Indian Herbal Medicines

Relevance of Ayurveda.- Herbal Extracts and Preparations in India.- Herbal Extracts, Phenolic Compounds, and Related Antioxidant Power.- Natural Antioxidant Agents for treatment of Metabolic Diseases and Disorders. 

Ramesh Kumar Sharma is currently Food Safety Consultant and Scientific Writer, having previously worked as Chemist in various capacities including: Fellow, Science Education Centre, University of Rajasthan, Jaipur (1978-79); and as Chief Investigator for UNICEF's Play Material Project. He is Co-Author (with Salvatore Parisi) of the book 'Toxins and Contaminants in Indian Food Products', published by Springer.

Maria Micali is an experienced Author in the field of food science and technology, with a particular focus on chemistry, microbiology and hygiene. Dr. Micali obtained her Ph.D. in Food Hygiene from the University of Messina, Italy. She is also Lecturer in different sectors, including professional training. Her published works include 'The Chemistry of Thermal Food Processing Procedures' (2016) and 'Traceability in the Cheesemaking Field. The Regulatory Ambit and Practical Solutions' (2016).

Bhupendra Kumar Rana is Seasoned Quality Professional who has worked extensively in healthcare quality and improvement. Dr. Rana obtained his Ph.D. in Biochemistry from Banaras Hindu University, Varanasi, India. Over the past 14 years, he has been Pioneer in accreditation standards and is currently the CEO of QAI and an international expert / consultant for the World Health Organization, the World Bank, Asian Development Bank, USAID and several Ministries of Health. He has published ten research papers and several book chapters on the antimicrobial properties of plant products and healthcare quality.

Alessandra Pellerito is Biologist who studied at the Universities of Palermo and Bologna, Italy. After a short period spent in the United Kingdom, Dr. Pellerito moved to Germany (Magdeburg). At present, she is working as Food Consultant in the private sector (Italy). She has published articles in the Journal of AOAC International and the book 'Food Sharing - Chemical Evaluation of Durable Foods' (Springer).