Anthocyanins Postharvest Processing, Functionality and Industrial Applications

Tarun Belwal works at College of Biosystems Engineering and Food Science, Zhejiang University, China, exploring the effect of food bioprocess techniques on its quality and other functional attributes. Dr. Belwal received his Ph.D. (Plant Biotechnology) from Kumaun University in collaboration with G.B. Pant National Institute of Himalayan Environment and Sustainable Development, India. He has 70 publications in peer-reviewed journals and as book chapters, and has one edited book in his name. Zisheng Luo is a professor of food science at Department of Food and Nutrition Science, Zhejiang University, China. He has rich research experiences of more than 20 years in the field of food science and food processing. Hisresearch works focuses on food processing, valorization of food resources, post-harvested biology of food, food safety and control, nanotechnology for food, biology of food preservation and functionality of nutraceuticals.He has published more than 200 papers in international high impact journals. He has successfully completed and currently holding several research grants, especially from National Natural Science Foundation of China. In the past several years he has been actively engaged in anthocyanin research especially on post harvested fruits (berry, pears, strawberry) processing and its functionality.

Part A: General Consideration
1. Occurrence and chemistry of Anthocyanins
2. Biosynthesis pathways and its regulation
3. Pre and post-harvest treatments for increasing anthocyanin biosynthesis in fruits and vegetables
4. Functionality of Anthocyanins
5. Anthocyanin stability issues and Postharvest food processing techniques

Part B: Postharvest Processing and Analysis
6. Drying of food and food products containing anthocyanin
7. Storage of food and food products containing anthocyanin
8. Extraction of anthocyanins
9. Anthocyanin analysis and identification
10. Packaging of food and food products containing anthocyanin
11. Postharvest strategies influencing anthocyanin accumulation

Part C: Functionality of anthocyanins
12. Absorption and Metabolism of anthocyanins
13. Biological functions
14. Advances in anthocyanin functionality

Part D: Formulation of anthocyanin products for industrial applications
15. Nutraceutical industry
16. Food and beverage industry
17. Pharmaceutical Industry
18. Cosmetics and personal care
19. Animal feed