Aquaculture Alternative Protein Sources for Sustainable Diets

Dr. Bushra Shaida is an Assistant Professor and Program Coordinator in the Department of Nutrition and Dietetics at Sharda University, Greater Noida, India. She holds a Ph.D. in Food Science and Nutrition and has over a decade of academic and research experience. Her research expertise lies in clinical nutrition, disease-specific and immune-enhancing enteral formulations, functional foods, clinical trials, phytomedicine, and natural antioxidants. Dr. Shaida has published extensively in national and international peer-reviewed journals and has authored and edited multiple books and book chapters with reputed publishers. She is also a recipient of patents and copyrights and has actively contributed to national and international scientific conferences.

Dr. Khalid Bashir is an Assistant Professor in the Department of Food Technology at Jamia Hamdard, New Delhi, India. He earned his doctorate from the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana, and is an alumnus of the Islamic University of Science and Technology (IUST), Jammu & Kashmir. Dr. Bashir has published several research articles, reviews, and books with leading international publishers, including CRC Press, Elsevier, and Springer. His research interests encompass food fortification, functional foods, nutraceuticals, biodegradable and edible food packaging, and bakery and confectionery technology. He is a recipient of a UGC Start-Up Grant and is actively involved in academic counseling and curriculum development.

Dr. Vandana Singh is an Assistant Professor in the Department of Microbiology at the School of Allied Health Sciences, Sharda University, Greater Noida, India. She holds a Ph.D. in Microbiology and an M.Sc. in Microbiology from the University of Pune. With over 14 years of teaching and research experience, her expertise spans medical microbiology, environmental microbiology, food microbiology, microbial biotechnology, nanomaterials, and microbial nanotechnology. Her research interests include microbial fuel cells, wastewater treatment, bioremediation, biofilm formation, biosurfactant production, and environmental biotechnology. Dr. Singh has published numerous research articles, reviews, and book and chapters in leading international publishers, including CRC Press, Elsevier, and Springer.

Dr. M. Selvamuthukumaran is currently working as an Associate Professor at Department of Food & Dairy Technology in Krishna Institute of Science & Technology, affiliated to Krishna Vishwa Vidyapeeth, Karad, India He was also a visiting Professor at Haramaya University, School of Food Science & Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia and also in Hamelmalo Agricultural College, Eritrea. He received his PhD in Food Science from Defence Food Research Laboratory affiliated to University of Mysore, India. His core area of research is processing of underutilized fruits for development of antioxidant rich functional food products. He has transferred several technologies to the Indian firms as an outcome of his research work. He received several awards and citations for his research work. He had published several international papers and book chapters in the area of antioxidants and functional foods. He has guided several national and international postgraduate students in the area of food science and technology.