Industrial Application of Functional Foods, Ingredients and Nutraceuticals

Dr. C. Anandharamakrishnan is presently the Director of the CSIR- National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Thiruvananthapuram, Kerala, India from 2022. Earlier, he served as Director of National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T) (Formerly known as Indian Institute of Food Processing Technology (IIFPT), Thanjavur, Tamil Nadu during the period April 2016-2022. He has done his doctoral research in Chemical Engineering with a Specialization in Food Engineering at the Loughborough University of United Kingdom. During his Ph.D., he was awarded the prestigious Commonwealth Scholarship Programme of the UK Government. His research endeavors are well documented in the form of 180 impact factor-publications, two international patents, and seven Indian patents. He is also the author and editor of 10 books and 68 book chapters. He serves as the Associate Editor of International Journal of Food Engineering, Academic Editor of PLOS ONE Journal, International Editorial Advisory Board member for Drying Technology Journal, Editorial Board member of Journal of Food Process Engineering and various international journals, apart from being a peer reviewer for more than 20 International journals. Dr. S. Parthasarathi is presently a Research officer at Riddet Institute, Massey University, New Zealand. He received his PhD from CSIR-Central Food Technological Research Institute, Mysore, India. His research interests include nano- and microencapsulation of food bioactive compounds, and fabrication of dynamic in vitro digestion models. He edited a book with Dr. C. Anandharamakrishnan on Food Nanotechnology and published 10 book chapters and 18 research manuscripts in peer-reviewed journals.

Section 1: Introduction and Processing technologies 1. Introduction to Functional Foods and Nutraceuticals 2. Extraction of bioactive compounds 3. Application of Membrane Technology in Functional Food and Nutraceutical Industries 4. Functional dairy food products Section 2: Delivery of nutraceuticals: Application in functional food 5. Nanoparticulate delivery system 6. Exploring garden cress (Lepidium sativum) seed and its ingredients as a functional food 7. Liposome based delivery of Nutraceuticals 8. Delivery of Nutraceuticals through 3D food printing 9. Electrospining and Electrospraying technologies for Nutraceutical delivery systems 10. Supercritical-assisted encapsulation of nutraceuticals 11. APIsFast dissolving films - Delivery of nutraceuticals 12. Colon specific delivery of nutraceuticals 13. Innovative functional foods Section 3: Functional food and Nutraceuticals for disease and disorders 14. Cardiovascular disease 15. Functional Food and Nutraceuticals for the Prevention of Gastro Intestinal Disorders 16. Obesity and Diabetes 17. Nutraceuticals and functional food in cancer prevention and treatment 18. Nutraceuticals in sports medicine 19. Nutrigenetic, Nutrigenomic, and Nutriepigenetic Approaches for Precision Nutrition Section 4: Safety, tolerability and regulatory aspects of functional foods and nutraceuticals 20. Drug Nutraceutical Interactions 21. Pharmacokinetics and Bioavailability of Nutraceuticals 22. Regulations on Functional foods and Nutraceuticals