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.

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• Section 1: Navigating an Unconventional Landscape1. Ethical Sourcing and Food Systems: Environmental Benefits and Impact2. Edible Invasives: Harvesting Flavor from Invasive Species3. Heritage Crops and Forgotten Foods: Rediscovering Ancient Grains and Varieties4. Medicinal Foods: Nourishing the Body and Mind5. Forgotten Fermented Foods and Beverages: From Global Traditions to Modern Delicacies6. Cultured Meat: Lab-Grown Delicacies7. Wild Foraging: Exploring Nature's Edible Offerings8. Plant-Based Proteins: Beyond Meat and Beans9. Toxicity and safety analysis of alternative food sourcesSection 2: Grains, Seeds, Fruits and Vegetables10. Novel Grains and Seeds: Unlocking Nutritional Potential11. Unconventional legumes and oil seeds12. Underutilized Fruits and Vegetables13. Culinary Potential of Edible Flowers: A Botanical and Gastronomic ExplorationSection 3: Spices and Roots14. Wild medicinal plants: source of novel bioactives15. Exopolysaccharide: Sustainable future food source16. Plant roots as unconventional food source17. Rare and unconventional spices and herbsSection 4: Entomophagy, Microalgae and Seaweed18. Insects as Protein Powerhouses19. Entomophagy and Food Security: The Role of Insects in Future Food Systems20. Microalgae: The Nutritional Green Gold21. Seaweeds and Aquatic Delights22. Marine food source for sustainable futureSection 5: Waste Valorization23. Plant based waste as a source of future foods24. Fish based waste as a source of future foods25. Animal waste as a source of future foods26. Repurposing Byproducts: Finding Value in Food Processing Waste27. Innovative Approaches to Food Waste Reduction: Technological Solutions and InitiativesSection 6: Sustainable Agriculture and Future Prospects28. Sustainable Agriculture Fundamentals29. Precision Agriculture and Unconventional Food Sources30. Organic Farming and Unconventional Ingredients31. Environmental Impacts of Unconventional Food Production32. Role of Emerging Technologies in Agriculture33. Integrating Sustainable Practices in Climate-Smart Agriculture and Adaptation Strategies

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.

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• Section 1: Navigating an Unconventional Landscape1. Ethical Sourcing and Food Systems: Environmental Benefits and Impact2. Edible Invasives: Harvesting Flavor from Invasive Species3. Heritage Crops and Forgotten Foods: Rediscovering Ancient Grains and Varieties4. Medicinal Foods: Nourishing the Body and Mind5. Forgotten Fermented Foods and Beverages: From Global Traditions to Modern Delicacies6. Cultured Meat: Lab-Grown Delicacies7. Wild Foraging: Exploring Nature's Edible Offerings8. Plant-Based Proteins: Beyond Meat and Beans9. Toxicity and safety analysis of alternative food sourcesSection 2: Grains, Seeds, Fruits and Vegetables10. Novel Grains and Seeds: Unlocking Nutritional Potential11. Unconventional legumes and oil seeds12. Underutilized Fruits and Vegetables13. Culinary Potential of Edible Flowers: A Botanical and Gastronomic ExplorationSection 3: Spices and Roots14. Wild medicinal plants: source of novel bioactives15. Exopolysaccharide: Sustainable future food source16. Plant roots as unconventional food source17. Rare and unconventional spices and herbsSection 4: Entomophagy, Microalgae and Seaweed18. Insects as Protein Powerhouses19. Entomophagy and Food Security: The Role of Insects in Future Food Systems20. Microalgae: The Nutritional Green Gold21. Seaweeds and Aquatic Delights22. Marine food source for sustainable futureSection 5: Waste Valorization23. Plant based waste as a source of future foods24. Fish based waste as a source of future foods25. Animal waste as a source of future foods26. Repurposing Byproducts: Finding Value in Food Processing Waste27. Innovative Approaches to Food Waste Reduction: Technological Solutions and InitiativesSection 6: Sustainable Agriculture and Future Prospects28. Sustainable Agriculture Fundamentals29. Precision Agriculture and Unconventional Food Sources30. Organic Farming and Unconventional Ingredients31. Environmental Impacts of Unconventional Food Production32. Role of Emerging Technologies in Agriculture33. Integrating Sustainable Practices in Climate-Smart Agriculture and Adaptation Strategies

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.

Select Guide Rating

• Section 1: Navigating an Unconventional Landscape1. Ethical Sourcing and Food Systems: Environmental Benefits and Impact2. Edible Invasives: Harvesting Flavor from Invasive Species3. Heritage Crops and Forgotten Foods: Rediscovering Ancient Grains and Varieties4. Medicinal Foods: Nourishing the Body and Mind5. Forgotten Fermented Foods and Beverages: From Global Traditions to Modern Delicacies6. Cultured Meat: Lab-Grown Delicacies7. Wild Foraging: Exploring Nature's Edible Offerings8. Plant-Based Proteins: Beyond Meat and Beans9. Toxicity and safety analysis of alternative food sourcesSection 2: Grains, Seeds, Fruits and Vegetables10. Novel Grains and Seeds: Unlocking Nutritional Potential11. Unconventional legumes and oil seeds12. Underutilized Fruits and Vegetables13. Culinary Potential of Edible Flowers: A Botanical and Gastronomic ExplorationSection 3: Spices and Roots14. Wild medicinal plants: source of novel bioactives15. Exopolysaccharide: Sustainable future food source16. Plant roots as unconventional food source17. Rare and unconventional spices and herbsSection 4: Entomophagy, Microalgae and Seaweed18. Insects as Protein Powerhouses19. Entomophagy and Food Security: The Role of Insects in Future Food Systems20. Microalgae: The Nutritional Green Gold21. Seaweeds and Aquatic Delights22. Marine food source for sustainable futureSection 5: Waste Valorization23. Plant based waste as a source of future foods24. Fish based waste as a source of future foods25. Animal waste as a source of future foods26. Repurposing Byproducts: Finding Value in Food Processing Waste27. Innovative Approaches to Food Waste Reduction: Technological Solutions and InitiativesSection 6: Sustainable Agriculture and Future Prospects28. Sustainable Agriculture Fundamentals29. Precision Agriculture and Unconventional Food Sources30. Organic Farming and Unconventional Ingredients31. Environmental Impacts of Unconventional Food Production32. Role of Emerging Technologies in Agriculture33. Integrating Sustainable Practices in Climate-Smart Agriculture and Adaptation Strategies