Trends in Quorum Sensing and Quorum Quenching (ePub)

Prof. Ravishankar Rai V received his M. Sc (1980) and Ph. D (1989) from University of Mysore, India. Currently, he is workingat the Department of Studies in Microbiology, University of Mysore, Mysore. His current research and publications in the food microbiology, microbial quorum sensing, microbial influenced corrosion and nanotechnology has been well received by the international scientific committee. His series of edited books with reputed publishers such as CRC Press and Wiley publications: Biotechnology: Concepts and Applications (2009), Microbial Food Safety and Preservation Techniques (2014), Beneficial Microbes in Fermented and Functional Foods (2014), Advances in Food Biotechnology (2015), Food Safety and Protection (2016) and Nanotechnology Applications in the Food Industry (2018) are comprehensive in nature and have contributions from international experts in the field. Prof. Rai has received awards from UNESCO Biotechnology Action Council Programme (Visiting Fellow, 1996), UGC Indo- Israel Culture Exchange Programme (1998), DBT Overseas Fellowship (2008), Indo- Hungarian Educational Exchange Programme fellowship (2011) and INSA - bilateral exchange fellowship (2015), Incoming Fellowship (2017) from Cardiff University, UK and invitation from Mauritius Research Council, Mauritius (2018) to conduct collaborative research with renowned scientists from international Universities. He has been awarded Bilateral Exchange Fellowship by Indian National Academy of Sciences to visit Germany (2019), Cambridge-Hamied Visiting Lecture Scheme (2019).

Jamuna A. Bai has completed her MSc and PhD in Microbiology from University of Mysore, India. She is working as a Researcher in UGC sponsored University with Potential Excellence Project, University of Mysore, India. She has previously worked as ICMR Senior Research Fellow and carried research work on food safety, role of quorum sensing and biofilms in food-related bacteria and