Ready-to-Eat Snacks

Ravi Pandiselvam, PhD, is actively engaged in food engineering research. After completion of doctorate studies at Tamil Nadu Agricultural University (2015), he joined ICAR as a scientist (Agricultural Process Engineering) at the Central Plantation Crops Research Institute (CPCRI), Kasaragod, India, in 2016. Dr. Pandiselvam has contributed in the design and development of a minimal processing machine for tender coconut, a continuous type coconut testa removing machine, a tender coconut punching and cutting machine, and preservation protocol for trimmed tender coconut. He is also a developer/co-developer of many value-added food products (Kalpa Krunch, coconut flakes, foam-mat dried coconut milk powder, frozen coconut delicacy, and dark chocolate and matured coconut water based beverages), which are commercialized for many entrepreneurs. Dr. Pandiselvam has authored more than 180 articles published in national and international journals of repute. He has been author or co-author of six books and 67 book chapters. He was conferred with a National Academy of Agricultural Sciences (NAAS) Young Scientist Award 2020, NAAS Associate 2021, and Indian Society of Agricultural Engineers (ISAE) Distinguished Service Award 2020. He received his BTech in Agricultural Engineering in 2010 and MTech in Agricultural Processing & Food Engineering in 2012 from the Tamil Nadu Agricultural University, India. Gülsah Çaliskan Koç, PhD, is an Associate Professor in the Food Technology Program at Esme Vocational High School, Usak University, Turkey. She teaches courses on unit operations along with other food science courses. Her research focuses on drying, freezing, baking, extrusion, enrichment of bakery products, traditional fermented products, etc. She worked as a Research Assistant in the Department of Food Engineering at Ege University, Turkey, between 2010 and 2018. She also worked as an Assistant Professor in the Department of Gastronomy and Culinary Arts, Alanya Hamdullah Emin Pa?a University from April 2018 to September 2019. She is a member of the International Food Technologists and Chamber of Food Engineers. She holds a Best Paper Award from the 1st International Conference of Food Properties, Kuala Lumpur, Malaysia. In addition, she has received Publons Peer Review Awards Top 1% of Reviewers in Agricultural Science, 2017–2018 and 2018–2019 and Publons Peer Review Awards Top 1% of Reviewers in Cross-Field, 2018–2019, from Clarivate Analytics. Dr. Koç has authored 33 articles published in international journals and 16 articles published in national journals. She has been the editor of a book and author or co-author of seven book chapters.

1. Ready-to-Eat Snacks: Importance, Nutritional Value, Processing Methods, and Novel Trends 2. Roasting Technology for Production of Ready-to-Eat Snacks 3. Osmotic Dehydration Combined with Drying Technology for Production of Ready-to-Eat Snacks 4. Hot Extrusion Technology for the Production of Legume-Based Ready-to-Eat Snacks 5. Recent Advances in Flaking, Puffing/Parching, Popping, and Instant Technologies for Production of Ready-to-Eat Cereals 6. Hot-Extrusion Technology for Production of Cereal-Based Ready-to-Eat Snacks 7. Hot-Extrusion Technology for the Production of Millet-Based Ready-to-Eat Snacks 8. Hot-Extrusion Technology for Production of Fiber-Enriched Ready-to-Eat Snacks 9. 3D Printing Technology for Production of Legume- and Vegetable-Based Ready-to-Eat Snacks 10. Vacuum Impregnation Technology for the Production of Ready-to-Eat Snacks 11. Microwave Applications for the Production of Ready-to-Eat Snacks 12. Packaging Materials and Technologies for Ready-to-Eat Snacks 13. Application of Emerging Technologies for Preservation of Ready-to-Eat Snacks