Natural Gums as a Sustainable Material for Food Packaging and Preservation

Dr. Haroon Elrasheid Tahir is an associate professor at Jiangsu University, where he obtained his PhD in Food Science and Biological Engineering. His research areas include nondestructive detection techniques for food quality, natural product chemistry, edible coatings, colorimetric sensors, and analytical chemistry. Dr. Tahir has published 61 papers and 30 book chapters, and he coedited the book ""Roselle (Hibiscus sabdariffa) Chemistry, Production, Products, and Utilization""; and ""Colorimetric Sensors: Techniques to Measure Food Safety and Quality"", both published by Elsevier. Dr. Zou Xiaobo currently works at the School of Food and Biological Engineering, Jiangsu University, where he servers as a professor. Dr. Zou’s research interests are in the area of quality evaluation of food and agricultural products. He has 392 publications to his credit, most of which are in nondestructive detection on quality of food and agricultural products, colorimetric sensors, electrochemical sensors, imaging technology, 3D printing of foods, and intelligent food packaging. He has published 28 book chapters and edited 3 books. Dr. Mariod is the founder of Ghibaish College of Science & Technology, Ghibaish, Sudan. He is a professor at the Department of Biology, Faculty of Science & Arts, Alkamil, University of Jeddah, Saudi Arabia. He obtained his PhD in Natural Sciences at Münster University, Münster, Germany. Dr. Mariod was considered for inclusion in WHO‘S WHO in the World, 28th Edition by Marquis Who’s Who Publications in May of 2010. He was also classified among the top 2% global highly cited researchers published in PLOS Biology by Stanford University in 2019. Dr. Mariod has obtained more than eight innovations medals and awards as well as nine scholarships and grants. He serves as an editorial board member in nine international journals, and he has published 212 articles in peer-reviewd journals. Prof. Dr. Jaroslav Katona has 57 publications, most of them on food colloids, biopolymers (interactions in aqueous solutions, films, nanoparticles, phase behaviour), micro-and nanoencapsulation. He has published 2 books and 1 book chapter.