Dr. Sajad Ahmad MirSajad Ahmad Mir earned his M.Sc. (2013) and Ph.D. (2020) in Food Technology from the University of Kashmir, Hazratbal, Srinagar, India. He is currently serving as an Assistant Professor in the Department of Life Sciences at GITAM (Deemed to be University), Visakhapatnam, Andhra Pradesh, India. Prior to this, he worked as a Lecturer in the Department of Food Science and Technology at the University of Kashmir.Dr. Mir is actively involved in teaching at both undergraduate and postgraduate levels and supervises students at the undergraduate, postgraduate, and doctoral levels. He brings over six years of experience in teaching, research, and academic leadership.In recognition of his academic excellence, Dr. Mir was awarded a Gold Medal in 2021. He received the CSIR-Senior Research Fellowship (SRF) in 2018 for a period of three years and was also selected for a Senior Research Fellowship under a MOFPI-funded project. In 2015, he qualified the ICAR-ASRB NET in the subject of Food Science and Technology.His research interests primarily focus on the processing and preservation of meat, meat products, and seafood, as well as the valorization of food waste. Dr. Mir has published 45 research papers in reputed international journals and contributed 10 book chapters with leading academic publishers.He demonstrates strong dedication and commitment to advancing food processing technologies and promoting sustainable practices through his impactful research and academic leadershipDr. Gitanjali BeheraGitanjali Behera is an experienced academician and researcher in the field of Food Science and Technology, with a PhD from the National Institute of Technology (NIT), Rourkela, and over 7 years of experience in teaching, research, and academic leadership. She is currently working as an Associate Professor in the Department of Life Science (Microbiology and Food Science & Technology) at GITAM (Deemed to be) University, Visakhapatnam, Andhra Pradesh, India, where she is actively involved in undergraduate and postgraduate teaching, and research supervision. Previously, she served as Head of Department and Associate Dean at Centurion University of Technology and Management (CUTM), Paralakhemundi, where she led academic programs and research initiatives in agricultural and food engineering. Dr. Behera’s research expertise spans microwave-assisted drying and gelatinization, bio-waste valorization, and process modelling and equipment design, resulting in over 15 publications in SCI-indexed journals, multiple book chapters, and one patent in hybrid dryer. Her academic excellence is recognized through several prestigious honors, including University Gold Medals in both B.Tech and M.Tech, ICAR merit scholarships, and best presentation awards at national conferences. Dr. Behera continues to contribute to the advancement of food processing technologies and sustainable practices through her interdisciplinary research and academic leadership.Dr. Leo M. L. NolletLeo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York—now CRC Press of Taylor & Francis Publishing Group—the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a two-volume book. Dr. Nollet also edited the Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, third and fourth editions (CRC Press). With F. Toldrá, he coedited two books published in 2006, 2007, and 2017: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing—now Wiley). With M. Poschl, he coedited the book Radionuclide Concentrations in Foods and the Environment, also published in 2006 (CRC Press). Dr. Nollet has also coedited with Y. H. Hui and other colleagues on several books: Handbook of Food Product Manufacturing (Wiley, 2007), Handbook of Food Science, Technology, and Engineering (CRC Press, 2005), Food Biochemistry and Food Processing (first and second editions; Blackwell Publishing—now Wiley—2006 and 2012), and the Handbook of Fruits and Vegetable Flavors (Wiley, 2010). In addition, he edited the Handbook of Meat, Poultry, and