Handbook of Plant-Based Food and Drinks Design

Fatma Boukid is currently a senior project manager and food scientist at Clonbio engineering group Ltd. Previously, she was a researcher and manager of "ProFuture" project at the Institute of Agrifood Research and Technology IRTA-Monells (Spain). She holds PhD, M.Sc. and engineering degrees in food science and technologies. She has more than 70 publications among them 63 peer-reviewed papers in international journals, 5 book chapters and has more than 10 communications in national and international congresses. She also edited a book titled "Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine". She is involved with Cereals & Grains Association since 2016 having different roles (student representative of Cereals & Europe, vice chair of pulses division and communication officer of pulses division). Cristina M Rosell is also Adjunct Professor in the Institute of Agrochemistry and Food Technology (IATA) that belongs to the Spanish Council for Scientific Research (CSIC). She is member of the Advisory Board of World Sustainable Urban Food Centre of València (CEMAS). She has been invited professor in North Caroline University (US), La Trobe University (Australia), and University of California Davis (US), Associated Professor of the University of Valencia (UV) and Distinguished Professor at Tec Monterrey (Mexico). She has more than three hundred international peer reviewed scientific publications, and books and book chapters on the cereals topic. He received the M.Sc. in Food Science and Human Nutrition from University of Milan and the Ph.D. in Food Science from University of Valencia. During his pre-doctoral stage, he has been working at the IATA-CISC and the United States Department of Agriculture (USDA) (Albany, California, U.S.A.). Through the internship at Royal DSM (Delft, Netherlands), he focused on the high-moisture shear processes involved in the protein texturization

• 1. Plant Sources for Functional Ingredients – Proteins2. Plants as a valuable source of bioactive peptides3. Bioactive compounds: uses of plant extracts in plant-based foods4. An overview about lipids from plant sources5. Plant polysaccharides6. Physical processing: dry fractionation and texturization of plant proteins7. Biological processing for improved plant-based ingredients8. Plant-based meat alternatives: innovation through advanced processes and ingredients9. Plant-based milk alternatives10. Fermentation: an old/ new tool for improved alternative proteins and plant-based foods11. Plant-based seafoods: A Sustainable and Nutritious Alternative12. Scientific Insights into the Vegan Egg: Composition, Characteristics and Practical Applications13. New generation of cereal-based products14. Plant-based smoothies on the rise15. Plant-based ingredients in infant food formulations: intolerance management and gut health enhancement16. Cereal-based foods for people with special needs: focus on celiac disease and metabolomic syndrome17. Plant-based sports drinks for fueling athletic performance.18. Flavoring solutions19. Texture enhancement strategies of plant-based meat and drinks alternatives.20. Plant-based foods and drinks: Solutions to improve human nutrition21. Color solutions in plant-based foods22. Plant-Based Market: current landscape and future investment trends23. Regulatory framework of plant-based foods with focus on novel sources24. Health concerns related to plant-based foods25. Consumer perceptions and market analysis of plant-based foods: a global perspective26. Climate change and plant-based sources27. Valorisation of by products from plant ingredients production chain28. Socioeconomic aspects of the plant-based food system29. Sustainability of plant-based ingredients and foods30. Future direction of plant-based food