Functional Foods

Dr. Sajad Ahmad Wani is currently working as D.S. Kothari Post-doctoral fellow in the Department of Food Science and Technology, SKUAST- Kashmir, J&K, India. He has completed his Masters Degree in Food Technology from IUST, Awantipora, J&K, India and PhD from Sant Longowal Institute of Engineering and Technology, Punjab, India. Qualified National Eligibility Test (2015) (NET) conducted by Indian Council of Agricultural Research (ICAR) in Dec 2015. He has published more than 40 research/review articles, 10 book chapters and 5 books. He is also writing articles for the popular magazines Food & Beverage News (India’s First Magazine for Food & Beverage Industry). He has attended 50 National and 20 International conferences, seminars and workshops throughout the world. Dr. Wani has participated in various faculty development programmes. Dr. Wani serves as Honorary Associate editor of esteemed International Journal of Food Science and Technology, Wiley. He is Potential Peer Reviewer of reputed International Journals related to Food Science and Technology that belong to popular publishing house viz. Elsevier, Taylor-Francis, Wiley, Springer etc. He is also working as member of various associations like IFT, IFERP, International Association for Agricultural Sustainability, AFSTI, Asia Society of Researchers and Asian Council of Science Editors. Dr. Wani is the recipient of prestigious “D.S. Kothari post-doctoral fellowship” and “Maulana Azad National Fellowship (MANF-2013-14) from University Grant Commission, New Delhi, India. Mohamed S. Elshikh, is a PhD. Researcher at King Saud University, College of Science, Botany and Microbiology Department. He has completed his master’s degree in 2016 and is currently pursuing PhD in Plant Taxonomy and Bioinformatics from King Saud University, Riyadh, Saudi Arabia. He has attended 15 national and 10 International conferences, seminars and workshops throughout the world. He has published more than 120 papers in ISI journals. He is Potential Peer Reviewer of various reputed International Journals related to Botany and biotechnology that belong to popular publishing house viz. Elsevier, Taylor-Francis, Wiley, Springer etc. Dr. Mona S. Al-Wahaibi, is an Associate Professor at King Saud University, College of Science, Botany and Microbiology Department. She has done his master’s degree in 2008 in Systematic Studies on the Species of the Genus Heliotropium (Boragineaceae) in Saudi Arabia. Dr. Mona S. Al-Wahaibi was awarded PhD degree in 2013 from King Saud University, Riyadh, Saudi Arabia. She has conducted her research on “The genetic diversity of populations of Heliotropium digynum in the central region of the Kingdom of Saudi Arabia by using some Molecular and non- Molecular aspects” and her work has been published in reputed journals with high impact factors in eminent publishing houses. She has done her research and review paper presentations in various national and international conferences and workshops throughout the world. She has authored as well as co-authored numerous scientific articles published in prestigious publishing house namely Elsevier and Springer etc. She is also a potential Peer Reviewer of reputed International Journals related to Botany and biotechnology that belong to popular publishing house viz. Elsevier, Taylor-Francis, Wiley, Springer etc. Prof. Haroon Rashid Naik is currently working as Director planning and monitoring SKUAST-Kashmir, J&K, India. Earlier he has worked as Dean Research at IUST, Kashmir and Prof & Head Division of Post Harvest Technology SKUAST Kashmir from 2013-2016 and also as Students welfare Officer from 2011-2016.He has been Prof. & Head Department of Food Technology and Dean of students in Islamic University of Science & Technology from 2007-2009.He is a graduate in agriculture from GNDU Amritsar (1987), Masters in Food Technology from CFTRI Mysore (1990) and Ph.D Food Technology from PAU Ludhiana (2000).He has been pioneer establishing department of Food technology at IUST Awantipura and creation of food tech programs in SKUAST. Till date he has supervised more than 20 MSc. Students and 10 Ph.D students. Presently 8 Ph.D scholars are pursuing their program under his supervision. He has published more than 100 research/review articles, 10 book chapters and 10 books. As the Principal investigator of the Project All India coordinated Research on PHET from 2002 to 2010 and from 2013-2016 many useful technologies for commercialization were developed particularly for temperate crops under his supervision. He has successfully established food processing labs and training centers through various funded projects from MOFPI Govt of India. He has more than 25 years of experience in teaching, research and extension education to his name. He has attended 100’s of National and International conferences, seminars and workshops throughout the world. Prof. H. R. Naik serves as Editorial Board Member of number of national and International Journals. He is Potential Peer Reviewer of reputed International Journals related to Food Science and Technology that belong to popular publishing house viz. Elsevier, Taylor-Francis, Wiley, Springer etc. He is also working as member of various associations like IFT, IFERP, International Association for Agricultural Sustainability, AFSTI, Asia Society of Researchers and Asian Council of Science Editors.

Chapter 1. Introduction to Functional foods. Chapter 2. Technological advancement in the development of functional food. Chapter 3. Fruits as a Functional food for Health care. Chapter 4. Vegetables as a functional food for Health care. Chapter 5. Cereals as a functional food for Health care. Chapter 6. Pulses as a functional food for Health care. Chapter 7. Milk as functional food for Health care. Chapter 8. Meat as functional food for Health care. Chapter 9. Nutraceuticals from sea food: role in Health and Disease Prevention. Chapter 10. Probiotic foods. Chapter 11. Spices as a functional food for Health care. Chapter 12. Herbs as a functional food for health care. Chapter 13. Potential role of bioactive compounds from foods in current Scenerio. Chapter 14. Challenges and Solutions to the addition of Nutraceuticals in Diet.