Author Description

1. Detection of emerging High Risk Pathogens in Dairy Foods by Recent PCR Based Techniques and their Application in Dairy Industry, 2. Principal of Ultra filtration and its Application in Food Processing, 3. Techniques for Long Term Preservation of Microorganisms, 4. Application of Hurdle Technology in Development of Shelf Stable Foods, 5. Bioconversion of Lignocellulosic Feeds in the Rumen of Dairy Animals, 6. Acclerated Ripening of Cheese Using Starter Adjuncts, 7. Statistical Methods of Quality Control Standarization of Milk and Milk Products, 8. Structure and Stability of Proteins from Hyperthermophiles : Adaptation at Molecular Level, 9. Biological Detoxification of Aflatoxin in foods and Feeds, 10. Advances in Microbiology of Yoghurt, 11. Biodiversity and Typing of Pathogenic Bacteria, 12. Developing an Effective HACCP Plan Based on Rapid Microbiological Methods, 13. Probiotic Cheese-A Novel Concept, 14. Scale-up Issues and Bottlenecks in Downstream Processing in Biotech Industry, 15. Mould Lipids- A Boon for the Industry, 16. Functional Foods : Their Role in Disease Prevention and Health Promotion, 17. Thermal Processing of Milk : Alternative Concepts for Achieving Extended Shelf Life, Freshness and Food Safety, 18. Bioconversion of Lignocellulosics and Dairy Wastes into Useful end Products, 19. Generation of Phage Resistance in Lactic Acid Bacteria, 20. Biotechnological Approaches to Accelerated Ripening of Cheese, 21. Recent Molecular Techniques for Rapid Detection of Live Microbial Contaminants in Foods, 22. Thermobiology of Food Processing, 23. Statistical Analysis of Bioassays, 24. Production of Various Food Additives by Microbial Fermentation, 25. Food Safety Management System – Significance in Processing of Dairy Products and International Trade, 26. Quality Control of Dairy Starter Culture, 27. Advances in the Baker’s Yeast Production, 28. Electron Microscopy of Fermented and Cultured Dairy Production, 29. Microbial Inoculants for Improved Silage