Fish Protein Hydrolysates

Dr. Nilesh Nirmal is a Global Talent Leader at the Institute of Nutrition, Mahidol University. He obtained his PhD in Food Science and Technology from Prince of Songkla University and has more than 15 years of experience in industry, academia, and research. His research interests focus on food-waste (seafood, fruit, vegetable) utilization for value-added products. He has extensive experience in bioactive compound analysis and characterization. He also has an interest in improving the stability of phytochemical and fish protein hydrolysates using nanotechnology and emerging technologies. Dr. Chalat Santivarangkna is a food biotechnologist with 30 years of experience in food industries spanning Thailand, Germany, Japan, Australia, and the USA. He obtained his PhD in Food Biotechnology from Technische Universitaet Muenchen, Germany. He is currently the Director of the Institute of Nutrition, Mahidol University. His research focuses on valorization of fish byproducts and coproducts, health benefits of fish protein hydrolysates, and probiotics. Alaa El-Din A. Bekhit, PhD, has earned his PhD in biochemistry from Lincoln University, New Zealand in 2004. He obtained his MSc in food process engineering from the University of Reading, United Kingdom in 1994. Dr. Bekhit is a Professor at the Food Science Department, University of Otago, New Zealand. He also holds an honorary distinguished professor post at the Food Science and Pharmacy College, Xinjiang Agricultural University, and the Chinese Academy of Agricultural Sciences (CAAS), along with honorary associate professor in the College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi and adjunct associate professor in the Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand. He has been active in studying different aspects of foods, including packaging, for more than 30 years. He has published more than 230 research papers, 80 review articles, 72 book chapters and 06 books. Prof. Francisco J. Barba earned his European PhD thesis in 2011 (extraordinary doctorate award) from the Universitat de València. He has been granted with different predoctoral and postdoctoral fellowships like Marie Curie IEF. Dr. Barba is an international benchmark in the field of innovative food processing technologies and in particular in the use of pulsed electric fields, supercritical fluids, ultrasound, accelerated extraction with solvents, etc. for different food applications.He is the coordinator of the multidisciplinary group “ALISOST”, with more than 20 people involved and the director of the Master of Sustainable Food Processing. Dr. Barba has participated in more than 20 national and international projects, as Principal Investigator (3 European and 3 national) and as a participant. He is the author or co-author of more than 400 publications in journals with a high impact factor (SCOPUS hindex: 89; Google Scholar hindex: 102), more than 12 books edited by prestigious international publishers Elsevier, Springernature, Wiley, CRC Press, and project evaluator for more than 20 agencies, including the European Commission. He has been awarded as a Highly Cited Researcher (2019-2023) in Agriculture Sciences as well as Top 2% of scientists worldwide according to the University of Stanford ranking.

• 1. Seafood processing waste and protein content2. Production of fish protein hydrolysate by chemical method3. Production of fish protein hydrolysate by enzymatic method4. Production of fish protein hydrolysate by microbial fermentation5. Emerging technologies in fish protein hydrolysate production6. Defatting and de-bittering of fish protein hydrolysate7. Functional properties of fish protein hydrolysate8. Purification and identification of bioactive peptide from fish protein hydrolysate9. Biological activities and health benefits of fish protein hydrolysate10. Fish protein hydrolysate as a food and feed ingredient11. Trends in food product development using fish protein hydrolysate12. Commercialization and pilot-scale production of fish protein hydrolysate: Challenges and recent developments13. Safety and regulation of fish protein hydrolysate as a food ingredient