Trends in Animal-Based Foods

Dr. Ramadevi Nimmanapalli

Editor-in-cheif

Dr. Ramadevi Nimmanapalli is an Indian-American veterinary microbiologist and a highly accomplished academician and scientist with valuable experience in research, administration, and entrepreneurship. She was awarded a Doctor of Philosophy in Molecular Virology from the University of Oxford. She has made a good number of contributions to academic journals and has been an invited speaker at plenary sessions at several international conferences with 05 patent awards and products to her credit. Her extensive network and professional expertise span across India, the UK, and the USA. She was the founding Dean of the Faculty of Veterinary and Animal Sciences at the Institute of Agricultural Sciences at Banaras Hindu University, India. Also served as a Member of the Technical Expert Committee on Livestock/Animal and Allied Sciences, Department of Biotechnology, India. Dr. Ramadevi has guided 14 Masters and 4 Ph.D. students and was also involved in managing funds of $20 million for diverse programs, including Research and Development. Her research area is focused on Cancer biology, Veterinary microbiology, and Livestock product technology. 

Mr. Manish Kumar Singh

Co-editor

Mr. Manish Kumar Singh is working as an Assistant Professor at the Department of Food Technology, School of Engineering and Technology, Mizoram University, Aizawl, India where he is actively involved in academics and research. He is a Master of Science in Food Science and Technology from Banaras Hindu University and holds a Junior Research Fellowship from the University Grant Commission, India. He is supervising 08 M.Sc. Food Technology students in the department. Mr. Singh started his research career in the year 2022 when he was working on milk protein polymorphism analysis of an indigenous cow breed under the RKVY project at BHU. He has published a good number of publications in the last two years, subject to milk protein variant analysis, metabolomics, valorization, traceability, and functional foods.