Über den Autor Sarkar, Tanmay (Hrsg.)
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Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. He has received his Bachelor of Technology, Master of Technology, and PhD in Engineering from Jadavpur University, Kolkata, India. 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 12 books with Elsevier, Springer, and Wiley. Dr. Sarkar has been classified among the top 2% of global highly-cited researchers published by Stanford University, USA.Dr. Ahmed HamadDr. Ahmed M. Alhussaini Hamad is a highly accomplished food scientist, microbiologist, and academician from Egypt, specializing in food safety, quality control, and molecular food hygiene. With a Ph.D. in Food Hygiene and control from Benha University, Dr. Hamad has established himself as a leader in research and education, focusing on the molecular characterization of pathogens in food systems and innovative strategies for foodborne pathogen control. Dr. Hamad currently serves as a Lecturer at the Faculty of Veterinary Medicine, Benha University, where he leads courses and research initiatives in food safety and quality. His expertise extends to consulting for international brands and institutions on food safety management systems, HACCP implementation, and advanced sanitation practices. Over the years, he has conducted more than 2500 food safety audits and spearheaded numerous consulting projects in the hospitality and food manufacturing industries. An author and editor of several influential books, including works on 3D printing in food manufacturing and cellular agriculture, Dr. Hamad is a passionate advocate for innovation in sustainable food systems. His research has been widely published in peer-reviewed journals, addressing critical topics such as food microbiology, food science, one health, biofilm control, food safety in processing plants, and the implications of climate change on foodborne pathogens. Dr. Hamad is a member of prestigious organizations like the Institute of Food Science and Technology (UK), the International Association for Food Protection (USA), and the American Meat Science Association. His dedication to advancing food science has earned him multiple awards, including the Scientific Excellence Award from Benha University and recognition as an outstanding peer reviewer by leading scientific publishers. Beyond academia, Dr. Hamad is deeply committed to bridging the gap between science and industry through consulting, training, and mentorship, empowering professionals to implement cutting-edge practices in food safety and sustainability.Dr. Ayan Chatterjee is currently working as Associate Professor and Associate Dean of School of Health Science and Technology, Medhavi Skills University, Sikkim, India. He also has teaching experience in Human Physiology, Biochemistry and allied subjects at Undergraduate, Postgraduate and Diploma level for 12 years. He also served as Member of Editorial Board of three UGC CARE listed journals and Reviewer of three Scopus indexed and three UGC CARE listed journals. Dr. Ayan also served as Editor of Five Books of different publication house (Elsevier, Springer Nature, IGI Global USA).
