Value-Addition in Beverages through Enzyme Technology

Dr. Mohammed Kuddus. PhD in Enzyme Biotechnology. After completing PhD in Enzyme Biotechnology, he worked in different R&D projects funded by various scientific agencies. Prof. Kuddus’ main research area includes biochemistry, industrial enzymes, waste utilization, extremophiles, microbial and food biotechnology. He has more than 15 years of integrated teaching and research experience and published more than 75 research articles in peer reviewed international journals along with 8 books and 22 book chapters. Also, published 40 abstract at International/ National conferences and symposia and received best presentation awards. He supervised 6 PhD thesis and 12 PG/UG dissertations. He has been serving as an editor/editorial board member for 20 and reviewer for more than 40 international peer-reviewed journals; along with research grant reviewer for scientific body of USA, Italy, South Africa, India and Saudi Arabia. He has also been awarded SERC Young Scientist Project from the Department of Science and Technology, Govt of India; and Young Scientist Project from International Foundation for Science, Stockholm, Sweden. Dr. Mohammad B. Hossain, Research Officer, PhD, Teagasc Food Research Centre, Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin, Ireland. Dr. Mohammad Hossain has expertise on bioactives i.e. antimicrobials, antioxidants, phytochemicals and their enhancement of extraction using novel technologies. His expertise includes enrichment, purification and characterization of phytochemicals using separation science, mass spectrometry and NMR technologies. His research involves valorization of low value industrial by-products by generating high value novel ingredients or phytochemicals for phyto-pharmaceutical and food industries. He has also expertise in analytical method development and validation using UHPLC-Mass spectrometry. He has published ~37 Articles with 1735 citations.

• 1. An overview of enzymes in beverage production and processing 2. Enzymes technology in value addition of dairy and milk products 3. Enzymes technology in value addition of fruit and vegetable juices processing 4. Enzymes technology in value addition of wine and beer processing 5. Enzymes in clarification of juices 6. Enzymes in ready-to-drink tea and coffee products 7. Sweeteners in the beverage industry 8. Enzyme technology in starch processing and sugar syrup production 9. Application of antioxidants in beverages 10. Enzyme technology for value addition in beverage industry waste 11. Value addition in beverage supply chain 12. Beverage processing industries 13. Use of enzymes in sport and energy drink 14. Enzyme inhibitors in regulating beverages processing15. Biotechnological tools in the production of value-added beverages