Hari Niwas Mishra, Emeritus Professor of Food Technology at the Indian Institute of Technology, Kharagpur (India), has over 42 years of professional experience in teaching, research and administration and many laurels and awards to his credit. He has published 658 research papers including 281 in peer reviewed international journals and 375 in conference proceedings. He has written 5 books, 4 e-books, 38 book chapters, 10 lecture compendium & laboratory manuals, 4 technology manuals, and several popular articles in newspapers and magazines; and has 19 Indian patents to his credit. Besides, he has been on the editorial boards of several reputed international journals. He has supervised more than 302 student research projects including 12 PDF and 50 Ph D research scholars including 2 PMRF & 7 GYTI awardees. Professor Mishra has handled several international and national sponsored research & industrial consultancy projects. He has created stat-of-the art research laboratory and pilot plants for RTE/RTC food processing and shelf-life extension. He has received several awards & honours such as AIFPA Presidents’ Award, GYTI Award, NRDC Award, Best Teacher Award, Dr JS Pruthi Award, etc for his outstanding contribution in the field of food processing in the country. He has worked in different capacities on various academic and administrative committees of IIT Kharagpur and many other institutions in the country. He has visited several countries abroad including Taiwan, Singapore, Thailand, Malaysia, Australia, Turkey, UAE, France, Switzerland, Denmark, Germany, Sweden, Norway, Ireland, UK, Belgium, Hungary, USA and Canada.Chandrakant Genu Dalbhagat is currently working as an Assistant Professor, Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India. His core research area includes rice fortification, food extrusion, protein texturizations, drying, artificial intelligence-machine learning (AI-ML) applications and computer aided food engineering. With over 10 years’ experience in teaching and research, he has published more than 30 papers in peer-reviewed National and International journals. He has actively presented his research at various national and international conferences, workshops, and symposia. He also serves as a reviewer for several reputed journals. He significantly contributed to developing a process for manufacturing fortified rice kernels (FRK) and Fortified Rice (FR). He received the Gandhian Young Technological Innovation Award - 2019 for research on manufacturing FRK using extrusion technology. Furthermore, he served as a Panel Member in a committee of the Bureau of Indian Standards, New Delhi, for developing Indian Standards for manufacturing FRK, FR, Vitamin-Mineral Premix, and equipment for manufacturing FRK and FR. Shubham Mandliya is currently serving as a Training Officer for the Rice Fortification Project, funded by the Bill and Melinda Gates Foundation (BMGF). He brings over seven years of research experience in the areas of food fortification, formulation, processing, product development, macromolecular interactions, plant-protein utilization, texture and rheology, and product characterization. He holds a B. Tech in Agricultural Engineering from JNKVV, Jabalpur, and an M. Tech in Food Process Engineering from IIT Kharagpur, where he also pursued his Ph.D. as a recipient of the prestigious Prime Minister Research Fellowship (PMRF) awarded by the Ministry of Education, Government of India. During his Ph.D., he undertook a research visit to the University of Debrecen, Hungary. He has been recognized with several accolades, including the Young Inventor Award, the Prof. H. Das Memorial Award, the DST Young Scientist Travel Grant, and multiple best oral and poster presentation awards at international conferences. His research portfolio includes over 20 peer-reviewed research and review publications, five Indian patents, nine book chapters, two training manuals, and two workshop proceedings. He serves as a reviewer for esteemed journals such as Trends in Food Science and Technology, International Journal of Biological Macromolecules, Journal of Food Engineering, and Food Bioscience, among others. He has visited several countries abroad including Hungary, Austria, Czechia, Germany, Netherlands, France, Switzerland and Turkey. He has made significant contributions to training industry professionals, academicians, and researchers in the manufacturing and quality evaluation of fortified rice kernels and fortified rice.
