Overview

With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this this new 3-volume collection presents a compilation of emerging and futuristic food processing technologies, introducing fundamental concepts of food technology, trending applications, and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry. Volume 1 presents the basics of food preservation, covering hurdle technology, aspects of minimal processing, ohmic heating of foods, edible coatings, and electromagnetics and allied applications in food processing. It also discusses novel methods of food quality evaluation and covers the fundamentals and new applications of nanotechnology in the food sector. The other volumes in the series are Volume 2: Advances in Nonthermal Processing Technologies, which focuses on the interesting field of nonthermal processing and its applications, and Volume 3: ICT Applications and Future Trends in Food Processing, which provides an exploration of the future of food processing, highlighting certain emerging and disruptive technologies and their gaining influence in the food sector.

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9781774914243

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C. Anandharamakrishnan, PhD, is currently the Director of CSIR–National Institute for Interdisciplinary Science & Technology (NIIST), India and Former Director of the National Institute of Food Technology, Entrepreneurship and Management–Thanjavur (NIFTEM-T), India. He is an active researcher with more than two decades of experience in research and administration. He has published over 160 research papers and is the author and editor of 10 books and 68 book chapters. He has two international patents and seven Indian patents. He has supervised 13 PhD theses and more than 50 bachelor’s and master’s theses. Dr. Anandharamakrishnan is an elected fellow of the National Academy of Sciences, National Academy of Agricultural Sciences (NAAS), Fellow of Royal Society of Chemistry, Royal Society of Biology, Association of Food Scientists and Technologists (India), and the Institute of Engineers. He also serves as an editorial board member for reputed journals and as a member of Board of Studies at various academic institutions. Dr. Anandharamakrishnan has received several prestigious awards for his work, including the ICAR–Rafi Ahmed Kidwai Award for Outstanding Research in Agricultural Sciences–2019. Jeyan Arthur Moses, PhD, is Assistant Professor and In-charge at CMNSPU, National Institute of Food Technology, Entrepreneurship and Management–Thanjavur (NIFTEM-T), India. Dr. Moses has handled multiple grant-in-aid and industry-sponsored research projects in various capacities and serves as an editorial board member and reviewer for selected reputed journals. His research focuses on 3D printing of foods, nutraceutical delivery systems, and food nanotechnology. He has received many awards for his work, including young scientists awards, best paper awards, travel grants, and others. He was also co-recipient of the prestigious American Society of Agricultural and Biological Engineers Superior Paper Award, among many others.

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