Plant-Based Proteins: Sources, Extraction, Applications, Value-chain and Sustainability

About

Fatih Ozogul is a Professor in the Department of Seafood Processing Technology at Cukurova University in Turkey. He has more than 20 years of practical experience as a researcher/lecturer. His job also involves teaching in the field of food science and microbiology. He received his PhD from Lincoln University (United Kingdom) in Food Science and Microbiology in 2002. He has many publications in SCI & SCI-E (over 250) in the different food science journals 3 edited books as well as more than 20 chapters in the international food books. His publications have received more than 9000 citations (h-index 51) in Scopus. He is an associate editor of Food Bioscience Measurement: Food and Frontiers in Microbiology (Food Section) and also editorial board member for Trends in Food Science and Technology and Data in Brief. According to the rankings made by Stanford University he has been on the list of the World's Top 1% Scientists in the field of Food Science for the last three years. He was ranked among the 0.1% of the world scientists in the field of Agricultural Sciences according to Most Cited Researchers List published by Clarivate (Web of Science) Analytics in 2023 and became a Highly Cited Researcher. Sneh Punia Bangar Ph.D. is a researcher in the Department of Food Nutrition and Packaging Sciences at Clemson University United States. From 2017 to 2020 she worked as Assistant Professor (C) in the Department of Food Science and Technology Chaudhary Devi Lal University Sirsa. Her research interest includes the extraction and functional characterization of functional foods starches modified starches biopolymers nanocomposite films/coatings. She has presented her research at various national and international conferences. She has authored or co-authored more than 100 research/review articles one book series 2 authored books 5 edited books one reference book 35 book chapters 20 conference proceedings/seminars and 6 Guest Editor of Journals special issues. She is the recipient of the GSG Outstanding Graduate Research Assistant (2022) and CAFLS Outstanding Graduate Student Research Award (2023) at Clemson University USA. Dr. Bangar has been listed (2023) in World Ranking of Top 2% Scientists published by Stanford University USA. Nitya Sharma is a Post-Doctoral Researcher at the Indian Institute of Technology Delhi India. She holds a Doctoral degree in Agricultural Engineering from Banaras Hindu University Varanasi India. She was a Commonwealth Split-site Doctoral Fellowship awardee tenable at the University of Reading United Kingdom. Her research output includes a publication record of 24 manuscripts in international high-impact peer-reviewed journals 12 book chapters 1 patent and 16 presentations at international conferences. She has directed academic and outreach research in food engineering and food science. She has developed new technology packages quantitative and qualitative methodologies for assessing product quality monitoring shelf-life and investigating physicochemical and nutritional properties of food and food molecular structure.