Green Chemistry in Food Analysis

Shahid Ul Islam is an Assistant Professor in the Department of Applied Sciences and Humanities at Jamia Millia Islamia (Central University), New Delhi, India. Prior to joining Jamia, he was a Fulbright Scientist at the University of California Davis, United States. He works at the interface of materials science and textile engineering, with an emphasis on the functionalization of textile and polymeric materials for use in different applications. Prof. Chaudhery Mustansar Hussain, PhD, is an adjunct professor and director of laboratories in the Department of Chemistry & Environmental Sciences at the New Jersey Institute of Technology (NJIT), Newark, New Jersey, United States. His research focuses on sustainability, the applications of nanotechnology and advanced materials, environmental management, analytical chemistry and other various industries. Dr. Hussain is the author of numerous papers in peer-reviewed journals as well as a prolific author and editor of around 200 books, including scientific monographs and handbooks in his research areas. He has published with ELSEVIER, American Chemical Society, Royal Society of Chemistry, John Wiley & Sons, CRC Press, and Springer.

• 1. Traditional analytical methods in food industry: Current challenges and issues in food analysisPART 1: Green Chemistry in food analysis: Conventional approaches2. Microwave- and ultrasound assisted sample preparation as green analytical technology in food analysis3. Sustainable Supercritical fluid and microextraction technology in food sample preparation4. Recent trends of microextraction method in sample preparation5. UV-Vis, FTIR and NMR as non-destructive techniques for analyte detection in food samples6. Recent trends in Non-invasive Raman spectroscopy for rapid detection of food contaminants7. Recent advances in non-invasive HPLC in analysis of food additives for quality control8. Recent advances in Fast Gas chromatography in food analysis for pesticide detection9. Chemometrics tools in food analysisPart 2: Green Chemistry in Food Analysis: Emerging approaches10. Green adsorbents and solvents in food analysis11. Role of artificial intelligence in sustainable food analysis12. Development of Nanozyme based sensor technology in food analysis13. Development of Paper-based microfluidic technology for food quality analysis14. Design and development of Microfluidic chromatography technology in food analysis15. Emerging analytical techniques in detection of food allergens16. Emerging analytical techniques in analysis of food dyes17. Emerging analytical techniques for determination of foodborne pathogens18. Emerging analytical techniques for sensing of mycotoxins in food19. Emerging analytical techniques for analysis of pesticides20. Emerging analytical techniques in food safety and biosecurity