Curcumin in Food, Pharma and Cosmetics

Aditya Nayak obtained his first degree and PhD in Biochemistry from Kuvempu University, India. Later, he joined Sejong University in South Korea as a Postdoctoral Scientist. In 2015, he moved to the University of Birmingham, UK and in 2018 to INRA, France to work for his Marie Curie Fellowship funded by the European Research Commission. Dr. Nayak’s research is characterized by the creative integration of concepts and methods from multiple disciplines such as pharmaceutical science, food chemistry, nanotechnology, particle engineering and biology and it emphasizes the nanoscale design, fabrication and characterization of organic nanoparticles for application in the food and pharmaceutical sectors (drug and nutraceutical delivery, food microstructure engineering)

1. Curcumin an Indian gold - Overview about curcumin
2. Chemistry of curcumin and its synthetic analogues
3. Current state of clinical studies on curcumin (toxicity, regulatory aspects etc.)
4. Fate of curcumin in gastro-intestinal tract
5. Curcumin, gut microbiota and health
6. Curcumin based colloidal delivery systems for food microstructure engineering
7. Curcumin for food preservation (shelf life enhancement)
8. Curcumin based colloidal delivery systems for pharmaceutical application
9. Pharmaceutical process engineering techniques to enhance curcumin solubility, stability and bioavailability
10. Curcumin in inflammatory and infectious diseases
11. Curcumin in cosmetics
12. Curcumin as an Adjunct in food, pharma and cosmetics