Anwesa Sarkar is currently working as an Assistant Professor in the Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering & Technology (GKCIET), Malda, West Bengal, India. She earned her B.Tech. degree in Agricultural Engineering from Uttar Banga Krishi Vishwavidyalaya, and did her M.Tech. in Agricultural Engineering with a major in Food Biotechnology Engineering at Gobind Ballabh Pant University of Agriculture and Technology, Pantnagar, where she was also awarded a PhD in Agricultural Engineering with a major in Process and Food Engineering. She is also a life member of professional bodies such as ISAE and AFSTI. Her areas of interest include food biotechnology, food bioprocessing, fermentation, biofuels, food industry waste management, and by-product development, etc. She has published several research papers in peer-reviewed journals.Kshirod Kumar Dash, PhD, is currently working as a 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 at the the College of Agricultural Engineering & Technology, OUAT, Bhubaneswar; and his M.Tech. in Dairy and Food Engineering and his PhD in Food Process Engineering at IIT Kharagpur. Dr Dash obtained his Post-Doc from Ohio State University, Columbus, Ohio, USA. He has guided several postgraduate and doctoral students and published material in over 50 publications, including peer-reviewed international journals and book chapters in edited volumes.. He is a life member of various professional bodies in India and a member of IFT, USA. Dr Dash's research interests include food process engineering, unit operations in food processing, fluid mechanics, and heat and mass transfer in food processing.
