Novel Plant Proteins as Mainstream Ingredients for Future Foods

Dr. Khetan Shevkani holds a doctorate degree in Food Science and Technology and has made significant research contributions in the areas of grain processing and fruit/vegetable preservation technology. He has a specific focus on the characterisation and application of plant proteins, chemistry and technology of starches, processing of gluten-free products, extrusion cooking, plant nutraceuticals and novel process optimisation. He has co-edited one book and authored 44 publications, including 11 chapters and 7 comprehensive reviews, as a single, first/main or co-author. Based on the citations of his research, he has been ranked among the top (2%) scientists in the world in 2022 and 2024 by Stanford University, USA.

• 1. Novel Plant Proteins for a Sustainable future, an Introduction2. Extraction and Processing Technology3. Proteins from Amaranthaceae Grains, Amaranth and Quinoa4. Buckwheat Proteins5. Proteins from Hemp seeds6. Moringa Oleifera as a Source of Protein7. Proteins from By-products of Commercial Cereals, Rice Bran and Wheat Germ8. Proteins from Fruit and Vegetable Processing By-products9. Nigella Seed Proteins for the Future Food Industry10. Protein Ingredients from Fenugreek Seeds11. Protein Ingredients from Aquatic Plants12. Challenges with Plant Proteins and Promising Solutions

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