Innovations and Practice in Advancing Culinary Nutrition and Integrating Food Science
- 1st Edition - February 1, 2027
- Latest edition
- Editors: Rahul Mehra, Raquel P.F. Guiné, Atul Gokhale, Anka Trajkovska Petkoska, Syed Amir Ashraf
- Language: English
Innovations and Practice in Advancing Culinary Nutrition and Integrating Food Science is a critical resource for researchers, industry professionals, and academics seeking to sta… Read more
Description
Description
Innovations and Practice in Advancing Culinary Nutrition and Integrating Food Science is a critical resource for researchers, industry professionals, and academics seeking to stay at the forefront of the evolving food landscape. This comprehensive volume is organized into six sections, beginning with foundational principles in food, nutrition, and culinary science—covering chapters such as Interconnection Between Food, Nutrition, and Culinary Science and Fundamentals of Food Science and Technology. It then progresses by exploring cutting-edge innovations in culinary science, including Molecular Gastronomy and Neuro-Gastronomy, alongside practical insights into food processing advancements like AI and Robotics. The book dedicates significant focus to nutrition and health, highlighting breakthroughs in personalized nutrition, nutrigenomics, and functional foods. The final sections address sustainability, ethical practices, and future horizons, including discussions on food waste reduction, sustainable food systems, and future foods. Innovations and Practice in Advancing Culinary Nutrition and Integrating Food Science is vital for leveraging scientific and technological progress to develop healthier, safer and more sustainable food solutions. By integrating insights from culinary arts, food processing, and nutritional science, it equips professionals with the knowledge to innovate responsibly and address global issues such as food security, safety, and environmental impact. Whether exploring the role of emerging ingredients or the future of personalized diets, this book offers a detailed roadmap to shape the future of food in both academia and industry.
Key features
Key features
- Integrates culinary science with nutrition and food technology to develop innovative, health-promoting foods
- Explores the latest advancements in food processing, including AI, nanotechnology, and molecular gastronomy, to improve nutrition, food quality and safety
- Identifies sustainable and ethical practices that reduce waste, enhance food security, and promote eco-friendly food systems
- Harnesses emerging technologies like personalized nutrition, nutrigenomics, and digital tools to tailor diets to individual health needs
- Explores future trends and challenges in global food security, novel ingredients, and technological integration to shape the next generation of food solutions
Readership
Readership
Researchers in food science studying nutrition, health, functional foods, nutraceuticals, personalized nutrition, food processing and sensory aspects of food who are interested in advancements and innovative practices across the food, culinary and nutrition landscape
