Processing Technologies and Food Protein Digestion

Zuhaib F. Bhat is working as an Associate Professor in the Division of Livestock Products Technology of SKUAST-Jammu (India). He was awarded his PhD from Lincoln University (Department of Wine, Food and Molecular Biosciences) in collaboration with the University of Otago (Department of Food Science). Dr. Bhat has worked on different aspects of animal products (meat, milk, and their products) for more than 14 years. He has published more than 90 research papers, 50 review articles, 30 book chapters and 03 books. James D. Morton is Associate Professor and Interim Dean, Wine Food and Molecular Biosciences at Lincoln University, New Zealand. Alaa El-Din A. Bekhit, PhD, has earned his PhD in biochemistry from Lincoln University, New Zealand in 2004. He obtained his MSc in food process engineering from the University of Reading, United Kingdom in 1994. Dr. Bekhit is a Professor at the Food Science Department, University of Otago, New Zealand. He also holds an honorary distinguished professor post at the Food Science and Pharmacy College, Xinjiang Agricultural University, and the Chinese Academy of Agricultural Sciences (CAAS), along with honorary associate professor in the College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi and adjunct associate professor in the Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand. He has been active in studying different aspects of foods, including packaging, for more than 30 years. He has published more than 230 research papers, 80 review articles, 72 book chapters and 06 books. Dr. Suleria has completed his Postdoctoral Research from the Department of Food, Nutrition, Dietetics and Health, Kansas State University, USA. Previously, he was awarded Alfred Deakin Postdoctoral Research Fellowship at the Deakin University, Australia. He did his PhD from the University of Queensland in a collaboration with Translational Research Institute, UQ School of Medicine and Commonwealth and Scientific and Industrial Research Organization, Australia. Before joining the UQ, he worked as a Lecturer in the Department of Food Sciences, Government College University Faisalabad, Pakistan. He also worked as a Research Associate in “PAK-US Joint Project” at the National Institute of Food Science and Technology, University of Agriculture Faisalabad and the Department of Food Science, University of Massachusetts, USA. He has a major research focus on food science and nutrition particularly in screening of phytochemicals/bioactive molecules from different plants, marine and animal sources. Hafiz Suleria has published more than 100 peer-reviewed scientific papers in different high reputed journals.

• 1. Importance and nutritive value of animal proteins in human diet2. Importance and nutritive value of plant proteins in human diet3. Food digestion in humans with a particular focus on protein digestion4. Emerging technologies for processing of meat and meat products5. Emerging technologies for processing of milk and milk products6. Emerging technologies for processing of egg and egg products7. Emerging technologies for processing of plant proteins8. Effect of non-thermal technologies on the digestion of muscle proteins9. Effect of thermal processing on the digestion of muscle proteins10. Effect of thermal processing on the digestion of dairy proteins11. Effect of non-thermal processing on the digestion of dairy proteins12. Effect of non-thermal processing on the digestion of egg proteins13. Effect of thermal processing on the digestion of egg proteins14. Effect of non-thermal processing on the digestion of plant proteins15. Effect of thermal processing on the digestion of plant proteins