Sneh Punia Bangar is a postdoctoral researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, United States. From 2017 to 2020, she worked as Assistant Professor (C) in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. Her research interest includes the extraction and functional characterization of functional foods, starches, modified starches, biopolymers, nanocomposite films/coatings. She has presented her research at various national and international conferences. She has authored or co-authored more than 100 research/review articles, one book series, 2 authored books, 5 edited books, one reference book, 35 book chapters, 20 conference proceedings/seminars, and 6 Guest Editor of Journals special issues. She is the editorial board member of the International Journal of Food Science and Technology (Wiley) and current Food Science and Technology Reports (Springer). Her significant contributions to academia and research were acknowledged with the "Award of Honour" in 2019 for her outstanding achievements. She is the recipient of the GSG Outstanding Graduate Research Assistant (2022) and CAFLS Outstanding Graduate Student Research Award (2023) at Clemson University, USA. Dr. Bangar has been listed (2023) in "World Ranking of Top 2% Scientists," published by Stanford University, USA. She has an H-index of 47 with ~6500 citations, as per Google Scholar.Kyle D. Dunno is an Associate Professor and Chair of the Department of Packaging and Graphic Media Science at the Rochester Institute of Technology (RIT), NY, USA. His research focuses on the distribution of food products within the supply chain, with particular emphasis on how transportation hazards—such as shock, vibration, and compression—affect food quality and contribute to food loss. Dr. Dunno has authored or co-authored over 30 peer-reviewed journal articles and numerous conference proceedings and holds multiple patents in the field of packaging science. He serves as Co-Editor-in-Chief of the International Journal of Advanced Packaging Technology. He is an active reviewer for several leading journals, including Packaging Technology and Science, Food Packaging and Shelf Life, and Postharvest Biology and Technology. He is a Certified Packaging Dynamics Professional and serves on the Global Board of Directors of the International Safe Transit Association, where he has also held leadership roles within the Certification Council and Technical Division. His work continues to advance the development of innovative packaging systems that enhance product protection and sustainability throughout the supply chain. Dr. Dunno earned his Ph.D. in Food Technology, M.S., and B.S. in Packaging Science from Clemson University.William Scott Whiteside is a Professor in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, USA. With a background in food technology and agricultural sciences, he has over 25 years of experience working on ways to process and package food safely. Dr. Whiteside has expertise in food safety, thermal food processing, food product shelf life, and food packaging. He also leads The Cryovac® Retort Lab, a teaching, research, and service facility that provides a wide range of services, including food processing and packaging, all at one location. He has taught a variety of short courses and delivered presentations across the U.S. and internationally on topics such as packaging design, food safety, retort and thermal processing, biopolymer packaging, and confectionery packaging. Recognized as a thermal process authority by the FDA and USDA, Dr. Whiteside is frequently consulted by food companies around the world. He has published over 75 scientific papers and holds a patent for innovative food packaging technology. In addition to his teaching and research, he is an active member of leading professional organizations, including the Institute of Food Technologists (IFT), the Institute for Thermal Processing Specialists (IFTPS), and the International Association for Food Protection (IAFP).
