Overview

Modern food processing blends science, engineering, and innovation to transform raw materials into safe, nutritious, and desirable food products. These processes enhance shelf life, texture, and flavor while ensuring consumer safety. Food Processing Technologies examines the principles and methods used in the preparation, preservation, and packaging of food. The book discusses heat treatment, dehydration, fermentation, extrusion, and advanced technologies like pulsed electric fields and high-pressure processing. It also explores automation and energy-efficient systems in food manufacturing. Combining theory with practical examples, it equips students and professionals with the knowledge to optimize production processes in a sustainable manner.

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9781779569233

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Author Information

Ian B. Cruz is a seasoned Quality Assurance (QA) Specialist with eleven (11) years of combined professional experience in Food Technology, QA, and Auditing. He possesses in-depth mastery of comprehensive Quality Assessment for a wide range of finished products, packaging, and raw materials, leveraging his aptitude for Sensory Evaluation. His expertise spans Dry Premixes, Liquid, Seafood and Baked Products manufacturing processes. He is proven in adhering to and enhancing compliance with FSSC, SSOPs, HACCP, and GMP/GLP Standards, and is adept at working independently or collaboratively. His experience includes developing and maintaining a Quality Management System (QMS), conducting internal audits (GMP, HALAL, HACCP), and representing the company during external audits. Currently, he prepares technical reports, develops documentation for testing results of raw materials and finished products, maintains record archives, and assures ongoing compliance with agencies like USFDA, DA, and MSC/ASC/RFM. He holds a Bachelor of Science in Food Technology from the Technological University of the Philippines and is currently taking Master of Industrial Technology Management at Bulacan State University.

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