14^th International Conference on Food Technology and Processing November 22-23, 2022 Paris, France

•Vice Head of Department : Department of Dairy Technology Faculty of Agriculture, Ege University, İzmir, Turkey (June 2015 – June 2018) •Associate Professor : Department of Dairy Technology Faculty of Agriculture, Ege University, İzmir, Turkey (Since October 2013). •Accomplished Research Assistant : Career reflects 26 years’ experience in the Deparment of Dairy Technology, Faculty of Agriculture, Ege University İzmir, Turkey

Dairy Technology • Innovation • Valorisation of Dairy By-Products • Functional Foods • Whey Technology • Yoghurt Techology • Kashar Cheese • White Pickled Cheese • Organic Acids • Texture Profile Analysis • Scanning Electron Microscopy

R. Pandiselvam is a young academician actively engaged in food engineering research. He received B.Tech Agricultural Engineering in 2010 and M. Tech. (Agricultural Processing & Food Engineering) in 2012 from the Tamil Nadu Agricultural University. After completion of doctorate studies from Tamil Nadu Agricultural University (2015), he has joined ICAR as a scientist (Agricultural Process Engineering) at Central Plantation Crops Research Institute (CPCRI), Kasaragod, India in 2016. Dr. R. Pandiselvam has played an instrumental role in the first report of the reaction kinetics and diffusion of ozone gas in paddy grains, rice grains, and green gram under Indian climatic condition. This work was presented in “International Conference on Innovative Insect Management Approaches for Sustainable Agro Eco System” and was conferred with a best poster award. He has contributed in design and development of minimal processing machine for tender coconut, continuous type coconut testa removing machine, tender coconut cutting machine and preservation protocol for trimmed tender coconut and also developer/co-developer many value-added food products (viz., Kalpa Krunch, Frozen Coconut Delicacy and Matured Coconut Water based Beverages), which are commercialized to many entrepreneurs. Dr. R. Pandiselvam authored more than 75 articles published in the national and international journals of repute. He has been author or co-author of 5 books and 40 book chapters. Dr. R. Pandiselvam is the associate editor of Measurement: Food (Elsevier Journal) and Frontiers in Nutrition. He has served/serving as a Guest Editor for Ozone Science and Engineering (Taylor & Francis Journal), Journal of Food Process Engineering (Wiley-Blackwell Journal) and Journal of Texture Studies. Dr. R. Pandiselvam also features in the editorial board member of Ozone Science and Engineering, Quality Assurance and Safety of Crops & Foods, Nutrition & Food Science, and Current Agriculture Research Journal

R. Pandiselvam is working in the area of processing and value addition of coconut. He developed the numerous food processing equipments. His major research focuses are non-thermal technologies (ozone and cold plasma) for food preservation, extrusion, engineering properties of food, development of dryers, reaction kinetics of food matrix and non-destructive techniques for quality evaluation.