Parmjit Singh Panesar

Dr. Parmjit S.Panesar is working as Professor, Food Biotechnology Research Laboratory, Department of Food Engineering & Technology, S.L. Institute of Engineering and Technology (Deemed University: Established by Govt. of India), Longowal, Punjab, India. In 2005, he has been awarded BOYSCAST (Better Opportunities for Young Scientists in Chosen Areas of Science & Technology) fellowship by Department of Science & Technology (DST), Ministry of Science & Technology, Government of India, to carry out advance research in Industrial Biotechnology at Chembiotech labs, University of Birmingham Research Park, UK. His postdoctoral research focused on the development of immobilized cell technology for the production of lactic acid from whey. Besides this, he has also been involved in USA & Australian sponsored projects on scale-up of a commercial polysaccharide derivative in biomedical applications, and critical evaluation of a commercial test kit for the detection of trace levels of explosives. In 1999, Dr Panesar was awarded Young Scientist Fellowship by Punjab State Council for Science & Technology, India. He has successfully completed 4 research projects funded by CSIR, MHRD, New Delhi & Currently 3 research projects sponsored by CSIR, DBT & AICTE, New Delhi are in progress. He has published 80 international/national scientific papers, 50 book reviews in peer-reviewed journals, 20 chapters and has authored/edited 05 books. He is a member of the editorial advisory boards of national/international journals including ‘International Journal of Biological Macromolecules’ and also member of the editorial Advisory Boards of national/international Journals. He has also been selected as a member of the National level Scientific Panel on “Genetically modified organisms and foods” by the Food Safety and Standards Authority of India (FSSAI) & Member in the international collective of experts of Foundation for Science and Technology (FCT), Portugal. He has also received advance trainings from different institutes/labs including International Centre for Genetic Engineering & Biotechnology, Italy. He is also a life member of societies and associations. His research is focused in the area of food biotechnology especially fermentation technology, microbial enzymes, application of immobilized cells/enzymes in different bioprocesses, value addition of agro-industrial wastes, prebiotics and probiotics.