Integrated Food and Bioprocess Engineering

Anwesa Sarkar is Assistant Professor in the Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering & Technology (GKCIET), Malda, West Bengal, India, has done her B. Tech. degree in Agricultural Engineering from Uttar Banga Krishi Vishwavidyalaya. She has done her M. Tech. in Agricultural Engineering with major in Food Biotechnology Engineering at Gobind Ballabh Pant University of Agriculture and Technology, Pantnagar. The author was awarded PhD in Agricultural Engineering with major in Process and Food Engineering at G. B. Pant University of Agriculture and Technology, Pantnagar. Currently she is working as Assistant Professor in the Department of Food Processing Technology in Ghani Khan Chowdhury Institute of Engineering and Technology, Narayanpur, Malda, West Bengal, India-734141. She is also Life Member of professional bodies like ISAE, AFSTI. Her area of interests is food biotechnology, food bioprocessing, fermentation, biofuel, food industry waste management, byproduct development etc. She has published several research papers in peer reviewed journals.Kshirod Kumar dash, Ph.D., is working as Professor in the Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering & Technology (GKCIET), Malda, West Bengal, India. Previously, he worked as an Assistant Professor in the Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam. Dr. Dash completed his B. Tech in Agricultural Engineering from College of Agricultural Engineering & Technology, OUAT, Bhubaneswar; M.Tech. in Dairy and Food Engineering from IIT Kharagpur; and Ph.D. in Food Process Engineering from IIT Kharagpur. Dr. Dash has obtained his Post-Doc from Ohio State University, Columbus, Ohio, USA. He has guided several postgraduate and doctoral students and published more than 50 publications in peer-reviewed international journals and book chapters in edited volumes. He is a life member of different professional bodies in India and a member of IFT, USA. The research interests of Dr. Dash include Food Process Engineering, Unit Operations in Food Processing, Fluid Mechanics, Heat and mass transfer in food processing.

• 1. Recent Developments in Food Biotechnology 2. Biotechnology: Improving Food Nutrition3. Applications of Microbial Enzymes in the Food Industry 4. The Use of Fermentation as a Preservative Technology 5. Application of Membrane Filtration in upstream and downstream technology 6. Co-Crystallization and Nano-Encapsulation Techniques for Food Bioactive Components 7. DNA recombination and PCR technology for Food Quality Determination 8. Fermenters And Bioreactor Systems an Overview for Practical 9. Scope of Genetically Modified Food in Food Industry and Social Concerns 10. Potential Food Safety problems related to new uses of Biotechnology 11.Challenges and Considerations in the regulation of Bioengineered food 12. Utilization of Biomass for First Generation Biofuel Production: Prospects challenges and feedstock 13. Current Status and Strategies for Second-Generation Biofuel Production Using Lignocellulosic Biomass 14. Third Generation Biofuel: Micro Algae and Its Utilization 15. Crude Microbial Enzyme production using Food Industry waste as feedstock 16. Biodegradable Packaging Materials from Agro-Food Industry Waste