Sneh Punia Bangar, PhD, is a researcher at Clemson University, United States. Previously, she worked as Assistant Professor (C) in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. Her research interests include extraction and functional characterization of bioactive compounds, starches, functional foods, and nanocomposites films and coatings. She has presented her research at various national and international conferences and has published more than 100 research papers/book chapters in national and international journals/books. To date, she has authored or co-authored more than 80 (published/accepted), one book series, 2 authored books (CRC, Taylor, and Francis), 5 edited books (CRC Taylor and Francis, Springer, Elsevier), one reference book (CRC, Taylor, and Francis), 35 book chapters, 20 conference proceedings/seminars, and acted as Guest Editor of three journal special issues (Food Research International, International Journal of Food Science and Technology, Journal of Food Processing and Preservation, Foods and Polymers).

Sajid Maqsood is a Professor in Department of Food Science at College of Agriculture and Veterinary Medicine, UAEU. He has started his academic career in May 2011 at UAEU as a post-doctorate Fellow and is currently serving as Professor since 2021.

His research is dedicated and aligned exclusively on food and nutritional needs of UAE and the region. He has established an innovative research program at UAEU which focus on bioactive molecules in camel milk and dates and food wastes and by-products, plant-based proteins, alternative proteins, and exploring sustainable means of processing and diversifying their utilization through novel food product development. He has recently received grant on plant-based proteins and meat analogue. He is leading an active research group in Food Science Dept with multidisciplinary collaboration within UAEU and abroad.

He has published around 100 publications and edited 3 book and several book chapters.

Dr Sajid has received his PhD from Prince of Songkla University (Thailand) in the year 2010. He has received several awards for his research at UAEU and was listed in Top 2% scientist list released by Stanford University (2020–2021).

Anil Kumar Siroha, PhD, is presently working as Assistant Professor (C) in the Food Science and Technology Department at Chaudhary Devi Lal University, Sirsa. He received his doctorate in Food Science and Technology at Chaudhary Devi Lal University, Sirsa, India. His areas of interest include starch, starch modification, and the development of new products. He has published more than 25 research papers, 20 book chapters, two edited books, and one authored book. He also serves as a reviewer for various national and international journals. Dr Siroha is an active member of the Association of Food Scientists and Technologists (AFSTI) in Mysore, India. Dr Siroha also co-supervised more than 20 research projects of M.Sc. students in the Department of Food Science and Technology at Chaudhary Devi Lal University, Sirsa, Haryana.