Citrus Waste to Biofuel: Technologies, Applications, and Future Prospects
暫譯: 柑橘廢料轉化為生物燃料：技術、應用與未來展望

Dr. Avneet Kaur is currently working as Assistant Professor, Department of Chemistry, University Institute of Sciences (UIS)-University Centre for Research and Development (UCRD) Chandigarh University, Mohali, Punjab, India. During her Ph.D. tenure she has published 5 research papers in journals of high repute. Having authored more than 35 research papers/book chapters with publishers of International repute, Dr. Kaur has demonstrated her expertise by publishing two edited book. Over the past three years, Dr. Kaur has been actively engaged in the field of food chemistry. In 2023, she was honored with the Best Poster Award at a national conference in recognition of her research excellence. She is a life member of the Indian Science Congress Association (ISCA) and is currently serving as a Guest Editor for a special issue on Pigmented Cereals.

Dr. Sukhvinder Singh Purewal is currently serving as an Associate Professor at the University Centre for Research and Development (UCRD), Chandigarh University, Mohali, Punjab, India. He was awarded a Major Research Project (2018-2022) by the SEED Division, Department of Science and Technology (DST), New Delhi. He has authored over 55 research papers in peer-reviewed international journals and has received multiple best poster awards at both national and international conferences. He is an active member of several professional organizations such as the Association of Microbiologists of India (AMI), Mycological Society of India (MSI), Association of Food Scientists and Technologists (India) (AFSTI), and the Indian Science Congress Association (ISCA). In 2023, Dr. Purewal was honored with the prestigious "Young Scientist Award" by the renowned Association of Microbiologists of India (AMI). Furthermore, Dr. Sukhvinder Singh Purewal has demonstrated his expertise by publishing 01 authored book and 10 Edited Books.

Muhammad Irfan, Ph.D., is working as Chairman in the Department of Biotechnology, University of Sargodha Pakistan. He received his doctorate degree from Shenyang Agricultural University P.R. China. Previously, He served as researcher at Food & Biotechnology Research Center, PCSIR laboratories complex, ferozpure road Lahore Pakistan. He is an editorial/advisory board member of various international reputed journals. He has published more than 230 publications in national and international reputable journals with citations of more than 3700, H-index of 30 and i-10 index of 92.

Marcelo Franco Ph.D. in Chemistry from the Federal Universityof Rio de Janeiro.Currently, he serves as a full professor at the State University of Santa Cruz (UESC), focusing on the research of agro-industrial by-product reuse and the production of high-value-added compounds. Dr. Marcelo Franco actively participates in postgraduate programsin Chemistry (UESC), Food Engineering and Science (UESB), and the NortheastBiotechnology Network (UFBA). He is the Vice-Coordinator of the Innovation andTechnological Nucleus at UESC (2024-2026) and a member of the Evaluation andAssessment Chamber of FAPESB (2024-2026). Dr. Marcelo Franco collaborates withinternational researchers from various countries and leads the Research Group onBiotransformation and Organic Biocatalysis at UESC. His academic output includes patents, over 100 scientific articles, and book chapters, reflecting an H-index of 28 (Scopus), 26(Web of Science), and 31 (Google Scholar - i10 = 75).

Dr. Shweta Suri is currently serving as a Post-Doctoral Researcher at Washington State University, USA, and as an Assistant Professor at the Amity Institute of Food Technology, Amity University UttarPradesh, India. Dr. Suri is actively working in the areas of Food processing, Grain fractionation, Agro-by-products valorization, Nutraceuticals, Human Health, and Nutrition. Her Ph.D. work was awardedthe prestigious first prize of the Governor's Research Award 2021 by the Government of Uttarakhand, India.

Avneet Kaur 博士目前擔任印度旁遮普州莫哈里昌迪加爾大學科學學院（UIS）化學系的助理教授。在她的博士學位期間，她在高聲望的期刊上發表了5篇研究論文。Kaur 博士已經與國際知名的出版商共同撰寫了超過35篇研究論文/書籍章節，並通過出版兩本編輯書籍展示了她的專業知識。在過去三年中，Kaur 博士積極參與食品化學領域的研究。2023年，她因其研究卓越而在全國會議上獲得最佳海報獎。她是印度科學大會協會（ISCA）的終身會員，並目前擔任有關色素穀物的特刊的客座編輯。

Sukhvinder Singh Purewal 博士目前擔任印度旁遮普州莫哈里昌迪加爾大學研究與發展中心（UCRD）的副教授。他曾獲得新德里科學與技術部（DST）SEED部門的重大研究項目（2018-2022）。他在同行評審的國際期刊上發表了超過55篇研究論文，並在國內外會議上獲得多個最佳海報獎。他是多個專業組織的活躍成員，如印度微生物學家協會（AMI）、印度真菌學會（MSI）、印度食品科學與技術協會（AFSTI）以及印度科學大會協會（ISCA）。2023年，Purewal 博士獲得了著名的印度微生物學家協會（AMI）頒發的「青年科學家獎」。此外，Sukhvinder Singh Purewal 博士通過出版1本著作和10本編輯書籍展示了他的專業知識。

Muhammad Irfan博士目前擔任巴基斯坦薩爾戈達大學生物技術系的系主任。他在中國沈陽農業大學獲得博士學位。此前，他曾在巴基斯坦拉合爾的食品與生物技術研究中心（PCSIR laboratories complex）擔任研究員。他是多本國際知名期刊的編輯/顧問委員會成員。他在國內外知名期刊上發表了超過230篇論文，引用次數超過3700次，H指數為30，i-10指數為92。

Marcelo Franco博士擁有里約熱內盧聯邦大學的化學博士學位。目前，他擔任聖克魯斯州立大學（UESC）的全職教授，專注於農業工業副產品的再利用及高附加值化合物的生產。Marcelo Franco 博士積極參與化學（UESC）、食品工程與科學（UESB）及東北生物技術網絡（UFBA）的研究生課程。他是UESC創新與技術中心的副協調員（2024-2026），並且是FAPESB評估與評估委員會的成員（2024-2026）。Marcelo Franco 博士與來自多個國家的國際研究人員合作，並領導UESC的生物轉化與有機生物催化研究小組。他的學術成果包括專利、超過100篇科學文章和書籍章節，H指數為28（Scopus）、26（Web of Science）和31（Google Scholar - i10 = 75）。

Shweta Suri 博士目前在美國華盛頓州立大學擔任博士後研究員，並在阿米提大學（Amity University Uttar Pradesh）的食品技術學院擔任助理教授。Suri 博士積極從事食品加工、穀物分級、農業副產品增值、營養保健品、人類健康和營養等領域的研究。她的博士研究工作因其卓越表現而獲得了印度烏塔拉坎德邦政府頒發的2021年州長研究獎的首獎。