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Professor Ashok Pandey is born in 1956. He graduated from the University of Kanpur in 1974 (Biology), took Master’s degree in Chemistry in 1976 and PhD in Micro-biology from the University of Allahabad in 1979. He worked at the National Sugar Institute, Kanpur and Suddeutsche Zucker AG Germany as Scientist. Since 1987, he is working in the Regional Research Laboratory, CSIR, Trivandrum. Presently, he is Deputy Director and Head of Biotechnology Division. Professor Pandey has strong research interest in the area of Industrial Biotechnology, especially in Bioprocess Technology. Solid-state fermentation has been his one of the main domains of R&D. He has 5 patents and more than 200 papers, and has guided five PhD, teo M Tech and 36 M Sc thesis. He has edited and Encyclopaedia (Haworth Press, USA) and authored/edited 14 books. He is Editor of Bioresource Technology –The international journal from Elsevier, UK. Prof Pandey was Chairman of the International Society of Food, Agriculture and Environment, Finlaned ((F&H) during 2003-2004, and is currently the President of Biotech Research Society of India, President of the Association of Microbiologists of India (Trivandrum Chapter), and Vice-Chirman (Kerala) of the All India Biotech Association-SC.

Professor Christian Larroche is born in 1956. he is Head of the Biochemical Engineering Department of CUST, a School of Engineering of Blaise Pascal; University, Clermont-Ferrand, France since 2001. He is also Head of the Department of Study and Development of Processes involving Micro-organisms of the Platform for technological development Biotechnology Material Engineering of Blaise Pacal University. He is a graduate in Biochemical Engineering from INSA Toulouse (1979), holds a thesis (Docteur-Ingenieur) in Organic Chemistry from Paul Sabatier Toulouse III University (1982), Docteur es Sciences (PhD) in Biochemical Engineering from Blaise Pascal University (1990). He is also member of SFGP (French Society for Process Engineering) and Chair of the Subsection Food Chemistry and Biochemistry of ISFAE (International Society of Food, Agriculture and Environment). His skills are related to the study and development of special processes for use of micro-organisms. This includes fungal spores production by solid-state cultivations and design and optimization of biotransformations involving hydrophobic compounds. He is author of about 60 articles and 2 patents and has supervised 7 PhD students and 20 MSc lab work.

Dr. Athanasios Koutinas obtained his PhD in 1979 and became Professor of Food Chemistry and Biotechnology on 1997 in the Department of Chemistry of the university of Patras in Greece. He worked in the same department as lecturer, Assistant and Associate professor. Before that he also worked as production Manager in Industrial Potable Alcohol Distillery for four Years. He has published more of 110 original papers in peer reviewed international Biotechnology and Food science journals. His research area is fermentation technology related with baking, dairy products, low and high temperature fermentations in winemaking, brewing, potable and fuel-grade alcohol production and focus on valorization of wastes of food industry. He was the Convener of 2^nd Congress on “Bioprocesses in Food Industries, Chaired sessions and was invited speaker of International Conferences. Advisory Board member of the Open Biotechnology Journal and is reviewer for International Journals. He has supervised PhD students. He established (as Course Director) an Interstate MSc in Food Biotechnology between the universities of Ulster (UK), patras and Loannina (Greece).