Contaminants and Food Safety of Honey

• Utgivningsdatum: 2027-03-26
• Mått: 178 x 254 x undefined mm
• Format: Inbunden
• Språk: Engelska
• Antal sidor: 312
• Förlag: Taylor & Francis Ltd
• ISBN: 9781032966052

• Tillverkningsteknik
• Miljöteknik
• Djurhållning

Vikas Nanda is Professor and Former Head of the Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India. He is keenly involved in research and teaching activities over the last 20 years. His major areas of interest include the following: development of extrudates with nutraceutical properties; spray dried honey powder as a functional ingredient in value-added products; quantification of sugars from domestic honey variants; and extraction of bioactive compounds from food products using chromatographic techniques. He has attended and chaired several international conferences in India, Greece, France, Czech Republic, Argentina, Dubai and Netherlands. He is co-chairperson of International Honey Commission. He has supervised several PhD, Masters & graduate students and published more than 100 research papers and 30 book chapters in internationally known journals and books. He has edited few books as well. He is also the recipient of several awards and distinctions dedicated to outstanding research work.Anamika Sharma completed her Master's degree in Food Technology from Guru Jambheshwar University of Science and Technology (GJUST), Hisar, Haryana, India, and is currently pursuing her Ph.D. in Food Engineering and Technology at Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Punjab, India. With over five years of research experience, she focuses her doctoral research on the extraction, characterization, and functional evaluation of bee pollen proteins. Her work aims to develop efficient strategies for enhancing protein extraction from bee pollen through innovative processing techniques and to investigate the structural, physicochemical, nutritional, and functional properties of the resulting protein isolates. Her research also explores the amino acid composition, bioaccessibility, antioxidant potential, and prospective applications of bee pollen proteins as sustainable ingredients for functional foods and nutraceuticals. Anamika has authored and co-authored several research articles published in reputable international journals and has contributed book chapters on food proteins and emerging food technologies. She has actively presented her research at national and international conferences, seminars, and workshops, engaging with researchers and industry professionals while staying abreast of recent developments in food science and technology. Her research interests include food proteins, functional foods, novel food processing technologies, protein extraction and characterization, bioactive compounds, and sustainable utilization of natural resources. Passionate about both research and teaching, she is committed to advancing scientific knowledge and translating research outcomes into innovative food applications that promote nutrition, health, and sustainability.Gulzar Ahmad Nayik completed his Master’s degree in Food Technology from the Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India, and earned his PhD from Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab, India. He has published more than 160 peer-reviewed research and review papers, contributed over 80 book chapters, and edited 23 books with leading publishers including Springer, Elsevier, the Royal Society of Chemistry, and Taylor & Francis. He has delivered presentations at numerous national and international conferences, seminars, workshops, and webinars. Dr. Nayik was shortlisted twice (2017 and 2018) for the Inspire-Faculty Award by the Indian National Science Academy, New Delhi, and was nominated for the INSA Medal for Young Scientists (2019–20). In 2025, Dr.Nayik was featured among the top 2% cited scientists published on Elsevier Data Repository. He serves as editor, associate editor, assistant editor, and reviewer for several reputable journals in food science and technology. He has received multiple awards, appreciations, and recognitions, and is an active member of various international scientific societies and organizations. He is currently engaged in editing several book projects with Elsevier, Taylor & Francis, Springer Nature, and the Royal Society of Chemistry.Isam A. Mohamed Ahmed is Professor of Food Science and Biotechnology in the Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Saudi Arabia. He earned his B.Sc. (Honours, First Class) in Biochemistry and Food Science from the University of Khartoum, Sudan, in 2001, graduating as the top student of the Faculty of Agriculture and receiving three awards for academic excellence. He subsequently obtained his M.Sc. in Bioproduction Sciences (Biochemistry and Biotechnology) in 2007 and his Ph.D. in Bioresources Sciences (Microbial Biotechnology) in 2010 from the United Graduate School of Agricultural Sciences, Tottori University, Japan. Following his doctoral studies, Prof. Ahmed completed a prestigious Japan Society for the Promotion of Science (JSPS) Postdoctoral Fellowship at Tottori University (2010–2012) and later served as a Visiting Associate Professor at the Arid Land Research Center, Tottori University (2013–2015). With over 15 years of teaching and research experience at leading institutions in Japan, Sudan, and Saudi Arabia, he has established an internationally recognized research profile in food science and biotechnology. His research interests encompass microbial biotechnology, proteomics, metabolomics, food chemistry, food processing and preservation, functional foods, and human nutrition. He has led and contributed to numerous national and international research projects, resulting in the publication of more than 450 peer-reviewed research articles in high impact international journals and seven book chapters. In recognition of his outstanding academic and research contributions, Prof. Ahmed has received several prestigious awards and honors throughout his career.

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