Millet Processing Technologies: Advancements, Applications and Global Perspectives
暫譯: 小米加工技術：進展、應用與全球視角

Dr. Jayasree Joshi T

Dr. Jayasree Joshi T has completed her doctoral program in Food Process Engineering from the Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, India. She holds a Master's degree in Food Process Engineering from the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T), and a Bachelor's degree in Food Technology from Cochin University of Science and Technology, Kerala, India, where she was awarded a Gold Medal for outstanding academic performance. She has over eight years of experience in teaching and research. Her primary research interests include millet processing, grain storage, non-thermal processing, process modelling, and optimization. She has authored and co-authored more than 50 research publications and has received several best paper and poster awards at national and international technical platforms. She has also received the Young Scientist (Educator) Award 2026 during the International Conference on Food Properties (ICFP6) held in Bangkok, Thailand, and the Best Reviewer Award 2025 from the Journal of Agricultural Engineering of India (JAEI), by the Indian Society of Agricultural Engineers.

Dr. Pavuluri Srinivasa Rao

Dr. P. Srinivasa Rao is a professor in the Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, India. He has more than 30 years of teaching and applied research experience in Food Process Engineering and Technologies. He is a leading Indian researcher in the field of millet processing and non-thermal processing. Other research interests include process equipment design, extrusion processing, bioactive extraction and encapsulation, and grain storage engineering. Dr. Rao has supervised 20 PhD students; of them, two theses have been awarded the Jawaharlal Nehru Award (outstanding doctoral research) by ICAR, New Delhi. He and his team have published about 154 international and 9 national research publications in refereed journals, 10 book chapters, and one edited book volume. Dr. Rao has also handled various high-value projects sponsored by the World Bank (NAIP), ICAR, MoFPI, SPARC, MHRD (MoE), DST, and DFPD (FCI), and has developed novel methods for future-generation food processing in India. He has served as chairperson of the ISAE Kharagpur chapter and as an Honorary. Secretary, Kharagpur Local Centre, Institution of Engineers (India). He has also contributed to ISAE as Associate Editor of the Journal of Agricultural Engineering, apart from being a regular reviewer of several reputed international journals.

Dr. Jayasree Joshi T
Dr. Jayasree Joshi T 完成了印度卡拉格普爾印度科技學院農業與食品工程系的食品加工工程博士學位。她擁有印度坦賈武爾國立食品科技、創業與管理學院（NIFTEM-T）的食品加工工程碩士學位，以及印度喀拉拉邦科欽科技大學的食品科技學士學位，並因卓越的學業表現獲得金牌。她在教學和研究方面擁有超過八年的經驗。她的主要研究興趣包括小米加工、穀物儲存、非熱加工、過程建模和優化。她已發表和共同發表超過50篇研究論文，並在國內外技術平台上獲得多個最佳論文和海報獎。她還在泰國曼谷舉行的國際食品性質會議（ICFP6）中獲得2026年青年科學家（教育者）獎，以及來自印度農業工程學會的2025年最佳審稿人獎。

Dr. Pavuluri Srinivasa Rao
Dr. P. Srinivasa Rao 是印度卡拉格普爾印度科技學院農業與食品工程系的教授。他在食品加工工程和技術方面擁有超過30年的教學和應用研究經驗。他是小米加工和非熱加工領域的領先印度研究者。其他研究興趣包括過程設備設計、擠出加工、生物活性提取和包埋，以及穀物儲存工程。Dr. Rao 指導了20名博士生，其中兩篇論文獲得了新德里ICAR頒發的賈瓦哈拉爾·尼赫魯獎（卓越博士研究）。他和他的團隊在經過審核的期刊上發表了約154篇國際和9篇國內研究論文，10個書章，以及一本編輯書籍。他還處理了多個由世界銀行（NAIP）、ICAR、MoFPI、SPARC、MHRD（MoE）、DST和DFPD（FCI）贊助的高價值項目，並為印度未來一代食品加工開發了新方法。他曾擔任ISAE卡拉格普爾分會的主席，以及印度工程師學會卡拉格普爾地方中心的名譽秘書。他還擔任《農業工程學報》的副編輯，並定期為多個知名國際期刊擔任審稿人。