Dr. Pragya Tiwari is working as an Assistant Professor in the Department of Horticulture and Life Science, at Yeungnam University, the Republic of Korea. Her research is focused on multidisciplinary areas of plant-microbe interactions, plant sciences, and innovative biotechnologies.Prof. Laurent Dufossé is currently working as a Professor at the Reunion Island University, France. He obtained a Ph.D. in Food Science from the University of Burgundy, Dijon (1993). He served as a Lecturer at the Université de Bretagne Occidentale, Quimper (1995–2006). He is involved in the field of Biotechnology of Food Ingredients for more than 30 years. His main research focused on the microbial production of pigments. This activity started 23 years ago and studies were and are mainly devoted to aryl carotenoids, such as isorenieratene, C50 carotenoids, anthraquinones, and azaphilones.

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• 1. Revisiting Fungal biology and food biotechnology in the era of sustainable development2. Harnessing the potential of fungal biotechnologies for bio-based economy and addressing sustainable development goals (SDGs)3. Computational strategies for genome-based discovery of novel genes and pathways in fungi4. Omics-guided advances and achievements in edible fungal species with respect to food industry5. Biotechnological tools for molecular characterization of food constituents in edible fungi6. Fungi-derived proteins for achieving sustainable livelihood-what we know and what is next?7. Microbial (fungal) functionalities in food fermentations8. Engineering fungal metabolic pathways/genomes for the production of functional food and nutraceuticals9. Synthetic-biology approaches to engineer fungi: targeted production of food components10. CRISPR-Cas-based fungal genome engineering- a new frontier in food production11. Harnessing the metabolic potential of fungi for a healthier life and well-being: metabolic engineering for biopharmaceutical production12. RNA sequencing to produce transgenic edible mushrooms with high nutritional/pharmaceutical value13. Fungi-based sustainable nanobiotechnologies in food production and storage14. 3D printed fungal food products: technological advances to improve fungal characteristics15. Fungi-derived functional products: Life cycle assessment and cost analysis for commercial development16. Commercially marketed functional food and nutraceuticals from fungi- potential and achievements17. Social, ethical, and regulatory aspects of functional food and nutraceutical products18. Fungal biotechnology: Novel trends in harnessing bio-based products from fungi for a sustainable world

Dr. Pragya Tiwari is working as an Assistant Professor in the Department of Horticulture and Life Science, at Yeungnam University, the Republic of Korea. Her research is focused on multidisciplinary areas of plant-microbe interactions, plant sciences, and innovative biotechnologies.Prof. Laurent Dufossé is currently working as a Professor at the Reunion Island University, France. He obtained a Ph.D. in Food Science from the University of Burgundy, Dijon (1993). He served as a Lecturer at the Université de Bretagne Occidentale, Quimper (1995–2006). He is involved in the field of Biotechnology of Food Ingredients for more than 30 years. His main research focused on the microbial production of pigments. This activity started 23 years ago and studies were and are mainly devoted to aryl carotenoids, such as isorenieratene, C50 carotenoids, anthraquinones, and azaphilones.

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• 1. Revisiting Fungal biology and food biotechnology in the era of sustainable development2. Harnessing the potential of fungal biotechnologies for bio-based economy and addressing sustainable development goals (SDGs)3. Computational strategies for genome-based discovery of novel genes and pathways in fungi4. Omics-guided advances and achievements in edible fungal species with respect to food industry5. Biotechnological tools for molecular characterization of food constituents in edible fungi6. Fungi-derived proteins for achieving sustainable livelihood-what we know and what is next?7. Microbial (fungal) functionalities in food fermentations8. Engineering fungal metabolic pathways/genomes for the production of functional food and nutraceuticals9. Synthetic-biology approaches to engineer fungi: targeted production of food components10. CRISPR-Cas-based fungal genome engineering- a new frontier in food production11. Harnessing the metabolic potential of fungi for a healthier life and well-being: metabolic engineering for biopharmaceutical production12. RNA sequencing to produce transgenic edible mushrooms with high nutritional/pharmaceutical value13. Fungi-based sustainable nanobiotechnologies in food production and storage14. 3D printed fungal food products: technological advances to improve fungal characteristics15. Fungi-derived functional products: Life cycle assessment and cost analysis for commercial development16. Commercially marketed functional food and nutraceuticals from fungi- potential and achievements17. Social, ethical, and regulatory aspects of functional food and nutraceutical products18. Fungal biotechnology: Novel trends in harnessing bio-based products from fungi for a sustainable world

Dr. Pragya Tiwari is working as an Assistant Professor in the Department of Horticulture and Life Science, at Yeungnam University, the Republic of Korea. Her research is focused on multidisciplinary areas of plant-microbe interactions, plant sciences, and innovative biotechnologies.Prof. Laurent Dufossé is currently working as a Professor at the Reunion Island University, France. He obtained a Ph.D. in Food Science from the University of Burgundy, Dijon (1993). He served as a Lecturer at the Université de Bretagne Occidentale, Quimper (1995–2006). He is involved in the field of Biotechnology of Food Ingredients for more than 30 years. His main research focused on the microbial production of pigments. This activity started 23 years ago and studies were and are mainly devoted to aryl carotenoids, such as isorenieratene, C50 carotenoids, anthraquinones, and azaphilones.

Select Guide Rating

• 1. Revisiting Fungal biology and food biotechnology in the era of sustainable development2. Harnessing the potential of fungal biotechnologies for bio-based economy and addressing sustainable development goals (SDGs)3. Computational strategies for genome-based discovery of novel genes and pathways in fungi4. Omics-guided advances and achievements in edible fungal species with respect to food industry5. Biotechnological tools for molecular characterization of food constituents in edible fungi6. Fungi-derived proteins for achieving sustainable livelihood-what we know and what is next?7. Microbial (fungal) functionalities in food fermentations8. Engineering fungal metabolic pathways/genomes for the production of functional food and nutraceuticals9. Synthetic-biology approaches to engineer fungi: targeted production of food components10. CRISPR-Cas-based fungal genome engineering- a new frontier in food production11. Harnessing the metabolic potential of fungi for a healthier life and well-being: metabolic engineering for biopharmaceutical production12. RNA sequencing to produce transgenic edible mushrooms with high nutritional/pharmaceutical value13. Fungi-based sustainable nanobiotechnologies in food production and storage14. 3D printed fungal food products: technological advances to improve fungal characteristics15. Fungi-derived functional products: Life cycle assessment and cost analysis for commercial development16. Commercially marketed functional food and nutraceuticals from fungi- potential and achievements17. Social, ethical, and regulatory aspects of functional food and nutraceutical products18. Fungal biotechnology: Novel trends in harnessing bio-based products from fungi for a sustainable world