Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems Advances and Opportunities in Product Formulation, Technology, and Delivery

Dr. Pothiyappan Karthik is presently an Associate Professor and Head at the Department of Food Technology, Karpagam Academy of Higher Education, Tamil Nadu, India. He has done his Ph.D. in Engineering specialized in “Food Technology” at CSIR-Central Food Technological Research Institute (CFTRI), Mysore, India. His research interests include Food nanotechnology, Food colloids, Nutraceutical and Functional foods, Biopolymers and Food engineering. He has published 30 articles in peer-reviewed international journals, 9 book chapters, 2 granted international patents (Germany and China), and 1 national patent. He serves as an academic editor in the Journal of Food Processing and Preservation, International Journal of Food Science, Journal of Food Quality, Journal of Nanotechnology and Editorial Board Member for BMC Biotechnology, apart from being a Guest Editor in Discover Food and Environmental Science and Pollution Research.

Dr. Bharathipriya Rajasekaran is an Assistant Professor at the Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Tamil Nadu, India. She earned her PhD in Food Science and Technology from the International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Thailand, where she was awarded the prestigious fully-funded “PSU President Scholarship” for the duration of her PhD program. She holds a Master of Fisheries Science (M.F.Sc.) in Fish Processing Technology and a Bachelor of Fisheries Science (B.F.Sc.) from Tamil Nadu Fisheries University (TNFU), India. Her research interests include food nanotechnology, protein and lipid science, oil extraction, waste utilization, functional foods, emulsion science, edible coating and eco-friendly packaging. Additionally, she has explored eco-friendly packaging techniques including the application of edible coatings and biodegradable films for food preservation.

Sajid Maqsood is a Professor at the Department of Food Science - College of Agriculture and Veterinary Medicine, UAEU. His research is dedicated and aligned exclusively with the UAE's food and nutritional needs. He has established an innovative research program at the UAEU that focuses on bioactive molecules in camel milk and dates. Additionally, he is working on a circular economy of food wastes and by-products generated during the UAE's agricultural practices and food processing phases. He has published more than 200 publications in highly reputed journals (mostly Q1 ranked) and was listed amongst the top 2% ranked highly cited scientists by Stanford University based study.

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.