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Biotechnology: Food Fermentation (In 2 Volumes)

 
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About the authors

Ashok Pandey

Professor Ashok Pandey is born in 1956. He graduated from the University of Kanpur in 1974 (Biology), took Master’s degree in Chemistry in 1976 and PhD in Micro-biology from the University of Allahabad in 1979. He worked at the National Sugar Institute, Kanpur and Suddeutsche Zucker AG Germany as Scientist. Since 1987, he is working in the Regional Research Laboratory, CSIR, Trivandrum. Presently, he is Deputy Director and Head of Biotechnology Division. Professor Pandey has strong research interest in the area of Industrial Biotechnology, especially in Bioprocess Technology. Solid-state fermentation has been his one of the main domains of R&D. He has 5 patents and more than 200 papers, and has guided five PhD, teo M Tech and 36 M Sc thesis. He has edited and Encyclopaedia (Haworth Press, USA) and authored/edited 14 books. He is Editor of Bioresource Technology –The international journal from Elsevier, UK. Prof Pandey was Chairman of the International Society of Food, Agriculture and Environment, Finlaned ((F&H) during 2003-2004, and is currently the President of Biotech Research Society of India, President of the Association of Microbiologists of India (Trivandrum Chapter), and Vice-Chirman (Kerala) of the All India Biotech Association-SC.

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V K Joshi

The author is M.Sc. (Micro) from PAU, Ludhiana and Ph.D. (Micro) GND University, from Amritsar with specialization in fermentation, Got various trainings viz. Food Processing and Nutrition' MAU, Parabhani, Sensory Analysis' from CFTRI, Mysore, Post harvest Tecnology of fruit and vegetables from PAU, Ludhiana organised by USAID and UAS,California, Davis (USA). Computer applications from University Computer Centre, Nauni, Networking and Internet university Computer Centre, Nauni. Dr. Joshi possesses varied professional experience of research, teaching and extension of more than 26 years including seven years in Quality Control in HP state department of Horticulture, Shimla. Specific area of work include fermentation technology, waste utilization, Biocolour, quality control and sensory evaluation of food. AT present, he is working as an Associate Professor in the department of Post harvest Technology. Dr. Joshi a former Head of Department. Has guided MSc and Ph.D students for their PG research. He has authored/edited eight books (Fruit wines; Biotechnology: Food Fermentation (2 Vol.); Post harvest Technology of Fruits and Vegetables (2 Vol.); Sensory Science: Principles and Applications in Food Evaluation; Advances in Biotechnology, Hand book of Enology: Principles, Practices, Recent Innovations, Food Biotechnology). Dr. Joshi has published 110 research papers in international and national journals, 57 book chatpers/Review/technical articles/popular articles and presented 30 papers in various seminars/conferences. He has handled various projects of ICAR (AICRP), ICAR Cess fund, National Horticulture Board, New Delhi, Department of Biotechnology, GOI. He has been member of Board of Studies, HPU, Shimla, College of Horticulture, UHF, Nauni; Core committee of SLITE, Longowal (Pb)., Board of Studies on Food and Nutrition Punjabi University Patiala, Life member Association of Food Scientists and Technologists (Mysore), Trustee Biotechnological Research Society of India, Trivandrum. Dr. Joshi has been a consultant HP Fruit Wines Pvt. Ltd. Badhu, Distt. Mandi and advisor to HPMC, Shimla. Has been awarded: N.N. Mohan Memorial Award, (1982), Kejriwal Award (1995), N.A. Pandit Award (1996), N.N. Mohan Memorial Award (1998) by AIFPA, New Delhi for his outstanding research contribution. He has been honoured with Himachal Shree Award by Himotkrash, Society, H.P. (2003). He is an Expert referee of J.Food Science, Technology, J.Tree Science, Indian Food Packer, J. Applied Microbiology, Letters in Applied Microbiology, Indian J. Biotechnology, J. Scientific Industrial Research, Haryana Journal of Horticultural Science's, etc. He helped set up and renovated the Fruit Processing Unit, licensed by FPO New Delhi for commercialization for fruits and vegetables products.

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Bibliographic information

Title Biotechnology: Food Fermentation (In 2 Volumes)
Format Hardcover
Date published: 01.01.2004
Edition Reprint
Language: English
isbn 8187198052
length 1372p., Index; 26cm.