Dr. Jeyan Arthur Moses completed his B.Tech. and M.Tech. from Karunya University, Coimbatore. For his outstanding academic performance in both degrees, he was awarded Gold Medal and received Best Outgoing Student Award and Food Processing Award. He completed his Ph.D. from NIFTEM-Thanjavur. His research work focused on the simulation and validation of three-dimensional airflow pressure patterns in grain beds, which he carried out at the Canadian Wheat Board Centre for Grain Storage Research, University of Manitoba, Canada.

Dr. Moses has received 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, 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.

Dr. Moses has handled multiple grant-in-aid and industry sponsored research projects in various capacities and serves as editorial board member and reviewer for selected reputed journals. His research focuses on 3D printing of foods, nutraceutical delivery systems, food nanotechnology and computational modeling of food processing systems, and he has authored over 300 publications, and was ranked among the top 2% scientists globally by Elsevier - Stanford University rankings (Sub domain: Food Science).

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