Table of contents
Table of contents
Section 1: Foundations of Food-Nutritional-Culinary Science and Technology
1. Interconnection Between Food, Nutrition, and Culinary Science and Technology
1.1 Introduction and Interconnection Between Food, Nutrition, and Culinary Science and Technology
1.2 Role of Food, Culinary, and Nutrition Science in Maintaining Good Health and Safety
1.3 Role of Culinary Practices on Sensory and Nutrition Aspects of Food
1.4 Role of Nutrition Science in Shaping Culinary Practices
1.5 Interconnection: Awareness, Healthier Choices, Recipe Development, Product Development
1.6 Food Safety to Nutritional Content
1.7 Sustainable Food-Nutrition and Culinary Practices
2. Fundamentals of Food Science and Technology
2.1 Introduction and Importance of Food Science
2.2 Interdisciplinary Nature of Food Science
2.3 Food Constituents (Macro and Micronutrients)
2.4 Overview of Food Spoilage and Preservation
2.5 Food Additives and Ingredients
2.6 Global Career Opportunities in Different Food Sectors
3. Basics of Nutrition and Dietetics
3.1 Introduction and Importance of Nutrition and Dietetics
3.2 Scientific Understanding of Nutrition, Diet, and Food Groups
3.3 Global Dietary Guidelines
3.4 Nutritional Requirements
3.5 Importance of Dietetics in Addressing Global Health Issues
3.6 Basic Understanding of Nutrition Labels and Calculations
3.7 Tools and Techniques for Nutritional Assessment
3.8 Sustainability in Nutrition, Including Eco-Friendly Diets
3.9 Global Career Opportunities in Nutrition and Dietetics
4. Basics of Culinary Science: The Chef's Perspective
4.1 Understand the Basics of Culinary Science
4.2 Cuisines and Types, and History of Culinary Movements
4.3 Global Overview of Major Cuisines by Region
4.4 Types of Cooking
4.5 Primary and Auxiliary Cooking Equipment
4.6 Fundamentals of Plating
4.7 Recipe Formulation and Testing
4.8 Menu Development and Design
4.9 Restaurant Concept and Theme
4.10 Kitchen Management and Operations
4.11 Sustainability and Ethical Sourcing
Section 2: Evolution and Innovations in Culinary Science
5. Introduction to Gastronomy
5.1 Introduction to Gastronomy and its Types
5.2 Chemistry Behind Flavor
5.3 Note-by-Note Cuisine and Scientific Food Pairing
5.4 Neuro-Gastronomy and Molecular Cuisine
5.5 Molecular Gastronomy: Tools, Ingredients, and Methods
5.6 Culinary Techniques to Enhance Flavor
5.7 Future Perspectives: Innovation and Global Influence on Flavor Science
6. Innovations in Culinary Practice
6.1 Classification of Professional Kitchen Tools and Equipment
6.2 Workflow and Operational Rules
6.3 Standard Operating Procedures (SOPs) for Food Preparation and Service
6.4 Safety Protocols: Protective Gear, Extinguishers, and Emergency Exits
6.5 Technological Systems in Collective Catering
6.6 Hygiene Practices: Avoiding Cross-Contamination and Sanitization
6.7 Smart Kitchens: Role of Technology in Culinary Education
7. Advancements in Culinary Science and Technology
7.1 Fundamentals of Culinary Science and Heat Transfer
7.2 Precision and Smart Cooking Techniques
7.3 Sous-vide Cooking
7.4 IoT and Digital Food Management
7.5 AI and Virtual Kitchens
7.6 3D Food Printing
7.7 Innovative Food Ingredients and Functional Additives
7.8 Food Safety, Transparency, and Blockchain
7.9 Upcycled Foods and Sustainable Packaging
7.10 Smart Tools and Sustainable Culinary Practices
8. Preserving Diversity: Cultural and Regional Influences in Food and Culinary Science
8.1 Introduction and Importance of Cultural and Regional Influences
8.2 Role of Food and Culinary Practices in Cultural Identity
8.3 Culinary Tourism
8.4 Impact of Globalization on Local Food Practices
8.5 Cultural Significance of Street Food
8.6 Role of Food Science Innovations in Improving Traditional Culinary Practices
Section 3: Food Processing and Technological Advances
9. Evolution of Food Science: Bridging Tradition and Innovation
9.1 Historical Journey of Food
9.2 Historical Development in Food Science and Technology (FST)
9.3 Food Industrial Revolution
9.4 Conventional vs Modern Food Processing and Preservation Practices
9.5 Food Product Development: Traditional Diets to Modern Nutrition Science
9.6 Advances in Sensory Science and Technology
9.7 AI and Robotics in Food Processing and Production
10. Food Processing Technologies: Quality, Safety and Preservation
