V.K. Joshi

V.K. Joshi

Professor V.K. Joshi, MSc, PhD, is an eminent scientist and a teacher with more than 35 years research experience in fruit fermentation technology, fermented foods, food toxicology, biocolor, quality assurance, and waste utilization.He is fellow of BRSI and ISHA and life member of AFST(I). He is the former head of the Department of Postharvest Technology and the head of Department of Food Science and Technology, at the same university. A recipient of several awards for research and teaching, he has guided several postgraduate students, authored or edited more than 10 books and more than 300 research, reviews, book chapters and popular articles besides presenting several lead papers in conferences and seminars. He had edited special issue of JSIR in 1998 on advances in biotechnology, and Natural Product Radiant on ‘Wine production from Non-Grape fruits’ as a Guest Editor. Had organized Summer School of ICAR as a Director, as a Principal Investigator, handled several research projects funded by ICAR, DBT, DST and NHB. Recently, he retired from the university service and is engaged in editing as Editor-in-chief of International Journal Food and Fermentation Technology besides several other journals , writing/ editing books, providing consultancy on wine production technology, carrying out academic pursuits including scientific input as a member of panel on “Food Contaminants” and “Standards of Alcoholic Beverages” of FSSAI. Expertise Wine fermentation technology, waste utilization, biocolour, food fermentation, food microbiology , food processing

Affiliations and Expertise

Former Professor and HeadDepartment of Food Science,Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India

Book

Editors: Maria Kosseva & V.K. Joshi & P.S. Panesar Release Date: 15 Nov 2016
Print Book:
USD 106.25
USD 125.00
Editors: Maria Kosseva & V.K. Joshi & P.S. Panesar Release Date: 15 Nov 2016
eBook:
USD 106.21
USD 124.95