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Ajay Kapoor has obtained B. Tech (Dairy Science) from National Dairy Research Institute, Karnal. After his B. Tech he has obtained his MBA (Dairy Technology) Newzeeland. He has produced some 60 publications ranging from work on cheese, starter cultures, process modeling, antimicrobial systems in milk to the functional properties of Mozzarella cheese. In addition he has authored numerous commercial-in confidence product and process reports. Ajay Kapoor serves as editorial consultant and coordinator of various projects. He is a consultant to the food industry and has served as the author, editor, or editor in chief of numerous books in food science, technology, engineering, and law, including for two major publications in dairy science and technology. He serves as the leader of the three-person editorial team managing the proposal. He is also a consultant in dairy science and technology, served for more than 20 years in various food companies, including Unilever, Land O'Lakes and General Molls, with special expertise in the manufacture of yogurt and fermented milks.