10.1 Introduction, Significance, and Need for Food Processing
10.2 Basic Principles of Food Preservation
10.3 Introduction to Thermal and Non-Thermal Food Processing Techniques
10.4 Impact of Processing Technologies on Food Quality
10.5 Innovations and Challenges in Food Processing
10.6 Nanotechnology in Food Preservation
10.7 Active and Intelligent Packaging
10.8 Shelf-Life Models
11. Advancement of Food Processing Techniques
11.1 Introduction and Need for Advancement of Food Processing Tools and Techniques
11.2 Emerging Food Processing Technologies: Principles, Mechanisms, Effects, and Applications
11.3 Progress and Challenges in Food Processing: Thermal and Non-Thermal
11.4 Concluding Remark
12. Processed Foods: Innovations and Challenges
12.1 Introduction and Types of Processed Foods
12.2 Minimal Food Processing Techniques
12.3 Processing Effects on Nutrient Stability and Retention
12.4 Ready-to-Eat (RTE) Foods
12.5 Food Additives and Preservatives
12.6 Sensory and Quality Aspects
12.7 Consumer Perception Towards Processed Foods
12.8 Health and Safety Considerations
12.9 Consumer Trends and Market Challenges
Section 4: Nutrition and Health
13. Nutritional Innovations: Meeting Modern Dietary Needs
13.1 Concept of Personalized Nutrition
13.2 Concept of Nutrigenomics
13.3 Technological Advancements, Including Digital Tools
13.4 Sustainable Nutrition Approaches
13.5 Balancing Taste and Health
13.6 Regulatory Guidelines
13.7 Global Challenges and Equity in Nutrition
13.8 Progress and Future Challenges
14. Food-Constituents: Fundamental Understanding of Food Chemistry
14.1 Introduction to Food Constituents (Proteins, Carbohydrates, Fats, Micronutrients)
14.2 Role in Food Systems and Biological Processes
14.3 Bioavailability and Bioaccessibility
14.4 Role of Smart Processing Techniques in Waste Reduction and Improving Sustainability
14.5 Nutrition Calculations and Diet Planning
15. Superfoods: Exploring Their Nutritional Impact
15.1 Concept and Definition of Superfoods
15.2 Scientific Evaluation and Nutritional Profiles
15.3 Popular Global Superfoods
15.4 Risks, Allergies, and Safety
15.5 Sustainability and Ethical Sourcing
15.6 Future Trends and Controversies
16. Breakthroughs in Nutritional Science: Enhancing Health
16.1 Nutrient-Specific Disease Prevention
16.2 Food as Medicine
16.3 Major Breakthroughs in Nutritional Science
16.4 Nutrigenomics
16.5 Omics Technologies
16.6 Precision and Personalized Nutrition
16.7 Nanodevices in Nutrition
16.8 Clinical Nutrition
16.9 Public Health and Policy Implications
Section 5: Sustainability and Ethical Practices
17. Culinary, Food Technological, and Nutritional Approaches to Reduce Food Waste
17.1 Introduction to Food Waste: Types, Sources, Effects, and Waste Utilization
17.2 Environmental, Socio-economic, and Global Impacts and Approaches
17.3 Culinary: Zero-Waste Cooking, Preservation, Portion Control
17.4 Food Technology: Shelf-Life Extension, Smart Tech, Emerging Methods
17.5 Nutrition: Community Education and Awareness
17.6 Food Waste Management: Supply Chain, Policy, Waste-to-Energy, Recycling, By-Products
17.7 Future Directions, Challenges, and Opportunities
18. Food Safety and Toxicology
18.1 Introduction to Food Spoilage, Foodborne Illness, and Food Safety Importance
18.2 Toxicological Risks: Chemicals, Pesticides, Toxins, Environmental Hazards
18.3 Global and National Food Regulations and Standards
18.4 Principles of Food Safety
18.5 Challenges: Food Fraud, Traceability, Recall Systems
18.6 Safe Intake Limits and Guidelines for Bioactive Compounds
18.7 Toxicological Risks of Nutraceuticals and Regulatory Framework for Novel Foods
19. Sustainability in Food Systems
19.1 Introduction to Waste and Sustainability in Food Systems
19.2 Dimensions of Sustainability: Economic, Social, Environmental
19.3 Principles of Food Sustainability
19.4 Food Systems Framework
19.5 Sustainable Food Systems Overview
19.6 Biodegradable Films, Edible Films & Coatings, Bio-preservatives
19.7 Life Cycle Analysis (LCA) in Food Production
Section 6: Future Horizons
20. Emerging Ingredients: Exploring What’s Next
20.1 Introduction and Importance of Novel Ingredients
20.2 Consumer Perception and Market Trends
20.3 Emerging Sources: Alternative Sugars, Proteins, Fats, Plant-Microbial Oils, etc.
20.4 Nutritional, Functional, and Health Properties
20.5 Challenges in Adoption
