Microbial Production of Food Bioactive Compounds

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is a full-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China). He has published > 800 papers in International Journals (h-index=116 in Scopus and 128 in Google Scholar) and 110 book chapters/40 books with Elsevier, Springer, and Taylor & Francis. Selected achievements:-          One of the world’s highly cited researchers (1% top scientists) -          by Scopus (Elsevier), 2017-2023)-          One of the top national researchers by the Iranian Ministry -          of Science, Research, and Technology (2017)-          One of the world’s highly cited researchers (HCR; 0.1% -          top scientists) by Clarivate Analytics (Web of Science), in 2018, -          2019 and 2020-          A top reviewer in the field of agricultural and biological sciences -          by Publons (2018 and 2019). Farshad Darvishi Harzevili is a Full Professor at Alzahra University, Iran. He is mainly interested in the biotechnological and environmental applications of yeasts to the production of valuable products. He is also interested in metabolic engineering and synthetic biology of yeasts.Professor Darvishi's research group has close collaboration with international research groups and is active in the following areas: 1) New and powerful methods for the characterization and improvement of microbial strains. 2) Production of valuable microbial products from renewable sources and wastes. 3) Isolation and biodiversity study of yeasts. He was a Visiting Scientist at the Technical University of Denmark (2015/2017) and the University of Liege, Belgium (2009/2010). He has been awarded as a distinguished young researcher by The Academy of Sciences of Iran (2019) and a young scientist by the Society for Applied Microbiology, UK (2015) and European Microbiological Societies (2011).Prof. Darvishi has widely published in peer-reviewed international journals and conferences and is an expert author and editor of books published by famous international publishers. He has an extensive editorial service and is recognized as a Top Reviewer by Publons - Clarivate Analytics. He is an editorial board member and guest editor of Frontiers in Bioengineering and Biotechnology, Microorganisms, Biological Journal of Microorganism, Applied Biology, Iranian Journal of Biology, and Journal of Molecular and Cellular Research. Prof. Darvishi is a member of the board of directors of the Iranian Biology Society (IBS), a member of Applied Microbiology International (AMI) and the European Federation of Biotechnology (EFB). Asli Can Karaca received her B.Sc. and M.Sc. in Food Engineering from Istanbul Technical University in Istanbul, Turkey, and her Ph.D. in Food Science from University of Saskatchewan in Saskatoon, SK in Canada. She has 10 years of industrial experience in an international medium-sized flavor house. Currently, she is working as an Associate Professor within the Department of Food Engineering at Istanbul Technical University. Her research interest lies in developing value-added protein-based ingredients from sustainable and low-cost resources, investigating their functionality and utilization in innovative food products. She worked in key projects focusing on the effect of proteins on encapsulation efficiency and developing wall material systems combining various biopolymers for encapsulation of bioactives.

• Microbial Production of Apigenin and Chrysin.- Microbial Production of Pinocembrin.- Microbial Production of Naringenin.- Microbial Production of Catechin.- Microbial Production of Resveratrol.- Microbial Production of Curcumin.- Microbial Production of Caffeic Acid.- Microbial Production of Reticuline.- Microbial Production of Lycopene.- Microbial Production of Zeaxanthin.- Microbial Production of Astaxanthin.- Microbial Production of Heparosan.- Microbial Production of Aromatic Alcohols.- Microbial Production of Diacetyl.- Microbial Production of Aromatic Phenolic Compounds.- Microbial Production of Aromatic Benzaldehydes (Cherry and Fruit Flavors).- Microbial Production of Lactones (Peach and Fruity Flavors).- Microbial Production of Vanillin.