Flavors for Nutraceutical and Functional Foods
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M Selvamuthukumaran Editor
Dr. M. Selvamuthukumaran is presently Associate Professor & Head of the Department of Food Technology, Hindustan Institute of Technology & Science, Chennai. He was a visiting Professor at Haramaya University, School of Food Science & Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia. He received his PhD in Food Science from Defence Food Research Laboratory affiliated to University of Mysore, India. His core area of research is processing of underutilized fruits for development of antioxidant rich functional food products. He has transferred several technologies to the Indian firms as an outcome of his research work. He received several awards and citations for his research work. He had published several international papers and book chapters in the area of antioxidants and functional foods. He has guided several national and international postgraduate students in the area of food science and technology.
Dr. Sajid is an Associate Professor and Assistant Dean for Research and Graduate studies at College of Food and Agriculture, UAEU. He teaches advance courses in food science and food Chemistry.
His major interests are in food protein and lipid chemistry, bioactive peptides, and functional foods and nutraceuticals, plant-based proteins, novel non-thermal technologies and food by-product valorization. Currently, he is leading an active research program at UAEU which focus on bioactive molecules in camel milk and dates, investigating their functional, structural and nutraceutical properties, and their encapsulation at micro and nano level.
He has published his research in leading refereed journals and presented his research results in both national and international conferences. He has published more than 70 articles and edited 3 books. Dr. Maqsood received multiple prestigious awards that recognized his research activities and leadership skills. He has taught, supervised and trained several graduate and undergraduate students as well as international researcher scholars in the area of Food protein Chemistry, Bioactive peptides, and proteomics.