20.6 Regulatory and Safety Considerations
20.7 Technological Challenges and Future Directions
21. Challenges and Innovations in Sustainable Food Systems
21.1 Sustainability in Food Production
21.2 Traditional Practices to Minimize Food Waste Across Cultures
21.3 Global Food Crisis
21.4 Strategies to Promote Sustainability in Food Systems
21.5 Global Initiatives for Food System Sustainability
21.6 Innovations and Technological Advancements
21.7 Challenges in Sustainable Food Systems
22. Artificial Intelligence in Food, Culinary and Nutrition
22.1 Importance of Artificial Intelligence in Food, Culinary, and Nutrition
22.2 Role of AI in Predicting Consumer Preferences and Engagement
22.3 Personalized Diet, Nutrigenomics, and Health Monitoring
22.4 AI in Food Service: Cooking Assistance and Recipe Design
22.5 AI in Food Processing, Packaging, and Production Optimization
22.6 Supply Chain Management and Logistics
22.7 Consumer Feedback Analysis Using AI
22.8 Concluding Remark
23. Artificial Intelligence and the Future of Food Systems
23.1 AI Predicting Global Food Needs, Shifts, and Crises
23.2 Global Policy Implications for Ethical Use of AI in Food Systems
23.3 AI in Circular Economy, Waste Reduction, and Sustainability
23.4 Societal and Behavioral Adaptation to AI
23.5 AI in Future Food Innovation
23.6 Concluding Remarks
24. Future Foods
24.1 Introduction to Current Food Systems and Sustainability
24.2 Food Security and Global Demand
24.3 Emerging Technologies and Future Foods
24.4 Consumer Preference and Acceptance of Novel Foods
24.5 Ethical, Environmental, and Sustainability Concerns
24.6 Concluding Remarks on the Future of Novel Food
1. Interconnection Between Food, Nutrition, and Culinary Science and Technology
1.1 Introduction and Interconnection Between Food, Nutrition, and Culinary Science and Technology
1.2 Role of Food, Culinary, and Nutrition Science in Maintaining Good Health and Safety
1.3 Role of Culinary Practices on Sensory and Nutrition Aspects of Food
1.4 Role of Nutrition Science in Shaping Culinary Practices
1.5 Interconnection: Awareness, Healthier Choices, Recipe Development, Product Development
1.6 Food Safety to Nutritional Content
1.7 Sustainable Food-Nutrition and Culinary Practices
2. Fundamentals of Food Science and Technology
2.1 Introduction and Importance of Food Science
2.2 Interdisciplinary Nature of Food Science
2.3 Food Constituents (Macro and Micronutrients)
2.4 Overview of Food Spoilage and Preservation
2.5 Food Additives and Ingredients
2.6 Global Career Opportunities in Different Food Sectors
3. Basics of Nutrition and Dietetics
3.1 Introduction and Importance of Nutrition and Dietetics
3.2 Scientific Understanding of Nutrition, Diet, and Food Groups
3.3 Global Dietary Guidelines
3.4 Nutritional Requirements
3.5 Importance of Dietetics in Addressing Global Health Issues
3.6 Basic Understanding of Nutrition Labels and Calculations
3.7 Tools and Techniques for Nutritional Assessment
3.8 Sustainability in Nutrition, Including Eco-Friendly Diets
3.9 Global Career Opportunities in Nutrition and Dietetics
4. Basics of Culinary Science: The Chef's Perspective
4.1 Understand the Basics of Culinary Science
4.2 Cuisines and Types, and History of Culinary Movements
4.3 Global Overview of Major Cuisines by Region
4.4 Types of Cooking
4.5 Primary and Auxiliary Cooking Equipment
4.6 Fundamentals of Plating
4.7 Recipe Formulation and Testing
4.8 Menu Development and Design
4.9 Restaurant Concept and Theme
4.10 Kitchen Management and Operations
4.11 Sustainability and Ethical Sourcing
Section 2: Evolution and Innovations in Culinary Science
5. Introduction to Gastronomy
5.1 Introduction to Gastronomy and its Types
5.2 Chemistry Behind Flavor
5.3 Note-by-Note Cuisine and Scientific Food Pairing
5.4 Neuro-Gastronomy and Molecular Cuisine
5.5 Molecular Gastronomy: Tools, Ingredients, and Methods
5.6 Culinary Techniques to Enhance Flavor
5.7 Future Perspectives: Innovation and Global Influence on Flavor Science
6. Innovations in Culinary Practice
6.1 Classification of Professional Kitchen Tools and Equipment
6.2 Workflow and Operational Rules
6.3 Standard Operating Procedures (SOPs) for Food Preparation and Service
6.4 Safety Protocols: Protective Gear, Extinguishers, and Emergency Exits
6.5 Technological Systems in Collective Catering
