Winemaking: Basics and Applied Aspects (Food Biology Series) - Tapa blanda

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Prof. V.K. Joshi, M.Sc., Ph.D (Micro), Fellow Biotech Research Society of India, Fellow Indian Society of Hill Agriculture, is an eminent scientist and academician; editor/co-editor writer of over 300 publications including books, research, review papers, book chapters and editor of journals including International Journal of Food and Fermentation Technology is a wine consultant, with about 40 years’ experience including food fermentation and oenology. He is a former Prof and Head, Dept. of Postharvest Technology and later Food Science and Technology, University of Horticulture and Forestry, Nauni-Solan, India, serving as an adjunct professor (University of Biotechnology Management, Solan, India), besides assignments like membership of Board of Studies of universities, panels of Food Safety Standard Authority of India, chairmanship of Equal Opportunity Cell, adviser to Horticultural Produce and Marketing Corporation, Director Summer School. Prof. Joshi has received several awards for his research and teaching contributions.

Dr. Ramesh C. Ray is a former Principal Scientist (Microbiology) and Head of the ICAR- Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India. He has 35 years of research experiences in agriculture and food microbiology, has published 120 research papers in international journals, 20 reviews and policy papers, 60 books chapters, edited 12 books and authored 3 books, and is the series editor CRC Taylor and Francis on series on Food biology. He is a national expert and member of the review committee of Department of Science & Technology and Department of Biotechnology, Government of Odisha and India, and a distinguished fellow of the prestigious National Academy of Agricultural Sciences, New Delhi, India and 10 other scientific societies.