Nanotechnology in the Food Industry

Sukhvinder Singh Purewal, Ph.D., is presently working as an Assistant Professor, University Centre for Research & Development (UCRD), Chandigarh University, Mohali, Punjab, India. In 2018, he has been awarded with a Major Research Project spanning from 2018 to 2022 from the SEED Division, Department of Science and Technology (DST), New Delhi. His research interests encompass solid-state fermentation, extraction of bioactive compounds from natural sources, antioxidants, and the processing of fruits. Having authored more than 45 research papers in internationally recognized journals, Dr. Sukhvinder Singh Purewal has been honored with best poster awards at both national and international conferences. He is an active life member of Association of Microbiologists of India (AMI), Mycological Society of India (MSI), Association of Food Scientists and Technologists (AFSTI) in Mysore, India, and the Indian Science Congress Association (ISCA). Avneet Kaur, Ph.D., is presently working as an Assistant Professor in the Department of Chemistry, University Institute of Sciences, Chandigarh University, Mohali, Punjab, India. Her research during her Ph.D. focused primarily on two distinct areas. Firstly, she explored thermo-physical and theoretical examination of binary mixtures comprising Choline-based Ionic Liquids and Hydrogen Bond Donor solvents such as water, straight-chain alcohols, and alkanediols, with potential industrial applications. Secondly, she explored the development of choline-based ionic liquid-assisted nanostructures for electrochemical sensing of pollutants, showcasing their potential as intelligent designs for various engineering and industrial applications. Since last 2 years she is actively working on biochemistry of food products. In 2023, she was honored with the Best Poster Award at a national conference. Dr. Kaur is an active life member of Indian Science Congress Association (ISCA).

1. Nanoparticles and methods involved in their synthesis 2. Nanotechnology and food-grade enzymes 3. Nanotechnology to encapsulate and delivery of functional food ingredients 4. Role of nanotechnology in food industries 5. Nanotechnology in Food Packaging and Preservation 6. Nanosensors to detect food contaminants 7. Role of nanotechnology in detection of heavy metals in food products 8. Nanosensors for pathogen detection in food products 9. Impact of Nanomaterials on Human Health through/via Food Chain 10. Nanotechnology Current Scenario and Future Prospects 11. Market potential of innovations based on food nanotechnology