6.6 Hygiene Practices: Avoiding Cross-Contamination and Sanitization
6.7 Smart Kitchens: Role of Technology in Culinary Education
7. Advancements in Culinary Science and Technology
7.1 Fundamentals of Culinary Science and Heat Transfer
7.2 Precision and Smart Cooking Techniques
7.3 Sous-vide Cooking
7.4 IoT and Digital Food Management
7.5 AI and Virtual Kitchens
7.6 3D Food Printing
7.7 Innovative Food Ingredients and Functional Additives
7.8 Food Safety, Transparency, and Blockchain
7.9 Upcycled Foods and Sustainable Packaging
7.10 Smart Tools and Sustainable Culinary Practices
8. Preserving Diversity: Cultural and Regional Influences in Food and Culinary Science
8.1 Introduction and Importance of Cultural and Regional Influences
8.2 Role of Food and Culinary Practices in Cultural Identity
8.3 Culinary Tourism
8.4 Impact of Globalization on Local Food Practices
8.5 Cultural Significance of Street Food
8.6 Role of Food Science Innovations in Improving Traditional Culinary Practices
Section 3: Food Processing and Technological Advances
9. Evolution of Food Science: Bridging Tradition and Innovation
9.1 Historical Journey of Food
9.2 Historical Development in Food Science and Technology (FST)
9.3 Food Industrial Revolution
9.4 Conventional vs Modern Food Processing and Preservation Practices
9.5 Food Product Development: Traditional Diets to Modern Nutrition Science
9.6 Advances in Sensory Science and Technology
9.7 AI and Robotics in Food Processing and Production
10. Food Processing Technologies: Quality, Safety and Preservation
10.1 Introduction, Significance, and Need for Food Processing
10.2 Basic Principles of Food Preservation
10.3 Introduction to Thermal and Non-Thermal Food Processing Techniques
10.4 Impact of Processing Technologies on Food Quality
10.5 Innovations and Challenges in Food Processing
10.6 Nanotechnology in Food Preservation
10.7 Active and Intelligent Packaging
10.8 Shelf-Life Models
11. Advancement of Food Processing Techniques
11.1 Introduction and Need for Advancement of Food Processing Tools and Techniques
11.2 Emerging Food Processing Technologies: Principles, Mechanisms, Effects, and Applications
11.3 Progress and Challenges in Food Processing: Thermal and Non-Thermal
11.4 Concluding Remark
12. Processed Foods: Innovations and Challenges
12.1 Introduction and Types of Processed Foods
12.2 Minimal Food Processing Techniques
12.3 Processing Effects on Nutrient Stability and Retention
12.4 Ready-to-Eat (RTE) Foods
12.5 Food Additives and Preservatives
12.6 Sensory and Quality Aspects
12.7 Consumer Perception Towards Processed Foods
12.8 Health and Safety Considerations
12.9 Consumer Trends and Market Challenges
Section 4: Nutrition and Health
13. Nutritional Innovations: Meeting Modern Dietary Needs
13.1 Concept of Personalized Nutrition
13.2 Concept of Nutrigenomics
13.3 Technological Advancements, Including Digital Tools
13.4 Sustainable Nutrition Approaches
13.5 Balancing Taste and Health
13.6 Regulatory Guidelines
13.7 Global Challenges and Equity in Nutrition
13.8 Progress and Future Challenges
14. Food-Constituents: Fundamental Understanding of Food Chemistry
14.1 Introduction to Food Constituents (Proteins, Carbohydrates, Fats, Micronutrients)
14.2 Role in Food Systems and Biological Processes
14.3 Bioavailability and Bioaccessibility
14.4 Role of Smart Processing Techniques in Waste Reduction and Improving Sustainability
14.5 Nutrition Calculations and Diet Planning
15. Superfoods: Exploring Their Nutritional Impact
15.1 Concept and Definition of Superfoods
15.2 Scientific Evaluation and Nutritional Profiles
15.3 Popular Global Superfoods
15.4 Risks, Allergies, and Safety
15.5 Sustainability and Ethical Sourcing
15.6 Future Trends and Controversies
16. Breakthroughs in Nutritional Science: Enhancing Health
16.1 Nutrient-Specific Disease Prevention
16.2 Food as Medicine
16.3 Major Breakthroughs in Nutritional Science
16.4 Nutrigenomics
16.5 Omics Technologies
16.6 Precision and Personalized Nutrition
16.7 Nanodevices in Nutrition
16.8 Clinical Nutrition
16.9 Public Health and Policy Implications
Section 5: Sustainability and Ethical Practices
17. Culinary, Food Technological, and Nutritional Approaches to Reduce Food Waste
17.1 Introduction to Food Waste: Types, Sources, Effects, and Waste Utilization
17.2 Environmental, Socio-economic, and Global Impacts and Approaches
