Dr. Narendra Maddu, Assistant Professor, Dept. of Biochemistry, Sri Krishnadevaraya University, Anantapur-515003, A.P, India
Area of interest: Cancer Biology, Toxicology, Clinical Biochemistry, Membrane Biology
Dr. Manju Yadav, Assistant Professor, Department of Biotechnology, Guru Jambheshwar University of Science & Technology, Hisar, Haryana, India
Area of interest: CRISPR-Cas9 mediated genome editing, plant molecular genetics, and elucidating molecular talks during abiotic and biotic stress tolerance.
Dr. Sulekha Chahal, Associate Professor, Department of Biotechnology, Kurukshetra University, Kurukshetra -136119, Haryana, India
Area of interest: Plant Biotechnology
Dr. Niranjan M.H, Professor, Dept. of Studies in Biotechnology, Davangere University, Shivagangotri, Davangere, Karnataka-577007, India
Area of interest: Plant tissue culture, Medicinal plant conservation, Agricultural biotechnology, Nanotechnology, Pharmacology
Dr. Sathisha AD, Assistant Professor, JSS Academy of Higher Education and Research, Mysuru, Karnataka, India
Area of interest: Medicinal Biochemistry, and drug discovery, particularly in cancer, inflammation, obesity, and depression-related research.
Dr. Gautam Banerjee, Professor, SIAS, Bioscience Cell and Molecular Biology, Krea University, Chengambakkam, Andhra Pradesh-524401, India
Area of interest: Immunology, Cell biology, Drug discovery
Dr. Shally Rana, Assistant Professor, Department of Chemistry, Indrashil University, Kadi, Gujarat, Pincode-382715, India
Area of interest: Chemical sensing, Bioimaging, Diagnostic tools, Synthetic organic chemistry, Photochemistry, Medicinal chemistry
Dr. Rennie Orson Lakadong, Dean, Faculty of Applied Sciences Professor, Department of Allied Health Sciences, Martin Luther Christian University, Shillong, India
Area of interest: Biochemistry
Dr. Divyani Panwar, Assistant Professor, Department of Biotechnology, Anand School of Engineering and Technology, Sharda University, Agra, Uttar Pradesh-282007, India
Area of interest: Industrial food waste valorization, Green extraction techniques, New product development, Food technology, Food composition and quality

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