Functional Foods : Sources and Health Benefits
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Deepak Mudgil
DR. DEEPAK MUDGIL is presently working as Sr. Assistant Professor in Department of Dairy and Food Technology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat. He did his Master’s Degree in Food Technology at Department of Food Technology, Guru Jambheshwar University of Science & Technology (GJUS&T), Hisar, Haryana. He earned his Doctoral Degree in Food Technology from GJUS&T, Hisar, Haryana. He is author of about fifty papers in national and international journals and five books. He has also served as review panel member for international journals. He has taught various subjects in areas of food technology and dairy technology at graduate and postgraduate level. He has also developed some food products of commercial interest.
Sheweta Barak
DR. SHEWETA BARAK is presently working as Sr. Assistant Professor in Department of Dairy and Food Technology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat. She was awarded Sir C.V. Raman Scholarship for her doctorate research. She is author of about forty five papers in national and international journals and three books. She has also served as review panel member for various journals of international repute. She has taught various subjects at graduate and postgraduate level. She obtained her PhD Degree in Food Technology from Department of Food Technology, GJUS&T, Hisar, Haryana. She has also developed some food products of commercial interest.
