Rakesh Kumar Gupta is a dedicated and enthusiastic PhD research scholar in the Department of Agricultural and Food Engineering at the prestigious Indian Institute of Technology (IIT), Kharagpur, West Bengal, India. He earned his M. Tech degree from Agricultural and Food Engineering Department, IIT Kharagpur and B. Tech degree in Agricultural Engineering from Assam University, Silchar, India. An esteemed scholar in starch technology, Mr. Gupta focuses on modifying starch using green and novel technologies and their application in food packaging systems. His research spans diverse areas, including food processing and preservation, the extraction of essential oils from medicinal plants, the application of nanotechnology in packaging systems, and non-thermal technologies like ultrasound and cold plasma technology. Additionally, he is involved in designing alternative food structures, waste valorization, and advancements in food packaging. He has a substantial publication record with over 27 research and review with 12 book chapters. Sangeetha Karunanithi is a Ph.D. research scholar at the esteemed Indian Institute of Technology (IIT) Kharagpur. She holds both an M.Tech. and a B.Tech. in Food Process Engineering from the National Institute of Food Technology, Entrepreneurship, and Management (IIFPT), Thanjavur, Tamil Nadu. An enthusiastic and adaptive learner, she has a broad interest in discovering innovative technologies to tackle new challenges in the food industry. Her research expertise spans various domains, focusing on emerging thermal and non-thermal techniques such as cold plasma, microwave, ohmic heating, nanoemulsion, bioactive compound extraction, and food product preservation. She has a substantial publication record with over 14 research and review with 9 book chapters. Prem Prakash Srivastav is a distinguished Professor of Food Science and Technology at the Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, India. He holds a B.Sc. from Gorakhpur University, an M.Sc. in Food Technology with a minor in Process Engineering from GBPUA&T, Pantnagar, and a Ph.D. from IIT Kharagpur. In his academic role, he teaches various undergraduate, postgraduate, and Ph.D.-level courses. Dr. Srivastav has guided numerous research projects at the Ph.D. (10), Master (63), and undergraduate levels. His research interests include the development of convenience, functional, and therapeutic foods; nutraceutical extraction; and low-cost food processing machinery design. He has a substantial publication record with over 200 research and review papers, numerous technical bulletins, and monographs. Dr. Srivastav has attended, chaired, and presented at numerous international and national conferences and delivered invited lectures at various schools. With 6 books, 22 book chapters, and 4 patents to his credit, his contributions are widely recognized. He has received several awards and is a life member of professional bodies like ISTE, AFST (I), IDA, and AMI, and a member of ASABE and the Institute of Food Technologists (USA).
