Advances in Dairy Microbial Products

Prof. Joginder Singh is a Professor in the Department of Botany at Nagaland University in India. Previously, he has worked as Young Scientist at Microbial Biotechnology and Biofertilizer Laboratory, Department of Botany, Jai Narain Vyas University in Department of Science and Technology, Govt. of India. He is an active member of various scientific societies and organizations including, Association of Microbiologists of India, Indian Society of Salinity Research Scientists, Indian Society for Radiation Biology, and European Federation of Biotechnology. He has published extensively, including both journal papers and book chapters. He serves as a reviewer for many prestigious journals, including Current Research in Engineering, Science and Technology, Journal of Cleaner Production, Science of the Total Environment, Environmental Monitoring and Assessment, Pedosphere, Soil and Sediment Contamination, Symbiosis, International Journal of Phytoremediation, Ecotoxicology and Environmental Safety, Annals of Agricultural Sciences, Annals of the Brazilian Academy of Sciences and many more. Ashish Vyas is a professor and head of the Department of Microbiology at Lovely Professional University, India. His primary area of research focuses on the multidisciplinary field of fermentation technology, with specialization in microbial enzymes. Dr. Vyas has more than 40 peer-reviewed national and international publications and has delivered numerous oral and poster presentations in various platforms. Dr. Vyas is the Member Secretary of the Association of Microbiology (India-LPU unit)

1. Global Scenario of fermented dairy products: Current Advancements and Future Challenges 2. Recent advances in microbial diversity usage in fermented dairy microbial products 3. Recent trends in fungal dairy fermented foods 4. Recent trends in alkaline fermented foods 5. Recent trend in IPR protection in fermented dairy products across the globe 6. Insights into the technological and nutritional aspects of lactic milk drinks- Buttermilk 7. Advancement in acidophilus milk Production technology 8. Advancement of yogurt Production technology 9. Innovative Practices in the Development of Yogurt with special concern over Texture and Flavour 10. Pathogenic microorganisms in Milk: their source, hazardous role and identification 11. Fermented paste using dairy important microbes 12. Chemistry and Material Studies in fermented dairy products 13. Advancement in cheese production technology 14. Advancement in Kefir Production technology 15. Innovations in the preservation and improving functional properties of Kefir 16. Health Benefits of Probiotics: An Overview 17. Recent advancement in the production of probiotics fermented beverages 18. Probiotics in dairy products: microencapsulation and delivery 19. The effect of innovative processing technologies on probiotics stability 20. The effect of thermal processing on probiotics stability 21. Hydrogels as carrier for the delivery of probiotics 22. Dairy-derived antimicrobial substances: Microorganisms, applications and recent trends 23. Bacteriocins and antimicrobial peptides as an alternative to antibiotics 24. Nanobiotechnology in fermented dairy products 25. Application of Nanomaterials in Dairy Industry 26. Development of biosensor based technology for detection of pathogenic organisms pre and post production for dairy products 27. Machine Learning Applications in Dairy Farm Management