Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is afull-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China).He has published more than 850 papers in International Journals (h-index=124in Scopus and 136 in Google Scholar) and 110 book chapters/40 books with Elsevier, Springer, and Taylor & Francis. Selected achievements:- One of the world’s highly cited researchers (1% top scientists) by Scopus (Elsevier)- One of the top national researchers by the Iranian Ministry of Science, Research, and Technology- One of the world’s highly cited researchers (HCR; 0.1% top scientists) by Clarivate Analytics (Web of Science)- A top reviewer in the field of agricultural and biological sciences by Publons.

• Section 1: Mechanisms of bioactive release from nanoencapsulated food systems1. Controlled release of nanoencapsulated food ingredients2. Targeted release of nanoencapsulated food ingredientsSection 2: Different approaches for studying the release profile of nanoencapsulated food ingredients3. In-vitro assays of nanoencapsulated food ingredients4. In-vivo assays of nanoencapsulated food ingredientsSection 3: Modeling of release data from nanoencapsulated food ingredients5. Mathematical release modeling of nanoencapsulated food ingredients by experimental models6. Cellular automata technique for release modelling of nanoencapsulated food ingredients7. Monte Carlo technique for release modelling of nanoencapsulated food ingredients8. Intelligent release modeling of nanoencapsulated food ingredients by ANNs and ANFISSection 4: Bioavailability of nanoencapsulated food ingredients9. Biological fate of nanoencapsulated food bioactives10. Muco-adhesive delivery systems for nanoencapsulated food ingredients11. Bioavailability analysis of nanoencapsulated food bioactives12. Importance of release and bioavailability studies for nanoencapsulated food ingredients