Transforming Organic Agri-Produce into Processed Food Products

Deepak Kumar, PhD, is presently working as the Executive Director of Nextnode Bioscience Pvt. Ltd., India. He earlier served as Director (R&D) and Research Scientist in the Department of Scientific and Industrial Research, the Government of India’s approved lab for the private sector. He has published peer-reiviewed journal articles, books and book chapters and has received awards for his work. In addition, Dr. Kumar is a technical consultant for more than a dozen companies for customized technical support. N. Ravisankar, PhD, is a Principal Scientist of Agronomy and has been working at the ICAR–Indian Institute of Farming Systems Research, India, since 2011. With over 20 years of research experience in the coastal and other regions, he is involved in coordination of integrated farming systems and organic farming activities at the national level and looks after the research work of the All India Network Programme on Organic Farming where he prepared a detailed package of practices for organic production of crops in 79 cropping systems suitable for 14 states of India. He has also published many books, book chapters, research papers, popular articles, training manuals and more. Anupama Panghal, PhD, is Assistant Professor in the Department of Food Business Management & Entrepreneurship Development, National Institute of Food Technology Entrepreneurship and Management, India. Prior to that, she worked for Thapar University, Patiala, India, and the National Agricultural Cooperative Marketing Federation of India, New Delhi, and was a viting professor at the Asian Institute of Technology, Bangkok, Thailand. She has authored books, book chapters and research papers.

1. Current Scenario of Organic Farming Worldwide 2. Impact of the Coronavirus Pandemic (COVID-19) on the Organic Food Sector 3. Current Status of Organic Processed Food Products in the World 4. Organic Food Products: Potential and Challenges Globally 5. Consumer Concerns and Choices for Processed Organic Food 6. International and National Policies on Organic Agriculture 7. Certification of Organic Agriculture and Trade Issues 8. Right to Health and Organic Agriculture in the Indian Perspective 9. Safety, Nutritional Quality, and Health Benefits of Organic Products 10. Review of Relevant Research Related to the Fields of Processed Organic Food Products 11. Intellectual Property Rights (IPRs) Protection in Organic Agriculture and Processed Foods 12. Hindrances for Farmers and Organic Food Value Chain Participants 13. Indian Government Policies for Promotion of Processed Organic Food Products 14. The Status and Potential of Unorganized Sector of Food Processing in India and Its Contribution in Rural Economy 15. Organic Soy Protein Hydrolysate as a Food Supplement and Its Techno-Commercial Feasibility for Commercialization 16. Organic Production, Postharvest Processing, and Value-Added Intervention of Fox Nuts (Euryale ferox) for Export 17. Tissue Culture Technology Intervention in Red Dacca and Cavendish Banana for Nutritive Value Enhancement Under Organic Farming in India 18. Smart Packaging Market Potentiality for Processed Food Sector