiologists of India and Mycological Society of India. He was guest editor of Biologia, Indian Journal of Experimental biology and Journal of Scientific and Industrial Research in 2012. He was visiting Professor, Swiss Federal Research Institute of Technology, Lausanne, Switzerland and University of Clermont, Clermont Ferrand, France. He is providing consultancy to various regional food/fermentation industries.