Sanju Bala is presently working as Associate Professor in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, having more than 16 years of teaching and research experience. Her area of interest includes the isolation, characterization, modification of starch, gums, synthesis and characterization of nanoparticles, nanoemulsions, and antimicrobial activity of nanoformulations in food, development and characterization of edible/biodegradable films and coatings, and by-product utilization in new products development. She has published 6 books, more than 60 research papers and 30 book chapters in different journals and books of national and international repute. She presented more than 30 research papers in various national and international conferences. She is life member of the Association of Food Scientists and Technologists (India) and the Association of Microbiologists of India. She is also serving as Academic Editor, Journal of Food Biochemistry (Wiley, Hindawi); Academic Editor, Journal of Food Processing and Preservation (Wiley, Hindawi) and Member, Editorial Board, Legume Science (Wiley) and Member, Editorial Board, Grain & Oil Science and Technology (Elsevier). She also served as Guest Editor for the international journals Foods (MDPI) and Beverages (MDPI). She is a reviewer of several national and international journals.