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Presentation of “Nutraceutical and Functional Food Components” & Author Team Acknowledgments

By: , Posted on: May 12, 2017

After its launch five months ago, the Nutraceutical and Functional Food Components book is continuously raising interest among researchers, academics, students, professionals and industrial partners activated in the field.

While trying to catch up with colleagues, meet our audience as well as explain the key features and hints in detail, we also developed an online book presentation which was organized on 22th March 2017 by ISEKI Food Association (IFA). It was watched live by hundreds of colleagues around the world and a recording of it can be viewed here:

Authors’ Team Acknowledgments

I would like to take this opportunity to thank all authors for their fruitful collaboration and high quality work in bringing together different topics, approaches and strategies in an integral and comprehensive text. Some information about their background, expertise and contribution can be seen below.

Dr. Ana Rojas is a principal researcher of the National Scientific and Technical Research Council of Argentina (CONICET). She works in the Laboratory of Optimization of the Quality of Preserved Food Products (LOCAP) at the Industry Department of the Natural and Exact Sciences School of the Buenos Aires University (UBA), Argentina.

She is biochemist and pharmacist and holds a phD of the University of Buenos Aires, Chemical Science Areas. She has researched in food science and technology for 28 years publishing in refereed journals and books of international publishers.

She is currently involved in research projects related to the valorization of vegetable industry wastes, including the recovery of value added products such as polysaccharides and antioxidants, as well as the development of antioxidant edible films as a strategy for food preservation.

Anet Režek Jambrak is Associate professor, PhD at Food Technology and Biotechnology, University of Zagreb. She obtained a PhD in 2008 – “The effect of ultrasound on the physical and functional properties of whey proteins”. She is involved in teaching and mentoring students, and also research activities. She has published over 60 papers in internationally recognized scientific journals (38 CC/SCI) and 11 book chapters. Her work has been cited over 850 times, and the h-index is 15. She has won prizes for her scientific research, of which the most prominent by IUFOST’s (The International Union of Food Science and Technology), The Young scientist award (2016), and the Annual science award for junior researchers for 2008, awarded by the Parliament and the Croatian Government. She is a member of many international scientific journal editorial boards and since 2003, she has participated in five national research projects and 8 international research networks (COST). She is the leader of the High voltage discharges for green solvent extraction of bioactive compounds from Mediterranean herbs project – GREENVOLTEX (2017-2021: greenvoltex.pbf.hr), funded by Croatian national foundation. You can follow Anet through: ResearchGate; Facebook; LinkedIn; Scopus and Scholar Google.

Dr. Eliana Fissore is an associate researcher of the National Scientific and Technical Research Council of Argentina (CONICET). She works in the Laboratory of Optimization of the Quality of Preserved Food Products (LOCAP) of the Industry Department of the Natural and Exact Sciences School of the Buenos Aires University (UBA), Argentina.

She is a food engineer and holds a PhD in Industrial Chemistry (UBA). She has researched in the area of food science and technology for 15 years publishing in refereed journals and books of international publishers.

She is currently involved in research projects related to the valorization of vegetable industry wastes, including the recovery of value added products such as polysaccharides and antioxidants.

Dr. Francisco J. Barba is Associate Professor in Nutrition, Food Science and Technology, Faculty of Pharmacy, University of Valencia, Spain. He holds an European Ph.D in Pharmacy (with distinction) at University of Valencia and he hold degrees in Pharmacy and in Food Science and Technology as well as MSc in Dietetics and Dietoterapics and Master in Advanced Studies. Nowadays, he is enjoying a Marie Curie IEF fellowship in the University of Copenhagen, Denmark. Prior to his current appointment, he was also engaged as a postdoctoral researcher in the Université de Technologie de Compiègne (UTC), to explore different non-conventional technologies for extracting bioactive compounds from plant food materials and by products with a postdoctoral fellowship from Valencian Government. His research focus is on non-conventional processing for preservation and/or extraction of bioactive compounds from liquid and solid food products. He has more than 60 published or accepted peer reviewed research or reviews articles in international journals of which first author (20) or co-author (40) in high impact factor journals in the Food Science and Technology area (Journal Citation Reports, ISI Web of Knowledge), more than 10 book chapters, 70 presentations in conferences (most of them as proceedings and oral communications). Nowadays, Dr. Barba is serving as Editorial Board Member of the prestigious Journal Food Research International as well as Frontiers in Nutrition, International Journal of Clinical Nutrition & Dietetics and International Journals of Nutritional Health and Food Engineering.

