Unleashing the Power of Functional Foods and Novel Bioactives

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. Smaoui works as an Associate Professor in the Centre of Biotechnology of Sfax. He supervises research for the development of new healthier meat products, the use of agro-food industry by-products as potential sources to obtain valuable and bioactive compounds and the development of functional foods. He deals with meat quality and safety, analytical chemistry applied to food analysis, and research and development and analytical method validation by the application of chemometric techniques.

Dr. Petkoska has a proven track record of teaching and researching activities in cutting-edge fields such as polymer (nano) composites, antimicrobial materials and compositions, thin films and coatings, phytochemicals, nutri-cosmetics, food contact materials, liquid and crystals and their applications, etc. She has a strong academic background with a Doctor of Philosophy degree in Chemical Engineering from the University of Rochester. She has published more than 100 articles in peer-reviewed Academic Journals, two books, ten book chapters as well as has 3 US patents.