Sustainable Functional Foods and Emerging Plant-Based Ingredients

• Utgivningsdatum: 2027-06-01
• Mått: 152 x 229 x undefined mm
• Format: Häftad
• Språk: Engelska
• Antal sidor: 400
• Förlag: Elsevier Science
• ISBN: 9780443542831

• Patologi
• Tillverkningsteknik

Dr. Monika Thakur is working as Associate Professor, Amity Institute of Food Technology, Amity University Uttar Pradesh, India. She is currently engaged in the development of Functional foods, extraction of bioactive components, and applied Microbiology. She was awarded Ph.D. in 2006 by Himachal Pradesh University. She is Double Gold medalist (M.Sc & M.Phil) and received several prestigious awards as Post Graduate studies Himachal Pradesh (2004); Himalayan Research Scholar Association (2007); Wiley Research Academy (2017) Young Scientist Award, IITT 2020; Best Speaker Award (2020, 2021) and Young Researcher Award (2021). Apart from her teaching assignments, she has been involved in various research and extension activities. She has guided more than 30 Dissertations and 3 students have completed Ph.D. under her guidance. She is a member of editorial board and reviewer in Journals of national and international repute. She has done two Industrial consultancies and currently one DST sanctioned project is running. She has published more than 51 research publications, 1 patent, 3 Copyright, 230 book chapters, 7 books, 01 compendium and presented more than 45 papers. She has also organized various Training programme, Faculty Development programmes, National conferences and national seminars. Prof. (Dr.) V. K. Modi is a senior food scientist and academic leader with more than three decades of experience in food science research, product development, and institutional leadership. He earned his Ph.D. and M.Sc. in Food Science and Technology from Punjab Agricultural University, Ludhiana. Prior to joining Amity University, he served at CSIR–Central Food Technological Research Institute (CFTRI), Mysore, for nearly 30 years, retiring as Chief Scientist (Scientist G) and Senior Professor. He has also held postdoctoral research positions at the University of Nottingham, University of Reading, and Queen’s University Belfast. His expertise includes food processing, novel product development, protein hydrolysates, meat science, quality control, and industrial pilot-scale studies. Dr. Vatsala Sharma is a researcher in food science and nutrition with academic training and research experience in functional foods, clinical and public health nutrition, and sustainable food systems. She holds a doctoral degree in Foods and Nutrition, with research focused on bioactive compounds, functional ingredients, and the utilization of underexplored plant-based resources for health-oriented food applications. Her work integrates nutritional science with food processing and product development, emphasizing clean-label formulations, plant-based innovations, and evidence-based dietary strategies. Dr. Sharma has contributed to peer-reviewed scientific publications and has actively participated in interdisciplinary research projects related to plant-based functional foods and nutraceutical development.

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