Rajeev Bhat - Future Foods: Global Trends, Opportunities, and Sustainability Challenges

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ISBN : 978-0-323-91001-9

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Numbers in parentheses indicate the pages on which the authors' contributions begin.

Dominic Agyei Department of Food Science, University of Otago, Dunedin, New Zealand

C. Anandharamakrishnan National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Tamil Nadu, India

Federico Antonioli Department of Economics and Management, University of Parma, Parma, Italy

Jeetendra Prakash Aryal Asian Development Bank Institute, Chiyoda City, Tokyo, Japan

Thierry Astruc INRAE, Animal Product Quality Unit (QuaPA), Saint-Gens-Champanelle, France

Zita Avelar CEB-Centre of Biological Engineering, University of Minho, Braga, Portugal

Manlio Bacco Institute of Information Science and Technologies (ISTI), National Research Council (CNR), Pisa, Italy

Anastasia V. Badeka Department of Chemistry, Laboratory of Food Chemistry, University of Ioannina, Ioannina, Greece

Aparna Banerjee Centro de Investigacin de Estudios Avanzados del Maule (CIEAM), Vicerrectora de Investigacin y Postgrado, Universidad Catlica del Maule, Talca, Chile

Marianthi Basalekou

Department of Wine, Vine and Beverage Sciences, University of West Attica

Department of Food Science and Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, Athens, Greece

Soottawat Benjakul Faculty of Agro-Industry, International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Prince of Songkla University, Hat Yai, Songkhla, Thailand

Rajeev Bhat ERA Chair for Food (By-) Products Valorisation Technologies (VALORTECH), Estonian University of Life Sciences, Tartu, Estonia

Gianluca Brunori Department of Agricultural, Food and Agro-Environmental Sciences (DISAAA), University of Pisa, Pisa, Italy

Callistus Bvenura Department of Horticultural Sciences, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville, South Africa

Gustavo Cabrera-Barjas Unidad de Desarrollo Tecnolgico (UDT), Universidad de Concepcin, Coronel, Chile

Rocio Campos-Vega Research and Graduate Program in Food Science, School of Chemistry, Universidad Autnoma de Quertaro, Santiago de Quertaro, Mexico

Maria Carpena Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense, Spain

James S. Chacha

Department of Food Science and Engineering, South China University of Technology, Guangzhou, China

Department of Food Science and Agro-Processing, School of Engineering and Technology, Sokoine University of Agriculture, Morogoro, Tanzania

Kasidate Chantakun Faculty of Agro-Industry, International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Prince of Songkla University, Hat Yai, Songkhla, Thailand

Gyaneshwer Chaubey Cytogenetics Laboratory, Department of Zoology, Banaras Hindu University, Varanasi, India

Arpit Chauhan Plant Genetic Resources and Improvement Division, CSIR-National Botanical Research Institute, Lucknow, Uttar Pradesh, India

Ngawang Chhogyel School of Environmental and Rural Science, University of New England, Armidale, NSW, Australia

Li-Choo Chong Faculty of Social Sciences & Leisure Management, School of Food Studies & Gastronomy, Taylors University, Subang Jaya, Selangor, Malaysia

Marta Correia Coelho Portuguese Catholic University, CBQFCentre for Biotechnology and Fine ChemistryAssociated Laboratory, School of Biotechnology, Porto, Portugal

M. Liceth Cuellar-Nuez Facultad de Medicina, Universidad Autnoma de Quertaro, Santiago de Quertaro, Mexico

Facundo Cuffia Facultad de Ingeniera Qumica, Universidad Nacional del Litoral, Santa Fe, Argentina

J.H. Cvejic Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Novi Sad, Serbia

Marlon Dalmoro University of Vale do Taquari, Lajeado, RS, Brazil

Michael K. Danquah Chemical Engineering Department, University of Tennessee, Chattanooga, TN, United States

Cdric Delattre

Universit Clermont Auvergne, CNRS, Clermont Auvergne INP, Institut Pascal, Clermont-Ferrand

Institut Universitaire de France (IUF), Paris, France

Tiziana de-Magistris

Agrifood Research and Technology Centre of Aragn (CITA)

Agrifood Institute of Aragon (IA2), CITA-University of Aragon, Zaragoza, Spain

Emma J. Derbyshire Nutritional Insight, Surrey, United Kingdom

Alessandra Durazzo CREA-Research Centre for Food and Nutrition, Roma, Italy

Paula Judith Perez Espitia Nutrition and Dietetics School, Universidad del Atlntico, Puerto Colombia, Atlntico, Colombia

Shafquat Fakhrah Plant Genetic Resources and Improvement Division, CSIR-National Botanical Research Institute, Lucknow, Uttar Pradesh, India

Tim J.A. Finnigan Marlow Foods, Stokesley, United Kingdom