Health, Nutrition, and Sustainability Exploring Unconventional Food Sources Volume 1

Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.

Dr. Slim Smaoui is ranked among the top 2% of scientists worldwide according to the 2024 and 2025 updates of the “Updated science-wide author databases of standardized citation indicators” (Elsevier–Stanford University), in the field of Agriculture, Fishery and Forestry, with specialization in Food Science. His research focuses on the development of healthier meat products, the valorization of agro-food industry by-products as sources of bioactive compounds, and the design of functional foods enriched with bioactive ingredients. Dr. Smaoui has authored and co-authored numerous Scopus-indexed publications in international peer-reviewed journals. His scientific output includes over 250 publications (research articles, reviews, and book chapters), 6 edited books, and 10 national patents. He serves on the editorial boards of several reputable international journals and is also active as a guest editor and reviewer for multiple ISI-indexed journals.