Applications of Seaweeds in Food and Nutrition

Applications of Seaweeds in Food and Nutrition provides an overview on the cultural, biological and engineering dimensions relating to seaweed as a food. With the need for sustainable and healthy foods growing, this comprehensive resource explores how seaweeds can deliver not only nutritional benefits, but also antiviral and antibacterial properties as a food additive and within food processing and manufacturing. Recent developments show that the use of seaweed extracts as a compound can prevent browning. It use in other areas such as a thickening and gelling agents in foods and cosmetics is also encouraging.

There are hundreds of different varieties of seaweed known to mankind, yet very little literature is available on the processing of these "crops." This book provides these valuable and practical insights.

Daniel Hefft is a food engineer from Germany. He is the team lead of the Product Research and Ingredients Team within the Consulting Technologies group at Campden BRI.
He is also an Honorary Research Fellow of Chemical Engineering in the School of Chemical Engineering of the University of Birmingham.
Prior to this appointment, Daniel lectured in Food Sciences, Dairy Technology/ Engineering, and Precision Agriculture at University Centre Reaseheath and served as the Academic Director of the Institute of Sustainability and Food Innovation.
He got his undergraduate degree and food engineering qualification from Technische Hochschule Ostwestfalen-Lippe with specialisation in cereal technology.
He has a MSc degree from the University of Reading and PhD in Chemical Engineering from the University Birmingham. He has been awarded Research Fellowships (2019) and a Research Affiliation in Nanoengineering (2020-2021) with the University of Birmingham.
Further he has extensive years of experience in the food industry, having worked for a range of leading companies.
His speciality are food process design and engineering. He was the founder and past CTO of Rheality Ltd (2020-2021), which utilises a novel and patented technology based on acoustic sensing and machine learning for live and in situ rheology measurements.
He is also co-inventor of a new packaging system that extends shelf-life of fresh produce without the need of active cooling.
Daniel is also the founder of the Engineering for Food and Drinks Special Interest group at the Institution of Agricultural Engineers and its current chair.
Since 2018 he gained professional recognition as a Chartered Engineer with the Institution of Agricultural Engineers. He is further involved in the Association of German Food Technologists (GDL e.V.), a lifetime member of the Society of Dairy Technology, the International Society of Food Engineering, and the Institute of Physics (IOP). He is a Chartered Scientist with the IOP since 2021.
His academic contributions include 60+ scientific publications in internationally recognised, high impact factor, peer-reviewed journals, and books. He has been awarded with the Distinguished Scientist award in Chemical Engineering by PCU in 2020.
Further, there are two patents to his name relating to the invention of an in-line rheometry device and a novel composite packaging for primary and secondary application.

Dr Charles Oluwaseun Adetunji is presently a faculty member and lecturer at the Microbiology Department, Faculty of Sciences, Edo State University Uzairue (EDSU), Edo State, Nigeria. He was formally the Acting Director of Intellectual Property and Technology Transfer, the Head of department of Microbiology, Sub Dean for Faculty of Science and currently the Chairman Grant Committee and the Ag Dean for Faculty of Science, at EDSU. He is a Visiting Professor and the Executive Director for the Center of Biotechnology, Precious Cornerstone University, Ibadan, University. He has won several scientific awards and grants from renowned academic bodies like Council of Scientific and Industrial Research (CSIR) India, Department of Biotechnology (DBT) India, The World Academy of Science (TWAS) Italy, Netherlands Fellowship Programme (NPF) Netherlands, The Agency for International Development Cooperation; Israel, Royal Academy of Engineering, UK among many others. Dr Adetunji was ranked among the top 20th position among 500 prolific authors in Nigeria between 2019 till date by SciVal/SCOPUS. He was recently appointed as the President and Chairman Governing Council of the Nigerian Bioinformatics and Genomics Network Society. He was recently appointed as the Director for International Affiliation and Training Centre for Environmental and Public Health, Research and Development, Zaria. He is an editorial board member of many international journals and serves as a reviewer to many double-blind peer review journals like Elsevier etc. Dr Adetunji is a member of the American Society for Microbiology, Biotechnology Society of Nigeria, and Nigerian Society for Microbiology, and he is presently the General/Executive Secretary of Nigerian Young Academy. He is the president and founder of the Nigerian Post-Harvest and Food Biotechnology Society.