Jelena Cvejić Hogervorst is a Professor at University of Novi Sad, Serbia (Faculty of Medicine, Department of Pharmacy). She obtained a PhD in Chemistry from University Louis Pasteur, Strasbourg I (France). Her multidisciplinary research activities deal with biologically active natural compounds – phytonutrients from food, plant and food waste: analysis, use, safety and effects on human health. Her work is focused on determination and exploitation of factors influencing phytonutrient level in plants and processed products as well as on recovery of valuable compounds form food waste and by-products. Research activities of Professor Cvejić Hogervorst also include pharmaceutical analysis of food supplements and evaluation of their pharmacological effects. Her recent research interest emphasizes human nutrition. She has also worked with marine products.

Professor Cvejić Hogervorst is a co-author of numerous scientific publications including peer-review articles and book chapters and participated in different national and international research projects as well as in various international collaboration. Her teaching involves the training of pharmacy students in Master, Specialization and PhD programs. She is responsible for several subjects including Instrumental Pharmaceutial Analysis, Analysis of Drugs, Stability of Drugs, Analysis of Natural Products and Clinical Trials. Contact via e-mail (jelena.cvejic@mf.uns.ac.rs) or Linkedin.

Dr. Jorge M. A. Saraiva received his Ph.D. in 1994 in Biotechnology (Food Science and Engineering) from College of Biotechnology (ESB), Portuguese Catholic University (UCP), Porto, Portugal. He was invited Assistant Professor at Instituto Superior de Ciências da Nutrição e da Alimentação (University of Porto, Portugal), before joining Aveiro University as Assistant Researcher in 1998. His research is mainly dedicated to the use of high pressure for food preservation and processing and for biotechnological applications. He teaches Food Technology, Biocatalysts, and Food Biochemistry. He is the Coordinator of the Multidisciplinary High Pressure Platform of Aveiro University (https://www.ua.pt/ptaltapressao/), elected member of the European High Pressure Research Group (EHPRG) Committee since September 2015, and director of the B.C. in Biotechnology. He published so far over 130 scientific papers

Lia Noemi Gerschenson is the Director of the Laboratory of Optimization of the Quality of Preserved Food Products (LOCAP) of the Industry Department of the Natural and Exact Sciences School of the Buenos Aires University (UBA), Argentina. She has researched in the area of food science and technology for more than 25 years publishing over 100 papers in refereed journals and over 25 chapters in books of international publishers.

Her present interests involve the valorization of plant tissues discarded at harvesting or after food industrial processing. For that valorization, research performed involves the study of the production of fractions enriched in polysaccharides and their chemical, physical and functional characterization, the isolation and modification of different polysaccharides and their use for the development of biodegradable materials for the food industry and the obtention and stabilization of specific compounds with antioxidant, prebiotic and antiviral effects.

Maria Teresa Rodriguez-Estrada obtained her M.Sc. degree in Food Science at the University of Massachusetts-Amherst (USA) in 1993 and her Ph.D. degree in Food Biotechnology at the Università degli Studi di Firenze (Italy) in 1997. She is Assistant Professor at the University of Bologna. Her research activity is mainly focused on lipid chemistry and analysis, especially on lipid composition and degradations caused by processing and preservation. Most recent studies deal with the following topics: stability and analysis of lipid bioactive compounds, formulation and analysis of functional food, characterization of vegetable oils by a multi-analytical approach, stability of food emulsions to improve delivery of bioactive compounds, and valorization of agro-food wastes for recovery of bioactive compounds and process optimization. She participates in two H2020 EU projects (ECOPROLIVE and PLOTINA). She has authored more than 80 publications in peer-viewed international journals, as well as several book chapters in Food Science and Analysis.

