Functional Foods and Biotechnology Biotransformation and Analysis of Functional Foods and Ingredients

Part I: BIOTRANSFORMATION OF FUNCTIONAL FOODS AND INGREDIENTS.

Metabolic Modulation of Abiotic Stress Response for Improvement of Functional Ingredients in Food Plants. Biotransformation of Food-Related Phytochemicals by the Gut Bacteria Biotransformation of Food-Related Phytochemicals by the Gut Bacteria. Biotransformation of Tuber Crop Ingredients with Lactic Acid Bacteria-Focus on Functional Food and Disease Prevention. Lactic Acid Fermentation and Bioactive Enrichment of Functional Ingredients in Berries. New Innovations in Fermentation Biotechnology of Traditional Foods of the Indian Sub-Continent. Fermentation Biotechnology of African Traditional Foods. Fermentation Biotechnology of African Traditional Foods. Improved Traditional Fermented Foods of the Mediterranean Region – Health Benefits as Functional Foods. Tequila: Biotechnology of its Production. Technologies for Microbial Production of Food Ingredients. Phospholipase D Inhibition by Hexanal, and its Applications in Enhancing Shelf Life and Quality of Fruits, Vegetables and Flowers. Production and Recovery of Enzymes for Functional Food Processing. Enzymatic Bioprocessing of Tropical Seafood Wastes to Functional Foods. Egg Yolk Antibodies Farming for Passive Immunotherapy.

Part II: ANALYSIS OF FUNCTIONAL FOODS AND INGREDIENTS.

 Applications of Cell and Cell Based Models to Screen the Health Promoting Properties of Dietary Components. Biological Functions and Health Benefits of Food Polyphenols. Plant Phytochemicals for Cancer Chemoprevention: Applications and Advantages. Beneficial Lactic Acid Bacteria (LAB) Based Biotransformation of Plant and Dairy Substrates to Enhance Type 2 Diabetes Relevant Health Benefits. The Potential Roles and Implications of Microbiota on Maternal and Child Health. Genetic Characterization of Antimicrobial Peptides. Natural Antimicrobials from Plants for Food Applications. Quorum Sensing Inhibitors from Phytochemicals and Food Sources and their Potential Applications in Food Quality.

Biography

Dr. Kalidas Shetty is the Founding Director of the Global Institute of Food Security and International Agriculture (GIFSIA) at North Dakota State University (NDSU, Fargo, North Dakota), Associate Vice President for International Partnerships and Collaborations and Professor of Plant Sciences at NDSU. Prior to joining NDSU, Dr. Shetty was Professor of Food Science at University of Massachusetts for over 19 years. He earned his Ph.D in Microbiology and his M.S in Bacteriology from the University of Idaho (Moscow, Idaho) and was a Post-Doctoral Scientist at University of Guelph (Canada), and at the National Institute of Agrobiological Sciences in Japan. Dr. Shetty was inaugural Jefferson Fellow at the U.S. State Department in 2004 and served as a consultant for five years. He has authored or co-authored over 250 publications, including more than 210 peer-reviewed journal publications and reviews, concept papers, patents and book chapters. Dr. Shetty’s publications have been cited widely. He has traveled widely as an invited speaker and has built strong research and educational colllaborations with international institutions to advance climate change-resilient food systems that concurrently can combat global food insecurity-linked public health challenges.

Dr. Dipayan Sarkar is a Research Associate at the Department of Plant Sciences, North Dakota State University (NDSU, Fargo, North Dakota). He works closely with local and global research, educational and outreach initiatives of the Global Institute of Food Security and International Agriculture (GIFSIA) at NDSU to advance food security and nutritionally-linked public health solutions. He received his Bachelor in Agricultural Science (Hons.) and Master in Agronomy from India. Later, he was awarded his Ph.D in plant stress physiology from the Department of Plant, Soil, and Insect Sciences at the University of Massachusetts (Amherst, Massachusetts). He also worked as a Post-Doctoral Scientist at the Department of Food Sciences of the University of Massachusetts (Amherst, Massachusetts) under the tutelage of Dr. Kalidas Shetty. Dr. Sarkar is the author of over 50 publications including 42 peer-reviewed research papers as well as reviews, concept papers and book chapters.