Liposomal Encapsulation in Food Science and Technology

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. Sayantani Dutta earned her B. Tech and M. Tech in Biotechnology from West Bengal University of Technology, Kolkata and her Ph.D. (Engg.) in Food Technology and Biochemical Engineering from Jadavpur University, Kolkata. She has worked in the areas, including but not limited to, bioremediation of heavy metal and carcinogenic stresses and development of novel utilization of Tinospora cordifolia in lactic acid production. Besides institution based researches, she has also been engaged in research activities at reputed organizations such as NIT Durgapur; ISI, Kolkata; and East India Pharmaceutical Works Limited, Kolkata. She has published her research findings in various international journals; besides 12 book chapters, a popular article, and numerous poster and oral presentations in scientific conclaves, as of date. At present she is conducting her research as a DST-INSPIRE Faculty in the Department of Computational Modeling and Nanoscale Processing Unit, at IIFPT.

1. Introductory overview on liposomes in food science 2. Vesicular delivery systems: Applications and future trends 3. Formation and characterization of liposome 4. Liposome mediated encapsulation of antimicrobials and probiotics 5. Liposome-assisted delivery of enzymes and proteins 6. Liposome for encapsulation of essential oil and fatty acids 7. Advances in application of liposome in dairy industries 8. Liposomal encapsulation of natural color, flavor and additives for food industry by liposomes 9. Production of supramolecular aggregates by microfluidic platforms: Applications to food industries 10. Stability and release of bioactives from liposome 11. Strategies for stabilization and preservation of liposomes 12. Liposomes as a biosensor in the food sector 13. Regulatory guidelines and protocols for food fortification and enrichment by liposomes 14. Liposome in food industries: Challenges and future scope