Biosurfactants in Food

Deepansh Sharma earned his degree of Master of Science (Microbiology) from Gurukul Kangri University, Haridwar, Master of Philosophy (Microbiology) from Chaudhary Charan Singh University, Meerut and Ph.D. (Microbiology) from Kurukshetra University, Kurukshetra. He has awarded a fellowship from the DAAD (German Deutscher Akademicher Austauschdienst) during his Ph.D. in 2012. He has worked as a visiting researcher at Technical Biology Branch II, Karlsruhe Institute of Technology, Karlsruhe, Germany. He has served as Research Associate on “Whey to Biofuel “project at National Dairy Research Institute, Karnal, INDIA. He is currently working as an Assistant Professor at School of Biotechnology and Biosciences (Microbiology Domain) and lectures on Fermentation Technology, Microbial Technology and Food Fermentation Techniques for Graduation and Post-graduation students of Microbiology.  Over his years of research, he has published research articles on a wide areas of subject including biosurfactant, bacteriocins, and other microbial metabolites. Recently Dr. Deepansh published a book “Biosurfactants of Lactic Acid Bacteria” in Springerbrief Series, Springer.  He is presently working on possibilities of biosurfactants as an active ingredients in food processing. He is an active contributing member of American Society of Microbiology and Association of Microbiologist of India.

• Introduction.- Classification and properties of biosurfactants.- Application of biosurfactants in food.- Future prospects.