Sustainable Kernel Utilization

Dr. Mohd Aaqib Sheikh (M. Tech., Ph.D) is a distinguished National Post-doctoral Fellow at the prestigious National Institute of Technology, Rourkela, Odisha. He holds a Ph.D. in Food Engineering and Technology and an M.Tech in Food Process Engineering. Previously, Aaqib served as an Assistant Professor in the Department of Food Technology at Eternal University Baru Sahib, Sirmaur, Himachal Pradesh. He has been honoured with the National Post-doctoral Fellowship by the Science and Engineering Research Board, Government of India, and the Senior Research Fellowship award by the Indian Council of Medical Research, New Delhi, for his groundbreaking work on sustainable plant proteins. His research interests include agro-waste utilization, detoxification of industrial by-products, plant proteins extraction, characterization and modification, product development, and biodegradable packaging film fabrication. His prolific scholarly output comprises fifteen research and review papers in journals of repute. He has also published thirteen book chapters in reputed publishing houses, including Elsevier, CRC Press, and Springer. Notably, Aaqib serves as an active reviewer for numerous reputable scientific journals, where his keen insights and meticulous attention to detail further enrich scholarly publications.Dr. Nisar Ahmad Mir (M.Tech, Ph.D) received his Ph.D from the Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (Deemed to be University, under Ministry of Education, Govt. of India). Currently, he is an Assistant Professor in the Department of Food Technology, Islamic University of Science and Technology, Awantipora, J & K. He received National Post-doctoral Fellowship (NPDF) from the Science and Engineering Research Board (SERB), Department of Science and Technology (DST), Govt. of India. His research interests focus on cereal and pseudocereal protein characterization, modification, and their applications in food systems. He has published more than twenty research and review articles in journals of repute. He has also published more than fifteen book chapters with publishers, including Apple Academic Press, Springer, and Elsevier. He is also serving as a reviewer to some of the highly reputed journals like Trends in Food Science and Technology, Food Hydrocolloids, Food Chemistry, International Journal of Biological Macromolecules, Heliyon, Journal of Food Processing and Preservation, Journal of Food Process Engineering and International Journal of Food Properties.Dr. Mohd Khalid Gul (M.Tech, Ph.D) works as an Academic Visiting Researcher at the School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom. His primary affiliation is with the National Institute of Technology, Rourkela, India, an Institute of National Importance, where he works as an Assistant Professor in Food Process Engineering. Khalid has worked in various positions in the past, including as a Post-doctoral Fellow at Gyeongsang National University in South Korea and Shanghai Jiao Tong University in China, as well as an Assistant Professor at the Islamic University of Science and Technology in Awantipora, India, and with Coca Cola India. His work spans across academic institutions and industries located in India, South Korea, China, and the United Kingdom. His research interests include investigating different aspects of food colloids, such as their functionalities and modifications, sensory-satiety relationships, interactions between proteins and polysaccharides, encapsulation, and food safety. To date, Khalid has published over +62 peer-reviewed journal articles and book chapters. He is part of the Editorial Board for Food Packaging and Shelf Life and Associate Editor for Frontiers in Nutrition - Food Science.

• Overview of the Waste Utilization of Food and Agro-Waste: Rational, Valorization, Applications and Bio-Economy. Prunus Fruit Processing Techniques. Prunus Fruit Processing Wastes and By-Products. Plum (Prunus Domestica) Kernel: Processing, Characterization and Utilization. Apricot (Prunus Armeniaca) Kernel: Processing, Characterization and Utilization. Peach (Prunus Persica) Kernel: Processing, Characterization and Utilization. Nectarine (Prunus Persica Var. Nucipersica) Kernel: Processing, Characterization and Utilization. Almond (Prunus Dulcis) Kernel: Processing, Characterization and Utilization. Cherry (Prunus Avium) Kernels: Processing, Characterization, and Utilization. Blackthorn Or Sloe (Prunus Spinosa) Kernels: Processing, Characterization and Utilization. Sour Cherry or Morello Cherry (Prunus Cerasus) Kernels: Processing, Characterization and Utilization. Chokecherry (Prunus Virginiana) Kernels: Processing, Characterization and Utilization. Sustainability, Processing Challenges, Cost-Effectiveness of Prunus Processing Wastes. Circular Economy Approaches in Prunus Stone Utilization.