17.3 Culinary: Zero-Waste Cooking, Preservation, Portion Control
17.4 Food Technology: Shelf-Life Extension, Smart Tech, Emerging Methods
17.5 Nutrition: Community Education and Awareness
17.6 Food Waste Management: Supply Chain, Policy, Waste-to-Energy, Recycling, By-Products
17.7 Future Directions, Challenges, and Opportunities
18. Food Safety and Toxicology
18.1 Introduction to Food Spoilage, Foodborne Illness, and Food Safety Importance
18.2 Toxicological Risks: Chemicals, Pesticides, Toxins, Environmental Hazards
18.3 Global and National Food Regulations and Standards
18.4 Principles of Food Safety
18.5 Challenges: Food Fraud, Traceability, Recall Systems
18.6 Safe Intake Limits and Guidelines for Bioactive Compounds
18.7 Toxicological Risks of Nutraceuticals and Regulatory Framework for Novel Foods
19. Sustainability in Food Systems
19.1 Introduction to Waste and Sustainability in Food Systems
19.2 Dimensions of Sustainability: Economic, Social, Environmental
19.3 Principles of Food Sustainability
19.4 Food Systems Framework
19.5 Sustainable Food Systems Overview
19.6 Biodegradable Films, Edible Films & Coatings, Bio-preservatives
19.7 Life Cycle Analysis (LCA) in Food Production
Section 6: Future Horizons
20. Emerging Ingredients: Exploring What’s Next
20.1 Introduction and Importance of Novel Ingredients
20.2 Consumer Perception and Market Trends
20.3 Emerging Sources: Alternative Sugars, Proteins, Fats, Plant-Microbial Oils, etc.
20.4 Nutritional, Functional, and Health Properties
20.5 Challenges in Adoption
20.6 Regulatory and Safety Considerations
20.7 Technological Challenges and Future Directions
21. Challenges and Innovations in Sustainable Food Systems
21.1 Sustainability in Food Production
21.2 Traditional Practices to Minimize Food Waste Across Cultures
21.3 Global Food Crisis
21.4 Strategies to Promote Sustainability in Food Systems
21.5 Global Initiatives for Food System Sustainability
21.6 Innovations and Technological Advancements
21.7 Challenges in Sustainable Food Systems
22. Artificial Intelligence in Food, Culinary and Nutrition
22.1 Importance of Artificial Intelligence in Food, Culinary, and Nutrition
22.2 Role of AI in Predicting Consumer Preferences and Engagement
22.3 Personalized Diet, Nutrigenomics, and Health Monitoring
22.4 AI in Food Service: Cooking Assistance and Recipe Design
22.5 AI in Food Processing, Packaging, and Production Optimization
22.6 Supply Chain Management and Logistics
22.7 Consumer Feedback Analysis Using AI
22.8 Concluding Remark
23. Artificial Intelligence and the Future of Food Systems
23.1 AI Predicting Global Food Needs, Shifts, and Crises
23.2 Global Policy Implications for Ethical Use of AI in Food Systems
23.3 AI in Circular Economy, Waste Reduction, and Sustainability
23.4 Societal and Behavioral Adaptation to AI
23.5 AI in Future Food Innovation
23.6 Concluding Remarks
24. Future Foods
24.1 Introduction to Current Food Systems and Sustainability
24.2 Food Security and Global Demand
24.3 Emerging Technologies and Future Foods
24.4 Consumer Preference and Acceptance of Novel Foods
24.5 Ethical, Environmental, and Sustainability Concerns
24.6 Concluding Remarks on the Future of Novel Food
Product details
Product details
- Edition: 1
- Latest edition
- Published: February 1, 2027
- Language: English
About the editors
About the editors
RM
Rahul Mehra
Dr. Rahul Mehra is an Assistant Professor at the University Centre for Research and Development (UCRD), Chandigarh University, specializing in Food Science and Technology. He holds a Ph.D. in Food Technology and has over three years of research experience, as well as three years of teaching experience. He has authored more than 45 research publications and book chapters in reputed international journals, and has contributed as editor to several books in food technology and nutrition. His expertise spans sensory science, functional foods, product development, and food innovation. Beyond academia, he actively collaborates with industry through consultancy projects aimed at translating research into practical, market-ready solutions. He also serves as a peer reviewer for leading scientific journals, ensuring high standards in food science research. His work bridges scientific knowledge with real-world applications, emphasizing sustainability, health, and innovation in food systems.
