This book promotes green fungus-based cosmetics that are beneficial for human health and disease and offer a real alternative to chemical cosmetics.
The book provides a comprehensive overview of various fungi that can be used to produce cosmetic products. The main topics covered are fungal/mushroom production, extraction of their medicinal products, formulation of cosmetics, and their usage. It highlights the beneficial functions of these cosmetics such as anti-ageing, antioxidant, anti-wrinkle effect, skin whitening, moisturising effect and anti-acne/dandruff effect. In addition to the various methods covered in each chapter, the book also contains an extensive bibliography listing the current literature in the field.
Therefore, it is a valuable resource for researchers and entrepreneurs in the cosmetics industry and postgraduate students in cosmetic science. The book also provides amateurs in the personal care industry with limited experience in the field with knowledge of various methods to produce safe and healthy cosmetics.
Dr. Soumya Ghosh is currently serving as an Assistant Professor at the Natural and Medical Sciences Research Center, University of Nizwa, Oman (since January 2024) and as a Research Fellow at the University of the Free State, South Africa (since February 2025). He previously worked as a Postdoctoral Researcher at the University of the Free State, South Africa (2019–2023).
After completing his Ph.D. in Microbiology at Stellenbosch University, South Africa (2011–2015), he pursued his first postdoctoral fellowship at Thompson Rivers University, Canada (2016–2017). Upon returning to India, he briefly served as a Visiting Faculty in Microbiology at Kuchaman College, Rajasthan. Prior to his doctoral studies, Dr. Ghosh gained international research experience as a Research Fellow at the Biological Center, University of Groningen, The Netherlands (2005), followed by positions at the Centre of Plant Molecular Biology, University of Tübingen, Germany (2005–2008), where he also completed his Biologie-Diplomarbeit (2005–2006), and at the Technical University of Munich, Germany (2008–2010).
Dr. Ghosh earned his Bachelor’s degree in Microbiology from Garware College, Pune, India (1999), and subsequently a Master’s degree in Zoology from Pune University (2001). His research spans a broad spectrum, ranging from plant biology to microbial diversity, with a focus on bacteria and fungi. In recognition of his scientific contributions, Dr. Ghosh was awarded the C3 scientist rating by the National Research Foundation (NRF), South Africa (January 2024), as well as the Arab Society for Fungal conservation Outstanding Achievement Award of 2023, Egypt. Furthermore, since September 2024, he has been recognized among the world’s top 2% scientists by Stanford University, USA.
Dr. Helen N. Onyeaka is an Associate Professor at the Department of Chemical Engineering, University of Birmingham, UK, an industrial microbiologist, and a sustainability advocate with over 25 years of experience in food safety, microbiology, and sustainable food systems. She is the Deputy Director of the Birmingham Institute of Sustainability and Climate Action (BISCA) and a Senior Fellow of the Higher Education Academy (SFHEA).
Her research focuses on microbial physiology, foodborne pathogens, predictive microbiology, and sustainable food packaging innovations. Her contributions to applied microbiology and food security have earned her multiple accolades, including the prestigious Basil Jarvis Food Security and Innovation Award.
As an educator, Dr. Onyeaka leads postgraduate and undergraduate modules in Food Microbiology, Food Safety, and Chemical Engineering and supervises PhD and MSc research projects. She is also actively involved in professional development training, designing and delivering Continuous Professional Development (CPD) programs for Food Safety Inspection Officers, industry professionals, and international trainees, including specialists from the Saudi Food and Drug Authority. Dr. Onyeaka is engaged in global sustainability initiatives, collaborating with academia, industry, and policymakers to address critical challenges in food systems, climate resilience, and microbiome research.
