Nanofuel: The Future of Sports Nutrition: Boosting Performance with Nanotech Nutrients
暫譯: 奈米燃料：運動營養的未來：利用奈米技術營養素提升表現

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.

艾揚·查特吉博士（Dr. Ayan Chatterjee）目前擔任印度西藏梅達維技能大學（Medhavi Skills University）健康科學與技術學院的副教授及副院長。他在本科、研究生及文憑層級的教學經驗達12年，教授人類生理學、生物化學及相關科目。他曾擔任三本UGC CARE列名期刊的編輯委員會成員，以及三本Scopus索引和三本UGC CARE列名期刊的審稿人。艾揚博士還擔任過五本不同出版社（Elsevier、Springer Nature、IGI Global USA）的書籍編輯。

坦梅·薩卡爾博士（Dr. Tanmay Sarkar）目前在西孟加拉邦政府擔任講師。他在印度加爾各答的賈達夫普爾大學（Jadavpur University）獲得了技術學士、技術碩士及工程博士學位。擁有九年的教學和研究經驗，他的研究興趣包括來自自然來源的生物活性成分、民族食品、數學建模及植物化學。他是多本SCI、SCIE及Scopus索引期刊的編輯，並與Elsevier、Springer及Wiley編輯了12本書籍。薩卡爾博士被美國史丹佛大學列為全球前2%的高被引研究者。

斯利姆·斯馬烏伊博士（Dr. Slim Smaoui）目前在突尼西亞斯法克斯生物技術中心（Centre of Biotechnology of Sfax）擔任工程副教授。根據2024年8月的數據更新，艾奧安尼迪斯（Ioannidis）列出的標準化引用指標的更新科學作者數據庫中，斯馬烏伊博士位於全球科學家前2%。斯馬烏伊博士的研究興趣集中在開發新的健康肉類產品；利用農業食品工業的副產品作為獲取有價值和生物活性化合物的潛在來源，以及生物活性化合物的整合和功能性食品的開發。斯馬烏伊博士是多篇發表於國際同行評審食品科學期刊的論文（Scopus索引）的作者或共同作者。