Seafood Quality, first and second editions (Blackwell Publishing—now Wiley—2007 and 2012). From 2008 to 2011, he published five volumes on animal product-related books with F. Toldrá: Handbook of Muscle Foods Analysis, Handbook of Processed Meats and Poultry Analysis, Handbook of Seafood and Seafood Products Analysis, Handbook of Dairy Foods Analysis (2nd edition in 2021), and Handbook of Analysis of Edible Animal By-Products. Also, in 2011, with F. Toldrá, he coedited two volumes for CRC Press: Safety Analysis of Foods of Animal Origin and Sensory Analysis of Foods of Animal Origin. In 2012, they published the Handbook of Analysis of Active Compounds in Functional Foods. In a coedition with Hamir Rathore, Handbook of Pesticides: Methods of Pesticides Residues Analysis was marketed in 2009; Pesticides: Evaluation of Environmental Pollution in 2012; Biopesticides Handbook in 2015; and Green Pesticides Handbook: Essential Oils for Pest Control in 2017. Other finished book projects include Food Allergens: Analysis, Instrumentation, and Methods (with A. van Hengel; CRC Press, 2011) and Analysis of Endocrine Compounds in Food (Wiley-Blackwell, 2011). Dr. Nollet’s recent projects include Proteomics in Foods with F. Toldrá (Springer, 2013) and Transformation Products of Emerging Contaminants in the Environment: Analysis, Processes, Occurrence, Effects, and Risks with D. Lambropoulou (Wiley, 2014). In the series Food Analysis & Properties, he edited (with C. Ruiz-Capillas) Flow Injection Analysis of Food Additives (CRC Press, 2015) and Marine Microorganisms: Extraction and Analysis of Bioactive Compounds (CRC Press, 2016). With A.S. Franca, he coedited Spectroscopic Methods in Food Analysis (CRC Press, 2017), and with Horacio Heinzen and Amadeo R. Fernandez-Alba he coedited Multiresidue Methods for the Analysis of Pesticide Residues in Food (CRC Press, 2017). Further volumes in the series Food Analysis & Properties are Phenolic Compounds in Food: Characterization and Analysis (with Janet Alejandra Gutierrez-Uribe, 2018), Testing and Analysis of GMO-containing Foods and Feed (with Salah E. O. Mahgoub, 2018), Fingerprinting Techniques in Food Authentication and Traceability (with K. S. Siddiqi, 2018), Hyperspectral Imaging Analysis and Applications for Food Quality (with N.C. Basantia, Leo M.L. Nollet, Mohammed Kamruzzaman, 2018), Ambient Mass Spectroscopy Techniques in Food and the Environment (with Basil K. Munjanja, 2019), Food Aroma Evolution: During Food Processing, Cooking, and Aging (with M. Bordiga, 2019), Mass Spectrometry Imaging in Food Analysis (2020), Proteomics in Food Authentication (with S. Ötleş, 2020), Analysis of Nanoplastics and Microplastics in Food (with K.S. Siddiqi, 2020), Chiral Organic Pollutants, Monitoring and Characterization in Food and the Environment (with Edmond Sanganyado and Basil K. Munjanja, 2020), Sequencing Technologies in Microbial Food Safety and Quality (with Devarajan Thangardurai, Saher Islam, Jeyabalan Sangeetha, 2021), Nanoemulsions in Food Technology: Development, Characterization, and Applications (with Javed Ahmad, 2021), Mass Spectrometry in Food Analysis (with Robert Winkler, 2022), Bioactive Peptides from Food: Sources, Analysis, and Functions (with Semih Ötles, 2022), and Nutriomics: Well-being through Nutrition (with Devarajan Thangadurai, Saher IslamJuliana Bunmi Adetunji, 2022). In 2023 he published with Javed Ahmad Analysis of Naturally Occurring Food Toxins of Plant Origin.The last published books are: Biopesticides Handbook 2nd Ed. (with S. Mir), Handbook of Seafood and Seafood Products Analysis (with F. Toldrá), Flavoromics, an Integrated to Flavor and Sensory Assessment (with M. Bordiga), Analysis of Food Sices (with J. Ahmad and J. Ahamad), Global Regulations of Medicinal, Pharmaceutical, and Food Products (with F. Ali), Bioactive Compounds from Food-Benefits and Analysis (with J. Ahmad), and Bioactive Compounds of Edible Oils and Fats - Health Benefits, Risks, and Analysis (with J. Ahamad).
