Innovations and Practice in Advancing Culinary Nutrition and Integrating Food Science

Dr. Rahul Mehra is an Assistant Professor at the University Centre for Research and Development (UCRD), Chandigarh University, specializing in Food Science and Technology. He holds a Ph.D. in Food Technology and has over three years of research experience, as well as three years of teaching experience. He has authored more than 45 research publications and book chapters in reputed international journals, and has contributed as editor to several books in food technology and nutrition. His expertise spans sensory science, functional foods, product development, and food innovation. Beyond academia, he actively collaborates with industry through consultancy projects aimed at translating research into practical, market-ready solutions. He also serves as a peer reviewer for leading scientific journals, ensuring high standards in food science research. His work bridges scientific knowledge with real-world applications, emphasizing sustainability, health, and innovation in food systems. Dr. Guine's major fields of study include food engineering, food processing, food science and nutrition, dietary patterns and eating habits. She is the coordinating Professor with Habilitation, Food Industry Department, Polytechnic Institute of Viseu, Portugal and has authored books, and book chapters, papers in international scientific peer reviewed journals, papers in Portuguese journals, oral communications and posters in conferences. Prof. Gokhale is a seasoned education and training professional with over 20 years of experience in the hospitality and culinary sectors. With 14 years as a chef in India’s top hotel chains, he transitioned into academia, where he has been instrumental in designing and operating culinary and hospitality education programs. Prof. Gokhale has led initiatives to create competency-based curricula for vocational and higher education, notably developing the National Skills Qualification Framework (NSQF) for the hospitality workforce in Bahrain and Saudi Arabia. Currently serving as the Director of Symbiosis School of Culinary Arts in Pune, India, he established the country’s first full-fledged culinary degree program and has earned recognition for transforming it into one of India’s top culinary schools.Dr. Petkoska has a proven track record of teaching and researching activities in cutting-edge fields such as polymer (nano) composites, antimicrobial materials and compositions, thin films and coatings, phytochemicals, nutri-cosmetics, food contact materials, liquid and crystals and their applications, etc. She has a strong academic background with a Doctor of Philosophy degree in Chemical Engineering from the University of Rochester. She has published more than 100 articles in peer-reviewed Academic Journals, two books, ten book chapters as well as has 3 US patents. Dr. Syed Amir Ashraf is an academician and researcher in food science and nutrition, currently working at the Department of Clinical Nutrition, College of Applied Medical Sciences, University of Ha’il, Ha’il, and Kingdom of Saudi Arabia. His primary research focuses on food bioactive characterization, food biotechnology, fermentation, nutraceutical and functional foods, food safety and management, metabolic disorders, cancer, and bioinformatics. He has more than 10 years of integrated teaching and research experience, and has published more than 80 research articles in highly reputed international peer-reviewed journals, along with ten book chapters. His current research H-index is 24, with a total citation count of more than 1700. He is an associate member of the Confederation of Indian Industry, a member of the All India Food Processors Associations, the American Society for Nutrition, and the Canadian Nutrition Society. He has been serving as an editorial board member, conference organizing committee member, academic editor, book editor, guest editor, and reviewer of various internationally reputed journals.

• Section 1: Foundations of Food-Nutritional-Culinary Science and Technology1. Interconnection Between Food, Nutrition, and Culinary Science and Technology2. Fundamentals of Food Science and Technology3. Basics of Nutrition and Dietetics4. Basics of Culinary Science: The Chef's PerspectiveSection 2: Evolution and Innovations in Culinary Science5. Introduction to Gastronomy6. Innovations in Culinary Practice7. Advancements in Culinary Science and Technology8. Preserving Diversity: Cultural and Regional Influences in Food and Culinary ScienceSection 3: Food Processing and Technological Advances9. Evolution of Food Science: Bridging Tradition and Innovation10. Food Processing Technologies: Quality, Safety and Preservation11. Advancement of Food Processing Techniques12. Processed Foods: Innovations and ChallengesSection 4: Nutrition and Health13. Nutritional Innovations: Meeting Modern Dietary Needs14. Food-Constituents: Fundamental Understanding of Food Chemistry15. Superfoods: Exploring Their Nutritional Impact16. Breakthroughs in Nutritional Science: Enhancing HealthSection 5: Sustainability and Ethical Practices17. Culinary, Food Technological, and Nutritional Approaches to Reduce Food Waste18. Food Safety and Toxicology19. Sustainability in Food SystemsSection 6: Future Horizons20. Emerging Ingredients: Exploring What’s Next21. Challenges and Innovations in Sustainable Food Systems22. Artificial Intelligence in Food, Culinary and Nutrition23. Artificial Intelligence and the Future of Food Systems24. Future Foods