Microbial Applications for Environmental Sustainability (PDF)

Prof. Arun Karnwal is an accomplished Professor of Microbiology at Lovely Professional University in Punjab, India, with a wealth of experience spanning over 19 years in academia and research. He is a highly qualified academic, having received his B.Sc. (Hons.) in Industrial Microbiology, M.Sc. in Microbiology, and Ph.D. in Microbiology from Gurukul Kangri Vishwavidyalaya, Uttarakhand, India. He has authored over 100 peer-reviewed articles, book chapters and edited books from prestigious publishers. His research interests lie in diverse areas of microbiology, including abiotic stress responses in plants, biopolymer production and application, and microbial application in dietary products. He actively engages in research projects in these areas and has contributed significantly to advancing knowledge. Prof. Karnwal received the Research Appreciation Awards from Lovely Professional University in 2019, 2020, and 2021 for outstanding research performance. He holds positions on the Editorial Boards of several esteemed journals that are listed on Scopus/WOS. Furthermore, he has been serving as the president of LPU-Association of Microbiologist of India UNIT since its establishment at Lovely Professional University. Additionally, he is a participating member of several scientific societies, including the Association of Microbiologists of India, the Hong Kong Chemical, Biological & Environmental Engineering Society, the International Association for Agricultural Sustainability, and the Indian Science Congress. His contributions to microbiology research, particularly in agricultural and environmental sustainability, have been widely recognized and appreciated. Prof. Karnwal's work has significant implications for industry, agriculture, and the environment, as he seeks to bridge the gap between research and practical applications. His contributions have enhanced our understanding of the role of microbiology in addressing pressing global challenges, such as climate change and