Underutilized Tuber Crops of the Himalayan Region Nutraceutical Potential, Processing, and Applications

Arun Kumar Gupta was awarded doctoral degree at Tezpur University, Assam, India, from Department of Food Engineering and Technology. He is currently serving as an Assistant Professor in the Department of Food Process Technology at Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India. Dr. Gupta's research interests include citrus debittering, novel biopolymers, and the valorization of underutilized fruits and vegetables, highlighting his strong potential for future contributions to these fields. He has made significant contributions to the field of food science and technology, as reflected in his extensive body of work, which includes 75 original research and review articles published in peer-reviewed international journals, 20 Scopus-indexed book chapters, and seven patents filed. Dr. Gupta has also been actively involved in academic publishing, serving as editor of five books with esteemed publishers such as Elsevier, CRC Press, and Springer.Dr. Pradeep Singh Negi obtained his B. Sc. (Ag. & A. H.) and M. Sc. (Food Technology) degrees from G. B. Pant University of Agriculture and Technology, Pantnagar; and Doctoral degree from Indian Agricultural Research Institute, New Delhi. Dr. Negi joined CSIR-CFTRI in June 1997 as Junior Scientist and is currently working as Chief Scientist. Dr. Negi has undergone training on Research and Development in Postharvest Biology and Technology at Agricultural Research Organization, Bet Dagan, Israel; and did his Post-Doctoral research at Purdue University, USA. Dr. Negi's area of research is Postharvest Technology, wherein he has been working on the storage, processing and biotechnology of Fruits and Vegetables.
Dr. Negi has contributed extensively in the field of food science and technology, which has been documented through publication of original research and review of 88 papers, 19 book chapters, and 19 filing of patents, besides presentation at various scientific meetings. He has been listed among Top 2% researchers in the field of Food Science regularly since the database was created by Stanford University, California, USA.