Plant-based Proteins: Sources, Extraction, Applications, Value-chain and Sustainability

A comprehensive reference offering the state-of-the-art necessary insights on the recent and potential uses of plant proteins, this book is an excellent resource for academics and researchers in food science and engineering as well as industrial food engineers and technicians.

Fatih Ozogul is a Professor in the Department of Seafood Processing Technology at Cukurova University in Turkey. He has more than 20 years of practical experience as a researcher/lecturer. His job also involves teaching in the field of food science and microbiology. He received his PhD from Lincoln University (United Kingdom) in Food Science and Microbiology in 2002. He has many publications in SCI & SCI-E (over 250) in the different food science journals, 3 edited books as well as more than 20 chapters in the international food books. His publications have received more than 9000 citations (h-index 51) in Scopus. He is an associate editor of Food Bioscience, Measurement: Food and Frontiers in Microbiology (Food Section) and also editorial board member for Trends in Food Science and Technology and Data in Brief. According to the rankings made by Stanford University, he has been on the list of the World's Top 1% Scientists in the field of Food Science for the last three years. He was ranked among the 0.1% of the world scientists in the field of Agricultural Sciences according to Most Cited Researchers List' published by Clarivate (Web of Science) Analytics in 2023 and became a 'Highly Cited Researcher'.

Sneh Punia Bangar, Ph.D., is a researcher at the Department of Food, Nutrition, and Packaging Sciences at Clemson University, United States. Her research interests include the extraction and functional characterization of cereal starches, modified starches, biopolymers, and coatings. From 2017 to 2020, she worked as Assistant Professor (C) in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. She has also worked on coloured cereals such as black rice and successfully published her work in an international peer-reviewed journal. She has presented her research in various national and international conferences and has published more than 50 research papers/book chapters in national and international journals/books. She has published two edited and two authored books with CRC Taylor and Francis Group. She also serves as the reviewer for various international journals. To date, she has authored or co-authored more than 63 publications (published/accepted), one book series, 2 authored books, 2 edited books, one reference book, 34 book chapters, 20 conference proceedings/seminars, and 3 Guest Editor of Journals special issues.

Dr. Nitya Sharma is a Program Manager for Food Loss and Waste at WRI India's Food, Land, and Water Program. With a background in food engineering and technology, she has an extensive academic and research portfolio that includes over 60 publications in high-impact journals, 10 outreach publications, 9 book chapters, a patent, and 16 international conference presentations. Dr. Sharma earned her Ph.D. in Processing and Food Engineering from Banaras Hindu University and furthered her research skills as a visiting researcher at the University of Reading, UK. She has held roles such as Marie Sklodowska-Curie Post-Doctoral Fellow at Teagasc, Dublin, and post-doctoral and research positions at IIT Delhi and the DST-Centre for Innovative and Applied Bioprocessing. She has developed new technology packages and methodologies for food quality assessment and has transferred knowledge to the industry and local farmers. Dr. Sharma serves as an associate guest editor for few journals and is a life member of the Association of Food Scientists and Technologists India (AFSTI) and an associate member of the Institute of Chemical Engineers. Dr. Sharma's current role is focused on advancing research in agriculture and food sustainability. She contributes to efforts in reducing food loss and food waste, enhancing food security, and promoting sustainable food systems.