Dr. Krishan Kumar is an Associate Professor in the Department of Food Technology, Rajiv Gandhi University, Arunachal Pradesh, with more than 20 years of experience in teaching, research, academic administration, and institutional service. He served at Eternal University, Baru Sahib, for more than eight years, including as Head of the Department of Food Technology. His research interests encompass food processing and preservation, underutilized grains and millets, functional foods and nutraceuticals, starch and protein extraction and characterization, food product development, food quality and shelf-life studies, and utilization of food industry by-products and wastes. He has 45 research publications, 9 books/book chapters, and one published Indian patent. He has guided/co-supervised 6 Ph.D. scholars and 8 M.Sc. students and is currently supervising 2 Ph.D. scholars in Food Technology. His academic contributions also include peer reviewing for journals published by Elsevier, Wiley, Springer Nature, and Bentham Science Publishers, as well as serving on editorial boards of journals in food science, nutrition, and nutraceuticals. His sponsored research experience includes projects as Principal Investigator and Co-Principal Investigator, notably the establishment of the Akal Food Safety and Quality Control Laboratory funded by the Ministry of Food Processing Industries (MoFPI), Government of India, and an integrated farming system project funded by NABARD. He has also coordinated the Food Processing Unit established by the People to People Health Foundation (PPHF), New Delhi, under the HRDP Project PARIVARTAN sponsored by HDFC. His academic and institutional responsibilities have included Head of Department, Vice-President of Institution Innovation Council, Chairman of Centre of Excellence for Food and Agriculture, Board of Studies Member, Departmental Research Committee Member, Laboratory Coordinator, Departmental Nodal Officer for the Shodh Chakra Web Portal, Anti-Ragging Squad/Mentor, and coordination of national seminars and academic programs. He is a life member of the Indian Science Congress Association, the Nutrition Society of India, and the Society for Advancement of Human and Nature (SADHNA), and a founder member of the Akal Food Safety and Quality Control Laboratory Society, Baru Sahib. His current academic interests focus on sustainable food processing, value addition of underutilized crops, development of functional and nutraceutical foods, food quality and safety, and innovative utilization of food processing resources and by-products.