Prof. T. Satyanarayana superannuated from the Department of Microbiology, University of Delhi South Campus, New Delhi, as Professor and Head. Subsequently he has been at the Netaji Subhas University of Technology as UGC-BSR Faculty Fellow, Emeritus and Adjunct Professor. He has over 280 scientific papers and reviews, 14 books on various aspects of microbes (bacteria and fungi) and 3 patents to his credit. He is a fellow of the National Academy of Agricultural Sciences (NAAS), Academy of Microbiological Sciences (AMSc), Biotech Research Society (I) [BRSI], Mycological Society of India (MSI) and Telangana Academy of Sciences. He is a recipient of Dr. Manjrekar award of AMI, Dr. Agnihotrudu Memorial award of MSI and Malaviya Memorial award of BRSI for his significant contributions. He has over 45 years of research and teaching experience. He was the president of MSI (2015) and AMI (2015-2016). His research efforts have been focused on understanding the diversity and applications of yeasts, thermophilic fungi and bacteria and their enzymes, metagenomics, carbon sequestration employing extremophilic bacterial carbonic anhydrases and bioethanol production from lignocellulosics employing microbial enzyme cocktails.Dr. Sunil Kumar Deshmukh received his Ph.D. in Mycology from Dr. H.S. Gour University, Sagar (M.P.), in 1983. He is a veteran industrial mycologist who spent a substantial part of his career at Hoechst Marion Roussel Limited [now Sanofi India Ltd.], Mumbai and Piramal Enterprises Limited, Mumbai, in drug discovery. He has to his credit 8 patents, 120 publications and 10 books on various aspects of Fungi and natural products of microbial origin. He was the president of the Mycological Society of India (MSI). He is a fellow of MSI, the Association of Biotechnology and Pharmacy, and the Society for Applied Biotechnology. He was a Fellow at Nano-Biotechnology Centre, TERI, New Delhi, and Adjunct Associate Professor at Deakin University, Australia, till Jan. 2019 who had been working towards the development of natural food colours, antioxidants, and biostimulants through nanotechnology intervention.
