Cereal Processing Technologies

Rajan Sharma, PhD, is Teaching Assistant at Punjab Agricultural University, Ludhiana, India. Dr Sharma holds specialization in the domain of cereal technology. His doctoral dissertation focused on characterization, processing and value addition of nutri-cereals. He earned a B.Tech. (Hons) in Food Technology and M.E. in Food Technology in merit with University Gold Medals. He has authored more than 25 peer-reviewed articles, five book chapters and two feature articles in reputed international and national journals. He is an active participant in international conferences, seminars, and workshops. To his credit, he has won two prestigious awards: IFI Best Feature Article Award 2016 by the Association of Food Scientists and Technologists (India) and Outstanding Paper 2019 in Emerald Literati Awards. Basharat Nabi Dar, PhD, is an Assistant Professor in the Department of Food Technology at Islamic University of Science & Technology, Awantipora, JK, India. He earned his PhD in Food Technology with a specialization in Cereal Technology from Punjab Agricultural University. He is a recipient of CV Raman Fellowship and UGC (University Grants Commission) Research Award (2014-2016) in the field of agricultural sciences. He has worked on multimillion- dollar research projects with the Department of Biotechnology, Government of India, and MOFPI, GOI. He is also associated with several other major research projects as Co- PI/ member. Dr Dar is a member of several professional Food Science and Technology associations, including IFT, AFSTI, ASFFBC, WASET, ISEKI, and FSSAI. He has published more than 70 research and review papers and 10 book chapters, edited two books in his field in various prestigious national and international journals. Dr Dar is a visiting scientist at the Department of Food Science, CALS, Cornell University, USA. Prof. Savita Sharma, PhD, is Principal Food Technologist (Dough Rheology), as well as Head of the Department of Food Science and Technology at Punjab Agricultural University, Ludhiana, India. She has contributed more than 32 years to research, teaching and extension activities related to cereal science and technology. She has been working to develop novel technologies for cereal products such as functional foods and convenience products in addition to extensive characterization and utilization of bioprocessed grains including cereals and pulses. She has supervised more than 30 MSc and 13 PhD scholars. She has completed eight research projects funded by national agencies. Prof. Sharma has authored six books and more than 150 peer-reviewed articles in renowned journals. She has attended and chaired several technical sessions in international conferences, conventions, and seminars and is the recipient of several prestigious awards and distinctions including Fellow of National Academy of Dairy Science (India).

Section A: Introduction. 1. Cereals as value-added food components 2. Nutritional potential of cereals
3. Techno-functionality of cereals 4. Milling/ Pearling of cereals 5. Flaking of cereals Section C: Biological processing of cereals and its impact 6. Germination of cereals 7. Fermentation of Cereals 8. Soaking of cereals 9. Enzymatic processing of cereals Section D: Thermal processing of cereals and its impact 10. Conventional heating (Dry and wet heating) 11. Extrusion of cereals 12. Frying of cereals 13. Baking of cereals 14. Parboiling of cereals 15. Popping/Puffing of cereals 16. Microwave processing of cereals 17. Infra-red heating of cereals Section E: Non-thermal processing of cereals and its impact 18. High hydrostatic pressure (HPP) processing of cereals 19. Ultrasonication processing of cereals 20. Ozonation of cereals 21. Cold plasma treatment of cereals 22. Irradiation of cereals 23. Pulse electric field processing of cereals