Seaweed Sustainability

Brijesh K Tiwari, M.Sc., Ph.D., FIFST, FRSC is a principal research officer at TEAGASC and adjunct Professor at University College Dublin, Ireland. Previously he was a Research Professor @ Food Research Center; Manchester Metropolitan University, UK; He has been an external research project evaluator for Research Council of Norway and External evaluator for Norwegian Strategic Research Programme, Norway; Executive Agency for Higher Education and Research, Development and Innovation. Dr. Tiwari does extensive research all around the world, has won many awards, is an editorial board member and a keynote speaker at international conferences with over 175 peer-reviewed research publications and over 100 book chapters. He has also co-edited 10 books and is a book series editor for IFST Advances in Food Science book series. He is currently the Editor-in-chief of the Journal of Food Processing and Preservation.

CHAPTER 1 Seaweed Sustainability--Food and Nonfood Applications
CHAPTER 2 World Seaweed Utilization
CHAPTER 3 Farming of Seaweeds
CHAPTER 4 Processing of Seaweeds
CHAPTER 5 Chemical Composition of Seaweeds
CHAPTER 6 Seaweed Proteins, Peptides, and Amino Acids
CHAPTER 7 Seaweed Carbohydrates
CHAPTER 8 Seaweed Minor Constituents
CHAPTER 9 Extraction of Biomolecules from Seaweeds
CHAPTER 10 Analytical Techniques for Bioactives from Seaweed
CHAPTER 11 Seaweed and Food Security
CHAPTER 12 Identification and Selection of Algae for Food, Feed, and Fuel Applications
CHAPTER 13 Seaweeds: A Sustainable Food Source
CHAPTER 14 Seaweeds: A Nutraceutical and Health Food
CHAPTER 15 Seaweeds: A Sustainable Feed Source for Livestock and Aquaculture
CHAPTER 16 Seaweeds: A Sustainable Fuel Source