The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

1. Wellness Ingredients and Functional Foods
2. Fruit-based Functional Foods
3. The Concept of Superfoods in Diet
4. Microalgae as Healthy Ingredients for Functional Foods
5. Edible Insects and Related Products
6. Low Glycemic Index Ingredients and Modified Starches In Food Products
7. Products Based on Omega-3 Polyunsaturated Fatty Acids & Health Effects
8. Gluten-free Products
9. Food Industry Processing By-products in Foods
10. Pro- and Prebiotic Foods that Modulate Human Health
11. Production and Recovery of Bioaromas Synthesized by Microorganisms