Sneh Punia Bangar, PhD, is a postdoctoral researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, South Carolina, USA. From 2017 to 2020, she worked as assistant professor in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. Her research interests include the extraction and functional characterization of functional foods, starches, modified starches, biopolymers, and nanocomposite films/coatings. She has presented her research at various national and international conferences. Dr. Bangar has authored or co-authored more than 100 research/review articles, one book series, 2 authored books, 5 edited books, one reference book, 35 book chapters, 20 conference proceedings/seminars, and 6 Guest Editor of Journals special issues. She is the Associate Editor of the Journal of Food Measurement and Characterization, Editor of the International Journal of Food Science and Technology (Wiley), and Section Editor of current Food Science and Technology Reports (Springer). Recently, she received the Professor Gurcharan Bains Award from the Association of Food Scientists & Technologists (India) for her incredible contribution to Food Science and Technology. Her significant contributions to academia and research were acknowledged with the Award of Honour in 2019 for her outstanding achievements. She is the recipient of the GSG Outstanding Graduate Research Assistant (2022) and CAFLS Outstanding Graduate Student Research Award (2023) at Clemson University, USA. Dr. Bangar has been listed in World Ranking of Top 2% Scientists (2023), published by Stanford University, California, USA. She has an H-index of 42 with ~5000 citations, per Google Scholar.

Dr. Priyanka Kajla works as an assistant professor in the Department of Food Technology at Guru Jambheshwar University of Science & Technology, India. She completed her doctorate in 2016 from Guru Jambheshwar University of Science & Technology in Food Technology, Hisar. Dr. Kajla is a post-graduate from Chaudhary Charan Singh Haryana Agriculture University, Hisar. Her areas of specialization include oilseed processing, food chemistry, functional foods, and food packaging. She has published more than 30 research/review articles in journals of national and international repute and more than 20 book chapters. She is a life member of the prestigious Association of Food Scientists and Technologists (AFSTI), Mysore, India.