Sugandh Arora | Food security | Editorial Board Member

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Assist. Prof. Dr. Sugandh Arora | Food security | Editorial Board Member

Assistant Professor | Ajeenkya DY Patil University | India

Assist. Prof. Dr. Sugandh Arora is a distinguished academician and researcher whose professional journey includes extensive experience in academia, serving as an Assistant Professor in a School of Management and holding prior roles as a financial advisor in the finance industry and as a faculty member at top universities. She completed her doctoral research at the Mittal School of Business and has an academic career spanning several years. Her research interest is primarily concentrated in the interdisciplinary areas of household food security, agricultural economics, international trade, vulnerability, maternal health, and national food security reforms, including the integration of modern technologies like blockchain in the food system. Her research skills are evidenced by her competency in rigorous quantitative analysis, conceptual framework development, systematic reviews, and expertise in data analysis tools like SPSS. She has significantly contributed to her field through numerous publications in reputed journals, including those indexed in Scopus. Her awards and honors include receiving the Best Paper Award at a national conference and securing two copyrights from the Government of India. Furthermore, she has been recognized with international exposure through engagements in Poland and Indonesia, reflecting her global research relevance. In conclusion, Assist. Prof. Dr. Sugandh Arora has established herself as a valuable and globally engaged scholar dedicated to addressing critical issues in economic policy and food security, with a strong commitment to impactful research and academic excellence.

Profile: Scopus | ORCID

Featured Publications:

Arora, S., Oberoi, S., Nabi, T., & Verma, B. (2024). How does blockchain impact sustainable food security? Insights from literature review. International Journal of Information Management Data Insights, 4(2), 100276. (16 Citations)

Arora, S., & Nabi, T. (2022). Blockchain adoption in banking systems: A boon or bane? Applications, challenges, and opportunities of blockchain technology in …. (14 Citations)

Oberoi, S., Arora, S., Verma, B., & Roy, K. K. (2024). What do we know about artificial intelligence and blockchain technology integration in the healthcare industry? Driving decentralization and disruption with digital technologies, 124–138. (12 Citations)

Arora, S., & Nabi, T. (2022). Determinants affecting household food security in India: A critical review. International Journal of Economic Policy in Emerging Economies, 15(2–4), 317–330. (11 Citations)

Verma, B., Bhardwaj, M., Arora, S., & Oberoi, S. (2025). Unveiling the impact of remittances on productive efficiencies: Investigating productivity growth of prominent remittance-receiving developing nations. International Journal of Productivity and Performance Management, 74(4). (4 Citations)

Arora, S., Nabi, T., & Bhardwaj, M. (2023). Blockchain technology: A double-edged sword when it comes to sustainable food security. The Empirical Economics Letters, 22, 67–88. (4 Citations)

Arora, S., Nabi, T., Oberoi, S., & Awasthi, V. (2024). Prevalence of household food security and health-related quality of life: Special consideration on the expectant mothers in Punjab. The Indian Economic Journal, 72(3), 540–553. (2 Citations)

Adriana Descalzo | Fermentation | Plant-Based Food Innovation Award

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Prof. Dr. Adriana Descalzo | Fermentation | Plant-Based Food Innovation Award

Prof. Dr. Adriana Descalzo | Fermentation | Research Professor | National University of Lomas de Zamora | Argentina

Prof. Dr. Adriana Descalzo is a leading Argentinian biologist, specializing in food technology and nutrition. Her comprehensive education includes a PhD in Biology from the University of Buenos Aires, complemented by a post-doctoral study in molecular virology at the University of Freiburg, Germany, and additional expertise from short stays at the University of Georgia (food stability) and the University of California, Davis (food genomics). Her extensive professional experience spans over 22 years at the National Institute of Agricultural Technology (INTA), where she currently serves as a Researcher and coordinates the Program of Added Value, Agroindustry and Bioenergy. Furthermore, Prof. Dr. Adriana Descalzo is an Independent Researcher at CONICET, a Principal Researcher at the University of Morón, and a Consultant at the Argentine-China Center for Food Science. Her research interests are concentrated on vital global challenges, including Food Security, Non-communicable Diseases, Food Waste, Clean Processing, and Sustainable Food Systems. Her core research skills encompass lactic fermentation for functional food development, molecular virology, food stability and genomics, advanced food quality analysis, and coordination of agroindustry programs. Prof. Dr. Adriana Descalzo has earned significant recognition, including being featured in the ScienceDirect Top 25 List of Most Downloaded Articles for her work on antioxidants in meat, receiving Mention Honor awards from Argentina Foundation and the DUPONT CONICET Program. With over 50 peer-reviewed works and 200 presentations, Prof. Dr. Adriana Descalzo is dedicated to networking and presenting international projects aimed at generating impact and integrating sustainable food systems across academic and productive sectors.

Profile: ORCID

Featured Publications:

Descalzo, A. M., & Sancho, A. M. (2008). A Review of Natural Antioxidants and Their Effects on Oxidative Status, Odor and Quality of Fresh Beef Produced in Argentina.

Descalzo, A. M., Rizzo, S. A., Servent, A., Rossetti, L., Lebrun, M., Pérez, C. D., et al. (2018). Oxidative Status of a Yogurt-like Fermented Maize Product Containing Phytosterols.

Lingua, M. S., Gies, M., Descalzo, A. M., Servent, A., Páez, R. B., Baroni, M. V., et al. (2022). Impact of Storage on the Functional Characteristics of a Fermented Cereal Product with Probiotic Potential, Containing Fruits and Phytosterols.

Descalzo, A. M., Rossetti, L., Gies, M., Servent, A., Dhuique-Mayer, C., & Sancho, A. M. (2006). Antioxidant status and odour profile in fresh beef from pasture or grain-fed cattle.

Descalzo, A. M., et al. (2018). Influence of tocopherols and phytosterols on the performance of starter lactic acid bacteria in fermented foods.

Descalzo, A. M., et al. (2017). Impact of extracellular nucleic acids from lactic acid bacteria on qPCR and RT-qPCR results in dairy matrices.