Dr. Deependra Rajoriya is an Assistant Professor and presently Head i/c of the Department of Food Technology at Rajiv Gandhi University, Doimukh, Arunachal Pradesh, India. He holds a Ph.D. from the CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysuru, under the Academy of Scientific and Innovative Research (AcSIR), and an M.Tech. in Food Process Engineering from the Indian Institute of Technology (IIT) Kharagpur. He qualified the GATE examination in 2011 and 2012 and has been serving at Rajiv Gandhi University since April 2021. His research interests encompass novel extraction and dehydration technologies, food process optimization and mathematical modelling, heat and mass transfer, food product development, food quality and shelf-life, and food waste valorization. He has published 13 research articles in reputed Scopus-indexed international journals and has contributed a book chapter published by CRC Press. His research has received significant scholarly attention, with 540 citations and an h-index of 11, as reflected in his current Google Scholar profile. He has participated and presented papers in various national and international conferences. Dr. Rajoriya has guided 11 M.Sc. students in their research projects and is currently supervising three Ph.D. scholars. He reviews manuscripts for leading academic publishers, including Elsevier and Springer Nature. He is a Life Member of the Association of Food Scientists & Technologists (India) and the Indian Society of Agricultural Engineers. He has also served in various capacities in the organization of national and international conferences, seminars, webinars, and other academic and professional programmes.