Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems

Dr. Pothiyappan Karthik is presently an Associate Professor and Head at the Department of Food Technology, Karpagam Academy of Higher Education, Tamil Nadu, India. He has done his Ph.D. in Engineering specialized in “Food Technology” at CSIR-Central Food Technological Research Institute (CFTRI), Mysore, India. His research interests include Food nanotechnology, Food colloids, Nutraceutical and Functional foods, Biopolymers and Food engineering. He has published 30 articles in peer-reviewed international journals, 9 book chapters, 2 granted international patents (Germany and China), and 1 national patent. He serves as an academic editor in the Journal of Food Processing and Preservation, International Journal of Food Science, Journal of Food Quality, Journal of Nanotechnology and Editorial Board Member for BMC Biotechnology, apart from being a Guest Editor in Discover Food and Environmental Science and Pollution Research. Dr. Bharathipriya Rajasekaran is an Assistant Professor at the Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Tamil Nadu, India. She earned her PhD in Food Science and Technology from the International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Thailand, where she was awarded the prestigious fully-funded “PSU President Scholarship” for the duration of her PhD program. She holds a Master of Fisheries Science (M.F.Sc.) in Fish Processing Technology and a Bachelor of Fisheries Science (B.F.Sc.) from Tamil Nadu Fisheries University (TNFU), India. Her research interests include food nanotechnology, protein and lipid science, oil extraction, waste utilization, functional foods, emulsion science, edible coating and eco-friendly packaging. Additionally, she has explored eco-friendly packaging techniques including the application of edible coatings and biodegradable films for food preservation. Sajid Maqsood is a Professor at the Department of Food Science - College of Agriculture and Veterinary Medicine, UAEU. His research is dedicated and aligned exclusively with the UAE's food and nutritional needs. He has established an innovative research program at the UAEU that focuses on bioactive molecules in camel milk and dates. Additionally, he is working on a circular economy of food wastes and by-products generated during the UAE's agricultural practices and food processing phases. He has published more than 200 publications in highly reputed journals (mostly Q1 ranked) and was listed amongst the top 2% ranked highly cited scientists by Stanford University based study.Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.

• Section 1: Introduction to PUFAs1. Introduction to Omega-3 and Omega-6 Polyunsaturated Fatty Acids (PUFAs): Sources and Natural Occurrence2. Nutritional Importance and Health Benefits of n-3 and n-6 PUFAs: Essential Fatty acids and Dietary Sources3. Biological Mechanisms of PUFAs: Metabolism and Health Impacts of EPA, DHA, ALA, AA and Linoleic Acid4. Sourcing PUFA-Rich Ingredients: Superfoods, Microbial Sources and Market Integration5. Novel Sources of PUFAs: Algae, Marine, Microbial Innovations, Animal, Plants, Genetically Engineered Plants and other Biological Sources6. Advances in PUFA Extraction and Purification Techniques: Innovations in Membrane and other TechnologySection 2: Delivery Systems7. Engineering Approaches to Enhance PUFA Stability during Processing8. High-Pressure Processing (HPP) for Retaining PUFA Nutritional Integrity9. Innovations in PUFA Delivery Systems: Emulsions, Encapsulation and Structured Lipids10. Nano and Microencapsulation of PUFAs for Enhanced Stability and BioavailabilitySection 3: Health and Nutritional Benefits11. DHA and EPA in Cardiovascular Health: Implications for Functional Food Development12. Omega-3 and omega-6 PUFAs in Cognitive Function: Innovations through Nutrient Supplementation13. DHA and EPA in Inflammation Regulation: Opportunities in Functional and Nutraceutical Foods14. Personalized Nutrition and Customized PUFA Delivery Systems of omega-3 and omega-6 fatty acids in Food Products15. DHA, EPA and AA in Brain Health: Brain Development, Cognition, Aging and Depressive Disorders through Nutritional Interventions16. Global Perspectives on DHA and EPA Consumption Patterns and Food Industry ApplicationsSection 4: Use in Functional Foods and Product Formulation17. Formulation Techniques for PUFA-Enriched Foods18. Preventing PUFA Oxidation: Technological Advancements for Food and Nutraceuticals19. Packaging Innovations for Enhancing PUFA Stability and Shelf Life20. Quality Control Measures for Ensuring PUFA Product Integrity21. Market Trends and Opportunities in the PUFA Food Industry22. Regulatory Landscape of PUFAs in Food Products: Labeling and Claims23. Sensory Evaluation and Consumer Acceptance of PUFA-Enriched Foods24. Food Matrix Interactions: Enhancing Bioavailability and Functionality of PUFAsSection 5: Sustainable PUFAs25. Life Cycle Assessment (LCA) of PUFA Production and Processing26. Environmental Sustainability in PUFA Sourcing and ProductionSection 6: Advances in Technology27. Emerging Technologies and Trends in PUFA Research and Application28. Techno-Economic Analysis of PUFA Production and Processing29. Challenges and Solutions in Scaling Up PUFA Production for Industrial UseSection 7: Case Studies30. Pioneering PUFA Product Formulations and Launch Strategies: Case studies and Innovations31. Commercialization Strategies for PUFA Products with Case Study Analysis: From Concept to Market32. PUFA-Based Nutraceuticals and Supplements: Case Studies and application in modern healthcare33. PUFA Utilization in Emerging Food Sectors: Case Studies on Technological Advancement34. PUFA-Enriched Foods in the Market: Case Studies and strategiesSection 8: Future Opportunities35. Future Directions in PUFA Technology and Product Development36. Harnessing the Potential of PUFAs for Health and Sustainable Food Systems