Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.Dr. Slim Smaoui is an Associate Professor at the University of Sfax. His research focuses on the valorization of agro-food industry by-products as sources of bioactive compounds, and the design of functional foods enriched with bioactive ingredients.He has authored more than 250 publications, including numerous articles in Scopus-indexed, international peer-reviewed journals.Dr. Smaoui serves on the editorial boards of several reputable international journals and is actively involved as a guest editor and reviewer for multiple ISI-indexed journals.Dr. Petkoska has a proven track record of teaching and researching activities in cutting-edge fields such as polymer (nano) composites, antimicrobial materials and compositions, thin films and coatings, phytochemicals, nutri-cosmetics, food contact materials, liquid and crystals and their applications, etc. She has a strong academic background with a Doctor of Philosophy degree in Chemical Engineering from the University of Rochester. She has published more than 100 articles in peer-reviewed Academic Journals, two books, ten book chapters as well as has 3 US patents.

• 1. Introduction: the evolution offunctional foods and novelbioactives2. The science behind functional foods:unraveling the nutritional secrets3. Functional foods for cardiovascularhealth: nurturing a strong heart4. Digestive health: functional foodsfor a happy gut5. Cognitive enhancement: fueling thebrain with functional foods6. Weight management: functionalfoods for a balanced body7. Metabolic health: unleashing thepotential of bioactive compounds8. Sports nutrition: boostingperformance with functional foods9. Functional foods and aging andantiaging: a recipe for longevity10. The role of functional foods ininflammation management11. Functional foods and immune support:strengthening the body’s defense12. Functional foods for bone and jointhealth: building a solid foundation13. Bioactive compounds and cancerprevention: a nutritional approach14. Functional food for cancermanagement: integratingcomplementary approaches15. Functional foods and skin health:radiance from within16. The assessment of the safety andtoxicity of the functional foods andnutraceuticals17. Functional foods for oral anddental health18. Functional foods for ocularhealth and vision19. Functional foods for hair loss andalopecia20. The role of functional foods indiabetes management21. Sustainable farming practices:nurturing the future of functional foods22. The importance of labeling andcertification: ensuring quality andtransparency23. Educating consumers: makinginformed choices for betterhealth impact24.The future of functional foods:innovations and advancementson the horizon

Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.Dr. Slim Smaoui is an Associate Professor at the University of Sfax. His research focuses on the valorization of agro-food industry by-products as sources of bioactive compounds, and the design of functional foods enriched with bioactive ingredients.He has authored more than 250 publications, including numerous articles in Scopus-indexed, international peer-reviewed journals.Dr. Smaoui serves on the editorial boards of several reputable international journals and is actively involved as a guest editor and reviewer for multiple ISI-indexed journals.Dr. Petkoska has a proven track record of teaching and researching activities in cutting-edge fields such as polymer (nano) composites, antimicrobial materials and compositions, thin films and coatings, phytochemicals, nutri-cosmetics, food contact materials, liquid and crystals and their applications, etc. She has a strong academic background with a Doctor of Philosophy degree in Chemical Engineering from the University of Rochester. She has published more than 100 articles in peer-reviewed Academic Journals, two books, ten book chapters as well as has 3 US patents.

• 1. Introduction: the evolution offunctional foods and novelbioactives2. The science behind functional foods:unraveling the nutritional secrets3. Functional foods for cardiovascularhealth: nurturing a strong heart4. Digestive health: functional foodsfor a happy gut5. Cognitive enhancement: fueling thebrain with functional foods6. Weight management: functionalfoods for a balanced body7. Metabolic health: unleashing thepotential of bioactive compounds8. Sports nutrition: boostingperformance with functional foods9. Functional foods and aging andantiaging: a recipe for longevity10. The role of functional foods ininflammation management11. Functional foods and immune support:strengthening the body’s defense12. Functional foods for bone and jointhealth: building a solid foundation13. Bioactive compounds and cancerprevention: a nutritional approach14. Functional food for cancermanagement: integratingcomplementary approaches15. Functional foods and skin health:radiance from within16. The assessment of the safety andtoxicity of the functional foods andnutraceuticals17. Functional foods for oral anddental health18. Functional foods for ocularhealth and vision19. Functional foods for hair loss andalopecia20. The role of functional foods indiabetes management21. Sustainable farming practices:nurturing the future of functional foods22. The importance of labeling andcertification: ensuring quality andtransparency23. Educating consumers: makinginformed choices for betterhealth impact24.The future of functional foods:innovations and advancementson the horizon

Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.Dr. Slim Smaoui is an Associate Professor at the University of Sfax. His research focuses on the valorization of agro-food industry by-products as sources of bioactive compounds, and the design of functional foods enriched with bioactive ingredients.He has authored more than 250 publications, including numerous articles in Scopus-indexed, international peer-reviewed journals.Dr. Smaoui serves on the editorial boards of several reputable international journals and is actively involved as a guest editor and reviewer for multiple ISI-indexed journals.Dr. Petkoska has a proven track record of teaching and researching activities in cutting-edge fields such as polymer (nano) composites, antimicrobial materials and compositions, thin films and coatings, phytochemicals, nutri-cosmetics, food contact materials, liquid and crystals and their applications, etc. She has a strong academic background with a Doctor of Philosophy degree in Chemical Engineering from the University of Rochester. She has published more than 100 articles in peer-reviewed Academic Journals, two books, ten book chapters as well as has 3 US patents.

• 1. Introduction: the evolution offunctional foods and novelbioactives2. The science behind functional foods:unraveling the nutritional secrets3. Functional foods for cardiovascularhealth: nurturing a strong heart4. Digestive health: functional foodsfor a happy gut5. Cognitive enhancement: fueling thebrain with functional foods6. Weight management: functionalfoods for a balanced body7. Metabolic health: unleashing thepotential of bioactive compounds8. Sports nutrition: boostingperformance with functional foods9. Functional foods and aging andantiaging: a recipe for longevity10. The role of functional foods ininflammation management11. Functional foods and immune support:strengthening the body’s defense12. Functional foods for bone and jointhealth: building a solid foundation13. Bioactive compounds and cancerprevention: a nutritional approach14. Functional food for cancermanagement: integratingcomplementary approaches15. Functional foods and skin health:radiance from within16. The assessment of the safety andtoxicity of the functional foods andnutraceuticals17. Functional foods for oral anddental health18. Functional foods for ocularhealth and vision19. Functional foods for hair loss andalopecia20. The role of functional foods indiabetes management21. Sustainable farming practices:nurturing the future of functional foods22. The importance of labeling andcertification: ensuring quality andtransparency23. Educating consumers: makinginformed choices for betterhealth impact24.The future of functional foods:innovations and advancementson the horizon