Millets: The Multi-Cereal Paradigm for Food Sustainability
About this ebook
The content in this book is divided into two distinct sections, Section I contains the detailed introduction to the Millets, their biology, classification, applications, and various types (major, minor, and pseudo millets) and Section II contains their safety, extraction, industrial applications, and SDG goals.
This book is not only an asset for professionals and experts but also a readable guide for Academicians and advanced students looking to engage with this ever-expanding subject area. The book is a boon for entrepreneurs in the area millets, as they will get the complete comprehensive information about all the different types of millets with their biology, functional potential and processing.
About the author
Dr. Monika Thakur is working as Professor at Amity Institute of Food Technology, Amity University, Uttar Pradesh, India. She is currently engaged in the development of functional foods, and extraction of bioactive components. She was awarded PhD in 2006 by Himachal Pradesh University. She is Double Gold Medalist (MSc and MPhil) and received several prestigious awards, including Post-Graduate Studies Himachal Pradesh (2004), Himalayan Research Scholar Association (2007), Wiley Research Academy (2017), Young Scientist Award, IITT (2020), Best Speaker Award (2020, 2021), Young Researcher Award (2021), Best Paper Presentation (2023 Nutricon Malaysia) and NAVDHARA 2024. Apart from her teaching assignments, she has been involved in various research and extension activities. She has guided more than 30 dissertations, and 3 students have completed PhD under her guidance. She is a member of editorial board and reviewer in journals of national and international repute. She has published more than 60 publications, 35 book chapters, 10 books (authored + edited), and a compendium; holds 2 patents and 3 copyrights; has presented more than 70 papers; has established 2 industrial consultancies; has conducted 3 technology transfers; and has sanctioned DST (TISAN) and MSME projects. She has also organized various training programs, faculty development programs, international conferences, and national seminars. Her research interests include plant sciences, phytochemicals, functional foods and nutraceuticals, mycology, food microbiology and food safety, development of functional food products, and related areas.
