Nanotechnology in Food Safety and Sustainability

Dr Bhanu Prakash is an Associate Professor at the Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, Uttar-Pradesh, India. He has over twelve years of teaching and research experience in food science and post-harvest management of stored food grains. His interdisciplinary research contribution is known for the exploration of antimicrobial properties of medicinal and aromatic plants, food-biotechnology, and application of nanotechnology across diverse food safety challenges, well aligned with UN-Sustainable Development Goals. He has published over the 100 scientific papers (research and review), and book chapters (25), and four edited books published by the international publisher Elsevier, Springer with above 6880 citations and h-index of 43 (Google scholar). He has one national patent granted by Indian Patent Office. Dr. Prakash is the recipient of several prestigious fellowships, awards, and coveted honors such as Fellow The Linnean Society (FLS), London, Fellow Indian Botanical Society (FBS), Associates- National Academy of Agricultural Sciences (NAAS), New Delhi, India, Young Associate- Indian National Science Academy (INSA) New Delhi, India, NASI-Young Scientist Platinum Jubilee Award (2017)- National Academy of Sciences, Allahabad, India, Young Scientist Award (2017)- Association of Food Scientists & Technologists Mysore, Karnataka, India, Most Productive Research Awards-2019 and 2020 by the Institute of Science, Banaras Hindu University, Varanasi, India, and Early Carrier Research Award- Department of Science and Technology (DST), Government of India. Dr. Prakash is also listed among the world's top 2% scientists in the food science category (2020, 2021, 2022, and 2023) reported by Stanford University, USA. He is the reviewer of several nationally and internationally reputed Journals. He also served as Editorial Board Member/Guest Editor/Associate Editor of the Scientific Reports (Nature), International Journal of Food Science and Technology (Wiley) and Food Biotechnology (Frontiers in Food Science and Technology).Dr. Jackline Freitas Brilhante de São José is a Nutritionist, Master in Agricultural Microbiology, with an emphasis in Food Microbiology and Ph.D. in Food Science and Technology and she received all these titles from the Federal University of Viçosa, Viçosa, Brazil. After completing her Ph.D. (2013), she has joined the Federal University of Espírito Santo, Vitória, Brazil, where she works as a professor and researcher. She is an associate professor in the Department of Integrated Health Education, Health Sciences Center -Federal University of Espírito Santo, Vitória, Espírito Santo, Brazil. He is a permanent professor in the Postgraduate Program in Nutrition and Health at the Federal University of Espírito Santo, Brazil. Since 2023, she is a Research Fellow in Espírito Santo (FAPES, Brazil) also. Her research is related to food microbiology, food safety, decontamination of fruits and vegetables, ultrasound in food processing and food technology. She has fifteen years of research experience in food microbiology and food science and technology. She organized the book Microbiology and Food Hygiene: Theory and Practice published by Rubio Publisher in Brazil, and she has published chapters in national and international books. She has published 77 research papers, 3 books, 31 book chapters (national and international) and has 2671 citations and an h-index 24 by Google Scholar and 1130 citations and an h-index 16 by Scopus. She is a reviewer of scientific papers in several national and international journals. Furthermore, she has already guided 13 graduate students (master´s level) and 39 scientific initiations undergraduate students.

• Nanotechnology in food safety and sustainability Historical perspectives and recent trends.- Extraction and modification of nanoparticles from natural polymers using green technology.- Biopolymers as nanocarrier agents of bioactive compounds in food and agriculture.- Synthesis characterization and assessment of fluorescent carbon quantum dots for food safety.- Aflatoxin detection using carbon based nanomaterial in milk and milk based products.- Use of nanomaterial as an efficient tool for pesticide detection in food product.- Use of nanotechnology in food safety detection of pathogens allergens and toxins.- Nanofabrication of plant volatiles and its application against food deteriorating molds.- Prospects of nano encapsulated essential oils against insect pest of food grains.-Nanotechnology in the sanitization of fruits and vegetables.- Antimicrobial nanoparticles in preventing biofilm formation on food processing surfaces.- Nanotechnology to improve the quality and nutritional value of foods.- Consumer perception regarding the application of nanotechnology in food.- Application of nanotechnology in food packaging.- Legal and toxicological aspects of the use of nanoparticles in food systems.