Affiliations and expertise
University Centre for Research and Development (UCRD), Chandigarh University, IndiaRG
Raquel P.F. Guiné
Dr. Guine's major fields of study include food engineering, food processing, food science and nutrition, dietary patterns and eating habits. She is the coordinating Professor with Habilitation, Food Industry Department, Polytechnic Institute of Viseu, Portugal and has authored books, and book chapters, papers in international scientific peer reviewed journals, papers in Portuguese journals, oral communications and posters in conferences.
Affiliations and expertise
Coordinating Professor with Habilitation, Food Industry Department, Polytechnic Institute of Viseu, PortugalAG
Atul Gokhale
Prof. Gokhale is a seasoned education and training professional with over 20 years of experience in the hospitality and culinary sectors. With 14 years as a chef in India’s top hotel chains, he transitioned into academia, where he has been instrumental in designing and operating culinary and hospitality education programs. Prof. Gokhale has led initiatives to create competency-based curricula for vocational and higher education, notably developing the National Skills Qualification Framework (NSQF) for the hospitality workforce in Bahrain and Saudi Arabia. Currently serving as the Director of Symbiosis School of Culinary Arts in Pune, India, he established the country’s first full-fledged culinary degree program and has earned recognition for transforming it into one of India’s top culinary schools.
Affiliations and expertise
Symbiosis International University, IndiaAP
Anka Trajkovska Petkoska
Dr. Petkoska has a proven track record of teaching and researching activities in cutting-edge fields such as polymer (nano) composites, antimicrobial materials and compositions, thin films and coatings, phytochemicals, nutri-cosmetics, food contact materials, liquid and crystals and their applications, etc. She has a strong academic background with a Doctor of Philosophy degree in Chemical Engineering from the University of Rochester. She has published more than 100 articles in peer-reviewed Academic Journals, two books, ten book chapters as well as has 3 US patents.
Affiliations and expertise
University St. Kliment Ohridski, North MacedoniaSA
Syed Amir Ashraf
Dr. Syed Amir Ashraf is an academician and researcher in food science and nutrition, currently working at the Department of Clinical Nutrition, College of Applied Medical Sciences, University of Ha’il, Ha’il, and Kingdom of Saudi Arabia. His primary research focuses on food bioactive characterization, food biotechnology, fermentation, nutraceutical and functional foods, food safety and management, metabolic disorders, cancer, and bioinformatics. He has more than 10 years of integrated teaching and research experience, and has published more than 80 research articles in highly reputed international peer-reviewed journals, along with ten book chapters. His current research H-index is 24, with a total citation count of more than 1700. He is an associate member of the Confederation of Indian Industry, a member of the All India Food Processors Associations, the American Society for Nutrition, and the Canadian Nutrition Society. He has been serving as an editorial board member, conference organizing committee member, academic editor, book editor, guest editor, and reviewer of various internationally reputed journals.
Affiliations and expertise
Department of Clinical Nutrition, University of Hail, Saudi Arabia