Biography:
Dr. Rubrinder Singh Sandhu earned a B.Tech, M.Tech., Ph.D. (Food Technology) from institutes of notational esteem, India. He has more than 16 years of work experience that includes academics, administration and food industries experience. His research area includes food extrusion, value addition in rice extrudates, quality of honey, oil seed processing, structure and morphology of food products, process optimization, and storage characteristics of different foods. He has contributed over 20 scientific papers in different national/international journals and conferences. He is reviewer of JFST, Food chemistry, Food chemistry-X and Food chemistry advances journals. He is a Life member of many professional bodies.
Title : Advancements in 3D printing technology for applications in the food industry