Nanofuel: The Future of Sports Nutrition Boosting Performance with Nanotech Nutrients

Dr. Ayan Chatterjee is currently working as an associate professor and associate dean of School of Health Science and Technology, Medhavi Skills University, Sikkim, India. He also has teaching experience in human physiology, biochemistry, and allied subjects at undergraduate, postgraduate, and diploma levels for 12 years. He also served as a member of Editorial Board of three UGC CARE-listed journals and reviewer of three Scopus-indexed and three UGC CARE-listed journals. Dr. Ayan also served as an editor of five books of different publication houses (Elsevier, Springer Nature, IGI Global USA).

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 Ph.D. in Engineering from Jadavpur University, Kolkata, India. With nine 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. Slim Smaoui is currently working as an associate professor of engineering at the Centre of Biotechnology of Sfax (CBS)—Tunisia. According to August 2024 data update for "Updated science-wide author databases of standardized citation indicators" Ioannidis list Elsevier and Stanford University, Dr. Slim Smaoui is in the top 2% of scientists worldwide. Dr. Smaoui’s research interests are centered on the development of new healthier meat products; use of agro-food industries by-products as potential sources to obtain valuable and bioactive compounds, and incorporation of bioactive compounds and development of functional foods. Dr. Slim Smaoui is the author or co-author of several papers (Scopus indexed) published in international peer-reviewed journals in food science.