Gastronomy and Food Science

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

• 1. The impact of molecular gastronomy within the food science community and results of its application2. Role of gastronomy and new technologies in shaping a healthy diet3. Cooking with Computers: The Vision of Digital Gastronomy4. Gastronomic systems research5. The Mediterranean diet between traditional foods and human health through culinary examples6. Olive oil in gastronomy and food science7. From folklore to the nutraceutical world: The Corema album potential8. Food processing by-products and molecular gastronomy 9. Recipes for the valorization of Culinary By-products and Leftovers 10. The Senior Foodies Market: Opportunities and Challenges in Gastronomic Tourism11. Holistic Cuisine and Gastronomic Tourism12. Seven Dimensions of Taste - Taste in a Sociological and Educational Perspective