Postharvest Technologies and Quality Control of Shrimp

Dr. Nilesh Nirmal is a Global Talent Leader at the Institute of Nutrition, Mahidol University. He obtained his PhD in Food Science and Technology from Prince of Songkla University and has more than 15 years of experience in industry, academia, and research. His research interests focus on food-waste (seafood, fruit, vegetable) utilization for value-added products. He has extensive experience in bioactive compound analysis and characterization. He also has an interest in improving the stability of phytochemical and fish protein hydrolysates using nanotechnology and emerging technologies. Dr. Soottawat Benjakul is a professor in Food Science and Technology, Prince of Songkla University. He obtained his PhD in Food Science and Technology from Oregon State University and has more than 25 years of experience in seafood science and technology. His major fields of interest are seafood quality and valorization of fish processing byproducts. His current research interests include investigating non-thermal processes for shelf-life extension of seafood and seafood products. Dr. Benjakul established and served as director of the International Center of Excellence in Seafood Science and Innovation to strengthen and expand seafood research in southeast Asia. Gioacchino Bono is a senior technologist at the Institute of Marine Biological Resources and Biotechnologies. He obtained his MSc in Marine Fisheries and Seafood Quality from Universita degli Studi di Palermo and has more than 25 years of experience in fisheries and seafood science. His research interests include fisheries science, seafood processing, quality and shelf-life extension, labelling and traceability, novel food packaging techniques, and microplastic contamination in fishery products.

• 1. Shrimp postharvest quality losses2. Impact of handling process and different storage conditions on shrimp quality3. Conventional process to control the shrimp quality losses4. Application of organic acids in shrimp quality enhancement5. Plant extract as a natural preservative for shrimp and shrimp products6. Electrolyzed water to prevent shrimp quality losses7. Cold plasma technology: A novel technology for shrimp preservation8. Application of high hydrostatic pressure for quality control of shrimp9. Ozone treatment and quality control of shrimp10. Edible coating for shrimp quality control11. Novel packaging technologies for shrimp and shrimp products12. Safety and regulation of different food additives for shrimp and shrimp products