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, iCFP Young Scientist Award (Bangkok), Science & Engineering Research Board (SERB) Early Career Research Award, Department of Science and Technology (DST) Scheme for Young Scientists and Technologists, TN State Council for Science and Technology Travel Grant for Young Scientists and Grant for Dissemination of Innovative Technology, AFSTI Dr. K.R. Bhattacharya Memorial Travel Grant and SERB-ITS Grant. He has also received Best Paper and Model Awards in various technical platforms, including being the co-recipient of the prestigious American Society of Agricultural and Biological Engineers (ASABE) Superior Paper Award, Indian Society of Agricultural Engineers (ISAE)-JAE Best Paper Award, IEEE Best Paper Award, IUFoST Selected Poster Award, Nestlé Poster Award, and ICFoST Best Poster Award.

He completed his B.Tech. and M.Tech. from Karunya University, Coimbatore, India. For his outstanding academic performance 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 Canadian Wheat Board Centre for Grain Storage Research, University of Manitoba, Canada. Currently, his research focuses on the 3D printing of foods, nutraceutical delivery systems, food nanotechnology, and computational modeling of food processing systems.

Dr. Moses is an Associate Editor of Wiley - eFood, Springer - Food Biophysics, Frontiers in Sustainable Food Systems and Current Research in Nutrition and Food Science Journal, is an Academic Editor of Wiley - Journal of Food Biochemistry and PeerJ, and an editorial board member of different peer-reviewed journals. He has handled 30 sponsored research projects in various capacities. 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. Further, he has authored over 300 publications and was ranked among the top 2% of scientists globally by Elsevier - Stanford University rankings (Subdomain: Food Science) for consecutive years. He has co-authored two books: 3D Printing of Foods (Wiley) and Food Digestion and Absorption: Its Role in Food Product Development (Royal Society of Chemistry) and co-edited several other books on advancing areas of food engineering.

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