Currently, Mauro D. Santos (MSc Biotechnology – Food Biotechnology specialization) is a PhD student of Food Science and Technology and Nutrition, in a joint program from University of Minho, University of Aveiro and Portuguese Catholic University (Portugal). His thesis concerns a new food preservation methodology, entitled Hyperbaric Storage – food storage under pressure, being his work developed on the Organic Chemistry, Natural and Agro-food Products (QOPNA) Research Unit – University of Aveiro. In the past, he worked over four years as a research grant holder under two different projects: “NOVELTEC – Development of New Technologies to Support the Creation of Innovative Products” (mainly on High Pressure Processing, HPP) and “2GLam – Development of 2nd generation laminates”. His research interests include Hyperbaric Storage as complement/alternative to refrigeration, HPP for food product development and quality improvement, and recovering and valorization of by-products

Mavinakere Eshwaraiah Raghunandan (co-authoring Chapter 8) is currently serving as Senior Lecturer in the School of Engineering, Monash University Malaysia. He holds a PhD degree from the Indian Institute of Technology Bombay, India and postdoctoral/research experiences from University of Saskatchewan, Canada and University of Regina, Canada. His research interests focus in Environmental Geotechnology and other fields of Geotechnical Engineering. He has published in international journals/conferences and book chapters (refer to his SCOPUS-ID for more information). He is active involved in getting research grants and is supervising several research (Masters/PhD) students at Monash University. Dr. Raghunandan is a Chartered Engineer and actively contributing/volunteering in various engineering/professional activities and societies.

Milica Atanacković Krstonošić (co-authoring Chapter 7) is employed in the Department of Pharmacy (Faculty of Medicine, University of Novi Sad, Serbia). She completed her PhD (Medical Science-Pharmacy) in 2012 and from 2014 is an associate professor. She teaches Instrumental Pharmaceutical Analysis, Drug Analysis and Analysis of Natural Products. Her research interests mainly focus on instrumental analysis of natural bioactive compounds in different matrices including winery byproducts, polyphenolic content in natural products as well as methods for improvement of their solubility. Other scientific activities include chromatographic and spectroscopic analysis of dietary supplements and foods rich in bioactive compounds. She is currently Head of the Department of Pharmacy (Faculty of Medicine, University of Novi Sad, Serbia).

Mira Bursac was born in 1982. in Novi Sad, Serbia. She graduated in 2007 in Faculty of Medicine, Department of Pharmacy Since 2009. She is employed in University of Novi Sad, Faculty of Medicine. Today she works as assistant professor in Department of Pharmacy and teaches students in several subjects involving instrumental analytical techniques and drug analysis. Her PhD thesis was presented in 2013. The main focus of her research is on analysis of pyhtoestrogens present in natural sources (soybean, red clover) and dietary supplements, and also other biologically active plant compounds. Currently she participates in long term multidisciplinary project financed by Republic of Serbia which includes different approaches of soybean breeding and research.

Raffaella Inchingolo obtained her M.Sc. degree in Sanitary and Biological Sciences at the University of Bologna (Italy) in 2010 and her Ph.D. degree on Food Science and Biotechnology at the University of Bologna (Italy) in 2015. She is Research Fellow at the University of Massachusetts-Amherst (USA). Her research activity is mainly focused on the lipid oxidation and antioxidant chemistry in emulsion systems, but also on lipid composition, quality and stability caused by preservation and processing. Most recent studies deal with the following topics: stability and analysis of lipid bioactive compounds in oily model systems and functional foods during storage or after exposure to thermal treatment; chemical stability of based-emulsion food products; characterization of vegetable oils by a multi-analytical approach; evaluation of frying performance of different vegetable oils. She has co-authored 4 publications in peer-viewed international journals and one book chapter in Food Science and Technology.

