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. Declan J. Troy Assistant Director of Research Head, Food Research Programme Director of Technology Transfer President, Institute of Food Science and Technology (IFSTI) Teagasc Food Research Centre Ashtown, Dublin Ireland and Assistant Director of Research for Teagasc - the Irish Agriculture and Development Authority. He has fostered highly successful international collaborations and exchange of knowledge in food science by leading trans-national research programs worth more than EURO50 million that supported 125 Ph.D. students globally in different laboratories at collaborating institutions. He served as Chairman of the World Congress of Food Science and Technology in Dublin in his capacity as President of the Institute of Food Science and Technology of Ireland. He has published ~70 articles and contributed to several books.

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