Dr. Jeyan Arthur Moses is a recipient of International Union of Food Science and Technology (IUFoST) Young Scientist Award, National Academy of Sciences India (NASI) Young Scientist Platinum Jubilee Award, Association of Food Scientists & Technologists India (AFSTI) Young Scientist Award, Society of Chemical Industry (SCI) - UK Seligman APV Bursary, Dr. V. Subrahmanyan Best Scientist Award of NIFTEM-T, iCFP Young Scientist Award, SERB Early Career Research Award, DST Scheme for Young Scientists and Technologists, and multiple international travel grants.

He completed his BTech and MTech from Karunya University, India. In both degrees, he was awarded Gold Medals and received the Best Outgoing Student Award and Food Processing Award. He completed his PhD from NIFTEM-T and conducted his research at the University of Manitoba, Canada.

Currently, Dr. Moses serves as an Associate Editor of Wiley - eFood, Springer - Food Biophysics, Frontiers in Sustainable Food Systems and Current Research in Nutrition and Food Science Journal, and is on the editorial board member of different peer-reviewed journals. Also, he is a member of the International Coconut Community (ICC)’s Scientific Advisory on Health and serves on the Board of Studies of multiple institutions in India.

Dr. Moses is a passionate teacher and handles courses on areas such as food structuring techniques, food nanotechnology and fundamental food engineering. Further, he has delivered over 100 technical/invited talks on various platforms. He has supervised 3 PhD students and 4 postdocs.

He has handled over 35 sponsored research projects in various capacities, holds 4 granted patents and has supported 8 technology transfers to industries. Dr. Moses has authored over 350 publications and has been ranked among the top scientists globally, in the field, for consecutive years. He has co-authored three books: 3D Printing of Foods (Wiley), 4D Printing of Foods (Wiley) and Food Digestion and Absorption: Its Role in Food Product Development (Royal Society of Chemistry), and co-edited 7 other books on frontier areas of food engineering.

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