Dr. R. Nagasundara Ramanan is a Senior Lecturer in Chemical Engineering Discipline, School of Engineering, Monash University Malaysia. Prior to join Monash in November 2010, he worked as a postdoctoral fellow in Universiti Putra Malaysia (UPM) where he has to lead a group of postgraduate students for their research work. Dr. Ramanan did his Chemical Engineering in India and did his PhD in Bioprocess Engineering from UPM. He has a decade of multi-national industrial experience in petro-chemical sector before continuing his study in UPM. Dr. Ramanan is an active researcher in the area of Bioprocess and has been collaborating with different discipline researchers from national and international experts. He has received grants from Ministry of Higher Education (MOHE) and Ministry of Science, Technology and Innovation (MOSTI), Malaysia. Besides he and his team received fellowship from Australian government to carry out some part of their research in Australia and Gates Foundation grant to visit MIT. He has published more than 50 international journal articles. He is currently heading the Malaysian chapter of IChemE Biochemical Engineering Special Interest Group.

Reza Tahergorabi (co-authoring Chapter 2) is an Assistant Professor in Food and Nutritional Sciences at NC A&T State University (USA). His main research interest includes seafood byproduct utilization and functional food product development. He is a professional member of Institute of Food Technologists (IFT) and a lifetime member of Phi Tau Sigma (Honor Society of Food Science and Technology). He received his Ph.D. from West Virginia University. He has completed his first post-doctoral work at Oregon State University’s Seafood Research and Education Center and a second post-doc at Purdue University. He teaches several courses in food science including Introduction to Food Science, Food Product Development, Meat and Meat products and Food Protection and Defense. He also advises students at graduate and undergraduate levels. He has been involved in more than 10 research projects and he is author or co-author of more than 40 publications, including 33 peer-reviewed papers, 11 book chapters and he has 60 professional presentations and one webinar in his publication and presentation list. He is the editorial board member of six peer-review journals.

Rui P. Queirós is a PhD student with a scholarship from FCT – Portugal, in Food Science and Technology and Nutrition at QOPNA research unit, Department of Chemistry, University of Aveiro, under the supervision of Dr. José Lopes da Silva and Dr. Jorge A. Saraiva. After studying for a BSc in Biotechnology at the University of Aveiro – Portugal, his academic career continued studying for an MSc in Food Biotechnology at the same institution, which concluded with an internship at Nestlé – Portugal. He was a research fellow between 2012 and 2015 at the research unit QOPNA where he worked in research and development of food products and new applications for High-Pressure Processing (HPP) technology. His main interests include proteins’ functionality and non-thermal food processing, having several publications in this research fields. Currently, his PhD focuses on HPP and enzymatic treatments of proteins with the objective to improve their techno-functional properties.

Silvia A. Moreira is a PhD student of Food Science and Technology and Nutrition doctoral program at QOPNA research unit, Department of Chemistry, University of Aveiro, Aveiro, Portugal, and CBQF research unit, College of Biotechnology (ESB), Portuguese Catholic University (UCP), Porto, Portugal, under the supervision of Dr. Jorge A. Saraiva and Dr. Manuela E. Pintado. She received both her BSc in Biotechnology and MSc in Food Biotechnology from the University of Aveiro. She continued her education at QOPNA research unit for the following years, working in two distinct research projects for development of new food products using High Hydrostatic Pressure technology. Currently, she works with bioactive compounds extraction assisted by high hydrostatic pressure to obtain improved extracts with functional and biological interest.

Urszula Tylewicz obtained her M.Sc. degree in Food Science and Technology at the Warsaw University of Live Science, Poland in 2006 and her Ph.D. degree in Food Science and Biotechnology at the University of Bologna, Italy in 2011. She is Research Fellow at the University of Bologna. Her research activity is mainly focused on the application of non-thermal technologies for fruit & vegetables processing (pulsed electric field, ultrasound, vacuum impregnation, osmotic dehydration, plasma treatments). Most recent studies deal with the following topics: mild drying technologies for organic berries, ultrasound-assisted extraction of polyphenols from plant tissue, application of multidisciplinary approach for water state and distribution studies in plant tissue. She is member of ISEKI Food Association (IFA) Integrating Food Science and Engineering Knowledge into the Food Chain and of International Society for Electroporation-Based Technologies and Treatments (ISEBTT). She has (co-) authored more than 30 publications in peer-viewed international journals.

