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.

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• 1. Emerging Instrumental Technologies in Food Preservation: A New Era of Safety and Sustainability2. Radio Frequency Pasteurization: Uniform Deep Heating Systems3. Ohmic Heating Systems4. Pulsed electric field treatment technique: A Novel and innovative tool for food industrial application5. High Voltage Arc Discharge (HVAD) Technology in Surface Sterilization6. Electromagnetic Wave-Assisted Preservation Using Medium Frequencies7. Cold Plasma technique8. Plasma Activated Water in Food Systems: Mechanism, Applications, and Future Prospects9. Photodynamic and Photothermal Systems for Pathogen Inactivation10. LED and UV-C Light-Based Instrumentation for Surface Decontamination11. Pulsed Light Systems: High-Intensity Flash Sterilization12. High Humidity Hot Air Impingement Blanching13. Thermosonication Instruments: Coupling Ultrasound with Mild Heat14. Microwave-Radio frequency hybrid systems for uniform heating15. Advanced Cryogenic Systems: Innovations in Ice-Free Preservation and Ultra-Low Temperature Technologies16. Ozone-Based Food Sanitization17. Advanced Microbial Dynamics and Food Safety in Processing Systems: Effects of Fluid Flow and Fermentation Technologies18. Magneto-Hydrodynamic (MHD) Systems for Liquid Food Safety: Principles, Power, and Processing Innovation19. Nanozyme-Based Detection and Preservation Modules20. Artificial Intelligence and IoT in Food Preservation Systems21. Bio preservation Using LAB, Bacteriophages, and Enzymes

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.

Select Guide Rating

• 1. Emerging Instrumental Technologies in Food Preservation: A New Era of Safety and Sustainability2. Radio Frequency Pasteurization: Uniform Deep Heating Systems3. Ohmic Heating Systems4. Pulsed electric field treatment technique: A Novel and innovative tool for food industrial application5. High Voltage Arc Discharge (HVAD) Technology in Surface Sterilization6. Electromagnetic Wave-Assisted Preservation Using Medium Frequencies7. Cold Plasma technique8. Plasma Activated Water in Food Systems: Mechanism, Applications, and Future Prospects9. Photodynamic and Photothermal Systems for Pathogen Inactivation10. LED and UV-C Light-Based Instrumentation for Surface Decontamination11. Pulsed Light Systems: High-Intensity Flash Sterilization12. High Humidity Hot Air Impingement Blanching13. Thermosonication Instruments: Coupling Ultrasound with Mild Heat14. Microwave-Radio frequency hybrid systems for uniform heating15. Advanced Cryogenic Systems: Innovations in Ice-Free Preservation and Ultra-Low Temperature Technologies16. Ozone-Based Food Sanitization17. Advanced Microbial Dynamics and Food Safety in Processing Systems: Effects of Fluid Flow and Fermentation Technologies18. Magneto-Hydrodynamic (MHD) Systems for Liquid Food Safety: Principles, Power, and Processing Innovation19. Nanozyme-Based Detection and Preservation Modules20. Artificial Intelligence and IoT in Food Preservation Systems21. Bio preservation Using LAB, Bacteriophages, and Enzymes

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.

Select Guide Rating

• 1. Emerging Instrumental Technologies in Food Preservation: A New Era of Safety and Sustainability2. Radio Frequency Pasteurization: Uniform Deep Heating Systems3. Ohmic Heating Systems4. Pulsed electric field treatment technique: A Novel and innovative tool for food industrial application5. High Voltage Arc Discharge (HVAD) Technology in Surface Sterilization6. Electromagnetic Wave-Assisted Preservation Using Medium Frequencies7. Cold Plasma technique8. Plasma Activated Water in Food Systems: Mechanism, Applications, and Future Prospects9. Photodynamic and Photothermal Systems for Pathogen Inactivation10. LED and UV-C Light-Based Instrumentation for Surface Decontamination11. Pulsed Light Systems: High-Intensity Flash Sterilization12. High Humidity Hot Air Impingement Blanching13. Thermosonication Instruments: Coupling Ultrasound with Mild Heat14. Microwave-Radio frequency hybrid systems for uniform heating15. Advanced Cryogenic Systems: Innovations in Ice-Free Preservation and Ultra-Low Temperature Technologies16. Ozone-Based Food Sanitization17. Advanced Microbial Dynamics and Food Safety in Processing Systems: Effects of Fluid Flow and Fermentation Technologies18. Magneto-Hydrodynamic (MHD) Systems for Liquid Food Safety: Principles, Power, and Processing Innovation19. Nanozyme-Based Detection and Preservation Modules20. Artificial Intelligence and IoT in Food Preservation Systems21. Bio preservation Using LAB, Bacteriophages, and Enzymes