Release and Bioavailability of Nanoencapsulated Food Ingredients

Dr. Seid Mahdi Jafari received his PhD degree in 2006 in Food Process Engineering from the University of Queensland, Australia. He has extensive experience in the field of food process engineering, conducting research on nanotechnology and its processes and being reviewer of some important journals as Innovative Food Science & Emerging Technologies, Journal of Food Engineering, Journal of Food Process Engineering, Industrial Crops and Products and Food Technology and Biotechnology. He is Associate Professor in the Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Iran, and he is an academic member of GAU (Iran). He has published more than 85 papers in top-ranked international food science journals and 18 book chapters, along with editing four books with LAP and Elsevier publishers. In November 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.1. “Encapsulation of Nano-Emulsions by Spray Drying” published by LAP (Germany), 2009, 2. "Nano-encapsulation Technologies for the Food and Nutraceutical Industries", Elsevier, 2017,3. "Nano-encapsulation of Food Bioactive Ingredients; Principles and Applications", Elsevier, 2017,4. "Nano-emulsions: Formulation, Characterization, and Applications", Elsevier, 2017 (co-edited with Prof. David Julian McClements).5 . “Nanoencapsulation in the Food Industry Series”. This is a 7 volume series approved in 2017 that is going to be published over the course of 2019-2021.and some book chapters such as:· Jafari, S.M., Fathi, M., and Mandala, I.G., 2015. Chapter 13: "Emerging product formation" in the book "Food Waste Recovery: Processing technologies and industrial techniques", Edited by Galanakis, C., Elsevier. ISBN: 978-0-12-800351-0.· Jafari, S.M. and McClements, D.J., 2017. Chapter 1: "Nanotechnology approaches for increasing nutrient bioavailability" in the book "Advances in Nutrition and Food Research (Vol. 81)", Edited by Toldra, F., Elsevier.Locally in Iran, he has also published 20 books in Persian. In November, 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.

• Section 1: Mechanisms of bioactive release from nanoencapsulated food systems1. Controlled release of nanoencapsulated food ingredients2. Targeted release of nanoencapsulated food ingredientsSection 2: Different approaches for studying the release profile of nanoencapsulated food ingredients3. In-vitro assays of nanoencapsulated food ingredients4. In-vivo assays of nanoencapsulated food ingredientsSection 3: Modeling of release data from nanoencapsulated food ingredients5. Mathematical release modeling of nanoencapsulated food ingredients by experimental models6. Cellular automata technique for release modelling of nanoencapsulated food ingredients7. Monte Carlo technique for release modelling of nanoencapsulated food ingredients8. Intelligent release modeling of nanoencapsulated food ingredients by ANNs and ANFISSection 4: Bioavailability of nanoencapsulated food ingredients9. Biological fate of nanoencapsulated food bioactives10. Muco-adhesive delivery systems for nanoencapsulated food ingredients11. Bioavailability analysis of nanoencapsulated food bioactives12. Importance of release and bioavailability studies for nanoencapsulated food ingredients