Jayesree Nagarajan is a Ph.D Researcher in Chemical Engineering Discipline, School of Engineering, Monash University Malaysia. She was a Research Assistant in University of Selangor, Malaysia from 2013 to 2014, and her work’s skope was method development for biodiesel production from used cooking oil with Rhodococcal lipase as biocatalyst. She was a Research Assistant in Monash University Malaysia during 2014, and she aimed to develop a method for lycopene extraction using hydrotropic solvents. Her research interests mainly focus on Food chemistry, antioxidants, microbiology and enzyme applications. She is co-author of some publications, including 4 journal articles, 2 book chapters and 3 proceeding papers. She has been involved in course on SuperPro and Schedule Pro software in Newcastle University Singapore, as well as she Participated in Monash Science Symposium organized by Monash University Malaysia in 2014.

Silvina Rosa Drago is an Independent Researcher of Conicet and is employed in the field of Food Science and Technology. She is Head of the Cereals and Oleaginous seeds Area at Institute of Food Technology, Chemical Engineering School. UNL. She is a Professor in charge of the dictation of: Food Formulation, collaborator in Cereal Chemistry and Technology (Chemical Engineering School) and Professor in charge of the dictation of postgraduate course Food Chemistry; colaborador in Cereal and Oleaginous Chemistry and Technology. After her studying for a BSc in Biochemist at Biochemistry and Biological Sciences School (UNL), her academic career continued at the Food Technology Institute in Chemical Engineering School (FIQ) with a M.S.c degree in Food Science in 1999. She obtained a Ph.D. degree in Nutrition at University of Buenos Aires in 2002. Since 2005, she was employed as Assistant Researcher of the National Council for Scientific and Technical Research in Conicet and she obtained another PhD degree in Biological Sciences at the National University of the Coast (UNL) during 2007.


Read more articles from Charis Galanakis, Galanakis Laboratories

Charis M. Galanakis is an interdisciplinary scientist with a fast-expanding work that balances between food and environment, industry, and academia. His research targets mainly the separation and recovery of functional macro- and micromolecules from different food by-products, as well as their implementation as additives in food and other products. He is the research and innovation director of Galanakis Laboratories (Chania, Greece) and the coordinator of Food Waste Recovery Group of ISEKI Food Association (Vienna, Austria). He serves as an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International, and he has edited 6 books from Academic Press: Food Waste Recovery: Processing Technologies and Industrial Techniques (2015), Innovation Strategies in the Food Industry: Tools for implementation (2016) and Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques (2017), Olive Mill Waste: Recent advances for the Sustainable Management (2017), Handbook of Grape Processing By-Products: Sustainable Solutions (2017) and Handbook of Coffee Processing By-Products: Sustainable Applications (2017).

See his full portfolio of books here.

Follow Dr. Galanakis via Twitter – @CharisGalanakis, LinkedIn or ResearchGate.

Join the Food Waste Recovery Group on LinkedIn or the Food Waste Recovery Page on Facebook.

Charis’ latest books are available to order on the www.elsevier.com. Use discount code STC317 at checkout and save up to 30% on your very own copy!

nutraceutical and functional food components

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted.

This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics).

Key features:

  • Provides a holistic view of the interactions between novel processing techniques and food components
  • Explains how innovative techniques, such as non-thermal, nano-encapsulation, waste recovery, and novel extraction and processing methods impact the nutritional value of ingredients commonly used in functional food and nutraceutical products
  • Covers food applications, shelf-life, and sensory characteristics
  • Readership
  • Food industry professionals and academics, especially those studying nutrition and functional food

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Food Science & Nutrition

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