Fish Protein Hydrolysates

Dr. Nilesh Nirmal is a Global Talent Leader at the Institute of Nutrition, Mahidol University. He obtained his PhD in Food Science and Technology from Prince of Songkla University and has more than 15 years of experience in industry, academia, and research. His research interests focus on food-waste (seafood, fruit, vegetable) utilization for value-added products. He has extensive experience in bioactive compound analysis and characterization. He also has an interest in improving the stability of phytochemical and fish protein hydrolysates using nanotechnology and emerging technologies. Dr. Chalat Santivarangkna is a food biotechnologist with 30 years of experience in food industries spanning Thailand, Germany, Japan, Australia, and the USA. He obtained his PhD in Food Biotechnology from Technische Universitaet Muenchen, Germany. He is currently the Director of the Institute of Nutrition, Mahidol University. His research focuses on valorization of fish byproducts and coproducts, health benefits of fish protein hydrolysates, and probiotics. Alaa El-Din A. Bekhit, PhD, has earned his PhD in biochemistry from Lincoln University, New Zealand in 2004. He obtained his MSc in food process engineering from the University of Reading, United Kingdom in 1994. Dr. Bekhit is a Professor at the Food Science Department, University of Otago, New Zealand. He also holds an honorary distinguished professor post at the Food Science and Pharmacy College, Xinjiang Agricultural University, and the Chinese Academy of Agricultural Sciences (CAAS), along with honorary associate professor in the College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi and adjunct associate professor in the Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand. He has been active in studying different aspects of foods, including packaging, for more than 30 years. He has published more than 230 research papers, 80 review articles, 72 book chapters and 06 books. Dr. Francisco Barba is the coordinator of the Sustainable Development Goals Commission at the Faculty of Pharmacy, University of Valencia, and is the university contact for the European Food Safety Authority on the topic of food additives. He obtained his PhD in Pharmacy at the University of Valencia. His research focuses on non-conventional processing for the preservation and extraction of bioactive compounds from food products.

1. Seafood processing waste and protein content 2. Production of fish protein hydrolysate by chemical method 3. Production of fish protein hydrolysate by enzymatic method 4. Production of fish protein hydrolysate by microbial fermentation 5. Emerging technologies in fish protein hydrolysate production 6. Defatting and de-bittering of fish protein hydrolysate 7. Functional properties of fish protein hydrolysate 8. Purification and identification of bioactive peptide from fish protein hydrolysate 9. Biological activities and health benefits of fish protein hydrolysate 10. Fish protein hydrolysate as a food and feed ingredient 11. Trends in food product development using fish protein hydrolysate 12. Commercialization and pilot-scale production of fish protein hydrolysate: Challenges and recent developments 13. Safety and regulation of fish protein hydrolysate as a food ingredient