Dr. Farooq Anwar, with PhD in Analytical Chemistry and two Post-Docs in Food Chemistry, has more than 20 years of working experience at national and international level. Presently, he is serving as Professor at the Department of Food Science , Faculty of Food Science and Technology , Universiti Putra Malaysia ,Malaysia and Director ORIC and Chairman of the Department of Chemistry, University of Sargodha, Pakistan. He has supervised 13 PhD and published 240 publications with 350 Impact Factor and 9,000 ISI indexed Citations to his credit. He has been enlisted as Productive Scientist of Pakistan. He has been awarded Dr. Atta-ur- Rehman Gold Medal-2010 by Pakistan Academy of Sciences and Research Excellence Award- 2018 by Prince Sattam bin Abdulaziz University, Saudi Arabia. He has been selected TWAS Young Affiliate Fellow by TWAS,Triester, Italy.

Dr. Pothiyappan Karthik is presently an Associate Professor and Head at the Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Tamil Nadu, India. He has done Ph.D. in “Food Technology” at CSIR-Central Food Technological Research Institute (CFTRI), Mysore, India. He has grown academically as B.Tech. (Biotechnology) from Bharathidasan University and M.Tech. (Food Technology) from AC. Tech., Anna University. He has work experience in Post-Doctoral Fellow at School of Food Science and Biotechnology, Zhejiang Gongshang University, China in collaboration with University of Leads, UK. He has received the prestigious CSIR-Senior Research Fellowship (SRF) from CSIR, Govt. of India for his doctoral work, Young Scientist Award from IMRF Reg. from Regd with Govt. of India NITI Aayog NGO Darpan and NESA Scientist of the Year Award-2023 from National Environmental Science Academy, New Delhi. In addition, he got international research travel grant to attend the conference at Australia, 2015 by SERB-DST, CICS and DBT, Govt. of India. He has also a recipient of a funded major research project Rs. 75 Lakhs from DST, Ministry of Science and Technology, Govt. of India. His research interests include Food Nanotechnology, Food Engineering, Food colloids, Encapsulation of bioactives, Biopolymers, Functional Foods and Nutraceuticals. The research accomplishments include 2649 citations with 16 h-index and a cumulative impact factor of 130. He has published more than 30 articles in peer-reviewed international journals and publishers, 15 book chapters, granted international patents (Germany and China) and 1 national patent. Further, he supervised Post-doctorate, JRF, undergraduate and a Master student’s (MS) on the development of millets, functional foods and food emulsions. He has recognised as one of the Royal Society of Chemistry’s 2023 (UK) outstanding reviewers among 7 members in the world. He serves as an academic editor in Journal of Food Processing and Preservation, Int. Journal of Food Science, Journal of Food Quality, Journal of Nanotechnology and Editorial Board Member for BMC Biotechnology, apart from being a Guest Editor in Environmental Science and Pollution Research, Discover Foods, BMC Chemistry and BMC Nutrition, Springer Nature. He is currently editing a book entitled “Native and Modified Starches for Food Applications” and “Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology and Delivery” in Elsevier.