Ethnoscience

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.Charles Brennan is a Professor of Food Science at RMIT University, Australia, where he is the Dean of the School of Science. Brennan's research interests lies in the interface between food science and human nutrition with a particular interest in how bio-active ingredients and processing manipulate the nutritional quality of foods, in particular, the role of plant dietary fibre in manipulating the glycaemic response. Brennan is a graduate of London University, Wye College (BSc in Applied Plant Science) and King's College London (Ph.D. in Food Science and Nutrition). During his career, he has also worked at Durham University (UK), Plymouth University (UK), Massey University (NZ) and Manchester Metropolitan University (UK). He currently serves as Editor in chief for the journal International Journal of Molecular Sciences, and International Journal of Food Science & Technology and in the Editorial Board of the Journal of Bioactive Carbohydrates and Dietary Fibre. Dr. Walid Elfalleh obtained his PhD in Biochemistry from the University of Tunis El-Manar, Tunisia. He has been teaching in Tunisian universities since 2006, and currently he is an Associate Professor at Imam Mohammad Ibn Saud Islamic University, Riyadh, Saudi Arabia. His research focuses on plant valorization for medicinal and food applications. He is currently working on the extraction, separation, and chromatographic identification of bioactive molecules of industrial interest. Furthermore, he is interested in the optimization of extraction methods for bioactive molecules and the elucidation of their biological activities in vivo and in vitro. He is the author of more than 200 papers in international peer-reviewed journals.He serves on the editorial boards of several journals as an Associate Editor, including Food Bioscience (Elsevier), Quality Assurance and Safety of Crops & Foods (Codon Publications), and Euro-Mediterranean Journal for Environmental Integration (Springer), and as an Editorial Board Member of Grain & Oil Science and Technology (Elsevier) and Food Nutrition (Elsevier).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. Jalloul Bouajila is a professor at the Faculty of Pharmacy in Toulouse since 2004. He received his Doctorate in 2002 in analytical chemistry. Since 2003, he is specializing in natural products, extraction, fractionation, analytical chemistry, identification and biological activities in vitro. Dr Bouajila is responsible of research team and a partner of several regional, national, international and industrials research projects. He has published 162 scientific papers in international peer-reviewed journals. He is the co-inventor of 2 patents.

• I. Introduction1. Modern Technology Application in Ethnoscience: Machine Learning, Digital Tools, and Sustainability2. Global Trends in Traditional Diets: Adapting to Modern Health ConcernsII. Discovering Food through Nutrition, and Cultural Identity3. Role in Preserving and Promoting Global Food Diversity Through Culture and Identity4. Nutritional Foundations of Ethnoscience5. Cultural Influences of Ethnoscience6. Food Preparation and Preservation Techniques Promoting Enhanced Nutritional Values7. Advancing the Foundations of Ethnoscience through Science and TechnologyIII. Culinary Traditions and Nutritional Aspects of Foods in Southeast Asia8. Traditional Southeast Asian Diets: Cultural Perspectives and Historical Context9. Rice: Staple Crop, Cultural Symbol, and Nutritional Powerhouse10. Fermentation Techniques: Science and Tradition in Southeast Asian Cuisine11. Healing Foods: Traditional Remedies and Culinary Medicine12. Tea: Rituals, Health benefits and Scientific insight13. Seafood and Seaweed: Nutrition and Sustainability in Southeast Asian Diets14. Culinary Diversity in Southeast Asia: Flavors, Ingredients, and Traditions15. Case study in Tboli indigenous food system: ingredients, preparations, and nutritional componentsIV. Culinary Traditions and Nutritional Aspects of Foods in Southern Europe16. Gastronomic Traditions of Southern Europe: Historical Evolution and Cultural Significance17. The Mediterranean Diet: Nutritional Insights and Sustainability18. Iconic Staples: Cheese, Wine, and Bread in Southern European Cuisine19. Fermented Foods of Southern Europe: Health Benefits and Cultural Practices20. Culinary Tourism in Southern Europe: Economic Impacts and Cultural Preservation21. Seasonal Foraging and Wild Edibles: Nutritional and Gastronomic Practices in Southern Europe22. Culinary Pharmacognosy: Medicinal Plants in Traditional Diets23. Case Studies in Southern European Gastronomy: Tradition, Innovation, and Health24. Culinary Traditions of North Africa: Historical Roots and Cultural Influences25. Couscous: Nutritional Value and TechniquesV. Culinary Traditions and Nutritional Aspects of Foods in North Africa26. Berber Gastronomy – Indigenous Food Practices27. Healing Herbs and Medicinal Foods: Remedies and Research28. Food, religion and hospitality of North Africa: Rituals, Taboos, Social functions and Nutritional impacts29. Dates and Olive Oil: Nutritional Powerhouses30. Sustainable Farming Practices in North Africa: Insights and Innovations31. Case Studies in North African Gastronomy: Tradition, Innovation, and Health