Next-Gen Plant Based Fermented Foods: Innovations for a Sustainable Future

Dr. Sunny Dhiman is an Associate Professor in the Department of Biotechnology at Chandigarh University, India. He has been actively involved in research, teaching, and scientific writing in the field of biotechnology for over 15 years. With more than a decade of experience in academic teaching and research, Dr. Dhiman has made significant contributions to several reputed international journals, including Food Production, Processing and Nutrition, International Microbiology, Journal of Food Process Engineering, Biologia, Journal of Scientific and Industrial Research, Sustainable Food Technology, Mycology, Fermentation, Discover Sustainability, Indian Journal of Microbiology, 3 Biotech, and Folia Microbiologica, among others. His research interests span diverse areas such as microbial fermentation, sustainable food technology, waste valorization and circular economy. He has authored more than 50 peer-reviewed research articles, edited six books with international publishers, and published two patents. Currently, Dr. Dhiman’s research focuses on microbial metabolic capabilities for waste valorization, functional food development, and the purification, optimization and application studies of microbial enzymes. In addition to his research activities, he actively serves as a guest editor and reviewer for several international journals. Dr. Dhiman has supervised several undergraduate and postgraduate dissertation projects and is currently guiding two doctoral researchers. He is also a member of several scientific and professional societies, including the Microbiologists Society of India, the American Society for Microbiology (ASM), IAENG, and IFERP.Dr. Sukhminderjit Kaur is a Professor in the Department of Biotechnology at Chandigarh University, Mohali, Punjab, India. She has more than 26 years of experience in academic and research. Her research mainly focuses on applied microbiology, biofertilizers, probiotics and bioremediation. She has published more than 64 research and review articles in high-impact journals and has contributed over 32 book chapters with leading publishers, including Springer Nature, CRC Press, and Elsevier. She has edited  four books with Springer Nature and has authored one book published by CABI-Concise. Her research innovations have also led to two granted patents on biofertilizer formulations and one published patent. She has guided 5 PhD. students and three students are pursuing doctorate under her mentorship. She is a member of many scientific societies including Indian Science Congress, Indian Association of Microbiologists with an objective to contribute at advancing microbial applications for environment and agricultural sustainability. She also serves as an Editor for Scientific Reports and as Guest Editor of a special issue in Discover Sustainability.

• The Evolution of Fermentation From ancient methods to AI driven bioengineering.- The Next Gen Microbiome Role of engineered microbes and precision fermentation in transforming plant based foods.- Postbiotics Para probiotics and BeyondThe future of gut health beyond probiotics.- Enhancing Nutrient Bioavailability Unlocking vitamins minerals and protein digestibility through fermentation.- Compositional Transformation During Fermentation Biochemical Changes and Nutritional Impacts.- Fermented Foods and the Gut Brain Axis The connection between plant based fermented foods mental health and cognitive function.- Fermentation for Personalized Nutrition AI driven approaches to tailor fermented foods to individual needs.- Precision Fermentation Synthetic Biology Engineering microbes to enhance plant based dairy meat substitutes and functional beverage.- Fermenting the Future of Alternative Proteins  Mycoproteins tempeh innovations and lab grown hybrid products.- AI and Automation in Fermentation  Smart bioreactors and real time optimization of fermentation leading to production of plant based foods.- Novel Starter Cultures and Probiotics for Functional Plant Based Fermented Foods.- Fermentation and Climate Resilience Role of plant based fermented foods in food security and sustainable agriculture.- Zero Waste Fermentation Upcycling food waste into high value products.- Market Disruptions Investment Trends The growing market for precision fermentation and the companies leading the way.- Regulatory Framework  Commercial Viability.- Sensory Acceptance and Consumer Perception Navigating Flavor Texture and Cultural Preferences in Fermented Foods.-The Future of Plant-Based Fermented Foods.