Next-Generation Food Enzymes

Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. He has received his Bachelor of Technology, Master of Technology, and PhD in Engineering from Jadavpur University, Kolkata, India. 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 12 books with Elsevier, Springer, and Wiley. Dr. Sarkar has been classified among the top 2% of global highly-cited researchers published by Stanford University, USA.Dr. Pinku Chandra Nath (H-Index: 19) graduated in Process and Food Engineering from Central Agricultural University (CAU) Imphal, India. He completed his master’s from Assam University Silchar (AUS), India and PhD from National Institute of Technology Agartala (NITA), Tripura, India. Presently, Dr. Nath has been working as an Assistant Professor Department of Bioengineering, Techno India University, India since 2024. He has more than 6 years research experience in the area of process development for value-added products from waste, formulation development and quality analysis of food products, production of bio-products using algal platform, and reaction engineering aspects on biodegradation studies at various reactors. He has published more than 35 papers in international peer-reviewed journals (Q1/Q2/Q3), 2 patents, 2 edited book, and more than 25 book chapters with an h-index of 19, i10-index of 23, google scholar citations more than 1350, and cumulative impact factor more than 160, first/corresponding author (>80%).

• Reimagining Enzymes for the Future of Food. Fundamentals and Frontiers of Food Enzymology. Artificial Intelligence and Machine Learning in Enzyme Discovery. Directed Evolution and Protein Engineering for Food Applications. Computational Approaches for Enzyme Optimization and Design. Enzymatic Valorization of Food Waste and By-products. Enzymes in the Circular Food Bioeconomy. Life Cycle Assessment of Enzymatic Processes in Food Systems. Enzymes for Plant-Based and Hybrid Food Innovation. Enzymatic Modulation of Texture, Flavor, and Nutrient Profiles. Clean-Label and Sustainable Processing through Enzymatic Technologies. Enzyme–Microbiome Interactions in Human Nutrition. Personalized Nutrition through Tailored Enzymatic Solutions. Regulatory, Safety, and Ethical Aspects of Enzyme Applications. Food Directions: Autonomous and Self-Evolving Enzyme Systems in Food Science.