Biography

Dr. Rubrinder Singh Sandhu earned a B.Tech, M.Tech., Ph.D. (Food Technology) from institutes of national esteem, India. He has more than 16 years of work experience that includes academics, administration and food industries experience. His research area includes food extrusion, value addition in rice extrudates, quality of honey, oil seed processing, structure and morphology of food products, process optimization, and storage characteristics of different foods. He has contributed over 20 scientific papers in different national/international journals and conferences. He is having four patents, two books and a book chapter in his credit. He is reviewer of JFST, Food chemistry and Food chemistry-X journals. He is a Life member of many professional bodies. 

Abstract Title:

“Enhancing nutritive and acceptability value in gluten free extrudates“.
Theme: Harnessing the latest Innovations and laying foreground for future of Food Science and Technology